Fresh basil is a particularly good flavoring in salads but can also go well with eggs and pasta, as well as vegetables, such as zucchini, carrots and eggplant. It is also essential in vegetarian sauces such as pesto, and on pizzas.
How can basil be used?
Basil, like other aromatic herbs (or condiments), loses its flavor and strength when cooked. So purists will advise you to eat it raw! … If you choose to cook anyway, add the fresh leaves at the end of cooking if possible.
Does basil grow back every year? inside. Basil grows easily and quickly from seed. All you need to do is buy a packet of seeds and some potting soil, and you have everything you need for basil production that will last all winter, or even all year.
How to store fresh basil in the refrigerator? To keep basil leaves fresh, simply wash them, dry them, then place them flat in a freezer bag.
Work carefully to avoid tearing or damaging the stem to which the basil leaf is attached. Select the leaves at their base, closest to the stem. To harvest the leaves, simply pull gently on the leaf to separate it from the plant.
The qualities of basil are numerous and specific because of the active ingredients it contains. Among these, we note that basil contains vitamins, in particular vitamin A but also vitamins B, C and K. It also contains trace elements such as calcium and iron, but also magnesium.
What does basil taste like? Scent and transformation of basil Basil has a fresh and powerful bouquet with a marked aroma accompanied by a slight note of bitterness and a touch of bitterness.
How to store basil all year round? Too much water and too little Basil doesn’t like being soaked in water, so don’t overflow. Do this once a week, a little more when it’s hot and dry. However, in pots or trays, the soil dries faster and will therefore need to be watered more often.
How to make basil oil?
In an empty bottle, first place 8 small sprigs of thyme, and 2 shallots cut into large pieces. Fill the bottle with olive oil, until the branches are completely covered with thyme, close the bottle and store in a dark, cool place. Wait 1 month before tasting!
Its fresh and slightly harmonious taste works wonders with olive oil, garlic and lemon.
Dill, basil, tarragon, fennel, bay leaf, lavender, mint, rosemary or even savory will accompany your olive oils: after all, there is something for everyone! A little trick that deserves to be tasted: add black pepper to spice it up even more!
How to make flavored olive oil?
Wash and dry the peeled garlic cloves. Slide the herbs into the bottle of oil. Add black pepper. Boil for at least 1 week at room temperature, shaking the bottle from time to time, before eating.
For a small 50cl bottle of oil:
- 1 glass bottle of 50cl (restored)
- 2 to 3 sprigs of fresh herbs of your choice: thyme, tarragon, oregano.
- 2 cloves or 1 teaspoon coriander seeds,
- 1/2 teaspoon of pepper.
How to make garlic oil?
Chop the garlic cloves and peel them. Try to save all the garlic cloves. Put the garlic in a small casserole dish or skillet. Cover the garlic with 2 sprouts of oil.
On the other hand, brief cooking – in a stir-fry for example – preserves almost all the strength of raw garlic. In between, if lightly browned – like the infused oil – you get a sweet taste with a slight garlic aroma.
