Basil: uses and harvesting methods. Basil. Recipes What to do with basil recipe

In the article we discuss basil - how to use the plant. You will find out what seasonings the spice goes with. We will tell you how to add basil to meat dishes, winter preparations, sauces and desserts.

How to use basil in cooking

Fresh and dried basil is used in cooking

Basil is called the royal herb. It is widely used in cooking, adding to main dishes, salads, snacks, sauces and drinks.. Basil greens are popular in Mediterranean and Asian cuisines.

Fresh or dried basil leaves, as well as its seeds, are used as an aromatic seasoning. The taste of the spice in the finished dish reveals itself gradually - first the basil gives a bitterness, then a sweetish aftertaste appears.

What to eat basil with:

• meat;
• fish;
• vegetables;
• legumes;
• dairy products;
• eggs.

What dishes do you add fresh basil to?

Young basil leaves are added to appetizers, salads and sandwich mixes. Greens are used for canning and making marinade. Basil goes well with meat, fish, vegetables and legumes.

It is added to tomatoes, eggs, sauerkraut, spinach and cheese. Various sauces are prepared based on basil, for example, the famous Italian pesto.

What dishes are dried basil added to?

Dried basil is used as a seasoning. At the same time, it can be an independent spice or a component of ready-made seasonings: suneli hops, Provençal herbs, Italian herbs and bouquet Garni.

Basil - what is the seasoning for:

• salads;
• meat dishes;
• fish dishes;
• beverages.

Dried basil adds a bitter taste and spicy aroma to dishes.

Basil seasoning - application:

• The basic rule in using seasoning is to add it to the dish at the final stage of cooking. This way the basil will retain its beneficial substances and rich aroma.
• The spice is added to the minced meat at the kneading stage. On average, you need to put 0.5 grams per serving of food. dried basil.

How to use basil in meat dishes

Basil goes well with meat

Basil gives meat dishes a unique taste and spicy aroma. Greens are added to meat salads and main dishes of pork, beef and poultry. These basil dishes combine thyme, lemon and walnuts.

Fresh leaves are added to meat goulash and gravy. In tandem with tomato and garlic, basil emphasizes the taste of meat and makes it more piquant. Consider a recipe for pork with basil.

You will need:

• pork - 1 kg;
• basil - 7 leaves;
• rosemary - ½ teaspoon;
• paprika - ½ teaspoon;
• onion - 1 pc.;
• olive oil - 1 tablespoon;
• garlic - 3 cloves;
• tomato paste - 2 tablespoons;
• salt and pepper - to taste.

How to cook:

1. Cut the meat into pieces, marinate in olive oil and spices.
2. Wash, dry and finely chop the greens.
3. Place the meat over medium heat.
4. Add finely chopped onion, garlic and tomato paste to it.
5. Simmer covered for half an hour.
6. Add chopped herbs and simmer for another 10 minutes.

Calorie content: Calorie content per 100 g. product 185 Kcal.

How to use basil for winter preparations

Basil is used for preserving vegetables and fruits. Fresh leaves are added to berry compotes and jams.

To prepare cucumbers or tomatoes for the winter, a combination of basil and horseradish root is suitable. Place 5-6 leaves of the plant on a three-liter jar.

The most popular jam using basil is raspberry with mint. It strengthens the immune system and eliminates the symptoms of colds.

You will need:

• raspberries - 1 kg;
• basil - 5 leaves;
• mint - 7 leaves;
• lemon zest - 20 g;
• granulated sugar - 500 gr.

How to cook:

1. Rinse the raspberries, add sugar and leave for 20 minutes to release the juice.
2. Place the container with raspberries on the fire and bring to a boil.
3. Remove from heat, cool. Repeat the heating procedure 2 more times.
4. Place the mint and basil leaves in a gauze bag, add the lemon zest and place them into the jam during the final heating.

Calorie content: Calorie content per 100 g. product 159 Kcal.

How to use basil to make sauces

Basil is used to make ketchups, sauces and various dressings. They make the dish more harmonious, adding piquancy and aroma.

Fresh herbs are chopped and mixed with the remaining ingredients for the sauce. Basil is often combined with tomatoes, cheese, olive oil and other herbs. Such dressings are suitable for pasta, meat and fish dishes. Consider the recipe for the popular Pesto sauce.

