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Basil - Summers Favorite Herb

Basil, Ocimum basilicum, often called the King of Herbs, originated in India about 5,000 years ago. This royally popular herb takes its name from the Greek word basileus, meaning king. Legend has it that basil was discovered growing where St. Helen, the mother of the Emperor Constantine, found the Holy Cross. Ancient Mediterranean cultures thought basil brought luck and joy into the home. In Medieval times, basil was used to promote love and fertility. Some cultures even used basil as an aphrodisiac.

Medicinally, basil was used as a stimulant, especially as a digestive aid. It was also believed to have some anti-infectious properties. Maybe its digestive aids are what sparked people to start adding it to their food; luckily, basil tastes great added to many foods.

As the Italians have shown the world, basil pairs well with tomatoes. This dynamite combination works in sauces and fresh in salads. Basil often is used fresh because cooking it for too long destroys the flavor. Basil is the main ingredient in pesto and is vital in making a Caprese salad. Since basil did originate in Asia, its found in dishes throughout China, India, Taiwan and Thailand, especially in soups and stews

Basils usefulness goes beyond the kitchen as its often used in aromatherapy. Basil promotes balance, harmonization, purposefulness and dissipates fear. Basil is used to encourage awakening and understanding.

Growing basil is quite easy. Just wait until the danger of frost has passed and give it a spot with plenty of sun. Basil in an annual that grows about 18 inches tall and has bright green leaves with pale flowers in a spike. Once flowering is allowed to begin, the plant will produce fewer leaves for harvesting, so be sure to watch it and pinch back any flowers. Basil transplants well and can also be grown from seed in the warmth of summer. To have a supply of basil all summer long, plant once in the spring and again at the end of June to ensure a crop into September. There are many varieties of basil, such as the common Sweet, Genovese, Globe, and Lemon. Purple Ruffles is a dark purple variety that adds dramatic color to dishes as well as flavor

Basil is a must in a cooks garden, so grow (and eat) basil in profusion!

Pesto

2 cups fresh basil leaves, washed and patted dry
1/4 cup pine nuts
1 clove of garlic
Pinch of salt
1/2 cup grated Parmesan cheese, plus 1 - 2 tablespoons
1/4 - 1/2 cup extra virgin olive oil

Place basil leaves, pine nuts, garlic and salt in a food processor or blender, process until basil leaves are chopped up and ingredients are well-mixed. Add the 1/2 cup Parmesan and briefly process to combine. While running the food processor or blender, add the oil in a steady stream until you achieve the desired consistency. More olive oil will create a thinner pesto; less oil will make it thicker. When the pesto has reached the desired consistency, remove it to a bowl and stir in the 1 - 2 tablespoons of Parmesan. Serve with bread, crackers, over pasta, with soup; the uses of pesto are endless!

BBLT Sandwiches (Basil, Bacon, Lettuce and Tomato)

Toasted bread - white, wheat, sourdough, etc.
Crispy cooked bacon
Fresh basil leaves, washed and patted dry
Lettuce leaves
Fresh tomato slices
Mayonnaise if desired

Spread mayonnaise on two slices of toast. Arrange bacon slices on top of one slice, then tomato slices, basil leaves and lettuce. Top with second slice of toast. Enjoy! The basil complements the flavor of the tomato in this sandwich and adds a real kick to a summer-favorite.

Basil Mayonnaise

1 cup mayonnaise
1/2 cup snipped fresh basil leaves, washed and patted dry
1/4 teaspoon freshly ground pepper
2 - 3 tablespoons lemon juice

Place all ingredients in a food processor and process until combined. Transfer to a bowl and store in refrigerator until ready to use.

Caprese Salad

4 medium tomatoes
2 small balls of fresh mozzarella
2 - 3 tablespoons shredded fresh basil leaves
2 - 3 tablespoons extra virgin olive oil

Its important to use fresh mozzarella with this salad. You can find containers of fresh mozzarella balls in many grocery store delis.

Slice the tomatoes into 1/4 inch thick slices. Slice the mozzarella in the same manner. Alternate slices of tomato and mozzarella around a plate. Sprinkle basil leaves over the top and then drizzle with olive oil.

