Purple basil with its deep violet foliage is a gorgeous addition to garden, glass, and table. There's ruffled leaves, curly, and small ones that pucker and graduate to hunter green. I have not had success in growing the ruffled kind. Apparently, it's the most difficult to cultivate.
It has a more intense licorice flavor and a different kind of spicy taste than sweet basil. A little cinnamon emerges through the anise aroma. Pinch back the leaves in order to reap the largest harvest, although you may want to let a few branches flower because they generate small attractive pink and lavender petals that make dazzling little garnishes for cocktails and desserts.
I use purple basil in pesto, spaghetti, Bolognese, eggplant, scrambled eggs, biscuits with bacon and Parmesan, burgers, and both purple and sweet are amazing in watermelon cocktails!
The propagation of a tiny seed or patch of leaves into bright flourishing plants is truly a beautiful thing with every flower, vegetable, and herb.
Want to enjoy basil all year long? Trim the leaves back during late morning (herbs are most fragrant at this time of day) Wash well, drain, then place on drying racks for 2 to 3 weeks until it crumbles between your fingers. Store in paper bags tightly tied up with holes poked in them or sealed in jars kept in a cool dark place. Keep for up to 1 year.
Here are 2 recipes that feature Purple Basil:
Sausage Eggplant And Pasta In A Tomato And Herb Sauce
Ingredients
8 ounces sage flavored, hot sausage, or 1/2 of each, crumbled and browned
1 tablespoon olive oil
1 cup red bell pepper
1 cup onion
4 garlic cloves, minced
1 regular eggplant
1/2 teaspoon salt or to taste
1 14 ounce can Italian style tomatoes
1 8 ounce can tomato sauce
1/2 cup red wine (1/4 to deglaze pan, 1/4 in sauce)
3/4 teaspoon crushed red pepper
1/4 cup fresh purple basil or 2 teaspoons dried
2 tablespoons fresh Cuban oregano or 1 teaspoon dried
1/4 to 1/2 teaspoon sugar to reduce acidity of sauce
1/2 box white or multigrain pasta, cooked according to box directions
Directions
Brown sausage, drain grease off and set aside.
Heat oil in large deep skillet. Saute pepper, onion, and eggplant for about 10 minutes. Toss garlic in. Add sausage. Continue cooking for another 2 minutes. Add wine, stir to deglaze pan and cook until vegetables are tender and wine has evaporated.
Pour in tomatoes and sauce. Heat through about 5 minutes. Pour wine in. Then herbs. Mix in sugar. Taste and adjust salt and pepper.
Purple Basil Watermelon Cocktail
Ingredients
2 cups watermelon
5 fresh purple basil leaves (plus 2 leaves and flowers for garnish)
1 ounce Pearl vodka
1 ounce Hpnotiq Harmonie liqueur (a blend of French vodka, infused fruits, flowers, and a touch of Cognac)
splash of fresh lime juice
Directions
Puree watermelon in a blender. Add remaining ingredients and pulse a few times to combine. Pour over ice and garnish.
It's amazing what the basil does for this drink. Basil and watermelon is a fantastic pairing! You can also use green basil if you don't have purple.
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