Varieties grown: Genovese, Prospera
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
How to store it: On the counter at room temperature, in a jar of water like a bouquet. Re-cut the stem ends when you get home, before placing in water, for best storage.