You will need:

• basil - 1 bunch;
• parmesan - 50 gr.;
• pine nuts - 30 gr.;
• garlic - 3 cloves;
• olive oil - 100 ml.

How to cook:

1. Wash and dry the basil leaves.
2. Grate the cheese.
3. Peel and chop the garlic.
4. Mix all ingredients in a blender.

Calorie content: Calorie content per 100 g. product 675 Kcal.

For more information on how to make basil pesto, watch this video:

Using basil in desserts

Basil, along with mint, is often used to make desserts. Greens go well with fresh fruits, dairy products and baked goods. Basil is added to desserts in the form of a dry seasoning or fresh herbs. Fresh leaves are used to decorate cakes, pies and casseroles. Consider the recipe for basil cream.

You will need:

• milk - 150 ml;
• chicken egg - 1 pc.;
• corn starch - 5 g;
• cream - 100 ml;
• granulated sugar - 20 gr.;
• basil - 15 leaves.

How to cook:

1. Wash and dry the basil, chop finely.
2. Put the milk on the fire, add the basil and bring to a boil.
3. Beat the egg with sugar and starch.
4. Slowly whisk the egg mixture into the boiling milk.
5. Continue cooking the cream until it thickens. Stir constantly.
6. Remove from heat and let cool.
7. Whip the cream to stiff peaks.
8. Add them to the cooled cream.
9. Stir, place in bowls and refrigerate for half an hour.
10. The finished dish can be decorated with basil leaves.

Calorie content: Calorie content per 100 g. product 114 Kcal.

What seasonings does basil go with?

When combined with rosemary, basil imparts a mild peppery flavor. The seasoning is combined with thyme, parsley, coriander, mint, marjoram and tarragon.

What to remember

1. Young basil leaves are added to appetizers, salads, meat and vegetable dishes.
2. Dried basil is used as a seasoning.
3. The spice is added to the dish at the final stage of cooking.

Basil is a fragrant herb came to us with the fashion for Italian dishes: pizza, pasta and lasagna. Now basil grows in dachas and gardens next to our native dill and parsley.

Now we ourselves add basil to traditional Russian dishes - cabbage soup, borscht, cabbage rolls and stuffed peppers. Basil as a seasoning is in no way inferior to dill and their properties are similar.

How basil conquered world cuisine, what to cook with basil, beneficial properties of basil and recipes with basil read on.

Say a word about basil... / Useful properties of basil

Term basil comes from Greek basileus, which translates as "king", which is why chefs call him the king of herbs or as they used to say "royal grass". Basil is used in dishes in fresh and dried form. Fresh basil is used to season young cheeses, salmon and various seafood, stewed eggplant, zucchini, peppers and tomatoes. The homeland of common basil is considered to be South Asia.

Basil came to Europe only in the 16th century. Europeans, and especially kings, liked the aroma of basil. The dishes of those times were bland and almost tasteless.

Basil changed history in the cooking of kings. The dishes acquired an exquisite taste and aroma. Truly made from simple ones - a royal treat. They began to grow beds with fragrant basil throughout Europe, and then in Africa and on many Pacific islands. Then the era of oriental spices and seasonings began, which pushed basil to the side, but did not completely remove it from use. It was recommended to use basil in small quantities, and pepper and other spices in large quantities.

In ancient cookbooks it is written that basil impairs vision and causes nausea. Most likely, this is due to the fact that basil grew everywhere, and pepper, curry and cinnamon made fortunes. And using expensive spices was fashionable and expensive. And very profitable for traders.

Second discovery of basil happened after the Second World War. Nowadays, basil as a spice is widely cultivated in many European countries, in the Crimea, the North Caucasus and Moldova.

How is basil similar to dill? / Recipes with basil

Basil is similar to dill in that it does not lose its aromatic and taste qualities either fresh, dried or boiled. The only difference is that basil should not be frozen. After freezing, basil loses almost all its flavor. In dishes, basil appears gradually, from a bitterish to a sweetish taste.

Add basil to soups, salads, baked goods and dressings. Fresh basil is more prized as a spice. Young leaves are especially tasty added in small form to sandwich butter, sauce for flatbreads, or pizza. It is actively added in the production of ketchups, sausages, pates, dumplings, stews, and even in the liquor and vodka industry.

