Basil

Basil is one of the most beloved herbs in cooking. Its sweet, slightly peppery flavour brightens everything from pasta sauces to cocktails.

Varieties

• Sweet (Genovese) — the classic Italian basil. Large, glossy leaves with a sweet, slightly anise-like flavour. The base for pesto.
• Thai — smaller leaves, more peppery and liquorice-forward. Holds up to heat better than sweet basil.
• Purple — striking colour, slightly milder flavour. Beautiful in salads.
• Lemon — citrusy twist on the classic. Lovely in desserts, teas, and seafood dishes.

Using basil

Basil is best used fresh and added at the end of cooking, as heat destroys its delicate oils. Tear the leaves by hand rather than cutting — a knife bruises the edges and causes blackening.

Classic preparations

• Pesto — blend with pine nuts, Parmesan, garlic, and olive oil
• Caprese — layer with fresh tomatoes and mozzarella
• Thai stir-fries — add Thai basil in the last 30 seconds of cooking
• Infusions — muddle into cocktails or steep in simple syrup

Growing

Basil is one of the easiest herbs to grow at home. It thrives in warm, sunny spots with regular watering. Pinch off flower buds to keep the plant producing leaves. A single plant on a sunny windowsill can supply a kitchen all summer.