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Varieties grown: Genovese

Basil is a classic in Medditeranean and Asian cuisines. It has a distinctive earthy, herbal, sometimes licorice-like flavor.

How to use it:

  • Cooked lightly in pasta and soups

  • Raw in salads, especially with cucumbers and tomatoes

  • Blended with lemon juice, olive oil, and nuts to make pesto

  • On sandwiches, especially with mozzarella