General Information: Most people know basil as the key ingredient in pesto but it is so much more. Basil is available in a wide variety of flavors, from lemon basil to the purplish opal basil. Basil has a pungent flavor that has been described as a cross between licorice and cloves. Basil is available year-round.

Basil is a member of the mint family, and was known as the herb of kings in ancient times. In fact, its name may have been derived from the Greek word basileus, meaning "king". The ancient Greeks and Romans believed that you had to curse and yell while you were planting basil seeds, to get a good crop, although that practice has since been largely abandoned, at least by commercial growers.

Like other members of the mint family, basil has been used medicinally for digestive upsets. Try making tea from basil, as you would mint, for an after-dinner tea.

Basil goes well with other herbs, spices, and flavorings, especially thyme, garlic, oregano, and lemon.

Selection and Storage: Choose leaves that are fresh, unspotted and fragrant. Wrap leaves in slightly damp paper towels; place in a plastic bag; and refrigerate. Or, put the stems in a glass of water. Cover with a plastic bag and refrigerate. Change the water occasionally. Basil will keep for several days.

Preparation and Cooking Tips: Wash and remove the leaves from the main stems. If a recipe calls for a teaspoon of dried basil, triple the amount for fresh basil. Add a handful of basil leaves to a tossed salad. Sprinkle sliced tomatoes and slices of mozzarella with chopped basil, oil and vinegar for an appetizer. Or, for brushetta, top French bread slices with the same mixture and broil until cheese melts.

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