Greek basil?

petaloid

10 years ago

I bought a plant of Greek basil, which is a little zippier than the sweet basil I'm accustomed to.

Any suggestions for ways to use this herb?

Sort by:Oldest

Comments (4)

sleevendog (5a NY 6aNYC NL CA)
10 years ago
I'm guessing it is the small leaf variety, aka 'spicy globe'?
So many varieties of basil and all very distinct in flavor. Yours is probably much more fragrant and concentrated than a larger leaf variety. I usually just snip the outer tops all around like pruning a topiary shrub. It keeps growing, i keep snippin'. Otherwise it will bolt to seed, so pinch off the flowers as they form to slow it down. (edible also, though can be a bit 'flowery')
I usually just use it fresh, as a final topper for just about anything throughout the summer. Lovely on a corn salad, (succotash), any pasta, summer soup, salad dressings...
It does not wilt away when in contact with cooking heat as easily like some basils. Must be a few similar Greek varieties as some i have grown are a bit larger and heartier, though your individual growing season will play a part in how intense or woody the plant will grow.
Usually the top inch as a cluster will be very tender and can be chopped as is. If you pluck full stems, the leaves will slide off pushing against the direction of growing.
Basils are in the mint family and can be very 'yow!' intense. Can even be a bit 'acrid' if cooked too long in a dish. Why i like to season with it at the end so i can judge how much to use. Aways good with a squeeze of lemon or splash of good vinegar to balance the intensity. My father finds most basils too perfumey and cilantro 'soapy', but likes pesto with a mild large leaf variety, extra nuttiness and lots of cheese. (and adds lots of water to my coffee dark roast)
So everyones sensitivity to bold flavors will be different.
Experiment.
The herb forum in the garden section is informative...

Here is a link that might be useful: basil variety?
Lars
10 years ago
You can use Greek basil in Thai dishes that call for Thai basil. It is also good in a vinaigrette salad dressing in small quantities. You can also add it to Avgolemono sauce for an extra zip - just don't add too much, and you can use it for flavoring chicken dishes.

I always taste herbs before buying them and decide at that time whether I would use them or not. There are only a handful of herbs that I like and use, and the rest I find offensive.

Lars
Related Discussions
Herbs and the Big Freeze of '08
Q
Comments (8)
Interesting, the things that were hit, and the ones that weren't. Felix, the rue is fine because I potted it, and it went into the garage with all my potted plants and cuttings. I didn't know how it would fare, so I didn't take any chances. Besides, some things that can handle a brief freeze in the ground, can't handle it in a pot, where the roots have less protection. So, Mark and I moved about 125 plants or so into the garage for two days. Marcia
...See More
Greek Columnar Basil
Q
Comments (0)
where can i get seeds for this any one have any seeds thanks
...See More
Identifying Disease of Herb Plants
Q
Comments (1)
There's two separate things wrong. The first thing is that you've got leafminers. That's what's causing the translucent tunnels in the leaves themselves. Pick off and dispose of affected leaves. If you look very closely inside the tunnels you should find a little larva if it's still there. The second is the black stuff that look like either fungus or mold. By the way it's patterning it appears to be capitalizing on the damage done by the leafminers, at least initially. Get rid of the miners and you'll most likely get rid of the mold/fungus. Rodney
...See More
Basils Are Growing Large
Q
Comments (2)
A few things: most Italian dishes: fresh tomato pizza, margarita pizza, caprese sandwiches, lasagna, orzo pasta salad with veggies (Ina Garten/Food Network), meat sauce with spaghetti, etc. Do a google search; you should find more stuff.
...See More
petaloid
Original Author
10 years ago
Wow! Thank you for all of the helpful information, sleevedog!

I added some tiny leaves from the top of one stalk to my salmon & honey mango breakfast bowl. Nice!
petaloid
Original Author
10 years ago
Lars, thank you too! That Avgolemono sauce and the Thai dishes are now on my list.

-- Janene