Story first appeared in edible Jersey in Summer 2023
Whether picked fresh from your garden or purchased by the bunch at a local farmers’ market, basil is a favorite Reno-Tahoe summer treat.
Origins: An annual herb of the mint family, basil is native to central and tropical Asia and Africa. It is believed by many to have originated in India.
Types of basil: The most common type is sweet basil; other types include purple basil (less sweet than common basil), lemon basil (lemon flavor), and Thai basil (licorice flavor).
Healing: Basil has a long history of use as a healing herb. In traditional Chinese medicine, it is considered beneficial to lifting the spirits and promoting digestion, and as an antidote to poisons, including snake bites.
Height: 6 to 8 inches of plant when basil leaves are usually ready to harvest.
Season: June through September
Grow: Basil is easy to grow in containers or raised beds, and plants often are available at farmers’ market tables. If growing from seed, sow seeds after last chance of frost when soil temperature nears 60 degrees F. Plants need full sun or partial shade and frequent watering. As plant grows, pinch off center tips to create a thicker plant and avoid early flowering.
At the market: Look for fresh basil with roots still attached. Make sure leaves are not wilted, dried out, or bruised.
Store: Rinse well and place in a jar or vase of water, similar to the way you would treat cut flowers. Store at room temperature in a light area, but out of direct sunlight. If you change the water daily, basil will last for a week or more.
Wash: When ready to use, rinse leaves and gently pat dry with a towel.
Cook: Basil is extremely versatile and works well with meat, poultry, and seafood recipes. It also provides a bright flavor when snipped and used in salads or pasta.
Green Pesto Quinoa Salad
(courtesy of Janna Morishima, a volunteer at the Metuchen Farmers Market. Originally appeared in Edible Jersey’s Farmers’ Market Cookbook. Serves 4 as side dish)
This recipe can easily be doubled for larger groups. Pesto freezes well, so consider making the pesto portion of this recipe ahead of time and freezing it for future use.
Prep time: 15 minutes
2 cups cooked quinoa (prepared in advance)
1 cup basil, coarsely chopped
1 clove garlic, peeled and coarsely chopped
2½ tablespoons pine nuts (optional: toasted)
¼ cup extra-virgin olive oil
2½ tablespoons grated Parmesan cheese
Salt
1 cucumber, peeled, seeded, and diced
½ pint cherry tomatoes
Freshly ground black pepper
Combine the basil, garlic, pine nuts, olive oil, Parmesan, and a pinch of salt in a blender and whiz until you have a smooth, glistening pesto. You should have about ½ cup. Start by folding just a couple of tablespoons of pesto into the cooked quinoa and have a taste. Add more until it’s just right for you. Throw in the cucumber and cherry tomatoes, toss the whole lot together well, and season to taste with salt and pepper. We have found that chopped red onions, bell peppers, chickpeas, feta, and grated lemon zest are fun additions if you fancy adding some more crunch and zip to this salad.
Caprese Salad
(courtesy of Jersey Fresh, Findjerseyfresh.com)
A favorite — and easy — summer meal, this simple salad features Reno-Tahoe’s freshest flavors. It’s also a beautiful showcase for heirloom tomatoes at their peak.
Fresh mozzarella cheese, sliced
Tomatoes, sliced
Basil leaves, whole or julienned
Extra-virgin olive oil
Freshly ground black pepper
Sea salt
Layer mozzarella, tomatoes, and basil in a circular pattern. Be creative! Drizzle with olive oil or balsamic dressing. Season with salt and pepper and serve.
