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Produce Expert
Dan Avakian
Getting Fresh
Summertime bliss
with fresh basil and
ripe tomatoes.
Basil
For anyone with an herb garden, a nearby farmer’s market or a generous gardening neighbor, high summer is synonymous with the fragrance and flavor of basil.
Believed to have originated in India, basil was used in ancient times as a sacred offering (dedicated to the Gods Vishnu and Krishna), rather than a culinary herb. According to Indian tradition, the dead were buried with sprigs of basil on their chests to protect them from evil as they entered the next world. Through the ancient spice routes basil made its way to the Mediterranean, and also became popular in Thailand where it was used in curries.
The name basil may be derived from the legendary reptile Basilisk, which could kill instantly with a glance or a breath. Legend tells us that the ancient Greeks feared the herb, believing that scorpions would breed under the pots in which it was grown. This scorpion myth gets worse: a seventeenth century botanist told of a certain gentleman who used dried, powdered basil as snuff. Over time he went mad and died. Surgeons performing the autopsy found a nest of scorpions in his brain.
On a less creepy note, it is also believed that basil was found growing around Christ’s tomb, and the herb is still used today in preparation of holy water in the Greek Orthodox church. In Romania, when a man accepts a sprig of basil from a woman they are officially engaged. Finally, in the cuisine of Italy, basil shakes off all that symbolic baggage and comes into its own as one of the world’s most magnificent culinary herbs.
Basil made its way to US soil in the 1600’s as one of the first herbs to be brought in with the explorers. Today several varieties are grown around the world. Lemon and lime basil combine the fragrance of citrus with the flavor of basil, making them an excellent match with fish and dressings. Cinnamon basil has violet stems and lavender flowers; it has the fragrance of cinnamon and the flavor of basil. The tropical Thai basil has lush green leaves and purple flowers, both of which are used in cooking. Thai basil is very common in Vietnamese, Cambodian, Laotian and, of course, Thai cuisine, making a significant flavor contribution to green and red curries, stir fries and noodle soup.
Perhaps the most well-known variety, Italian seed basil is available year round, but is most abundant in the summertime when local growers send their harvest to market. This popular herb is a staple in basics like spaghetti sauce, but also makes an excellent addition to everything from lamb to poultry to vegetables and beyond. I even mix it in with my grass-fed organic ground beef for a tasty burger.
Sweet Italian basil is a companion to tomatoes as Patrick is to Spongebob. The classic Caprese salad of sliced fresh summer tomatoes, basil leaves, fresh mozzarella, olive oil and a dash of balsamic vinegar is very popular this time of year. A great variation: make small skewers of basil leaves wrapped around cherry tomatoes with balls of fresh mozzarella or chunks of feta that have been marinated in olive oil and herbs. A perfect appetizer or party snack!
Selecting fresh basil in the store is like selecting cut flowers; if it doesn’t look good, then it isn’t. The leaves should be vibrant, alive and deep green in color. At home, store fresh basil with the stems freshly cut in a cup of water. Place a plastic bag loosely around the top and your basil should keep for a few days, but don’t expect more than that. If your basil begins to show signs of limpness, preserve it by drying: hang it upside down for several days, then store it in a plastic bag or jar for later use. Although the flavor of dried basil is not a match for the fresh version, it’s still a delicious seasoning for soups, sauces and more.
Basil contains vitamin A, vitamin C and iron—and of course no scorpions.
How To Chiffonade Basil
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