Basil is one of the most popular herbs used in cooking today. It is a very versatile herb, and is used in Italian, Thai and Vietnamese cuisines amongst many others.
It has a warm, aromatic but gentle flavor, with a hint of spicey aniseed. It’s well known that it goes extremely well with tomatoes, where it can be served raw in salads such as the classic Italian Caprese, or cooked into a rich tomato sauce for pasta or other hot dishes.
Basil is also popular as the prime ingredient of pesto sauce (known as pistou in France), which is made by pounding fresh basil leaves with pine kernals, olive oil, parmesan cheese and garlic to produce the distinctive thick green sauce so often used with spaghetti or as a dipping condiment.
Like most herbs, basil is widely available in both fresh and dried forms. Again like most herbs, the fresh version is generally considered to be superior. If you come across a cheap and bountiful supply of the fresh herb, you can dry it slowly in a very low oven before crumbling it and storing in airtight jars. This method of preserving it costs much in terms of flavour though, and a better option is to puree the leaves and freeze...
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