Got the basil seeds in pots today. Looking forward to many happy returns.
Other than the now-standard Caprese salad (mozz, basil, tomatoes, drizzle of olive oil and dash of salt) we have come up with some other uses for our favorite herb over the past few summers:
- Fresh basil sprinkled over watermelon cubes.
- Minced and mixed into lemonade.
- Pulsed in food processor with sea salt, fresh-ground pepper and lemon rind. This version of gremolata is great on steaks, grilled portabello mushrooms and omelettes. For a rich touch – add a couple of tablespoons of butter.
- Minced and blended into Duke’s mayo, it makes a BLT pop
And here’s one we’re going to try when our harvest needs thinning:
Basil Beer Bread
This easy bread has four ingredients. It looks like it will come out pretty heavy. But sliced thin and toasted with butter and sliced radishes – could there be a better snack?
3 cups self-rising flour
3 Tbsp. sugar
1/2 cup chopped fresh basil
1 1/2 cups warm beer ( I would use a brown ale here)
Preheat oven to 350 degrees
Grease a 9x5x3 loaf pan
In a large bowl, mix the flour and sugar, then add basil, then beer. Mix thoroughly, pour into prepared pan and bake about 50 minutes. Turn bread out of pan and cool on a rack.
Come on seeds – grow!