Basil: An Herb Society of America Guide
Culinary Uses
Most people think of basil as a standard culinary herb, complimenting tomatoes and an essential ingredient in pesto, but this is really just scratching the surface. Basil leaves can be combined with a variety of other herbs including garlic, juniper, marjoram, mustard, oregano, paprika, parsley, pepper, rosemary, sage and thyme (41, 62) and can be used in soups, stews, stuffings and rices as well as with fish, chicken, vegetables and meats. They can also be a key ingredient in cheeses, vinegars, oils, jellies, teas, drinks and liqueurs, and seeds can be used in beverages (14, 21, 24, 57, 72, 73, 75, 79). Purple basils make nice colorful vinegars, and lemon and cinnamon basils can be unexpected but flavorful additions to desserts.
Larger leaves can be torn, chopped or minced. Small leaves can be added whole to salads, vegetable dishes, pasta and rice. To prevent blackening of leaves and insure best flavor, add to salads and other cold dishes soon after cutting (45).
Non-woody stems and branches can be steeped in liquids for poached fruit, beverages, soups and steamed meat, poultry and seafood (45). Even basil's flowers are edible and can be candied or added to salads and other dishes (5, 38). For optimum flavor, add basil in the last few minutes of cooking (45).
Next topic: Recipes