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