Basil

Key facts Basil shouldn't be refrigerated or it will turn black; many cooks suggest tearing basil rather than chopping it to avoid blackness; Sweet basil is used in Italian food, while Thai basil, lemon basil and holy basil feature in Asian cuisine.

In my kitchen basil reigns supreme – appropriately enough – since its name is derived from the Greek word basileus for king! It is used extensively in Italian and Provençal cooking, has a warm pungent scent and – to me – a taste of the sun. It is lack of sun that makes it difficult to grow here if we have a cold summer, yet I’ve always managed to grow some in a pot on my kitchen windowsill. Provided the white flowers are pinched off all the time, it goes on producing leaves right through until the end of October or even longer with care.

The fresh leaves are quite delicious, chopped and sprinkled over a tomato salad, or added to sauces and soups just before serving.

Anything that has tomato in it will be improved with the addition of basil – the two have a great affinity.

Dried basil has nowhere near the character and flavour of the fresh leaves – but dried basil is better than no basil at all, and it’s fine in soups and sauces through the winter.

Related Recipes

---

 Serves 4

Char-grilled Aubergine and Roasted Tomato Salad with Feta Cheese

As Delia says, bread dipped into fruity olive oil and tomato juices is food of the gods. But roast the tomatoes first and it’s even better! This easy salad is the perfect thing for a hot summer’s day.

 

 

 Serves 4-6 as a starter

Roasted Tomato Salad

As Delia says, bread dipped into fruity olive oil and tomato juices is food of the gods. But roast the tomatoes first and it’s even better! This easy salad is the perfect thing for a hot summer’s day.

 

 

 Serves 4

Ratatouille

This famous Provençal vegetable stew is best made in the autumn when the vegetables needed for it are cheap and plentiful. This can be a most attractive dish but not if it ends up mushy. So to avoid this, make sure you don't cut up the vegetables too

 

 

 Makes ¾ pint (425 ml), serves 4-6

Tapenade of Sun-dried Tomatoes, Olives and Basil

Tapenade, that strong gutsy pâté of minced olives, is converted into something more elegant and aristocratic if you replace half the amount of olives with sun-dried tomatoes. Serve it with ciabatta warm from the oven, or baked croutons brushed with o

 

 

 Serves 2-3 with pasta

Home-made Pesto Sauce

Every year I grow enough basil leaves to see me through the summer and, most importantly, to make at least one home-made pesto sauce. A lot of precious leaves are needed to make up 2 oz (50 g), but it really is worth it...