Basil

Basil (Ocimum basilicum), also known as sweet basil, is a leafy, green herb, with an intense flavour used widely in Mediterranean cooking. The tender leaves should be picked young and eaten raw (or almost raw) as basil loses its pungent flavour and aroma when cooked. Small leaves may be added to salads, vegetables or pasta dishes whole, whilst larger leaves may be torn - this gives a better flavour than chopping.

Basil has a great affinity with tomatoes, and works wonderfully in a simple salad dish of tomatoes layered with mozzarella cheese and drizzled with olive oil. It also goes well with aubergines, courgettes and marrow, and may be added into a dish of ratatouille at the last moment. Basil may be used to make one of the greatest pasta sauces - pesto alla Genovese, which is basil, garlic, salt, pine nuts, extra virgin olive oil and parmesan cheese ground up into a paste. The French have a similar sauce known as 'pistou' which consists simply of oil, garlic and basil pounded together. This may be added to a hearty vegetable soup at the last moment to create soupe au pistou.

In addition to common sweet basil, there are a number of other varieties, including:

• Holy (or Sacred) Basil
  A purple stemmed variety, with a hot, spicy flavour somewhat similar to cloves.
• Thai or Asian Basil
  This type of basil has green stems and small, sharply pointed leaves, with a pungent aniseed aroma and a subtle liquorice taste.
• Purple Basil
  A variety with dark red-purple leaves with a subtle, muted flavour.
• Lemon Basil
  Has a pleasant citrus aroma that goes particularly well with fish.

Basil is one of the most difficult herbs to preserve - the only medium in which it retains its fresh flavour is oil. The leaves may be pushed into a jar with a little salt sprinkled between each layer, and then the jar filled with olive oil to preserve the leaves. Both the leaves (which turn black) and the basil-infused oil may be used for cooking. Basil may also be preserved by blanching and freezing or by drying; however, the flavour of dried or frozen basil is far inferior to fresh. The best way to use basil is to buy it as a pot plant and use the fresh leaves as required.