Basil goes well with many spices: with rosemary you get a pronounced peppery smell; with thyme enhances the spiciness of the dish. An original combination of basil with parsley, marjoram, mint coriander, and tarragon.

Recipes with basil

Famous Caprese salad, which combines all the colors of the Italian flag.

Norwegian herring carpaccio with tomato and basil salad / Basil recipes

Ingredients:

• 400 gr. Herring fillet

for the marinade:

• 4 tbsp. olive oil
• 4 cloves garlic
• 1 PC. hot peppers
• 1 bunch of basil
• Salt, pepper, sugar

for salad:

• 2 medium tomatoes
• 1 bunch of basil
• 5 tsp. olive oil
• 4 cloves garlic
• 1 tbsp. pine nuts
• 1/2 cup lemon juice

Cooking method:

1. Place herring fillets in a jar. Sprinkle with chopped garlic, basil, chopped hot pepper and olive oil.
2. Leave to marinate for a couple of hours.
3. Then carefully cut the fillet into carpaccio-shaped slices and place beautifully on a plate.
4. Grind all the ingredients for the salad. Stir in olive oil.
5. Place the salad on top of the carpaccio.
6. Garnish with pieces of sweet pepper if desired.

See all the variety of dishes using basil using

Among the many spicy plants, basil occupies a special place, and in literal translation the name of the plant is translated as “royal smell.” Depending on the variety of garden crop, the content of essential oils and phytoncides, appearance, intensity of taste and aroma may differ. Growing greens is not so difficult, and in order to preserve its valuable properties, you should know about the features and rules for preparing basil for storage for the winter.

The main differences between all varieties of basil are the color of the plant, its height and its taste. Today there are more than 150 varieties of culture. In addition to culinary use as a seasoning, basil greens are often used as a medicine that has anti-inflammatory and analgesic effects.

Based on the degree of color of the grass, it is customary to distinguish green and purple species; they served as the basis for further selection. The plant has been known for more than 2,500 years and its homeland is considered to be Iran and India. The plant was brought to Europe in the 16th century, and in our country it began to be used only in the 18th century.

Green types of basil are distinguished by their sweetness and delicate aroma. Their color can vary from light to rich dark green. The most famous varieties include:

• Genoese - has a pronounced anise smell, is considered an essential ingredient for making pesto sauce;
• Evenol - the large leaves emits a lemon, pepper and clove aroma, often used for soups and marinades;
• Broadleaf - thanks to the aroma of pepper and due to the content of essential oils, it gives a special taste to salads, and is often used in marinades.

Purple varieties have a sharp taste and smell, they contain 2 times more oils compared to green varieties. Basil is ideal for preparing salads, soups, meat and fish, as well as sauces, but it is never used with mushrooms. Due to its rich color, purple basil is often used to decorate flower beds.

In terms of taste characteristics, the variety of plant varieties is amazing. Representatives of basil can have the following shades:

• clove;
• peppery;
• citric;
• mint and menthol;
• vanilla and a number of others.

According to the growth criterion, it is customary to distinguish short, medium and tall varieties. The height of the bushes, depending on the characteristics, can vary from 30 centimeters to 85 centimeters. They may differ in terms of green mass yield.

Regardless of the variety, when grown in Russian regions, the plant gains the greatest amount of essential oils in the spring, during the period of active green growth.

Preparing the main ingredient

Basil is harvested in the form of individual leaves or sprigs. This must be done carefully, avoiding injury to the roots. Fresh leaves are used for freezing; they are picked raw until flowering. For recipes that involve chopping, the collection method is not critical and you can use twigs. To obtain good quality workpieces, it is important to exclude the ingress of rotten and defective greens.

The collected basil is washed under warm running water and placed on a dry towel to evaporate the moisture. It is necessary to sort through the raw materials, remove excess debris, foreign objects, coarsened stems and leaves with obvious signs of damage.

Drying basil for the winter

Harvesting basil using the drying method is quite simple, and there is no need to use special equipment. The advantage of this method is the maximum preservation of healing properties and taste, while the aroma of dry seasoning is slightly inferior in properties to freshly cut herbs.

