What is it, and What Does it Taste Like?

    Basil and Friends with a Recipe for Honey Garlic Shrimp with Thai Basil

For the past several years, I have experimented with growing several varietals of basil. My local greengrocer has a spectacular array of basil varietals that, to me, compose the ultimate herb bouquet.

As home cooks, we often forget how the use of one herb can alter the flavor and experience of recipes we routinely create. By experimenting with herbs used in different cultures, we can take a chicken piece and transform it by adding herbs indigenous to any given country.

Ocimum basilicum, basil, is a member of the mint family. The herb is native to India and adored by the Italians and French Provencal. In many cultures, basil is considered sacred. Basil, derived from the Greek word basilikon, meaning "royal," was an indication that the herb was reserved for the King's use, which I am pretty sure that back then, was chopped and prepared by a woman.  Enough said.

I have compiled a list of different basil varieties explaining the herb's flavor and uses with recipe suggestions. As winter slowly crawls into spring, you may want to think about adding some of these to your herbal repertoire. It is important to remember that basil likes warm weather and plant only when you are sure there is no longer a chance of frost. Until then, most upscale markets carry an excellent selection pre-packaged for use.

1.       Sweet basil - has a sweet and fruity scent. It is a crucial ingredient in Mediterranean cooking. It is used for pesto, soups, sauces, and salads. Infuse in olive oil and drizzle over pizza or bread. What would Sunday Sauce be without it? You can also chop and use it in cocktails.

2.       Thai basil - is aromatic with a licorice overtone. It is excellent when eaten raw in salads and holds up better than sweet basil during the cooking process. It is widely used in Vietnamese cuisine, especially in Pho. Use on seafood and meats (beef, pork, chicken).  I add Thai basil to rice that I cook in coconut milk.

3.       Holy basil – is used in Indian and Thai cuisine. It has a spicy/peppery taste. It works well when used in chicken, beef, and pork dishes. Similar uses to Thai basil except with more spice. Holy basil is commonly used in stir-fried dishes and soups. 

4.       Purple basil – this pretty popular herb and used in Mediterranean and Asian dishes. The flavor of purple basil is more intense than sweet basil.  This herb beautifully enhances most meats, especially chicken and beef.  You can use this herb on eggs, tomatoes and infuse it in making a red-colored vinegar. I enjoy making a pesto of purple basil, mint, sea salt, garlic, and toasted chopped hazelnuts to top tomato slices or pour over vegetables in the summertime.

5.       Lemon Basil – is often used in Indonesian and Thai cuisine. This basil is best when added to your salad or entrée in the last minutes of cooking. Heat can quickly minimize the flavor. There are so many ways to use Lemon basil. You can add it to a cocktail or use it in lemonade or iced tea. This herb is delicious in soups, especially corn chowder and vegetable soup. Lemon basil is delicious added to lobster, shrimp, crab, red snapper, grouper, Mahi and tuna. Sprinkle it on vegetables to brighten them up. I like to whip some ricotta with EVOO, sea salt, some lemon rind topped with finely chopped lemon basil. Serve on crostini drizzled with honey.

6.       Opal basil- has dark purple leaves and a milder flavor than sweet basil. Its flavor has notes of cinnamon, anise, mint, and cloves.  Use this herb to garnish fruit platters, add to salads and, chop and toss into salads or stir-fries.

                              Honey Garlic Shrimp with Thai Basil

This recipe works well as an appetizer or as a main course when served with rice.

Ingredients

½ cup honey or agave (spicy honey works well)

¼ cup soy sauce (low sodium)

3 cloves fresh garlic, minced

3 tablespoons lemon juice

1 lb large shrimp, peeled and deveined

2 ½ tablespoons butter

Salt and pepper to taste

Chopped green onions and sliced Thai basil to garnish

Chopped peanuts for garnish (optional)

Directions:

1.       In a small bowl, whisk the honey or agave with soy sauce, garlic, and lemon juice. Add only half of the marinade into a zip-lock bag, add the shrimp and marinate for 30 minutes or overnight in the refrigerator.

2.       In a medium-sized skillet, melt the butter on med-high heat. Discard the marinade and add shrimp to the skillet. Turn up the heat and cook until shrimp turns pink, about 2-3 minutes on each side. Season with salt and pepper to taste.

3.       Pour the reserved marinade over the shrimp. Cook until the sauce begins to thicken and shrimp is coated. Garnish with green onions and sliced Thai basil.

Inspirations:

a.       Serve as a main course with rice cooked in coconut water instead of plain water. Toss in some sliced Thai basil for added flavor.

b.       Spicy, hot honey is very popular nowadays. I use this type of honey when making this recipe. It adds a little heat.

c.       Use as an appetizer and serve on a platter with sliced oranges.