BASIL

Oh, sweet basil!  What is there not to love about it?  Its sweet and slightly peppery, anise-like flavor matches up with just about anything.  It works in salads, sauces and soups, and goes well with starches, poultry, fish, lamb and beef.  Its smell, warm and slightly spicy, is unquestionably one of the most regal scents on the planet.  There are many different types of basil (purple, bush, cinnamon, African blue, lettuce, Thai, licorice, Thai lemon, holy, lemon, and lime, to name a few), but what I am focusing on here is sweet basil - the kind that you typically buy in grocery stores or perhaps grow in your herb garden.

Basil belongs to mint family.  It is native to tropical Asia, India and Africa and has been cultivated for over 3,000 years.  In India, basil is a sacred herb used to honor the Hindu gods Vishnu and Krishna.  It is documented that basil was laid on the bodies of the dead to protect them from evil in the next world and to offer them entrance into paradise.  In recent history, basil has long been associated with the Mediterranean.  In Italy, basil was once considered a sign of love.  Traditionally, if a woman placed a pot of basil on her balcony, it meant that she was ready to receive a suitor.  In addition, if a man gave a woman a sprig of basil, it was believed that she would fall in love with him and they would never part.

Medicinally, herbalists recommend basil for digestive complaints such as stomach cramps, vomiting and constipation.  Basil tea aids in digestion and helps to expel gas.  To make the tea, steep a teaspoon of dried basil leaves in boiling water, strain and drink.  It is alleged that basil has a light sedative action and may be helpful for tension headaches and anxiety.  Presently, basil is not used in modern (Western) medicine and I am unaware of any studies which have been done to substantiate any of the supposed effects.  At any rate, basil tea is not harmful and at the very least, you will have a nice herbal tea to enjoy. 

Basil grows best in warm climates.  It simply needs to be planted in a sunny place in rich, well-drained soil.  In order to protect the plants, keep the ground warm and moist by spreading a little mulch around them.  It has been said that if you plant basil near peppers and tomatoes, its growth will be enhanced.  I’m not confident that there is scientific research to back that up, but it certainly can’t hurt!  If you live in a cold climate - Be Aware – basil is sensitive to the cold.  I suggest that you go ahead and plant it in a pot, place it on your windowsill, and enjoy a delicious, fragrant, bushy plant year round!  Either way, be sure to pinch off the flower tops to prevent bitterness and promote bushiness.  Harvest the basil by cutting sprigs when the flower buds have formed, but before they open.

If you don’t have a green thumb and prefer to get your basil from the store, always buy crisp, green sprigs.  Basil tends to bruise and wilt easily, so never buy it soft.  Store your basil in the refrigerator crisper in a damp paper towel for 2 to 3 days.  For longer storage, puree the basil with a little bit of water or extra virgin olive oil and freeze it in ice cube trays for up to 3 months.  You can even make an infused oil by steeping the leaves in extra virgin olive oil, stored in the refrigerator in a tightly sealed container.  Alternatively, to make an infused vinegar, do the same using white vinegar.  Don’t worry if the leaves turn black – this is natural, but the flavor will infuse – simply strain before using.

Now, for the best part – CONSUMPTION!  Basil is a natural companion of tomatoes, garlic, lemon and olive oil.  However, I truly believe that it can be paired with just about anything – even ice cream!  I encourage you to Be Brave and experiment!  One rule that I live by when using basil in hot dishes is to add it at the very end of the cooking process.  It loses its flavor very quickly and turns black when cooked, so you want to make sure that you are getting everything out of your basil that is has to offer.

One of the easiest and most simply delicious dishes to prepare with fresh basil is the Caprese salad.  Just layer sliced tomato, sliced fresh mozzarella and a large leaf of basil, sprinkle with salt and pepper and drizzle with olive oil.  Fresh, healthy and delicious!  You can also do the same in between two slices of bread and you’ll have yourself a Caprese sandwich!  Press the sandwich and it’s a Panini!  Soooooo versatile!

It is nearly impossible to discuss basil without mentioning pesto.  There are a million different recipes out there, but here is what I do:  Get out the blender, throw in two big handfuls of fresh basil leaves, two cloves of fresh, peeled garlic, about a half-cup of shredded parmesan or Romano cheese, a teaspoon of kosher salt and some freshly ground black pepper.  Turn the blender on (with the lid on!), remove the steam vent from the lid and slowly drizzle extra virgin olive oil until the mixture turns into somewhat thick paste.  Now, most recipes call for pine nuts, walnuts, or nuts of some kind or another – and you can certainly add about 1/4 cup of them – but a member of my family is allergic, so I leave the nuts out and it still works.  I like to spread pesto on sandwiches and wraps (especially with chicken) and toss it with pasta.  However, you can use pesto on whatever your mind can conjure up.  Have fun with it!

Finally, it would be sacrilegious for me to leave out a suggestion on a tomato sauce of some kind which features basil.  Therefore, I will share with you my very own personal recipe for my Favorite Tomato Sauce of All Time… Vodka Sauce!  (Those of you reading this who know me well should not be surprised!)

VODKA SAUCE

1 T. extra virgin olive oil

1 small sweet onion, finely chopped

5 or 6 cloves garlic, peeled and minced

1 teaspoon kosher salt

1/2 teaspoon crushed red pepper (optional)

1/2 cup vodka

1/2 cup chicken broth

One 28 oz. can San Marzano tomatoes, hand crushed (reserve liquid!)

1/2 cup heavy cream

1 cup fresh basil, chiffonade (rolled together and thinly sliced)

Salt and freshly ground black pepper, to taste

Heat oil over medium heat in a large saucepan.  Add onion and sauté until tender, but not browned.  Add garlic, salt and red pepper and stir constantly for about 1 minute.  SLOWLY AND CAREFULLY add vodka (it is flammable) and simmer for about 5 minutes until the mixture has reduced to about half.  Stir in broth, crushed tomatoes and reserved tomato liquid.  Simmer for about 10 minutes.  Pour the mixture into a food processor or blender and puree until silky smooth.  Return the mixture to the pan over medium-low heat and stir in cream until well-blended.  Turn off the heat, stir in basil, salt and black pepper.  Serve over cooked pasta.

Basil is my absolute favorite herb!  I hope that I have inspired you to try something new with it!