Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Basil Basics




Source of Recipe


Internet


List of Ingredients




There are more than 150 varieties of basil. Treat them all the same.

Keep it fresh: For optimum freshness, pack the sprigs loosely in heavy resealable plastic bags and keep them in the vegetable crisper in your refrigerator. Or, if you’re going to use the basil in a day or two, tuck the sprigs into a water-filled vase—cut-flower-style—and stand on the counter.

Cooking with basil: Basil is sensitive to bruising. Avoid this by tearing the leaves. Or, if you want smaller pieces, cut them with a very sharp stainless-steel knife or snip with scissors. Basil loses its flavor quickly if overcooked, so add it to a dish at the very end of the cooking time.


Recipe