(since 1999)



Home   |   Articles   |   Food Trivia   |   Today in Food History   |   Food Timeline   |   Recipes   |   COOKING_TIPS   |   Videos   |   Food Quotes   |   Who’s Who   |   Culinary Schools & Tours   |   Food_Trivia_Quizzes   |   Food Poems   |   Free Magazines   |   Food Festivals and Events

Cooking and Kitchen Tips and Hints, Measurements, Shopping Advice, Serving Ideas, etc.

 You are here > Home

See also: Articles & Trivia


and other Publications

An extensive selection of free magazines and other publications



See also: Basil Varieties


Basil Plant

(Ocymum basilicum)

1 pound = 16 cups
1 cup = 1 oz

Basil is characteristically tea-like, with green/grassy, hay-like and minty notes. It is slightly bitter and musty.

As one of the most popular herbs, basil is widely used throughout the world. While there are many different types of basil, sweet basil is the most common. Sweet basil plants have large, oval, bright green leaves with small white flower clusters. The aroma is a complex mix of sweet and spicy with a strong and fresh clove-like scent. Much like its aroma, sweet basil’s flavor is warm and peppery, with a hint of clove and undertones of mint and anise.

Culinary Uses
Basil tastes great in tomato and pasta dishes but it also gives a sweet-scented, minty aroma when crumbled over baked chicken, lamb or seafood. When making pesto or its French cousin pistou, sweet basil will yield the best results. Basil turns black when cooked in an acid medium like tomato sauce. Adding basil towards the end of cooking will serve to retain its aroma and flavor. It blends well with garlic, thyme and oregano. Basil leaves can be torn, chopped or shredded; however, cutting will bruise the leaf and cause it to darken quickly.

Other Uses
Some people believe putting whole basil plants on a window sill will deter flies. Basil is also used in aroma-therapy products, as a landscape plant, and it is even dried and pressed as a part of homemade paper.

Fresh basil, kept loosely wrapped in a plastic bag, will last about one week in the refrigerator, provided the leaves are not wet.



  Bacon to Beurre Manie   |   Bacon   |   Bacteria in the Home   |   Bagels   |   Bagoong   |   Baking Powder   |   Baking Soda   |   Bananas   |   Banana Bread   |   Banana Squash   |   Barley   |   Basil   |   Basil Varieties   |   Bay Leaves   |   Beans   |   Beans,dried   |   Bean Paste   |   Beef   |   Beef Bloom   |   Beef, Ground   |   Beet Greens   |   Beets   |   Belgian Endive   |   Bell Peppers   |   Bermuda Onions   |   Berries   |   Beurre Manie  
  Home   |   About Us & Contact Us   |   Recipes   |   Cooking Basics   |   World Cuisine   |   Other Links  

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2023 James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission. Logo


Popular Pages