Probably one of my favorite herbs in
the kitchen, for multiple purposes is Basil. It remains a staple part of
our container gardening on our deck.
Basil, or Sweet Basil,
is a common name for the culinary herb of the mint family, sometimes known as
Saint Joseph's Wort in some English-speaking countries.
Basil, originally from India, is a half-hardy annual plant, best known as a culinary herb prominently featured in Italian cuisine, and also plays a major role in the Northeast Asian cuisine of Taiwan and the Southeast Asian cuisines of Indonesia, Thailand, Vietnam, Cambodia, and Laos. Depending on the species and cultivar, the leaves may taste somewhat like anise, with a strong, pungent, often sweet smell.
There are many varieties of basil, as well as several related species or species hybrids of the same name. The type used in Italian food is typically called sweet basil, as opposed to Thai basil, lemon basil and holy basil which are used in Asia. While most common varieties of basil are treated as annuals, some are perennial in warm, tropical climates, including holy basil and a variety known as 'African Blue'.
Varieties of basil (some common, some geographical dominance)
Basil, originally from India, is a half-hardy annual plant, best known as a culinary herb prominently featured in Italian cuisine, and also plays a major role in the Northeast Asian cuisine of Taiwan and the Southeast Asian cuisines of Indonesia, Thailand, Vietnam, Cambodia, and Laos. Depending on the species and cultivar, the leaves may taste somewhat like anise, with a strong, pungent, often sweet smell.
There are many varieties of basil, as well as several related species or species hybrids of the same name. The type used in Italian food is typically called sweet basil, as opposed to Thai basil, lemon basil and holy basil which are used in Asia. While most common varieties of basil are treated as annuals, some are perennial in warm, tropical climates, including holy basil and a variety known as 'African Blue'.
Varieties of basil (some common, some geographical dominance)
-
Sweet basil
- Thai basil
- African blue basil
- Camphor basil, African basil
- 'Dark Opal'
- Dwarf basil, French basil
- Hoary basil
- Holy Basil, sometimes known as Spice basil
- Lemon basil
- Crispum
- Purple basil
- Queen of Siam basil
- Rubin basil
Basil is commonly used fresh in cooked recipes. In
general, it is added at the last moment, as cooking quickly destroys the
flavor. The fresh herb leaf should be torn, never chopped to avoid blackening
edges. It can be kept for a short time in plastic bags in the refrigerator, or
for a longer period in the freezer, after being quickly blanched in boiling
water. Fresh basil is also a component in bruschetta, in sauces, flavored oils
and Caprese dishes. The dried herb also loses most of its flavor, and what little
flavor remains tastes very different, with a weak flavor.
Basil is one of the main ingredients in pesto—a
green Italian oil-and-herb sauce. Its other main ingredients are olive oil,
garlic, and pine nuts.
Some information here was taken from Wikipedia