In home drying conditions, it is often necessary to process raw materials as quickly as possible, so an oven or electric household appliances are preferred to natural drying. Regardless of the chosen method, it is important to know about the basic rules of the process.

Naturally

• drying greens on a flat surface;
• preliminary collection of plants into bunches and hanging.

The first option is more often used in cases where seasoning is made for culinary purposes. Its essence lies in the fact that pre-prepared greens are laid out on a flat surface and dried in the natural conditions of the room.

The second option is used to obtain medicinal raw materials or to obtain an ingredient for cosmetics. It involves forming bundles of twigs by tying them at the base for further hanging in the room. It is recommended to form them from 6-7 pieces. The ideal place for this drying method is the attic.

It is important that there is good air circulation in the drying area and no direct sunlight.

Excessive humidity will cause the grass to smell like moldy hay; too much light will cause the product to darken. If there is insufficient ventilation, the greens will begin to rot and deteriorate, and it will be impossible to obtain high-quality material. The process should be monitored periodically; to prevent rotting of the raw materials and uniform drying, it is necessary to periodically turn the raw materials over.

In the oven

Drying in the oven must be done carefully, as it can easily dry out the herb. The advantage of this method is its speed, but the usefulness of the final product, compared to natural drying, is less.

• the sheet is removed from the oven;
• the stove is heated to 40 C;
• Leaves are laid out in a thin layer on a baking sheet;
• the greens are placed on a sheet in the oven, the door is left ajar;
• basil is kept for 1 hour, the product is stirred periodically;
• The oven is turned off, the greens are left in the oven with the door open overnight.

The readiness of dry basil and the degree of drying are checked by touch and visually. Properly prepared basil crumbles easily and can be ground.

In an electric dryer

• the leaves are placed on a pallet;
• form an even small layer;
• provide a temperature of 40 C.

During the process, the degree of drying of greens in the electric dryer is monitored. Some people use a microwave to obtain dry seasoning, turning on the equipment at full power for several minutes. The average time to obtain the finished ingredient at 700 W mode will be 3 minutes.

Freezing

Fresh herbs are frozen mainly for later use in teas or as a cosmetic product. The blanched method and puree are more often used to prepare raw materials for use in culinary purposes, in the preparation of first and second courses.

Fresh leaves

The easiest way is to freeze fresh herbs; the disadvantage is the need to provide storage space in the freezer. The process is organized using ordinary plastic or special freezing bags; they often use the method of forming “tubes” or ordinary plastic containers.

Special products made of polyethylene for freezing require the presence of clamps that simplify the process. When putting greens into bags for further storage, you need to carefully remove the air inside. This trick will help preserve the herbs better and save space in the freezer.

It is not recommended to place a large amount of greens in a bag; in the future it will be difficult to use the preparation, since the plant cannot be frozen again.

To store them in the form of bunches, the greens are wrapped in plastic wrap and formed into rolls, which are placed in the freezer. When using containers, the seasoning is crushed with a knife and placed in containers, which are sent for storage at sub-zero temperatures.

In order to prepare fresh leaves, use clean, washed and sorted basil leaves, water and molds. The advantage of this method is the ability to preserve the vitamins and beneficial properties of the plant as much as possible.

The process looks like this:

• basil leaves are crushed;
• add greens to a container of water;
• the liquid is mixed and poured into molds;
• containers are placed in the freezer.

The degree of crushing of the leaves can be different; the freezing time depends on the volume of raw materials. On average, water with seasoning freezes within an hour. It is necessary to check the degree of ice formation before removing the containers. Next, the cubes are removed from the molds and stored in plastic bags in the freezer.

Freezing in blanched form

One of the most common problems associated with freezing is the loss of color in the plant's leaves. This can be avoided by using heat. Basil is blanched for 3 seconds, that is, treated with boiling water. You cannot work on delicate greens for a long time, as such actions will lead to their overcooking. Next, the plant is placed on a sheet of parchment and sent to the freezer. After complete freezing, the raw materials are placed in bags and sent for storage in the refrigerator.

