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maltatoday, SUNDAY, 31 MAY 2015 Food 35 Fine food of the week WHILE basil is a-plenty make the most of this delicious fra- grant herb that can be used in sweet as well as savoury dishes packing even the most plain dish with flavour. Basil is a highly fragrant plant whose leaves are used as a seasoning herb for many dif- ferent types of foods. Basil is native to India and other tropical regions of Asia and has been cultivated for more than 5,000 years. Related to the mint family there are over 40 known varieties of this culinary herb of which Ocimum basilicum or Sweet Basil is most commonly known and grown. The word Ocimum drives from the Greek verb mean- ing "to be fragrant" since just brushing against its leaves releases its wonderful spicy fragrance. The Sweet Basil is the most known variety ever since pesto (the mixture of basil, pine nuts and parmesan cheese) has become popular. It is used extensively in other Italian and Mediterranean recipes whilst other varieties including the purple leaved herb are more often used in Asian cooking. Some varieties have a lemon, licorice or cinnamon scent and once more are especially popular in Asia recipes. Traditionally, basil has been used as a medicinal plant in treatment of headaches, coughs, digestive complaints, warts, worms, and kidney malfunctions. It also wards off insects. In addition to the health benefits described above, basil is also a very good source of Vitamin A and K, magnesium, iron, and calcium, and a good source of potas- sium and vitamin C. Basil is surprisingly easy to grow and grows best in a sunny location and well-drained, rich soil, however if you do not have the luxury of an herb garden you need not despair. Basil also grows well in pots on a sunny window ledge. Fresh basil should be stored in the refrigerator wrapped in a slightly damp paper towel. It may also be fro- zen, either whole or chopped, in airtight containers. Alter- natively, you can freeze the basil in ice cube trays covered with either water or stock that can be added when preparing soups or stews. Dried basil should be kept in a tightly sealed glass con- tainer in a cool, dark and dry place. Once dried, however it loses much of its aromatic f lavour since the oils in basil are highly volatile, it is best to add the herb near the end of the cooking process, so it will retain its maximum essence and f lavor. It is superb with, fish, poultry, beans, pasta, rice, tomatoes, cheese and eggs. It blends well with garlic, thyme and lemon. Adding basil to healthy stir- fries, especially those that include eggplant, cabbage, chili pep- pers, tofu and cashew nuts will give them a Thai f lair. Purée basil, olive oil and onions in a food processor or blender and add to tomato soups. Enjoy a warm cup of invigor- ating basil tea (also en excel- lent digestivo) by infusing chopped basil leaves in boiling water for eight minutes. Basil – the king of herbs Peach and provolone toastie Ingredients • 2 thick slices Maltese bread • Butter • 1 tbsp pesto • 1 thick slice provolone • ½ peach, sliced Method 1. Pre-heat the oven to 200°C. 2. Butter both slices of bread on the outside. 3. Butter one slice on bread on the inside. 4. Spread the pesto over the buttered side. 5. Layer with cheese and slic- es of peach. Top with the other slice of bread. 6. Place the toastie on a hot griddle plan and cook for 2 mins on each side until golden. 7. Finish in the oven for a few mins until the cheese has melted. 8. Cut the toastie in half and serve immediately. garden you need not despair. Basil also grows well in pots on a sunny window ledge. Fresh basil should retain its maximum essence and f lavor. It is superb with, fish, poultry, beans, pasta, rice, tomatoes, cheese and eggs. It blends well with garlic, thyme and lemon. Adding basil to healthy stir- fries, especially those that include eggplant, cabbage, chili pep- pers, tofu and cashew nuts will give them a Thai f lair. Purée basil, olive oil and onions in a food processor or blender and add to tomato soups. Enjoy a warm cup of invigor- ating basil tea (also en excel- lent digestivo) by infusing chopped basil leaves in boiling water for eight minutes. Basil is easy to grow yourself as it grows well in pots on a sunny window ledge as well as in the garden