Ah, one of the world’s most celebrated herbs! The French call it herbe royale, it’s considered sacred in India (and is often planted around temples and shrines), and it’s a sign of love in Italy. There are more than fifty species of basil; their various iterations are ubiquitous in cuisines ranging from Thailand to the Mediterranean. Early Greeks and Romans thought it guarded against the basilik, a creature who could turn anyone who looked at it into stone. In some parts of Europe, basil is still believed to be a cure for venomous snakebites.
Basil grows very well in the garden, although you have to pinch off its flowers to make it bushier and more leafy. Try using it in an insalate caprese (see “Recipes/New Twist on Insalate Caprese), or combine it with pinenuts, garlic, Parmesan, and a little olive oil to make pesto. It is also an indispensable ingredient in tomato-based Italian sauces, such as the sauces used with pizza and pasta. Beware: it’s a delicate herb and will turn black soon after it is cut.
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Tags: basil, france, herb history, india, italy, mediterranean, thailand
