by Toby Amidor in Healthy Recipes, In Season, July 13, 2013
by Toby Amidor in Healthy Recipes, In Season, August 1, 2011
Pick up a bunch (or two!) of this fragrant herb while it’s in season. And don’t worry about how you’ll manage to use it all—there are just so many delicious ways.
Go the traditional route and whip up a mean pesto sauce. Use as a condiment or as a sauce for fish or pasta dishes.
Infuse your favorite olive oil with basil. It only takes a few minutes!
Having a few guests over? Whip up simple finger foods using fresh basil leaves.
Tomato Mozzarella and Basil Bruschetta
Black Pepper Basil Farmers Cheese Bruschetta
Tomato, Watermelon and Basil Skewers
by Dana Angelo White in 1 Food, 5 Ways, June 24, 2010
- Basil on pizza, one of the many ways to use this versitle herb.
In parts of Italy, men sport a sprig of basil on their lapel if they’re looking for love. Although an interesting fashion statement, we’ll enjoy basil as part of our healthy eats instead.
The herb basil (Ocimum basilicum, Labiatae) is part of the mint family. It seems to have originated in India about 4,000 years ago. The ancient Greeks called it the “King of Herbs.” The herb gained popularity in England in the 16th century and was brought to the Americas by English explorers.
Basil can be found in different shapes, sizes, and colors — there are over 60 varieties. The most common are large-leaf Italian sweet, purple opal, Thai, lemon, tiny-leaf and African blue. Sweet Italian (a.k.a. sweet Genovese) is probably the one most recognized. The bright green leaves are rounded, have a pungent flavor that’s a cross between licorice and cloves.
The main producer in the U.S. is California, but basil is also grown commercially in India, Israel, Mexico, Yugoslavia, Italy and Morocco.
by Dana Angelo White in In Season, June 2, 2010
- Giada's Parmesan-Basil Wafers
The basil plants in my garden are getting ready to explode –- in a few short weeks I’ll have bunches and bunches on my hands. Here are 5 different ways to use this fresh and flavorful herb.
See our favorite basil recipes »
by Toby Amidor in Healthy Recipes, Tomatoes, July 27, 2009
They’re just tiny sprouts right now, but in a few weeks the herbs in my garden will be flourishing. Growing your own herbs is easy, and you don’ t need loads of space to do it. Start them now and enjoy them all summer long! Here are some tips to get you started.
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by Dana Angelo White in Farmers' Market Finds, Healthy Recipes, July 15, 2009
Pick up a few pints of cherry or grape tomatoes to make this quick dish. Tomatoes are an excellent source of the antioxidant vitamin C, and fresh basil, parsley and thyme add in some vitamin K and potassium. The tomatoes in this salad are gently warmed, which enhances their sweetness and makes them a nice complement to chicken, fish or scrambled eggs.
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by Dana Angelo White in Healthy Tips, April 6, 2009
Chances are you won’t find garlic scapes anywhere but your farmers’ market or CSA box. They’re often passed over because people may not be sure what they are. Take advantage of this local food delicacy, but act fast, the curly green shoots are only available for a short time.
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by Dana Angelo White in Healthy Recipes, February 16, 2009
We’ve said it before and we’ll say it again — herbs are an easy way to give low-cal flavor to many dishes. Better still, you add extra nutrients such as vitamins A and C, fiber and phytochemicals. Looking to explore? Here are our five favorites and ways to use them.
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These delicate wafers are the perfect companion for soup or a salad and a good alternative to a cracker. Basil and lemon add flavor and freshness. Try experimenting with other types of herbs such as thyme or rosemary.
Get the recipe>>