By Margaret Malsam
Basil is a versatile culinary herb that adds extra flavor to your cooking. Basil is prominently featured in Italian cuisine, and it also plays a major role in the Southeast Asian cuisines of Thailand, Vietnam, Cambodia and Laos. The plant tastes somewhat like anise with its strong, pungent, sweet smell.
Stacy Sandy, food and beverage manager at the Century Casino in Central City, and her assistant Shari Perrault, tell me they use fresh basil in making their popular red chili for the deli.
“It’s a Maryland style chili, and I’m from Maryland,” she said.
Another house specialty is their spicy homemade cauliflower soup.
History of basil
This herb has been in use for thousands of years. Most likely basil was named by the early Greeks, perhaps even Aristotle. He was a great student of herbs and had a garden with many varieties. “Basileus” is the Greek word for “king,” and basil came to Greece from India where it was considered the “king of herbs” and considered a sacred plant dedicated to the Hindu gods.
People of India also used basil plants as a kind of aromatherapy. They rubbed a sprig to release and enjoy the uplifting aroma. When basil made is appearance in the Mediterranean countries, basil’s reputation began to change, according to the book, Cooking with Herbs. In Italy, basil became the symbol of “love” and was often called “Kiss me, Nicholas.”
Basil reached America in the 17th century, and later became popular with the colonists. Its rich, peppery flavor blends well with Italian, Mediterranean or Asian dishes. There are many varieties of basil. Italians typically use sweet basil while Thai basil and lemon basil frequently are found in Asian dishes.
Cooking with basil
Basil adds rich flavor to so many foods and is also a healing food. Today health professionals recommend drinking basil tea to combat the nausea associated with chemotherapy and radiation treatments. To make basil tea, steep one teaspoon of dried basil to one cup of boiling water. Cover and steep for four minutes. Then swirl in honey and lemon to taste.
I keep fresh basil growing in a flower pot on my windowsill. I like to use finely chopped basil in my omelets and salad dressings. When I use fresh basil in main dishes, I generally add it at the last moment, as cooking quickly destroys some of the flavor. Sprigs of basil can be kept fresh in moist plastic bags in the refrigerator or frozen. To freeze, blanch quickly in boiling water and place in plastic bags in the freezer,
Italians season their spaghetti and marinara sauces with generous amounts of basil (see recipe). Chopped basil leaves can also be added to almost any soup, and it is especially delicious in chilled soups (see recipe). Lamb, veal, fish, poultry, pasta and eggs all benefit from the use of basil. Mild vegetables, such as carrots, potatoes and eggplant, all get a flavorful boost when they are cooked with basil along with other seasonings. This herb is a natural served over slices of fresh tomatoes when it is snipped and mixed with a little olive oil and chopped onion.
Basil is one of the main ingredients in pesto. You can serve pesto over pastas, meat, fish, or rice or use the sauce to brighten up soups, and even sandwiches.
