BASIL
Basil (Ocimum basilicum) is an annual herb in the Lamiaceae (Mint) family cultivated for it’s aromatic leaves. While many associate Basil with Italy due to it’s prominance in Italian dishes, this bushy herb actually has roots in Southeast Asia and the tropical regions of Africa. We grow several varieties on the farm in the Spring for sale in our nursery — Thai Basil, Holy Basil (Tulsi), Purple Basil, and the classic Basil that most folks know and love, Genovese Basil (also called Sweet Basil). In the summer months, you can find Genovese Basil stocked at the farmstand and markets!
In season: June to August
Nutritional value: Basil packs a punch — two tablespoons is 100% your DV of Vitamin K! A powerful antioxidant found in Basil is rosmarinic acid, which has anti-inflammatory properties. Basil is also rich in beta-carotene, which acts as a powerful antioxidant that helps protect cells from damage caused by free radicals.
Storage tips: If you’re using your Basil within a day or two, give the stems a fresh trim and immerse them in a jar of water. If you’re wanting to store your Basil a bit longer, wrap it in a paper towel and place in a sealed container or bag — just ensure that your Basil is completely dry before doing so! If you’re seeking long-term storage for your Basil, simply chop it up, toss it into an ice cube tray, top off with a high quality EVOO, and freeze! Once frozen, you can pop them from the stray and store in a ziploc or container in the freezer.
Culinary uses: What can’t you do with Basil is the real question! Many view herbs as garnishes, but we challenge you to view it as just another vegetable. Of course you can still garnish your Bruschetta and Caprese salads, but you can also blend it into salad dressings, make pesto, add to pasta dishes and stir-fry, include it in tea, cocktails or mocktails, or add to desserts! Get creative!
