Basil is a highly fragrant plant whose leaves are used as a seasoning herb for many different types of foods. Basil has become one of the most recognizable herbs ever since pesto, the mixture of basil, pine nuts and parmesan cheese, has become popular.
Basil has round leaves that are oftentimes pointed. They are green in color, although some varieties feature hints of red or purple. Basil looks a little like peppermint, which is not surprising since they belong to the same plant family.
There are more than 60 varieties of basil, all of which differ somewhat in appearance and taste. While the taste of sweet basil is bright and pungent, other varieties also offer unique tastes: lemon basil, anise basil and cinnamon basil all have flavors that subtly reflect their name. The scientific name for basil is Ocimum basilicum. Culinary Uses
Basil
tastes great in tomato and pasta dishes but it also gives a
sweet-scented, minty aroma when crumbled over baked chicken, lamb or
seafood. When making pesto or its French cousin pistou, sweet basil
will yield the best results. Basil turns black when cooked in an acid
medium like tomato sauce. Adding basil towards the end of cooking will
serve to retain its aroma and flavor. It blends well with garlic, thyme
and oregano. Basil leaves can be torn, chopped or shredded; however,
cutting will bruise the leaf and cause it to darken quickly.
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