Basil in the Kitchen: Varieties, Storing, Preserving

 

Basil is grown for both it's foliage and it's characteristic flavor. A good tomato sauce just isn't the same without basil. The flavor of basil ranges from perfumey to herby, and it adds a flavor, aroma, and visual dimension to any dish that it is added. Basil has a faint licorice or anise flavor that is more pronounced in certain varieties.

Basil Varieties (Ocimum basilicum)

There are many different types of basil varieties out there. The most familiar is the large, tender-leaf sweet basil. Sweet or Italian basil is mild in flavor and is used as much for the foliage (garnish) as an actual ingredient. Greek basil has smaller leaves and packs a more pungent taste. For those that want a little color, Opal basil or Red Rubin basil varieties come in shades of purple.

Here are some notable basil varieties:

• Sweet Basil (Italian Basil)

  - Used for Italian sauces (marinara, pesto, pomodoro, etc.), and includes the Genovese, Napoletano, and Italian Large Leaf varieties. Sweet flavor with large leaves, Sweet Basil variety is best for chiffonades and used extensively as a garnish. Larger leaves excellent used whole in salads.

• Red Rubin Basil or Opal Basil

  - Purple variety that has the same flavor profile as Sweet Basil. Dark Opal Basil is a separate variety prized for its deeper purple color.

• Thai Basil

  - Thai Basil has purple stems and narrow green leaves, with a stronger licorice flavor. This variety handles heat better than sweet basil and is used extensively in stir-fry dish, soups and broths, poultry dishes, and curries.

• Greek Basil

  - This basil has smaller leaves making for a more compact bush. The leaves are pointed, and the flavor is milder than the sweet basil, with a more pronounced anise flavor.

Storing and Preserving Basil

Storing Fresh Basil

Basil is best used fresh from the bush, cutting the leaves right before using. If you purchase fresh basil, trim the bottoms of the stems again and place in a cup or jar of water. Keep lightly covered with plastic wrap or a loose plastic bag in the refrigerator until ready to use. Change water as needed. Basil leaves will keep for about a week.

Drying Fresh Basil

Cut the basil you want dried, and tie them up in bunches. Hang up in a dry place, away from the sunlight. Basil leaves should dry in about 1 to 2 weeks. Store dried basil leaves in an airtight spice jar in a cool, dark place. Dried basil leaves will keep for about a year.

Freezing Fresh Basil

Frozen basil will be wilted when thawed, so they are best used in sauces and cooked dishes. Chop and drizzle with olive oil, and freeze in ice cube trays. When frozen, remove and pack in zipper bags. Frozen basil keeps for about 4 months this way in the freezer.