One of my favorite things so far at work has been the opportunity to learn about new kinds of herbs and how to use them. The picture above is bush basil. The leaves are very small compared to traditional basil and much closer together making it look more "bush-like." It is also a bit more pungent and spicy than regular basil. Last week I used the bush basil on a margarita pizza. Instead of taking basil and chiffonading it, I used the leaves of the bush basil and left them whole.
I've learned about two other types of basil, lemon and Thai. Thai basil has purple stems and has a bit stronger flavor. Someday I'd like to make a pesto out of the lemon basil.
It seems that an herb garden can be one of the most useful and indispensable things for a kitchen. Being able to go out and pick what you need when you need it and how much you need is not only convenient but also less wasteful than buying herbs by the bunch.
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