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maltatoday, SUNDAY, 10 JULY 2016 35 WHILE basil is a-plenty make the most of this delicious fragrant 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 season- ing herb for many different types of foods. It 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 derives from the Greek verb meaning "to be fragrant" since just brushing against its leaves releases its won- derful spicy fragrance. The Sweet Basil is the most known variety ever since pesto (the mixture of basil, pine nuts and parmesan cheese) became popular. It is used extensively in other Italian and Mediterranean recipes whilst other varieties in- cluding 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 Asian recipes. Traditionally, basil has been used as a medicinal plant in treat- ment of headaches, coughs, di- gestive 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, mag- nesium, iron, and calcium, and a good source of potassium and vi- tamin C. Basil is surprisingly easy to grow and grows best in a sunny loca- tion and well-drained, rich soil, however if you do not have the luxury of a 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 frozen, either whole or chopped, in airtight contain- ers. Alternatively, 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 container in a cool, dark and dry place. Once dried, however it loses much of its aromatic flavour 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 flavor. It is superb with, fish, poul- try, 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 egg- plant, cabbage, chili peppers, tofu and cashew nuts will give them a Thai flair. Purée basil, olive oil and onions in a food processor or blender and add to tomato soups. Enjoy a warm cup of invigorating basil tea (also en excellent diges- tivo) by infusing chopped basil leaves in boiling water for eight minutes. Fine food of the week Basil – the king of herbs Food Ingredients • 2 cups basil, packed tightly • ½ cup pine nuts • 2 cloves garlic • 2/3 cup Parmesan • ½ chilli (optional) • 2/3 cup extra virgin olive oil • Salt and pepper METHOD 1. Dry fry the pine nuts or bake in a pre-heated oven at 180°C for 10 mins until golden, be- ing careful not to burn them. 2. Blend the basil, pine nuts, Parmesan and chilli (if using) in a food processor. 3. Add the olive oil and blend into a smooth paste. 4. Season with salt and pepper. Tips for perfect pesto • Go easy on the garlic. As the garlic is not cooked in a tradi- tional pesto recipe, the taste is strong and can overpower other flavours in the sauce. You should be able to taste all the ingredients in the pesto. • Pine nuts go from being raw to burnt in the blink of an eye, so keep your eye on them while toasting. • Allow toasted pine nuts to cool completely before add- ing them to the basil, to pre- vent cooking the basil leaves. • If making pesto to freeze, stop before you get to the cheese stage and freeze in an ice-tray to make individual portions. Defrost and add cheese before serving. Recipe of the week Pesto alla Genovese Basil is easy to grow yourself as it does well in pots on a sunny window ledge as well as in the garden