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Basil leaves are glossy and ovulate, with smooth or slightly toothed edges that typically cup slightly; the leaves are arranged oppositely along the square stems. [7] Leaves may be green or purple. Its flowers are small and white, and grow from a central inflorescence , or spike , that emerges from the central stem atop the plant.
Basil (most commonly Thai basil) is commonly steeped in cream or milk to create an interesting flavor in ice cream or chocolates (such as truffles). The leaves are not the only part of basil used in culinary applications, the flower buds have a more subtle flavor and they are edible.
Basil (Ocimum basilicum)Basil leaves are a beautiful way to add color to your garden and your food, says Jessie-Sierra Ross, author of the cookbook Seasons Around the Table. “Savory basil leaves ...
Young leaves and stems are edible. [188] Nymphoides peltata: Yellow floating heart [189] Ocimum basilicum: Sweet Basil: Used in soups and sauces. [190] O. basilicum var. thyrsiflora: Thai basil: Eaten both raw and cooked [191] Ocimum × citriodorum: Lemon basil: Used throughout Southeast Asia [192] Oenanthe javanica: Water Celery
The bones and skin are edible and contain important nutrients. ... fresh grape tomatoes, fresh basil and cracked black pepper,” adds Moore. ... antioxidants like beta-carotene than leaves ...
Thai basil is widely used in the cuisines of Southeast Asia, including Thai, Vietnamese, Lao, and Cambodian cuisines. Thai basil leaves are a frequent ingredient in Thai green and red curries, though in Thailand the basil used in drunken noodles and many chicken, pork, and seafood dishes is holy basil.
Basil cultivars vary in several ways. Visually, the size and shape of the leaves varies greatly, from the large lettuce-like leaves of the Mammoth basil and Lettuce leaf basil to the tiny leaves of the Dwarf bush basil. More practically, the fragrance of the basil varies due to the varying types and quantities of essential oils contained in the ...
The debate over whether bay leaves actually do anything in cooking is ongoing. While some chefs swear that they add a vital flavor profile, others — including celebrity chef Ina Garten — have ...