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"A man taking basil from a woman will love her always …" — Sir Thomas Moore

Deliciously fragrant, basil may be the most favored culinary herb. Just a light touch of the leaves releases the spicy sweet scent. Drafts of cinnamon, mint, lemon and anise distinguish the aptly named varieties. From shiny and silky to dull and crinkly, the size, shape and color of the leaves is as varied as the aromas. Not only uniquely delicious with citrusy hints of clove and licorice, this member of the mint family has favorable cardiac, anti-inflammatory and digestive benefits as well.

Along with pesto, the marriage of basil and tomato are the best examples of this herb’s culinary clout. Bright and complimentary, basil enhances almost everything, even dessert. Toss some purple ruffles and lettuce leaf basil in salads; layer Genovese leaves with fresh spinach in lasagna; and surprise everyone with sweet basil, pistachio and lime zest cookies.

Fresh basil is easily bruised and blackened, so handle gently. Tear or snip the leaves with scissors. Keep fresh leaves in plastic bags in the refrigerator. Because high heat diminishes the flavor when basil is used in cooking, add it at the last minute. The hay-like taste of dried basil has almost no resemblance to the taste of fresh leaves.

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Although sweet basil is the most common, there are more than 40 varieties. With summer just around the corner, garden shops are well stocked. Basil thrives in our hot climate with full sun and plenty of water. Keep the flower stems pinched to encourage the growth of new leaves.

Sun-kissed basil varieties

Try these sun-kissed varieties, which may surprise your nose and your palate:

  • Sweet basil: This common variety has dark green leaves that are 2-3 inches long. It has a fruity fragrance of mint and cloves, with a lemony undertone. The refreshing taste is used in Mediterranean cooking.
  • Genovese: Slightly sweet and peppery in taste, Genovese is similar to sweet basil. It imparts sweetness to red sauces in Italian cuisine, and makes the best pesto.
  • Lettuce leaf basil: Delicious in salads, this variety has very large crinkly leaves. The flavor and fragrance are milder than other basils. It is hardy in the summer heat and resists flowering.
  • Cinnamon basil: Also called Mexican spice, this basil has medium sized leaves that are flat and ridged. Distinguished by a wonderful cinnamon aroma, it blooms delicate lavender flowers.
  • Purple basil: Strikingly pungent, it is edible and ornamental — with a rich anise flavor, plus lush shiny leaves and purple flowers. Other purple basils may have ruffled or serrated leaves. It is often used in infused vinegars.
  • Spicy Globe basil: This dwarf variety with tiny leaves grows in a compact globe-like form. Ideal for containers, it has a strong, sweet and slightly peppery taste with a faint fragrance.
  • Greek columnar: The fragrant small dark green leaves form an upright compact shape. The rich flavor has hints of cinnamon, allspice and cloves.

Sweet Basil and Pistachio Cookies

Ingredients

  • 2 cups all-purpose unbleached flour, sifted
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup fresh sweet basil, chopped
  • grated zest of 1 lime
  • 1/3 cup extra-virgin olive oil
  • ¾ cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 to 3 tablespoons fresh lime juice
  • 2/3 cup chopped pistachios

Directions

Using an electric mixer on low speed, blend together the flour baking powder and salt. Add the basil and lime zest and mix well.

In a separate bowl, mix the sugar with the olive oil. Beat in the egg and vanilla. Add this wet mixture to the dry ingredients. Beat with the mixer, gradually adding the lime juice by tablespoons. The mixture will be crumbly and slightly moist. It should not be sticky. Add the pistachios and mix well. Gather the mixture into a ball.

Roll into a log about 1½ inches thick and 14 inches long. Cover with plastic wrap and chill for at least 1 hour in the refrigerator.

Preheat the oven to 325 degrees.

Cut the chilled log into ½-inch slices. Slightly flatten them with a large knife. Place on a baking sheet and bake for 12 to 15 minutes until they are slightly brown. Cool on a rack.

The recipe makes about 2 dozen cookies.

Celia Casey is a columnist for the News Journal. She is a graduate of the Paris Cordon Bleu and teaches classes in French cuisine. Cuisine Française 850-525-6720 or celiacasey@gmail.com. 

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