Better Homes And Gardens Chicken Noodles Wax

Fresh basil is one of the most beloved herbs for good reason—it's easy to grow and makes an amazing addition to a huge variety of dishes in many different cuisines. But when you're growing your own basil and using it in your recipes, are you truly letting your basil shine?

Raw or cooked, fresh basil adds its own distinct, beloved flavor to any number of dishes. It's one of those herbs that home cooks turn to so often that many have found it more convenient to grow their own so they always have a supply on hand. Whether you need only a few leaves to perk up a salad, like this Cran-Orange Couscous Salad or a whole bunch to create the ultimate homemade pesto, you may want your own handy supply in your garden or on your windowsill.

But are you treating your basil right? It's an easy plant to grow, but if you're looking at a spindly collection of stalks with few leaves, you might not believe it. And if you're disappointed with the results of your cooking—you're just not getting that famous enticing flavor you're looking for in your fresh basil recipes—don't despair!

Here are some of the most common mistakes everyone makes when growing and cooking with fresh basil.

Mistake #1: You're adding it too soon to your dish

When cooking with heat, the rule is to add dried herbs early and fresh herbs late. While dried basil takes time to soak up liquids and release its flavor, fresh basil leaves will simply wilt and lose their potency if cooked too long. With soups, stews, sauces and sautees, add the fresh basil in the last stages to add a final fillip of flavor—don't count on it to be the base that other flavors build upon.

Mistake #2: You're not using enough basil

If you're substituting fresh basil for dried, adding it too soon is only one possible misstep—the other is not using enough. Drying concentrates the flavor of the herb, so you need less of it to produce the same flavor. Figure on tripling the amount of basil called for if you're using fresh instead of dried—as in this scrumptious Spinach & Shrimp Fra Diavolo.

Mistake #3: You're throwing away the stems

The first step to prepping fresh basil leaves for use is to remove the stems, right? But if you're tossing the stems away, you're also tossing away some great opportunities to add flavor. While stems are too tough to use in a recipe that calls for leaves (and can be a little bitter), they make a good addition to soups, sauces and more. One option is to cut them fine and stir them into rice or couscous along with some butter and a little bit of salt.

Mistake #4: You're using the wrong type of basil

One of the most common types of basil is sweet basil. It's so common that it's usually just labeled as basil. This is what you'll usually find at the grocery stores. If a recipe simply calls for "basil," sweet basil is the way to go. Other varieties can have stronger flavors that can give you an unintended result in your recipes.

Holy basil is best cooked (it can be bitter when raw), but purple basil is best raw as that pretty purple color turns black when cooked. Thai basil is stronger, with an anise flavor, while lemon and cinnamon basil are aptly named for the flavors they bring to the table. These varieties are growing in popularity, although more at farmer's markets and for home garden growing. It's best to start by mixing these varieties with sweet basil until you know how the flavors will affect your favorite recipes.

Mistake #5: You are refrigerating basil

One of the most effective ways to store fresh herbs and keep them fresher longer is to put them in a glass of water, then in a plastic bag, and put the whole thing in the fridge. Not basil, however! Basil will keep better at room temperature. Trim the leaves from the bottom of the stems and place the basil in a glass of water, much like you would flowers. Then just leave it on your countertop, out of direct sun, for a fragrant and pretty bouquet that's ready whenever you need to add a leaf to your dish.

Mistake #6: You're not freezing basil

Dried basil is an option for long-term storage, of course. But if you love the particular taste of fresh basil, you're missing your chance for year-round summery flavor.

To freeze fresh herbs, remove the whole leaves from the stem, blanch them in boiling water, then immediately dunk them in an ice bath to stop them from cooking. Let them dry, then lay them flat between layers of waxed or parchment paper in a freezer container. You can use them throughout the year exactly as you would use fresh leaves. They'll shrink a bit, but retain all the flavor, so don't use quite as much frozen basil as the recipe calls for fresh.

You can also puree basil before freezing—use 1 tablespoon of olive oil to each cup of basil. Pour the puree into ice cube trays and freeze to create quick, easy-to-use portions, and then place the cubes in a freezer bag or container. Thaw a cube to use in salad dressings or marinades, or drop one into a pot of soup for an extra burst of flavor.

Mistake #7: You're not pruning enough

Basil grows quickly, and while it can be tempting to let that explosion of growth happen, it can lead to tall stalks with few leaves. Prune your basil plants every couple of weeks to encourage new leaves to continuously grow. Learn how to prune basil and other herbs the right way.

Mistake #8: You're not harvesting enough

As with pruning, you should harvest your basil regularly to encourage the growth of new replacement leaves. Start picking leaves early, and keep picking them! The best approach is to harvest a few leaves from each plant, rather than cutting off an entire stem from a single plant. If you need to harvest a larger amount—say, for a tasty pesto—work from the top down, cutting about a third of the plant's height. Make your cuts right above a leaf, rather than below.

Mistake #9: You're harvesting the big leaves

It's tempting to harvest the largest leaves of basil, the ones on the bottom branches of the plant. But those big leaves are the main power source for the plant, taking in the most sunlight and providing the rest of the plant with nutrients.

