Basil
Basil is native to India. In Ancient Greece, basil
was reserved for royalty. In fact, the word basil comes from the
Greek basilikon, which means ?royal’. Today, basil is
frequently used in Mediterranean and Asian cooking. The flavour
suggests lemon, jasmine and anis although it will differ depending
on the variety (there are sixty).
Culinary tips and advice
- Basil pairs exceptionally well with tomatoes and pasta.
- It complements garlic, onions and olives very well.
- Basil is the main ingredient in Provençal pistou and Italian pesto.
- It flavours olive oil beautifully.
- Basil should not be mixed with other herbs or vinegar.
- Never simmer, add basil in the final minutes of cooking.
For delicious
recipes featuring basil, click on metro.ca.
Storage Life
Wrapped in a damp paper towel, basil can be stored for a
few days in the warmest area of your fridge. Basil leaves can be
preserved in olive oil. Basil can also be dried or frozen, whole or
chopped. The fresh basil plant will keep for several days in its
original compost if placed in water and kept very humid.