I admit it, I have a “thing” for basil. Yep, my own little love affair with a green plant. Basil is no ordinary plant in my world. It is the essence of summer in a leaf. I can’t imagine a summer without tomatoes and basil. I put basil on my sandwiches, sprinkle over my morning eggs and even add to my water bottle.
My basil plants (yes, I have many ‘cause I love ‘em!) are planted right outside my back door. Just seeing them flourishing as I come and go from the house, makes me smile. Summer wouldn’t be the same without my basil and I know it’s not summer until I can harvest the first few leaves. At this point in the summer, I am cutting huge branches of my basil and adding to all sorts of recipes, as well as freezing it, so I can survive the long cold, “basil-less” winter. Although I can get basil plants from my market in the winter, they aren’t quite as fabulous as summer basil. I use dried basil in the winter too, but like most ingredients, when I can get it, I opt for fresh.
Like so many fresh ingredients, basil is good for you. Basil has properties that help fight cancer, reduce inflammation, reduce stress, boost the immune system, and protect white blood cells. I just know that basil adds instant flavor and its aroma tells me something is going to taste yummy.
One more Tip:
If a recipe calls for fresh basil but you only have dried, use just 1/3 of the measurement, as dried is more concentrated.
Type “Basil” in your DinnerTime Recipe Box to find many more fabulous recipes.