Pruning them off will leave you with a basil plant that's tall, scraggly and sparse. For a healthy basil plant with plenty of new growth, harvest from the top.

Mistake #10: You left the pretty flowers

The basil plant produces pretty purple-blue flowers. It may seem a shame to get rid of them, but if the plant is putting its energy into growing the flowers, it isn't growing leaves. Be sure to pinch off the flowers as they form. Think of it this way—after the plant produces flowers (and more seeds), it has fulfilled its life cycle. Preventing the flowers from growing will not only encourage your plant to produce more yummy leaves, but will keep it alive longer.

Mistake #11: You're not feeding it enough

It's almost impossible to overfeed basil plants. Compost, fertilizer, mulch… it loves it all. It will gobble down everything available. However, this also means that if you're growing your basil indoors, make sure the pot isn't sitting in water—basil is vulnerable to root fungus. The soil should be moist but not wet, as the basil will just keep drinking past the point of health.

Mistake #12: You've given it the wrong neighbors

Because basil is such a strong grower, it's best to keep it away from other herbs in your garden—herbs like rosemary, thyme and others can be overwhelmed. Instead, pair basil with your tomato and pepper plants.

Ideal Basil Growing Conditions

• Plant after spring thaw, when daytime temperatures reach over 70°F
• Full sun (6+ hours per day)
• Space 10-12 inches apart
• Plant in rich, moist soil that drains well
• Water regularly, but not to the point of sogginess
• Mulch and compost recommended; fertilizer not required
• Protect during extreme heat; be sure to provide water during drought conditions

Get Cooking!

Taste of Home

Blueberry, Basil and Goat Cheese Pie

For a good friend moving to L.A., I made a blueberry goat cheese pie. Bake one, share it and start a precious memory. —Ashley Lecker, Green Bay, Wisconsin Go to Recipe

Caprese Salad

My husband and I love Caprese salad, but not the high prices we pay for it in restaurants. Here, we created our own version which tastes incredibly close, if not better, than any restaurant version we've tried. —Melissa Pearson, Sandy, Utah

Prosciutto-Pesto Breakfast Strata

I'd never tried prosciutto before this recipe, and it instantly made me a die-hard fan! The layers of flavor in this dish are brilliant, making it well worth the time and a must for your recipe box. Leftover pesto? Use it up in these recipes using pesto. —Vicki Anderson, Farmington, Minnesota

Mango Chicken Thighs with Basil-Coconut Sauce

This recipe brings the restaurant to my home kitchen. And it's easy, too! The meal comes together quickly and fills my kitchen with wonderful aromas. If there are any leftovers, they're just as good reheated the next day. —Kathi Jones-DelMonte, Rochester, New York

Bella Basil Raspberry Tea

Beautiful basil and fresh raspberries lend bright color and refreshing flavor to this grown-up iced tea. You'll love the fun fizz and make-ahead convenience for parties. —Laurie Bock, Lynden, Washington

Peanut Butter, Chicken and Basil Sandwich

Stay with me, here. These classic Thai flavors work on so much more than noodles...try 'em on a sandwich and you won't be disappointed. —James Schend, Taste of Home Deputy Editor

Sue's Spicy Tomato Basil Tortellini

A friend remarked about a similar baked tortellini dish at a restaurant, so I wanted to try re-creating it for her at home. My stovetop version makes it weeknight easy. —Cynthia Gerken, Naples, Florida

Basil Tomato Tart

I received this tomato tart recipe from a good friend of mine. It is a great way to us up fresh tomatoes from the garden. It reminds me a lot of pizza.—Connie Stumpf, North Myrtle Beach, South Carolina

Pesto Shrimp Pasta

A dash of red pepper puts zip in this lively main dish from Gloria Jones Grenga of Newnan, Georgia.

Nectarine, Basil and Clementine Infused Water

Nectarine and basil may sound a little strange, but trust us, this combination is a real winner. A few slices of clementine seal the deal. —Taste of Home Test Kitchen

Grilled Bruschetta

This is my go-to appetizer in the summer when tomatoes and basil are fresh from the garden. The balsamic glaze takes this bruschetta recipe over the top. I like to use a Tuscan herb- or basil-infused olive oil for this. But, it's great with just plain olive oil, too. —Brittany Allyn, Mesa, Arizona

Meat Lover's Pizza Rice Skillet

My son named this "pizza rice" after I threw together a quick dinner from what I had in the fridge and pantry. Add any other pizza topping ingredients you desire. I often add black olive slices or mushrooms. Teri Rasey, Cadillac, Michigan

BLT Quinoa Bowls

I absolutely love a BLT with sliced avocado and an egg. Recently, I've been trying out grain bowls, and I thought the flavors of my favorite sandwich would work really well. My family agreed! —Elisabeth Larsen, Pleasant Grove, Utah

Italian Cloud Eggs

Drop egg yolks on nests of whipped Italian-seasoned egg whites, then bake in a cast-iron skillet. Dreamy!—Matthew Hass, Franklin, Wisconsin

