SELECT: Sweet green basil is the traditional favorite, but try
other delicious varieties, including lemon, cinnamon, licorice,
and purple basils. This antibacterial and anti-inflammatory herb
is a surprising source of iron, calcium, and vitamin A. Buy even-colored, fresh leaves, without any blackening. To store, place
stems in a glass with an inch of water; cover with plastic and
refrigerate. To preserve whole leaves without drying (which
destroys flavor), blanch in boiling water for a few seconds, cold
rinse, pat dry, and freeze.
SERVE: Layer fresh basil with mozzarella and
tomato slices; drizzle with fruity olive oil. Add
crushed fresh basil leaves to iced tea or smoothies.
Blend any type of fresh basil with butter, garlic, and
Parmesan; smear on corncobs, or dab on steamed
vegetables and grilled fish. –Elisa Bosley
