It's basil season! And as much as I look forward to this year's crop of freshly made pesto, there are so many other things to do with basil that I thought I'd share a few of my favorites. There are over 150 varieties of basil including the most popular/common sweet basil variety, which is highlighted here in this month's recipes. Some additional types to grow and try are lemon basil, which is lovely when used for grilled fish recipes; purple basil, which adds depth to a fresh green or a bean salad; Thai basil as an essential ingredient in Southeastern Asian dishes such as Pho or curries; and cinnamon basil, which can add a beautiful complexity to a fresh fruit salad.
The best way to store basil is in the refrigerator in a plastic Ziplock-type bag with a slightly dampened paper towel inside where it should keep nicely for about a week. In addition to adding delightful flavor to your recipes, basil has antioxidants, anti-inflammatory properties and is high in vitamins K, calcium, iron, lutein, zeaxanthin and a handful of other minerals. There is some evidence about basil such as that it may help lower blood pressure, improve digestion, help manage anxiety, and may help your body fight infections.
Since basil adds a lovely punch of flavor to many dishes, it really shines when you feature it as the main ingredient. Each of the recipes here has only a few ingredients and yet by virtue of the basil, would be the star of any menu. (serves 4-6) • 1 pint cherry tomatoes, halved • .
