The name itself - BASIL - denotes either king or queen in the greek language, depending on its reference. In its neuter form and use, perhaps we would call it ROYAL. It certainly is royalty in the mediterranean. Growing in almost every taverna garden or cafe in Greece, SWEET BASIL (of which we will speak in this article) is a part of the cuisine that is as synonymous with Greek cooking as is lamb or spanikopita.
The plant itself hails from the mint family and certainly can be identified as such in its aromatic qualities. Basil is often used - along with rose petals - in Greek Orthodox services when a procession is celebrating an event of elevated stature. As it is thrown out in front of the procession, each and every foot falls on it as the fanfare wends its way to its destination. Breaking open the succulent leaves, the space is transformed. The aroma is simply intoxicating as it rises to the nose. It is considered a holy smell in these services - as much as is rose oil or incense.
Basil contains medicinal elements in its anti-bacterial and anti-inflammatory qualities. Studies from Purdue and the Royal Pharmaceutical Society attest to these benefits. Others have identified that it increases antioxidant activity in the body.
In our diet, it can increase the flavor profile of so many foods. First and foremost, it is the mainstay of a superior pesto or olive oil infusion. Combined with extra virgin olive oil, fresh cracked black pepper, and fresh minced garlic it will hold its flavor for quite some time. Blending these and storing them in the refrigerator will capture the full fresh nature of the basil leaf. It does not take long to come to room temperature and then become a drizzle for bread, eggplant, salad, or vegetables; or, the base of a full-bodied dressing.
It can elevate a simple sandwich to royalty. A large sweet basil leaf can transform any panini, grilled sandwich, wrap, or open-faced treat with something to delight both the tongue and nose at once. I remember the first time we added it to a panini with a sharp cheddar, crumbled feta, and sliced tomato. The olive oil we brushed on the bread, and the natural oils of the cheeses combined with the basil and the meat of the tomatoes and became a new source of joy in our culinary world.
Chopped it becomes a fine addition to a salad. Layered between grilled eggplant, grilled tomatoes, thinly sliced fresh mozzarella, large grated fresh parmesan, sauteed minced garlic, and drizzled olive oil it becomes the flavor that connects the dots in a fresh eggplant parmesan. Sprigs of the plant adorn any and all platters wonderfully; from red meats to fishes, from veggies to breads. Plating it with the above allows people the opportunity to nosh on it with the meal, transforming each bite into a royal procession of culinary splendor.
I love arriving home to the garden in the waning sun of late afternoon. Watering the basil with a fine mist tends to release its joyful smell from both leaf and root. It invigorates the olfactory system to the point of allowing me to let go the cares and woes of a day of hard work - a true balm and medicine for the heart.
It is used in the cuisine of many cultures; Middle-eastern, Indian, African to name a few. And, has earned itself a place at the table in the evolving American palate and culinary landscape. Finding it in chef’s gardens at chef-owned restaurants is a given. It has woven itself into the coterie of even the local common American market, no longer just the dandy of the farmers market and local produce coop. It is here to stay and is a flavorful force to be integrated into our palate to make it what it can be - ROYALTY.
