Basil

Basil is available in many varieties. Choosing which basil to grow and use is the hardest part, but using them is very easy. There’s cinnamon, dark opal, holy, lemon, lime, spicy bush, purple ruffles, sweet thai and many others to choose from. But sweet basil is my favorite. It has the classic basil flavor we’ve all come to love.

How To Grow Basil

Basil is easy to grow from seed or purchased plant. It requires what most gardens already have, full sun, warm temperatures above 50 degrees, and adequate moisture.

Harvesting, Drying, and Storing Herbs

This herbs is also very easy to dry and store for later use. In morning when dew is dried off the plants, cut stems off and wash to remove any dirt. Lay out to dry on a paper towel for about an hour.

You can dry your herbs on a table out of direct sun which takes several days. Or, use a food dehydrator like I do. With this method, it only takes 30 minutes to and hours on low.

The herb should feel crisp when ready. Store your dried herbs in a glass jar in a dark place. For better flavor, store your herbs whole. You can crush them when you are ready to cook.

Of course, fresh herbs are best to cook with, but they are not always available. Basil is no exception.

Just Look At All The Dishes You Can Use Basil In

Vegetables: zucchini, corn, bell pepper, tomato, green beans, Brussels sprouts, asparagus, eggplant, squash, spinach, artichoke, fennel, onion, potato
Seafood: lobster, shrimp, crab, red snapper, salmon (fresh and smoked), grouper, tuna
Meat and Poultry: chicken, turkey, beef, veal, lamb, sausage
Soups and Sauces: corn chowder, tomato, minestrone, vegetable soup
Dairy: egg dishes, ricotta, parmesan cheese, mozzarella cheese, bleu cheese, goat cheese
Legumes and Grains: polenta, cannellini beans, rice (all varieties), couscous, all pasta
Fruit and Dessert: watermelon, pineapple, cantaloupe, honeydew, apple, peach, nectarine, pear, figs