Tinfoil Chef

Basil is one of those herbs that’s kinda like office furniture… There are a lot of varieties of it. Sweet Basil is one of the most popular. It has a sweet, clovelike aroma and a flavor that reminds you of anise, clove and mint. When fresh the flavor is mild enough that you can use a lot of it. The dried herb loses a lot of it’s sweetness and has a spicier, clove-mint taste that works best in sauces, soups and such that cook for a long time.

When I said there are a lot of varieties I wasn’t kidding. There’s actually over 50 species of basil with variations in appearance and flavor. The most commonly used is the large leafed Sweet Basil.

It’s best in summer months. Field grown Basil can be sandy so it should be washed. It can also become bitter in hot weather, especially after flowering.

It’s a tender, perishable herb. To store it trim the stems and remove leaves on the lower side and stand the bunch in a jar of cool water just deep enough to cover the base of the stems. for up to two to three days at room temperature. You can also wrap it in paper towels and store in a plastic bag in the warmest part of the refrigerator for 1 or 2 days.

It also blackens easily when bruised or cut so it’s best to use a sharp, stainless steel blade for cutting it.

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