Herb Use - Basil

 As a chef of too many years to think of, herbs are an important ingredient in most recipes. So this is the first in a series of articles about growing, harvesting and use of this vital ingredient.

Basil (Ocimum Basilicum)

The classic accompaniment to any tomato-based dish. Fragrant, delicate, sweet and pungent, basil is used widely in Italian cuisine as well as Thai and Indian to name but a few. In the restaurant trade, I was used to using it by the handful on a daily basis.

Growing basil couldn't be easier, multiple sowings in small pots for the windowsill can keep you going at home all year. 

An important thing to do when growing is never to allow it to flower. Once a plant reaches around 20-30cm it will try to produce flowers and once set its goal in life is over and will not try to produce any more. The trick is to allow it to grow till the first signs of flowering then go down the plant one of two nodes and pinch the top off. Pop it into a plastic bag and throw it in the freezer if you don't plan to use it. It will then branch out two new stems from the node, then carry on doing this till the next time you resow and replace or take pity on it. As an experiment, I kept one plant growing for over two years till it looked like a tortured woody tree.

As for the garden or allotments its best position is near or around tomato plants, as they both enjoy the same conditions with the added benefit that basil will deter tomato pests like whitefly, thrips and aphids.

Now the use, I see many recipes throwing basil at dishes or sauces during the cooking process but this is a waste of such a delicate herb. Hold on till the end of cooking then remove from heat and add just before serving to get the most from basil. You also won't need as much, intense heat breaks down basil flavour so you need much more than if used at the end of cooking.

Many purists will say that basil should never be cut or chopped but since we eat with our eyes I prefer this method. In salads and cold dishes, take a few leaves lay them on top of each other then roll into a little cigar shape. Then thinly shred it across its length with a sharp knife to produce a perfect chiffonade to top the finest Caprese salad of tomatoes and mozzarella. Also amazing over strawberries, quartered and macerated with a little sugar to draw out the juices, a twist of fresh ground pepper and a summer end-of meal is finished perfectly.

Finally, in addition to its culinary uses, basil has also been used for centuries in traditional medicine for its potential health benefits. It is believed to have anti-inflammatory, anti-bacterial, and anti-viral properties, and may help to lower cholesterol and blood sugar levels.