Food Profile: Basil
A Taste of History:
With records documenting cultivation more then 5 000 years ago, basil is
thought to have originated in India, before diffusing to other areas of Asia
and subsequently to the rest of the world.
A member of the mint family (Lamiaceae), basil can be identified by the characteristic square and hairy stems.
The many varieties boast unique and diverse flavor profiles. Although there are
more than 160 known cultivars, sweet basil (Ocimum basilicum) is the most
commonly used and grown. The diverse
varieties of basil feature prominently in the traditional food culture in many
areas around the world. Specifically Mediterranean, Italian, and Thai cuisines.
A result of its membership in the mint family, basil has long been associated
and recommended for gastrointestinal complaints. Herbalists sometimes employ
basils’ slight sedative properties as a combative for headaches and anxiety.
Season:
Early summer until first cold
nights of fall
Growing:
Basil is very easy to grow. It is happiest in a sunny location, settled
in rich, well-drained soil. Its delicate leaves are very sensitive to cold
weather, so be wary of precipitous drops in nighttime temperature. To ensure
continued robust development flowers should be pinched when they emerge
How to select:
Look for robust even and vivid
looking leaves.
How to store:
Sore wrapped in damp paper towels in a closed bad in the refrigerator
for around 4 days. Alternatively arranges like flowers (stem down) in a glass
of water with a plastic bag over the leaves, and keep for about 1 week with
regular water changes.
Dried basil lasts 6 months in a cool dark place.
Too much of a good thing?
If you are fortunate enough to boast a bumper crop of basil, it can be
preserved in various ways. Some ideas are:
-Dehydrating and drying
-Freezing in ice cube trays
- Vinegar or oil infusions
- Mixed into butters
-Blending into pesto (can be stored frozen for 6 months); pulverise
fresh basil, olive oil, parmesan
cheese, toasted pine nuts, garlic, sea salt, and garlic
Matches:
Basil is a welcome addition to almost any meal, cooked or raw. Crushed,
sliced, minced or carefully placed as garnish, basil is particularly amenable
with cheese, white beans, pasta,
rice, tomatoes, and eggs, meats such as
veal, lamb, fish, and poultry. It blends well with garlic, thyme and lemon.
Use it to bolster vegetables such as zucchini, summer squash, eggplant,
potatoes, cabbage, carrots, cauliflower, parsnips and greens..
Substitutions:
1 tsp dried basil = 1 tbsp chopped fresh basil = 1 tbsp chopped fresh
summer savory; 1 tsp dried basil = start with 1/2 tsp marjoram, oregano, thyme
or tarragon then add more if necessary;
Erika Friebe
Reference:
Basil is wonderful in almost everything
it touches, so be creative. Submit some of your favorite uses and recipes for
basil
Here are
some of my favorites:
-A tomato & Bocconcini salad two
ways, for the special occasion and for the busy weeknight
-Versatile basil vinaigrette.
Tomato & Bocconcini Salad
With arugula, basil &roasted tomato
vinaigrette
This salad is at its
best mid summer when arugula, basil and tomatoes are as fresh as can be had.
Requiring more preparation
Via
Rebar modern Food cookbook
Vinaigrette
Yields 1 ¼ cups
1 lbs. (450
g) ripe roma tomatoes
1 bulb
roasted garlic
½ cup
reserved tomato juice
¼ c balsamic
vinegar
Cracked pepper
Sea salt
½ c olive
oil
*1/2 tsp.
liquid smoke
*I never
include
Salad
1 bunch
arugula
4-6 fresh
ripe tomatoes
2 rounds
boconchini cheese
2 tbsp. pine
nuts toasted
2 sprigs
fresh basil stemmed
Instructions:
Vinaigrette
1.
Roast
the tomatoes:
Rub
each tomato with olive oil and place on the grill or in the pan in a hot oven
(400). Roast, rotating as the skins begin to pucker blacken all over. Let
tomatoes cook then over a bowl to collect the juices, peel the skins and remove
the seeds. Reserve ½ cup of the juices
2.
Puree
the tomatoes and roasted garlic using a food processor or blender. Add in the remaining
ingredients except for the olive oil and blend.
With
the motor running, slowly drizzle in the olive oil. Correct seasoning to taste
Just
before serving: Salad and assembly
1.
Prepare
the arugula (wash, and spin). Slice the boccinchini into small rounds or half
moons. Tear the basil into small pieces and slice tomatoes
2.
To
assemble evenly distribute the arugula over the desired plates. Place slices of
cheese over the greens, top with layers of tomatoes. Drizzle the vinaigrette
and scatter with pine nuts, basil and cracked black pepper. Serve immediately,
with additional dressing on the side.
Erika’s Quick Tomato
& Bocconcini Salad
A straightforward
rendition, for a quick starter or salad, open for experimentation.
Ingredients:
Available
fresh tomatoes
Equal
amount bocconcini (fresh mozzarella balls)
Handful
fresh basil leaves (sweet basil variety)
Drizzles
of olive oil and balsamic vinegar
Instructions:
Slice the
tomatoes and bocconcini into rounds.
Layer
rounds of tomatoes on the bottom of a platter, overlapping some edges. Layer
the cheese on top (as though shingling). Scatter the torn basil over the top.
Drizzle fist with balsamic vinegar then with olive oil.
Serve
Basil Vinaigrette
Wonderful and
versatile vinaigrette. Not to be limited to greens, this is delicious on
steamed or grilled new potatoes, green beans or summer squash. Test it out over
the bocconcini salad or on a crusty Italian sandwich.
Via Rebar modern Food cookbook
Yields 1 ¼ c
Ingredients:
2 cloves garlic, minced
1 ½ tbsp. Dijon mustard
2 tbsp. honey
¼ c red wine vinegar
1 tbsp. balsamic vinegar
1 ½ oz. fresh basil leave
½ tsp. salt
1 ½ tsp. freshly ground pepper
1 cup extra-virgin olive oil
Directions:
Combine all ingredients except the oil in a food processor and blend.
With the motor running slowly add the oil in a thin stream until the dressing
becomes thick and creamy
Season to taste
Refrigerate 3 days
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