Cooking With Basil

Herbs such as basil have not always been used in cooking. They were gathered rather for their healing and medicinal properties. In many cultures they were even felt to have magical properties, and were associated with religious activities. However, it is certain that humans have recognized the flavor enhancements of these plants for a long time, and although this was not their primary purpose, no doubt many a herb found its way into a cooking pot hung over an open fire in some long ago cave.

Herbs are not very high in nutrient value compared to other plants of equal weight and are not considered a basic food source. Their use has always been to add flavor and spice to other foods. They have always been the supporting actors of the dining experience and never the stars. Basil, which is one of the most common and widely used herbs is no exception to this.

The Italians discovered that basil tends to compliment the taste of tomatoes, and since tomatoes played such an important role in Italian cuisine, basil came to be widely used in Italian cooking as well. Pesto, which is an Italian oil and herb sauce that originated in Genoa has basil as one of its main ingredients. Basil is also often ground with garlic and mixed with olive oil to make a paste called pistou. This paste is used in a wide variety of French dishes.

Basil is not restricted to Europe. The Chinese use a lot of fresh basil, and the dried herb is used in soups as well as other dishes. The Taiwanese also use fresh basil leaves in their thick soups, and even deep fry basil leaves to go with fried chicken dishes. The flat leaf basil of Asia has a slightly different flavor that is more suitable for fruit. It is often served with fresh fruit, or used in jams and sauces made with strawberries, and dark colored Asian plums. Vietnam is another Asian country that uses a lot of basil in their cuisine.

There are also some varieties of basil seeds that become gelatinous, and certain Asian drinks and desserts are made from them. The Holy Basil of India, or tulsi as it is known there, has always been used in medical treatments, but recently chefs in America have been experimenting with it in various ways in American style cooking.

Basil may be good for you, and the oil from the leaf is distilled and used for stomach aches in folk medicine, but one thing is for certain, it makes your food taste better. This fact keeps it popular with cooks, and an essential element in any kitchen.

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