Basil
The most popular herb in America, basil was virtually unknown
outside of Southern Europe 30 years ago. Basil that was dried or dehydrated
under less than ideal conditions lost its sweetness, and took on strong
woody overtones. Dehydrators now use partial vacuums to lower the temperature
at which water evaporates, so basil can be grown under ideal conditions,
dried, and shipped anywhere. The flavor is almost addictive, and there is
little that a bit of basil can't improve. Known as a tomato's best friend,
it is also delicious on chicken, fish, pasta, stew, salads and vegetables.
Add basil in the last 10 minutes of cooking as heat will dissipate its sweet,
rich flavor. California Basil is a little stronger than the French, due
mainly to better dehydration technology, though the French basil has a bit
of anise flavor many people enjoy.
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