We mainly grow Italian green basil throughout the summer. Try it in salads, fresh rolls, sandwiches, lightly cooked in pastas or soups, and pesto. We also grow Tulsi basil, which is a slightly minty, lighter green variety with purple flowers. It’s often used in teas (a calming, uplifting herb) and in Asian dishes.
How to Store:
Basil does not store very well and should be used within a couple days. The leaves will turn brown when cold or wet. The best storage method I’ve found is to place basil stems in a container of water (like flowers), and then cover that in a larger container (making something like a greenhouse or dome). Room temperature is best for this method (a space on your kitchen counter is perfect).
Recipe Suggestions:
Summer Soup with Basil, Zucchini/Summer Squash and Celery
Orzo Pasta Salad with Cucumbers, Tomatoes and Basil Lemon Dressing
How to Dry Fresh Basil (I prefer to air-dry it by hanging, store in a jar, and then enjoy flavorful basil all winter!)
Noodles with Bok Choy and Tulsi Basil
Tulsi Tea: Steep a couple tbsp of tulsi basil in hot water, and drink like regular tea. When steeping tulsi tea I sometimes like to add a couple pods of cardamom and a sprinkle of rose petals. You can make an extra strong version for iced tea (my favorite combos are tulsi-lemonbalm, or with lemon juice and maple syrup for a tulsi lemonade).
Cilantro/Basil and Garlic Scape Pesto: Blend about a cup of walnuts (soak for a few hours beforehand and then drain) with a couple handfuls of cilantro or basil and about 8 garlic scapes. Before blending, I roast the garlic scapes on a skillet with oil (covered) until tender to mellow out the heat of the garlic flavour and bring out the nuttiness. I also add in a handful of steamed kale or collards, some salt, about 1/4 cup of nutritional yeast. Blend (or food process) on high, slowly adding olive oil. Can be frozen for later use.
Bhūmiyinda Farm 