Basil

Nothing says summer cooking to me more than basil. Part of the mint family, it comes in several varieties. The most common variety is Sweet Basil, used mostly in Mediterranean dishes. It’s a tender plant. Cold quickly turns its leaves black, and over cooking or adding to a dish too soon can quickly destroy the flavor. It works best gently ripped and added at the last minute to hot dishes, or as a sauces or dip.

I was first introduced to the plant in my early 20′s by a friend with a deep love for pesto and caprese salads. He passed that love on to me, and I’ve become a basil evangelist. There’s really no reason not to put a pot of this plant in your kitchen window or container garden. A $5 investment in a plant and cheap pot will save you untold dollars over the course of the summer.

Here’s a few interesting basil recipes to try: