Cooking Tips · Ingredients

Basil — the taste of summer!

If you had to name one herb that spoke to you of the hope of summer, which would it be? I suspect many of you would agree with me that herb would be basil. Because basil is not just one herb, this Cooking Tip will enlighten you on some of the many types and uses for basil. There are over 100 varieties of basil although you will most likely only be able to find one or two in your supermarket. The other ones will need to be sought out in a good garden center.

Basil is native to tropical Asia and Africa and cultivated in many Asian and Mediterranean countries as well as the US. I am just going to discuss a few of the many, many varieties.

The most common variety is what is known as Sweet Basil. Its smooth leaves are oval in shape with a medium green color. It has a sweet but slightly spicy flavor. It is abundantly used in Italian dishes such as pesto sauce, salads, pasta and pizza. If your recipe does not specify a particular type of basil, this is your best choice. An interesting tidbit is that it also naturally repels mosquitos.

Genovese basil is the 2nd most common basil. It is very similar to Sweet Basil and, in fact, some growers will use these terms interchangeably. Some call it a variety of sweet basil. It does though, have larger and darker green leaves. Just as with Sweet Basil, it is a staple in Italian cooking although it does have a stronger flavor. When using this variety, start with just a small amount and then add more to your desired flavor.

Lemon basil – this variety is a mix of basil and lemon with a delightful citrusy scent and light green leaves. Because of the lemon component, it compliments poultry, fish dishes and grilled veggies.

Lime basil – The bright green, narrow leaves of this plant yield a rich citrusy scent like limes.

Greek basil – this variety is smaller than other basils and has delicate light green leaves. The flavor has a spicy quality to it and thus, is often paired with meat dishes or used in soups. It is also frequently used as a garnish due to its unique appearance. Many people like it for container gardening due to its compact size.

Cinnamon basil – with its small green leaves and purple stems/flowers, this is an especially attractive basil. It can also be referred to as Mexican Basil. It has a mild flavor with cinnamon undertones. It is often used in Asian cooking as well as in beverages. Due to the warm cinnamon notes, it pairs well with meat dishes.

Thai basil – this variety has light green leaves and purple flowers. It is very aromatic with a licorice flavor. As noted in its name, it is primarily used in Thai cuisine. It is one basil that retains its flavor when cooked at high temperatures.

Holy basil – also known as Tulsi basil, it has small leaves with a spicy fragrance and is often used in Indian dishes. It should be cooked as it can be bitter in the raw state.

Purple basil – there are different varieties that are sometimes called “purple basil”. Two of the most common are Purple Ruffles and Dark Opal. Purple Ruffles is actually a cross between Green Ruffles and Dark Opal. They both have purple leaves but the Ruffles variety has ruffled leaves. Neither are as sweet as other basil varieties and carry more of a spicy note.

Here are a few tips for using basil in the kitchen

  • Pick the type of basil that is best for your dish. Use sweet basil for European dishes, especially those from the Mediterranean. For Thai dishes, use Thai basil. If you are cooking up an Indian dish, consider Holy Basil.
  • Add the basil at the right time. The aroma can dissipate quickly as the herb is cooked and it does not stand up to long cooking times. So, add it towards the end of the cooking process. Note the exception above about Thai Basil.
  • Store basil in an upright container with its ends submerged in water after trimming the stems. Leave it on the counter uncovered and do not refrigerate. Replace the water daily.

What are your favorite uses for basil? Pesto is probably high on everyone’s list. Another classic and one of the simplest is a Caprese Salad. One of my favorites is a NYT recipe for Heirloom Tomato Tart. How about making a basil simple syrup and then using it to make a Strawberry Basil Soda? Whip up a batch of Basil-Lemon Scones (courtesy of Tea Time Magazine) for a great afternoon treat. Try making them with Lemon Basil.

Whatever you make, as we move into summer, enjoy the wonderful herb known as Basil!