Basil, genus Ocimum basilicum, often called the King of Herbs, originated in India about 5,000 years ago. This royally pop herb takes its name from the Greek word basileus, meaning king. Legend has it that basil was discovered maturation where St. Helen, the mother of the Emperor Constantine, found the Holy Cross. Ancient Mediterranean cultures thought basil brought luck and joy into the home. In chivalric times, basil was used to promote love and fertility. Some cultures even used basil as an aphrodisiac.

Medicinally, basil was used as a stimulant, especially as a digestive aid. It was also believed to have some anti-infectious properties. Maybe its digestive aids are what sparked people to start adding it to their food; luckily, basil tastes great added to many foods.

As the Italians have shown the world, basil pairs well with tomatoes. This dynamite combination works in sauces and fresh in salads. Basil often is used fresh because cooking it for too long destroys the flavor. Basil is the main fixings in pesto and is vital in making a Caprese salad. Since basil did originate in Asia, its found in dishes end-to-end China, India, Taiwan and Thailand, especially in soups and stews

Basils usefulness goes on the far side the kitchen as its often used in aromatherapy. Basil promotes balance, harmonization, sense of purpose and dissipates fear. Basil is used to encourage waking up and understanding.

Growing basil is quite easy. Just wait until the danger of frost has passed and give it a spot with good deal of sun. Basil in an yearbook that grows about 18 inches tall and has bright green leaves with pale flowers in a spike. Once flowering is allowed to begin, the plant will green goods fewer leaves for harvesting, so be sure to watch it and pinch back any flowers. Basil transplants well and can also be grown from seed in the fondness of summer. To have a supplying of basil all summer long, plant once in the spring and again at the end of June to ensure a crop into September. There are many varieties of basil, such as the common Sweet, Genovese, Globe, and Lemon. Over-embellished Ruffles is a dark purple variety that adds dramatic color to dishes as well as flavor

Basil is a must in a cooks garden, so grow (and eat) basil in profusion!

Pesto

2 cups fresh basil leaves, water-washed and patted dry
1/4 cup pine nuts
1 clove of garlic
Pinch of salt
1/2 cup grated Parmesan cheese, plus 1 - 2 tablespoons
1/4 - 1/2 cup extra virgin olive oil

Place basil leaves, pine nuts, garlic and salt in a food processor or blender, work until basil leaves are chopped up and ingredients are well-mixed. Add the 1/2 cup Parmesan and briefly process to combine. While track the food processor or blender, add the oil in a steady stream until you achieve the sought after consistency. More olive oil will create a thinner pesto; less oil will make it thicker. When the pesto has reached the desired consistency, hit it to a bowl and stir in the 1 - 2 tablespoons of Parmesan. Serve with bread, crackers, over pasta, with soup; the uses of pesto are endless!

BBLT Sandwiches (Basil, Bacon, dinero and Tomato)

Toasted bread - white, wheat, sourdough, etc.
Crispy cooked bacon
Fresh basil leaves, washed and patted dry
Lettuce leaves
Fresh tomato slices
Mayonnaise if desired

Spread mayo on two slices of toast. Arrange bacon slices on top of one slice, then tomato slices, basil leaves and lettuce. Top with second slice of toast. Enjoy! The basil complements the savor of the tomato plant in this sandwich and adds a real kick to a summer-favorite.

Basil Mayonnaise

1 cup mayonnaise
1/2 cup snipped fresh basil leaves, water-washed and patted dry
1/4 teaspoon pertly ground pepper
2 - 3 tablespoons lemon juice

Place all ingredients in a food processor and process until combined. Transfer to a bowl and store in refrigerator until ready to use.

Caprese Salad

4 medium tomatoes
2 small balls of fresh mozzarella
2 - 3 tablespoons shredded fresh basil leaves
2 - 3 tablespoons extra virgin olive oil

Its significant to use fresh mozzarella with this salad. You can find containers of fresh mozzarella balls in many food market store delis.

Slice the tomatoes into 1/4 inch thick slices. Slice the mozzarella in the same manner. Alternate slices of tomato and mozzarella around a plate. Besprinkle basil leaves over the top and then drizzle with olive oil.

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