What’s Below:

About Basil

Cooking & Storage

Recipes

ABOUT Basil

Although basil is often associated with Italian and other Mediteranean cuisines, its origins are in India and China where its been cultivated for over 5,000 years. This herb is in the mint family and has slight minty as well as citrusy notes.

Many varieties of basil have developed over millennia or are recent hybirds, and here at Rock Steady, we grow 3 types of basil: Genovese, Thai, and Tulsi!

Genovese (sweet) basil is one of the more popular varieties used for cooking. This basil is a bit peppery with a hint of anise. 

Thai basil leaves are sturdier, more narrow, and have almost a serrated edge to them. It has a stronger flavor than Genovese basil, with more of an anise flavor. Thai basil is frequently used in Vietnamese and Thai food to season soups and fresh dishes like Bahn Mi and Spring Roll wraps.

Tulsi basil, also known as “Holy Basil” has a slight licorice taste, with a bit of a kick to it. This basil can be used for cooking, but it’s more commonly used for tea, which has numerous health benefits. 

COOKING & STORAGE

• Edible parts: Leaves and flowers

• Medicine and Nutrients: Also known as “holy basil”, Tulsi has been traditionally used to support immune system health, our response to stress and natural detoxification. It is an incredible plant!

• Storage: Store it for up to 1 week in the refrigerator. Rinse the leaves, roll them up in paper towels, and place them in a resealable plastic bag for up to about 4 days. You can also dry tulsi to enjoy this calming, grounding tea in the colder months. Just hang it upside down for a few weeks!

Ways to Prepare 

• RAW: Basil tastes great in fresh salads, especially those that have a tomato, cucumber, or lettuce base. Basil is unstoppably good with a firm or crumbly, salty cheese, and is also good as a garnish to chicken, fish, and grilled vegetable dishes. If you’re lucky enough to get a bunch with flowers they make for a tasty, slightly peppery addition to salads.

• COOKED: Basil (especially the tulsi, Thai, and lemon types) can be brewed as a tea, as well as infused in simple syrups or honey for sweetening drinks or cakes. It’s not great if cooked very long in most dishes, but imparts a beautiful flavor to tomato based sauces both hot and cold.

RECIPES

• Quick Tulsi Preparations:

  • Prepare a simple Tulsi tea by steeping a handful of leaves in boiling water for 5-10 minutes. Then strain and enjoy! You can let it cool and enjoy it on ice, and sweeten it a bit if you like, too.

  • Or, try a twist on a refreshing limeade by blending 3 limes, 2-3 Tulsi stems (with leaves and flowers), plus 1 cup of water. Pour the puree over a fine mesh strainer and discard the solids. Add another few cups of water and sweeten with honey to taste. Serve over ice.

• Tomato Confit with Pesto (A Cozy Kitchen)

• ผัดกระเพราไก่ Authentic Thai Basil Chicken (Eating Thai Food)

• Gỏi Cuốn (Vietnamese Rice Paper Rolls) (Wok & Kin)

• Basil Pesto (The Mediterranean Dish)

• Tulsi Tea (Food in Jars)

Authored and compiled by Maya Marie of Deep Routes and Amara Ullauri.