Although I don’t have a garden, I make sure to grow basil on the back deck every summer. My go-to is sweet basil, which is perfect for the recipes I’ll share. While basil thrives in the summer, you can usually find both Thai and sweet basil in grocery stores throughout the year.
When purchasing basil, look for leaves and stems that are vibrant green. Avoid any with browning, as it indicates the basil is past its best. For those growing it at home, focus on harvesting undamaged, bright green leaves. Clip the stem 1/4 inch above the next cluster when collecting it from your plant.
Did you know basil stems are edible? The thin, soft stems are quite palatable, while the thicker, woody ones are best avoided. Although these recipes primarily use just the leaves, feel free to experiment with including chopped stems in salads or blending them with the leaves for pesto or vinaigrette.
Once you have your basil, what can you do with it? Don’t worry, basil is a versatile herb that pairs well with a variety of flavors. Below, you’ll find a range of mains, sides, salads, and condiments to make the most of your fresh, plentiful basil.
