Basil

Ah, Basil! One of my favorite herbs. 

An annual plant, basil has a strong, peppery, pungent taste that intensifies with cooking. Sweet broad-leaf basil (as shown in photo above) is the typical grocery store variety. Genovese basil is best for pesto. Thai basil has a spicy anise-licorice aroma and flavor, excellent in green curries and Vietnamese noodle soups.  Worldwide, there are close to 60 varieties of basil!

If you grow it (outdoors or indoors) harvest leaves from the top of the plant from the end of July through August. Pinch off any flowers, as they will make the plant go to seed.

Basil is best used fresh, and added to your cooked dish at the last moment. Add fresh basil to butter sauces for fish dishes, pasta sauces and to garnish a fresh tomato salad.

On the health side, research has shown that basil has anti-inflammatory, anti-bacterial, and a great source of magnesium to aid in cardiovascular health.