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Fresh Basil
By Cheri Sicard
 I
picked fresh basil as a featured ingredient because I am constantly amazed
at how many people don't regularly use this incredible herb. Please, don't
even think of using dried basil in the following recipes, there is no
comparison. It's almost not even the same food.
You can get fresh basil in the grocery store, but it's also easy to
grow, either in your garden or in a window sill herb box. Once it has
been picked, basil can be somewhat fragile as it can quickly wilt. Cut
or tear fresh basil just before you intend to use it, as it also tends
to discolor (tearing rather than cutting will help minimize discoloration).
If your fresh basil is starting to wilt or discolor, I recommend freezing
for use in such things as soups, stews sauces or casseroles. Frozen basil
won't look all that great, but it will still retain much more flavor than
dried.
Fresh Basil Recipe Links:
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