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Basil
The Basil Plant
A lovely member of the mint family, there are over 12 varieties of basil grown for culinary use alone. The most common of these is Ocimum basilicum . ("Basileus" is Greek for "king.") Alternative names include herb royale, St. Joseph's wort, and sweet basil. Mildly peppery, with a hint of clove and mint, basil is at the same time spicy and sweet, warm and fresh.
An annual, herbaceous plant with greenish or whitish flowers, the leaves range in color from dark to light greens (and even purplish hues) with a grayish-green underside. These leaves turn dark quickly after they've been cut, so fast drying at low temperatures is important to preserve color and flavor. A fresh green color, strong sweet flavor and high volatile oil content indicate quality dried basil.
Native to Southeast Asia and Northeast Africa, most of the basil used in the U.S. comes from three sources: Egypt, France, and California. Clean, with uniform size, California basil has a good color and sweet flavor. French basil is usually darker, with a slightly sweeter flavor. And Egyptian basil has a taste that's a bit mintier than domestic or French basil.
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Depending upon the culture, basil has historically been both revered and reviled. In Italy, where it's a symbol of love, a sprig of basil in the hair of a man announced his intentions to wed his sweetheart; a pot of basil on her balcony indicated her willingness. In India, basil was a symbol of hospitality, and it was often given as a gift. Hindus were buried with a leaf of sacred basil, Ocimum sanctum, on their breast. Basil is also said to have been found near Christ's tomb, hence the European custom of placing it in the hands of the dead to insure a safe journey to heaven.
On the other hand, the Greeks believed that basil's aroma could drive one insane, and in the Middle Ages people believed that scorpions bred under pots of basil, rendering the brain of anyone who ate the savory herb susceptible to scorpions! Ancient Greeks and Romans were convinced that shouting and cursing were prerequisites during the sowing of basil seed, to insure a good crop. (In fact, the French idiom "sowing the basil" means raving.)
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Very popular in Italian and American kitchens, basil is also prominent in French cuisine-- where it's an essential ingredient in the blends fines herbs and herbs de Provence. You'll also find it in recipes from the Mediterranean (like pesto, which highlights the spice), Thailand, Vietnam, China, and Taiwan. Basil is a customary seasoning in tomato-based sauces, juices, and dressings. It blends well with oregano for pizza sauce, and with other seasonings, especially lemon, garlic, and thyme.
Try basil with fish, poultry, beans, pasta, rice, eggs, and vegetables like zucchini, eggplant, potatoes, carrots, cauliflower, and spinach. Use it in soups, stews, vinegars, and salad dressings (or sprinkle it directly on salads). Remember its affinity for tomatoes; combine with fresh tomatoes and olive oil for a simple salad, or use liberally in tomato sauces.
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