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14

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 ...


11

Fresh herbs should, generally, be added closer to the end of a recipe. Dried herbs should be added fairly early on during the cooking process so that they have time to "develop" and more fully release their flavors. Fresh herbs and spices, however, will generally have more subtle flavors, and they are usually best used for seasoning at the very end of the ...


8

You bought thai basil. It's used a lot in south east Asia, and an anise-like taste is one of its qualities. I don't use it often, but I always have some in stock in the freezer, for some thai or Vietnamese curries or soups.


8

"Water soluble" vs. "fat soluble" refer to the flavor of the spice, rather than the physical leaves, seeds, or grains. That is, if you put a bunch of basil leaves (especially dried ones) in a glass of warm water, and leave it for a few minutes, the water will continue to taste like basil even after you've strained out the leaves. With fat soluble spices ...


7

This is a more tricky conversion than most. As another answer already said, the "standard" conversion for most herbs is 3 parts fresh = 1 part dried. (There is more general advice on that question in the link rumtscho gave in comments here.) Basil is a particular problem because its flavor is generally very different in dried vs. fresh forms. Dried basil ...


6

I know this is a bit of an old question but I came along it on my own search so thought I'd share my solution. I figured the problem with the excess garlic is that it's raw so I sprinkled some parmesan on top of my pesto and baked it in the oven for 5-10mins. Stirred through the now melted parmesen with the semi-cooked garlic and it tastes so much better. ...


5

The picture shows a basil harvester. The stems remain in the ground, as you can see on the right; those stems that get harvested are processed together with the leaves.


5

In regards to the part of the question asking about storage lifetime, and with respect to the other answers on this question: pesto is a low acid food at risk for botulism: It contains garlic, which is harvested out of the ground, so may have spores (as might the basil leaves, but less likely) Underneath the oil layer is anoxic (no access to oxygen from ...


5

If you feel the urge to wash it before using, then wash it. The stress of not having washed it is not worth it. I used to work in the Adelaide Central Markets, and having seen what some people did before touching the produce, I habitually wash goods that were within reach of the public before I use them. When you've seen customers stick their hand in their ...


4

Tearing is for artistic effect Some people will claim tearing does not damage the cell of the plant as much as cutting, a simple look under a basic microscope will show you otherwise. Not sure how this would affect basil in particular. What dish are you preparing? If you want more basil flavour and smell, cut it more finely, or bruise it (back of knife or ...


4

I mostly run my clenched fingers down the stem to break off leaves, rather than picking individually. It's much faster. The top bits with the little leaves/flowers do require a bit of hand plucking though. If I were a commercial scale pesto producer, I think I'd probably pull the cut off plants bottom end first through a 18mm hole in a steel plate. That ...


4

I don't have a definite answer, but here are a few thoughts on things that might help. First, are you drying the basil after washing it? Shake out the extra water, and pat it dry, maybe let it sit for a bit to evaporate. The extra water will dilute the pesto a bit, and not be good for the flavor - and if you think the problem might be too much water in ...


4

Best? Potted plant. Not just always absolutely fresh, it's also self-replenishing! There may exist tricks like moist towels, keeping them in cold (refrigerated), or preserving them in ways that keep most flavor (in oil), and combinations thereof, but they all are a trade-off between freshness time and quality and all make the leaves degrade in order of at ...


3

Assuming food-safe seeds (are there basil seeds that aren't?), yes it is safe, both to drink the water and to eat the seeds. That's the point. Just now I have been experimenting with different ways to drink soaked Sacred Basil seeds. Other types of basil seeds seem to work just the same way, as evidenced by the results of an Amazon search for "basil seeds ...


3

If the basil seeds are safe, the water should be also safe. If you have food-grade basil seeds (i.e. non-teated seeds) and didn't soak them for too long (so pathogens had enough time to grow), this should be safe. I think soaked basil seed last as long as soaked chia seeds, 2 weeks. There are even desserts / drinks with basil seeds and the water in which ...


3

First off, I'm afraid you have been using the wrong type of basil for your dish! In Thai cooking, three different types are commonly used: "Thai basil" (or "horapha", โหระพา), which tastes a bit like anise / liquorice; it's slightly purple (as shown in the picture in Jolenealaska's answer). "Holy basil" (or "kaphrao", กะเพรา), which tastes more like pepper/...


3

If you choose to cut basil with a knife, gently rub olive oil all over it before you cut it, this will prevent the leaves from darkening , particularly if you are using it in a salad.


3

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!


3

Strips of herbs is called a chiffonade: Stack the leaves together. Roll the leaves into a cigar shape Slice across them. I typically use a chef's knife. If I have multiple herbs, I'll wrap the smaller leaves in one of the larger ones. (eg, basil & oregano) If you want it minced, then you should "run your knife through" the pile. Which in expression ...


2

I just finished making a pesto with my brownish basil leaves. It tastes good to me,just like "regular" green basil leaves, only a little browner.


2

The more the membranes in walls of raw garlic are bruised or torn, the spicier/stronger/more bitter it will taste. Cutting fewer walls (instead of smashing which tears many of them) results in less spiciness especially when cut with an extremely sharp blade. So if you're goint to use the garlic raw, chop or slice it rather than smashing if you don't want ...


2

As long as the whole dip is/was kept in the safe temperature range (under 40 °F / 5 °C), I don't think you will have a food safety issue. Remember, time out of refrigeration (well, technically in the danger zone of 40~140 °F / 5~60 °C) is cumulative. How was the dip served the first time? If the cream cheese (a "potentially hazardous" food, much more so ...


2

The flowers and stems are absolutely edible. The stems are like cilantro stems in that they have a lot of flavor of the herb but are not as prized for their texture as the leaves. I puree cilantro stems until they are just flavorful, green liquid. That liquid is great in sauces, salsas, soups and dressings. I see no reason why Thai basil would be any ...


2

For this type of Italian recipe, you want a Mediteranian style basil, often called simply "basil" or "sweet basil". Ones called holy basil or thai basil have a much more aggressive and extremely perfumed flavor which would be jarring in this dish.


2

It depends on what are you doing. Usually, fresh basil has to be added to a fresh sauce (means a sauce made by fresh tomatoes, to serve it "today") just at the end of cooking, 3-4 minutes before you turn your fire off. Then let it rest some minutes more, while you cook the pasta. You have to light the fire again at end, because you need a very hot sauce over ...


2

Yes, you can use them the same way you would use the leaves- note that flowers are often used in herbal tea blends (I see hibiscus used particularly often). Depending on the cultivar, however, the flavor may be noticeably different than what you would get with the leaves, probably a bit more bitter- that's what I noticed when using mint flowers for tea, and ...


2

Don't try and keep it alive. Wrap it in plastic wrap and freeze it. It will thaw in seconds under running water. Freezing will do little harm to the flavour.


2

I have had more success with basil that has the roots intact, placed in a tall vase and completely changing the water every 2-3 days, and lasting as long as two weeks. When that's not available, I can make it last 4-5 days by separating the bunch, trimming much of the stem, and spreading it on a long sheet of dry paper towel, rolling loosely, placing in a ...


2

Make pesto and freeze it. Buy basil with stems, not picked leaves, and store it in a vase outside the fridge. I do that at the end of the season when frost threatens if I can't make it all into pesto immediately. There's some loss, but it can go as much as a couple of weeks.


1

I have just discovered basil seeds in Asian drinks and am currently enamored with them. I bought seeds and have soaked them and made my own drinks. I make a simple syrup that I flavor and tint slightly with food coloring. What I noticed is when I mix them with water and simple syrup after a while the gelatinous part of the seeds holds the sweetness. Thought ...


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