It's very good chopped and mixed into pasta with a little butter. It is the primary ingredient in pesto, and used extensively in Mediterranean and Asian cooking. Basil goes really well with tomatoes, mild cheeses, and pork. Fresh basil can be expensive and I've had very little luck growing it! When using dried basil, I always use more than the recipe calls for. Many other people freeze it, as seen in these ibles: Frozen basil bullets Basil and olive oil ice cubes I tend to use dried basil more than fresh. The best way I've found of keeping it is to wrap the bottoms of the stems in a slightly damp paper towel and throwing the whole thing in a ziploc bag. Sometimes it can be almost minty! Fresh basil is very temperamental - once it's cut from the plant you need to be very careful in how you store it. Sweet basil has a slightly sweet, bold flavor with a bit of a peppery bite.
There are many varieties, as well, though sweet basil seems to be the most common. This is why it's so important to keep tasting during cooking!īasil can be found both fresh and dried. Rosemary and thyme hold up a little better. Most dried herbs lose a significant amount of spunk when dried - especially basil, oregano and sage. I tend to use more when I use a dried herb. Crushing a bunch of them in a mortar and pestle also works very well. Make sure to crush the herbs with your fingers or saute them a bit to wake them up. :) Dried herbs are best when used with oil (or butter, fat) or water - this way they can infuse the oil or cooking liquid. Parsley, cilantro, and basil have all stayed nice and fresh with this method. Mint is very low maintenance! I tend to buy fresh herbs and store them in the fridge in a ziploc bag with a slightly damp paper towel wrapped around the stems. Yum! I haven't had a ton of luck growing herbs. They have great aromatic qualities and work very well for roasting and sauteing, or for chopping and mixing into foods such as mashed potatoes. :) Fresh herbs are great for garnishes and they provide bold flavor. Herbs are considered ro be the leaves and greener parts of the plant - the seeds, bark, roots, etc. Most herbs can be found dried or fresh and can be used either way with ease.
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