Basil

Basil is a classic herb, known in Europe as the "royalty of herbs" If you are accustomed to using dried basil you are in for a treat, as fresh basil has a completely different flavor that is just delicious. Basil will be in your share in late July through September.

Cooking Tips

We all know that basil goes great with tomato, and it seems Nature must have planned it so the two appear at the same time of year. But really, basil is great for so many other things; I think there are few summer recipes that can't be improved by a sprinkling of chopped basil at the end. And don't forget, basil is just as important in Asian cuisine as it is in Italian, and there are many great Thai, Vietnamese, and Indian recipes that call for it.

Storage Tips

It is very important that you do not wash basil until just before you are going to use it. It will keep much better if you store it in a bag in your refrigerator, keeping it dry, but really basil does not keep for long and it is best to use it as soon as possible. If you have more basil than you know what to do with, make some pesto. To keep it, try freezing it in an ice cube tray, and once it is completely frozen pop out the cubes and store them in a freezer bag. That way you can use individual cubes of pesto in the cold months to come.

Nutrition

In addition to its delicious flavor basil also is a good source of several vitamins and minerals including dietary fiber, vitamins A, C, K, and B6, calcium, and iron.

History

Basil is native to India, Africa, and Asia, but was believed to be first cultivated in India for medicinal and religious use. Its unique flavor helped it to spread across the entire world, gaining popularity in many different cultures. In Eastern Asia different varieties were developed than those in Europe, but the distinct flavor of basil always seems to be instantly recognizable.

Field Notes

Basil dislikes being wet so much, at the farm we usually wait until after lunch to harvest it, in order to let all of the morning dew evaporate; the opposite of most of the other leafy green crops. It is important to pick the basil somewhat regularly or it will begin to flower, so on summer afternoons on the farm our hands are often purple and fragrant from the oils released in the basil stems.