omnivorette Posted August 13, 2004 Share Posted August 13, 2004 I want to understand some more about basil. Purple Thai "regular" field basil tree basil Which ones are minty, which are lemony, which are mild and which are pungent? I've been buying basil like crazy at the greenmarket. Different farmers call it tree basil, field basil, and baby basil. Any differences between those, in theory? I've noticed that some is very very tiny and that's milder but full flavored. Then there's a slightly bigger leaf one. Then there's one with longer, softer "stems." I love these little basil bunches because I can easily chop them and I don't have to pull the leaves off of the stems. Quote Link to post Share on other sites
Orik Posted August 13, 2004 Share Posted August 13, 2004 A much longer story than Avocado. Let's start with some information on Holy Basil (the minty one) vs. Thai (anise) and Lemon Basil. http://www.thaifoodandtravel.com/ingredients/basilh.html Quote Link to post Share on other sites
g.johnson Posted August 13, 2004 Share Posted August 13, 2004 I know nothing about basil except that it grows well in human mulch, watered by tears. Quote Link to post Share on other sites
galleygirl Posted August 13, 2004 Share Posted August 13, 2004 Quote Link to post Share on other sites
omnivorette Posted August 13, 2004 Author Share Posted August 13, 2004 Now Cathy's over on the Hearth thread saying "bush basil." Help me. Quote Link to post Share on other sites
Orik Posted August 13, 2004 Share Posted August 13, 2004 Now Cathy's over on the Hearth thread saying "bush basil." Help me. omni, there are just so many basil varieties that it's hard to tell which ones you're referring to. I'll stop by the market and take a look. Quote Link to post Share on other sites
Wilfrid1 Posted August 13, 2004 Share Posted August 13, 2004 Brush Basil? Quote Link to post Share on other sites
Cathy Posted August 13, 2004 Share Posted August 13, 2004 Now Cathy's over on the Hearth thread saying "bush basil." Help me. That's what Marco called it. I'll ask the Blews at the market tomorrow - they have a number of varieties. Quote Link to post Share on other sites
giri Posted August 13, 2004 Share Posted August 13, 2004 Basil WHO? Quote Link to post Share on other sites
Basildog Posted August 14, 2004 Share Posted August 14, 2004 sorry, thought it was a thread about me carry on Quote Link to post Share on other sites
Ron Johnson Posted August 14, 2004 Share Posted August 14, 2004 I am at my mom's house in St. Louis this weekend and she has a ton of basil growing. Last night I did a side by side tasting of some. Thai Basil has a noticeably more pronounced anise flavor than any other basil. It is very aggressively flavored. It has smaller and slightly stiffer leaves than regular basil. It also has purple stems and flowers. It is not hard to taste why this basil works so well in the cuisine of southeast asia. The "regular" basil that we buy or grow is much milder and grows larger and softer leaves. It has a slightly minty flavor and is more mildly fragrant, although it still possesses a wee bit of anise flavor as well. I read that Italians will grow it in the same pot as a tomato plant because the flavors mingle so well. Quote Link to post Share on other sites
omnivorette Posted August 14, 2004 Author Share Posted August 14, 2004 Let's talk about taking care of basil once it's purchased. I've started to put it in water (stems in the water), in a container in the fridge....but still, after 24 hours it's already browning and drying out.....anything else I should be doing, or... ? Quote Link to post Share on other sites
Rose Posted August 14, 2004 Share Posted August 14, 2004 Wrap it in damp paper towels. Quote Link to post Share on other sites
omnivorette Posted August 14, 2004 Author Share Posted August 14, 2004 Done ! Quote Link to post Share on other sites
omnivorette Posted August 20, 2004 Author Share Posted August 20, 2004 Okay, so it's time to make pesto, with all this gorgeous bush basil I keep buying... Tell me your favorite proportions. Pine nuts are the only nut I'm interested in using. Mille Grazie. Quote Link to post Share on other sites
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.