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Discussion in 'Food & Cooking' started by teamfat, May 25, 2013.
Fresh basil is very nice. It plays well with tomatoes, even the ones from the megamart.
It sure does. In my part of the world, supermarkets sell small plants in a plastic pot with a bit of soil, the whole thing packaged in plastic. Maybe you can get it in your supermarket too?
A suggestion; re-plant one of those supermarket frivolous basil plants in a larger pot, filled with good soil and you'll soon have handsfull of harvested leaves each week. Simply cut the amount of leaves that you need from the tips. Yo need to water the plant frequently. I put the plant in my oldfashioned greenhouse, which is warm but has no direct sunshine. Fresh basil is so fragrant! I even used it in a savory cake with feta, courgette, sundried tomatoes. Yep, there's no sugar in that cake.
The cake picture is a few years old, the picture of the basil is from last year.
Now is a good time to plant basil!!
It comes from the word for king, a kingly herb. In the middle ages it was thought to cure practically anything. And they would sprinkle the leaves on the rushes (dry reeds spread on the floors where there were no tiles) to release a pleasant smell as you stepped on them.
I don;t ,much like it cooked, but i add it to pasta with tomato sauce, after mixing the sauce with the pasta.
It can go in a lot of unexpected places too, like a salad with rocket, cheese (soft pecorino or gorgonzola or parmigiano) and fresh figs, add basil leaves and then mix olive oil with honey, salt and pepper and pour on top. It's good without the basil, but it really enhances it.
At the markets here, you always get a couple of sprigs when you buy tomatoes, and they don;t charge for it, since you "can't" have tomatoes without basil, and they often have the roots on, so you can go ahead and plant them.
Basil infused oil. Nice. Fried basil leaves. Nice. Inside ricotta and parmesan ravioli. Nice. Pesto Genovese of course. Superb.