Basil - to wash or not to wash? Best practices?

Question

I know that washing basil weakens it's flavor significantly. I often buy it from local supermarkets where everyone can touch it, that's why I just have to wash it. But even when I buy organic basil, I still feel the urge to wash it. How do you deal with that? Is there any way to 'wash' the basil without weaken it's flavour?

Asked by Sven

Answer

People generally wash fruit and vegetables (organic or not) to remove surface contamination ,and the bacteria it may host, from the farm and supply chain

This includes soil (ground based animal faeces), compost (rotted vegetable matter), airborne dropped bird faeces, road dust (often high in animal faeces), and other surface contamination that can host bacteria

A short and simple wash by hand in a bowl or sink of cold tap water will remove large amounts of these surface contamination from most fruit and vegetables. Some may require light brushing or scrubbing. And for best results rinse in running cold tap water after washing

Gentle washing will NOT remove any significant flavour or aromas

Answered by TFD

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Painted Pony beans pate

Question

I'm going to make a pate using Painted Pony beans as a base. Plus I want to add roasted walnuts. But I don't know whether basil and garlic would be acceptable to put to the dish. Also what spices would you advice?

Thanks!

Answer

Well basil and garlic could fit well with the walnuts (think about pesto, basil, garlic, cheese and nuts).

With the bean paste... I don't know, I guess it depends what kind of tone you would like to give to the dish. Stated that the only way to know is to try, I would also try with nutmeg and, if you're brave, maybe even a pinch of cinnamon!

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Would one use holy basil to make pesto sauce? Are there other culinary uses?

Question

I got some holy basil seeds (via mail) from a guy on an internet forum. I planted them and they are growing nicely. They taste similar to thai basil. Would one use holy basil to make pesto sauce? Are there other culinary uses for holy basil?

Answer

Use it the same as you would thai basil, or even "normal" basil. It's a little more strongly on the licorice flavor side of things than lettuce leaf basil, but it still works nicely in conjunction with tomatoes, garlic, and other "italian" flavors.

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When basil gets brown spots, is it still usable?

Question

When I store basil in the fridge, sometimes it gets brown spots. Is this still usable? Including Thai basil. It seems such a waste to throw it all away after 2-3 days. Also, how can I prevent this from happening?

Answer

You can store it with the stems in a glass of water, like a bouquet, preferably not in the refrigerator. A few black spots that aren't moldy or slimy doesn't make it totally unusable, but it isn't very appealing to eat.

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Does pesto go bad?

Question

I have some basil pesto but I'm not sure how long it's fridge life is. It's in a sealed container. How long does it last before it's not safe to eat anymore?

Answer

I believe that the best indicator of freshness is the colour of the leaves. Once they turn from green to brown, it is all over for the pesto.

To boost the 'shelf-life' of the pesto in the fridge, make sure that it is completely covered with olive oil before sealing the container.

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What uses are there for basil flowers?

Question

I have tons of basil in my herb spiral (See picture).

However, this stuff is precious, and I always feel bad when I throw away the basil flowers when I make pesto sauce.

Is there a way to use the basil flowers when cooking?

Answer

If you pinch off the basil flowers as they start to grow, the plant will produce more leaves. (Yes, this is a horticultural answer, but it will help you make more yummy dishes with the leaves.)

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Fresh basil storage

Question

How should fresh basil be stored? The packaging suggests that the optimal temperature is around 50°F, but I can't think of anywhere in an average kitchen at that temperature. A pantry is too warm, and a fridge is too cold. So which of the two is lesser of two evils? I recently had a whole pack get moldy after one use, and it was in the pantry. I think I'm going to start storing it in the fridge now and deal with whatever quality loss I get, unless there's a better solution.

Answer

Fresh packet herbs, if not taken care of, will only last a few days, at best. There are two things you can do. If you have a South facing window and the herb is in a pot, place it on a dish and give it lots and lots of direct sunlight and just enough water.

When you pick the leaves, take the outer growth and leave the smaller, inner leaves to come through. If you don't have a South facing aspect, you could purchase a full spectrum light to supplement the requirement.

If you don't have a pot I'd suggest drying or possibly freezing the leaves. Personally, I've never gad a great deal of luck with freezing.

To dry the herb, place it in a brown paper bag, and tie it off at the top. make several small holes in the bag, then hang it somewhere warm and airy.

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