BASIL....THE HERB

Thanks to Maureen Schenkel for sharing fresh basil from her home garden . Basil's aroma makes it a versatile herb to use in many different types of food. Basil has a very special relationship with tomatoes and tomato based dishes , eggplant , zucchini , marrow , squash and spinach . Added during the last half hour of cooking pea soup / lentil soup , basil gives the soups real character . Basil is also delicious with crean cheese , sliced cucumbers ,green salads and is excellent in all pasta dishes . Basil also goes well with poultry, veal ,liver , kidneys and seafood . I have also made an aromatic and hearty stock using fresh chicken feet and fresh basil leaves steeped in the stock pot . Place stems of fresh basil in bottles of apple cider vinegar / white wine vinegar , cap the bottles and leave for 6 weeks before using ( amazing ).