Freezing Basil Puree

It is convenient to freeze basil in a puree consistency, since this produces concentrated raw materials and the possibility of portion storage. To do this, the greens are processed, placed in cold water for 10 minutes and thoroughly crushed in a blender. The resulting mixture is placed in ice containers, which are kept in the freezer for a certain time.

With olive oil

Freezing with olive oil will help preserve the harvest. This processing of raw materials involves its further use in recipes for the preparation of various sauces in which oil and basil act as ingredients.

The process looks like this:

• the basil is processed, thoroughly washed and sorted;
• grind with a blender;
• add olive oil;
• poured into molds;
• frozen in the refrigerator.

The oil method involves complete freezing until cubes form. They are stored after removal from the molds in a regular plastic bag in a freezer.

Pickling basil

Harvesting using the salting method does not involve temperature exposure, this allows you to preserve the maximum amount of minerals and nutrients. Only jars and metal lids are treated with sterilization. For preparation take:

• basil - 400 grams;
• salt - 200 grams.

Lay out the basil leaves, successively alternating layers with salt. Store salted greens in the refrigerator, under rolled up lids. This ingredient is used in dishes following the rule - salted basil is added first and only then, if necessary, salt is added.

Cooking pasta

This recipe allows you to preserve basil and makes it possible to use it in soups and main courses. The following proportions are used:

• basil - 400 grams;
• salt - 2 teaspoons;
• olive oil - 100 milliliters.

The processed basil is crushed, mixed with oil and salt. The resulting paste is placed in containers and stored in the refrigerator.

Canning

The method of canning basil allows you to obtain a product that can be stored for several months in the refrigerator without loss of quality. For a simple recipe, use salt, sugar, vinegar and basil. The secret is that the greens are kept in boiling water for 1 minute, then ground using a meat grinder and the main ingredients are added to the hot mixture. The jars are sterilized in the standard way and rolled under the lid.

You can preserve greens using the following recipe:

• salt - 50 grams;
• greens - 50 grams;

This amount of ingredients is designed for a container of 250 grams. Basil and salt are placed in layers in sterilized jars up to the neck level and then filled to the brim with olive oil. The jar is closed and stored in the refrigerator.

Basil is often used in preparing tomato preserves. The idea is that the fruits, pierced with a fork, are placed in sterilized jars, layered with layers of basil. The marinade is prepared as follows:

• water - 2 liters;
• salt - 100 grams;
• granulated sugar - 200 grams;
• apple cider vinegar - 100 grams.

The marinade is prepared from the listed ingredients until it boils and poured into jars. Next, drain the solution, boil it and pour it back into the jars, after which the containers are rolled up with lids.

Rules for storing basil in winter

Basil should be stored taking into account the permissible period, which depends on the type of preparation. Frozen products have the longest shelf life. The following rules apply:

• frozen - up to 2 years;
• dried - up to 1 year;
• canned - up to 1 year;
• salted - from 3 to 4 months.

Properly prepared basil can be stored for at least a year. After opening, the jars are stored in the refrigerator. To avoid spoilage, the product is consumed immediately after opening the container, therefore, when preparing preparations, you should not use large-volume containers. Containers from 250 to 500 grams are considered optimal. If defrosted, the product is not re-frozen, since the taste and external qualities are greatly lost.

Dried basil is stored in linen bags in a dark place or in an airtight container. It is recommended not to keep the seasoning together with other herbs to prevent the absorption of foreign odors. Under proper storage conditions, greens can be stored for more than a year, but over time, the aroma and beneficial qualities of the plant decrease.

Do not store greens in places with high humidity levels, as this increases the risk of mold due to water absorption. The quality of the product should be checked periodically to prevent the appearance of rot; if such a problem exists, the seasoning should not be used for culinary purposes.

The name "basil" comes from the Greek basileus, which means "king", so it is not without reason that some chefs consider it the king of herbs. There are several varieties of basil, thanks to which the same greenery can have a different aroma - from a fresh peppery smell to a pronounced clove scent. Basil is used in fresh and dried form. Fresh basil is added to young cheeses, fish (especially salmon) and seafood, and vegetables (eggplant, zucchini, peppers, tomatoes). Young leaves have a more delicate taste and aroma, while older leaves are sometimes bitter. If you can't buy fresh basil, add dried basil, although the aroma of the dried herb is weaker.

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