Last updated on February 27, 2021
Where/what would the cooking and Italian world be today without basil/basilico?
Probably in the Neolithic Age, picking dandelions and trying to find a herb to make tomato sauce and pizza and pesto taste a mite better.
It’s so easy to grow at home year-long from seed.
And it adds a sweetness to any dish.
The aroma freshens the scent in any kitchen. And for savouriness, what “real” Italian would even think about cooking sauce or pesto without this wonderful, magical herb.
On an ending note, and for the most flavour, just remember to “tear” the leaves ….. never slice or cut using a knife. Enjoy ….. and tutti a tavola a mangare!
-Jim Riga
Jim Riga is a retired school teacher who loves to cook, and to share his love of herbs.
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