Even though I don’t have a garden, I always keep basil growing on my back deck during the summer season. For planting, I typically opt for sweet basil, which pairs well with the recipes I’ll be sharing. Besides summer, sweet basil and Thai basil can be easily found at the grocery store all year round.
When shopping for basil in markets, keep an eye out for bright green leaves and stems. Brownish discolorations suggest that the herb is no longer fresh. If you grow basil at home, ensure to harvest when the leaves are undamaged and brightly colored. The harvesting process starts at the top of the plant, clipping the stem approximately 1/4 inch above the next cluster of leaves.
Basil stems are not only edible but flavorful too. Stems that are thin and soft are the most delicious to consume, while it’s better to avoid the tougher, woody ones. Although the following recipes mainly require the leaves, don’t hesitate to experiment by adding chopped stems to your salads or blending them along with the leaves when preparing pesto or vinaigrette.
Once your basil is ready, the question arises, what to do with it? Well, there’s no need to stress because basil is a versatile herb that enhances many dishes. Below, you’ll find a variety of main dishes, salads, sides, and condiments to make most of your fresh and plentiful basil.
