For our August 2012 Desktop we feature Basil. The classic herb of summer, basil brings fragrance, beauty, and flavor to any garden. Used fresh, it makes delicious pestos and is an ideal partner for homegrown tomatoes. It’s highly fragrant leaves are used as a seasoning herb for a variety of foods but has become ever popular as the main ingredient in pesto, the mixture of basil, pine nuts and parmesan cheese.
Basil is commonly used fresh in cooked recipes. In general, it is added at the last moment, as cooking quickly destroys the flavor. The fresh herb can be kept for a short time in plastic bags in the refrigerator, or for a longer period in the freezer, after being blanched quickly in boiling water. It is one of the main ingredients in pesto—a green Italian oil-and-herb sauce. When soaked in water, the seeds of several basil varieties become gelatinous, and are used in Asian drinks and desserts such as sherbet.
Remember that a little over two months ago I went to visit Jake for a few days? Well this picture comes also from Saratoga Farmer’s Market. Like I said, the produce is gorgeous!
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With information from Wikipedia and WH Foods.