By Louise Durman
Scripps Howard News Service
Chew on this
"Pounding fragrant things _ particularly garlic, basil, parsley _ is a tremendous antidote to depression. Pounding these things produces an alteration in one's being _ from sighing with fatigue to inhaling with pleasure." — Patience Gray (food author, www.therightspice.com and BBC Radio)
Basil likes to bask
Basil does well where such hot-weather staples as tomatoes, peppers and eggplants flourish. Plant basil where it will receive sun all day, or at least four hours after 10 a.m.
Source: Basil: An Herb Lover's Guide by Thomas DeBaggio and Susan Belsinger
The kindest cut
When harvesting basil foliage, do not pull leaves from the plant. Cut the stem with scissors or a sharp knife and remove enough of the stem to leave only two to four leaves.
Source: Basil: An Herb Lover's Guide by Thomas DeBaggio and Susan Belsinger
Basil-flavored oil
There are many commercial varieties of basil-flavored oils available, but you can make your own.
Thoroughly wash 3 cups of basil. Bring salted water to a boil and reduce to simmer. Blanch basil for about 10 to 15 seconds.
Remove basil from water and plunge it immediately into a bowl of ice-cold water (this protects the vibrant color). Wrap the wet basil in paper towels and squeeze out excess water.
Roughly chop basil and place it in a food processor or blender. Add 2 cups of extra-virgin olive oil and process until bright green. Pour into a jar or another airtight container, cover and refrigerate for a day. Strain the oil through a cheesecloth and transfer to a sterilized container or squeeze bottle. Store in the refrigerator for up to one week. Make sure to bring the oil to room temperature before use.
Source: Food Network Kitchens
(Contact Louise Durman of The Knoxville News-Sentinel in Tennessee at www.knoxnews.com.)
