Herbal essences
Posted on April 23rd, 2007 by DAAN
“Fresh herbs spring from your garden - or at least from packages at the grocery store. Here’s a guide to the most popular dozen.”
BASIL
There are many varieties, including purple and Thai, but large-leaf sweet basil is the most common. Basil smells stronger than it tastes, which is why large quantities are used to make pesto. The leaves bruise and discolor easily so cut or tear gently right before using. Use as a finishing touch or at the end of cooking to preserve flavor. Goes well with: tomatoes, eggplant, zucchini, poultry stuffing, vinegars.
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