"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Farm to Table > Culinary Gardener
Click Here to Login
Thread Tools Display Modes
Old 05-26-2012, 07:38 PM   #31
Master Chef
DaveSoMD's Avatar
Site Moderator
Join Date: Mar 2008
Location: Maryland
Posts: 7,033
Originally Posted by DaveSoMD View Post
I'm making a trip to the local nursery today so get the plants for my herb pots.. I think a variety of basil is in order again this year. I'll report back later today...
Slim pickings today, I guess I waited too long. I got sweet, Genovese, Thai, Purple Ruffle, and one globe ( but it was a large plant).

No it is not to late to plant at all. I just planted some lemon basil seeds today and some more sweet basil seeds.

Quoth the chicken, "Fry some more."
AB - Good Eats: Fry Hard II
DaveSoMD is offline   Reply With Quote
Old 05-27-2012, 04:47 AM   #32
Executive Chef
Join Date: Jan 2012
Location: Both in Italy and Spain
Posts: 3,425

Of course, Genovese Basil for our Pesto ...

As we do not have a terrace for plants, I grow 6 of them indoors, and they are stunning fragrant and sweet ...

Very informative thread, Grazie.

Have a lovely Memorial Wkend.



Margi Cintrano is offline   Reply With Quote
Old 07-07-2012, 02:45 AM   #33
Master Chef
Join Date: Sep 2004
Location: Galena, IL
Posts: 7,970
Originally Posted by CWS4322 View Post
Because I am deathly allergic to pine nuts, I never use pine nuts in my pesto (that's how I found out I was allergic--I was making pestio--that was kind of an interesting way to end the day--luckily, I wasn't home alone when I went into anaphalactic shock!). I like to make pesto using cilantro and basil. I will usually use almonds or walnuts, although I've made it with pecans or hazelnuts. I have also made pesto with Swiss Chard. Besides the normal kinds of basil (of course, I love purple basil), I grow Thai and Vietnamese basil.
I don't know what all you are allergic to, but a few years ago I found myself unable to find pine nuts (which aren't my favorite anyway), and found a bag of shelled pistachios. Wow, what a pesto it makes! Where I live the pine nuts are not exactly a shelf standard at stores, and they go rancid easily anyway. Pistachios really give the pesto a different character, and I prefer it to walnut.

I grow "lime" basil, and make a "pesto" using the basil, peanuts, some lime zest (if you have lemon grass, so much the better), garlic, and fresh green hot chillies. I'm sure I'm forgetting something. But I freeze this and over the winter I buy a can of coconut milk, add the frozen "pesto", et, voila! Great Green Thai curry!
Claire is offline   Reply With Quote
Old 02-17-2013, 07:16 PM   #34
Assistant Cook
Join Date: Feb 2013
Location: New Jersey
Posts: 8
I recently picked up some Cuban Basil at a greenhouse near by. It's winter over here now so I manage the plants indoors of course. Cuban Basil has a very similar taste and scent to the Italian basil. The only difference I notice is the shape the leaves. The Italian is more of an oval leaf and the Cuban has a rounded shape.
Brian Nametko
Brian Nametko is offline   Reply With Quote
Old 02-17-2013, 07:30 PM   #35
Executive Chef
Whiskadoodle's Avatar
Join Date: Nov 2011
Location: Twin Cities Mn
Posts: 3,490
Basil is one of several herbs I prefer using fresh rather than dry. I grew 9 regular basil plants last summer. boy did I make a lot of pesto, froze it. I find if I want to add flavor to a tomato sauce etc., just whack off the equivelant of 1- 2 ice cubes size chunks and stir that in. It works nicely and I don't have to pay out of season prices for a few sprigs of basil at the market.
Whiskadoodle is offline   Reply With Quote
Old 09-02-2013, 08:34 AM   #36
Senior Cook
Raspberrymocha55's Avatar
Join Date: Aug 2013
Location: Pike County
Posts: 202
I tried a bunch of basils last year. I have the best luck with sweet basil. That's all I planted this year. Don't care for pesto, so I use it fresh, in oils and chopped frozen.

Raspberrymocha55 is offline   Reply With Quote

basil, recipe

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 10:48 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.