Basil - the green, the purple, the exotic

Herbal musings...

Last month, I dried fresh basil on the counter top. I'd like to say it was purposeful, but actually I forgot about the vibrant green bunch before leaving on a trip to Europe. When I returned home, the leaves were dry and I now keep them whole in a glass jar, crushing the the leaves with my fingers to release the essential oils before adding them to tomato sauces and sautes. Putting my nose up against the home-dried basil and bulk basil, there is no competition. The bulk basil is vaguely fragrant while my version smells like the heat of summer. I can almost taste the dribbling juices of tomato...

One thing to keep in mind when drying your own herbs is to place them in a single layer in the shade so that they do not mold. In humid weather, it can be best to dry herbs on very low heat in the oven, but if you live in a drier climate, try this simple method. When I have used the bulk of my fresh basil for pestos etc., I scatter the remaining branches onto a glass plate covered with an unbleached paper towel and let them sit for a few days until dry. Store dry basil and use in autumn and winter.

Don't be afraid to try some exotic varieties - purple basil, sweet cinnamon basil, lemon basil, and Thai basil. For a tiny twist on Genovese basil (those glorious, tender leaves for pesto), try fino verde basil. The small leaves scatter beautifully across a bowl of pasta or atop roasted yellow beans.

A few ideas for your fresh basil: shred purple basil leaves on a hummus and tomato sandwich for intense color power or drop a few Thai basil leaves at the end of cooking into stir-fry for an herbal zing. Save the stems. Added to lemon zest, peppercorns, garlic, and water, this is the ideal liquid for steaming or boiling artichokes. The basil gently coaxes out the sweetness of the chokes and makes them irresistible.

Can you believe summer is almost over? I'm still in denial.

Eat well, be well, and enjoy!

Cherina