Basil is one of the most important culinary herbs. Sweet basil, the most common type, is redolent of licorice and cloves.
Basil is used in the south of France to make pistou; its Italian cousin, pesto, is made just over the border. Used in sauces, sandwiches, soups, and salads, basil is in top
form when married to tomatoes, as in the famous salad from the island of Capri—Insalata Caprese, made with tomatoes, buffalo mozzarella, basil, and fruity olive oil.
Try these recipes:
• Feta-Basil Sandwiches
• Chilled Corn Bisque with Basil, Avocado, and Crab
• Garlicky Pasta with Fresh Tomatoes and Basil