Using
fresh
herbs
in
your
everyday
cooking
enhances
any
dishes'
flavors
while
also
pleasantly
tickling
your
palette!
Basil
is
officially
known
as
Ocimum
basilicum.
Ocimum
is
derived
from
a
Greek
verb
that
means
to
be
fragrant.
Basil
has
been
cultivated
in
India
and
Asia
for
over
5000
years.
Part
of
the
mint
family,
it
is
valued
not
only
for
its
digestive
attributes
but
also
for
its'
aromatic
and
sweet
leaves.
There
are
over
40
varieties
of
basil.
The
most
commonly
used
in
cooking
are
Sweet
Basil
and
Thyrsiflora
Basil.
Thyrsiflora,
also
known
as
Thai
basil,
is
bright
green
with
smooth
leaves
and
is
very
sweet
and
aromatic.
Sweet
basil
is
used
in
Mediterranean
cooking
and
can
be
found
in
major
grocery
stores.
Its
deep
green
leaves
are
fragrant
with
traces
of
mint
and
clove.
Mix
dark
purple
basil
with
sweet
basil
for
a
bit
of
variety
and
color.
Check
out
the
Herb
Cottage
for
a
listing
of
basil
varieties
and
their
many
uses.
Basil
is a
low-maintenance
herb
that
can
easily
be
grown
from
seed
and
transported
outdoors
to
moisture
rich
soil
that
is
exposed
to
an
abundance
of
sunlight.
Prune
its
flowers
and
your
basil
bush
can
reach
a
height
of 2
?
feet!
Try
to
avoid
using
pesticides
since
they
can
diminish
the
plant's
fragrant
oils.
Pepper
spray
found
at
many
nurseries
and
garden
shops
is
usually
an
effective
alternative
to
chemical
pesticides.
Although
difficult
to
freeze
or
dry,
use
fresh
basil
as a
garnish
in
salads,
meat
or
fish
dishes.
For
more
useful
tips
on
growing
basil,
read
"Bountiful
Basil"
by
Deborah
Wechsler.
Summer
is
basil
season,
though
many
home
cooks
grow
basil
indoors
year
round.
Simply
put
the
plant
in
front
of a
window
that
receives
a
lot
of
sunlight.
Your
meals
are
much
more
delicious
when
you
have
fresh
herbs
on
hand!
Did
you
know?
When
using
fresh
basil
as a
garnish,
it
is
best
to
cut
the
basil
with
a
plastic
knife
rather
than
a
metal
blade
since
the
chemical
reaction
between
the
leaves
and
blade
discolors
the
leaves?