Chicken Pesto Meatballs

These tender, pesto-stuffed meatballs get gobbled up in our house. They're short on ingredients, but packed with flavor. I always make a double batch, freezing the other half for a busy night. —Ally Billhorn, Wilton, Iowa

Grilled Basil Chicken

This cinch of a marinade gives the chicken lots of Italian flavor. Serve the chicken with a tossed green salad and garlic breadsticks, or put slices on a ciabatta roll along with lettuce, tomato and mozzarella cheese for a zesty handheld meal. —Lisa Moriarty, Wilton, New Hampshire

Orzo with Parmesan & Basil

Dried basil adds its rich herb flavor to this creamy and delicious skillet side dish that's table-ready in just minutes! Thanks to Anna Chaney of Antigo, Wisconsin for sharing her recipe.

Seared Salmon with Strawberry Basil Relish

Salmon and basil take a sweet new approach when topped off with a relish of strawberries, honey and pepper. —Stacy Mullens, Gresham, Oregon

Tasty Marinated Tomatoes

My niece introduced me to this colorful recipe some time ago. I make it when I have buffets or large gatherings because it can be prepared hours ahead. This is a wonderful way to use a bumper crop of tomatoes. —Myrtle Matthews, Marietta, Georgia

Shrimp Pasta Primavera

They say the way to a man's heart is through his stomach. So when I invite that special guy to dinner, I like to prepare something equally wonderful. This well-seasoned pasta dish has lots of flavor, and it won't hurt your budget! —Shari Neff, Takoma Park, Maryland

Grilled Basil Chicken and Tomatoes

Relax after work with a cold drink while this savory chicken marinates in an herby tomato blend for an hour, then toss it on the grill. It's one of those basil recipes that tastes just like summer. —Laura Lunardi, West Chester, Pennsylvania

Caprese Macaroni Salad

When fresh tomatoes and basil are abundant in the summer, I like to make this wonderful Caprese macaroni salad. —Debbie Glasscock, Conway, Arkansas

Lemon Basil Salmon

My husband came up with this easy, foil-packet recipe for flaky, fork-tender salmon. This recipe is a winner. —Marianne Bauman Modesto, CA

Lemon Chicken with Orzo

Here's a dish that's light and summery but still filling. My kids love all the veggies...for real! If you like a lot of lemon, stir in an extra splash of lemon juice just before serving. —Shannon Humphrey, Hampton, Virginia

Caprese Salad Kabobs

Trade in the usual veggie platter for these fun kabobs. In addition to preparing these for get-togethers, I often make these as snacks for my family. And because assembly is so easy, the kids often ask to help. —Christine Mitchell, Glendora, California

Basil-Tomato Grilled Cheese

The tastes of summer abound in this easy Italian-style grilled cheese sandwich. Not only is it delicious, it's super-fast, so you can get back to those summer outdoor activities. —Sylvia Schmitt, Sun City, Arizona

Cherry Tomato & Basil Focaccia

When I had 80 pounds of tomatoes, I got creative incorporating them into meals. Sometimes I slice this loaf into squares to make sandwiches with fresh mozzarella cheese and deli meats. —Katie Ferrier, Houston, Texas

Peach-Basil Lemonade Slush

This chilly slush with peaches, lemon juice and garden-fresh basil is hands-down the best lemonade ever. It tastes just like summer. —Dana Hinck, Pensacola, Florida

Eggplant Parmesan

We really like eggplant and would rather have it baked than fried. This can be served as a side dish or main dish. —Donna Wardlow-Keating, Omaha, Nebraska

Grilled Sausage-Basil Pizzas

We love basil recipes, and these easy little pizzas are a wonderful change of pace from the classic cookout menu. Let everybody go crazy with the toppings. —Lisa Speer, Palm Beach, Florida

Flavorful Tomato Soup

A cookbook recipe called for ingredients I didn't have on hand, so I improvised and came up with this. I often make it for friends at church, and I've shared the recipe many times. -Jean Sullivan, Denver, Colorado

Caprese Chicken with Bacon

Smoky bacon, fresh basil, ripe tomatoes and gooey mozzarella top this appealing chicken caprese recipe. The aroma as it bakes is irresistible! —Tammy Hayden, Quincy, Michigan

Basil and Parsley Pesto

Toss this herby parsley pesto with pasta, spread it over sandwiches or stir it into an Italian-style soup, like minestrone. —Lorraine Fina Stevenski, Land O' Lakes, Florida

Favorite Baked Spaghetti

This baked spaghetti is my grandchildren's most-loved dish. It feels like such a special dinner and is so cozy for winter. —Louise Miller, Westminster, Maryland

Over-the-Rainbow Minestrone

This colorful soup is vegetarian-friendly and full of fresh flavors from a rainbow of vegetables. You can use any multicolored pasta in place of the spirals. —Crystal Schlueter, Northglenn, Colorado

Feta Tomato-Basil Fish

I rely on my husband for the main ingredient in this fuss-free dish. He fills our freezer after his summer fishing trip. —Alicia Szeszol, Lindenhurst, Illinois

Herbed Balsamic Chicken

Our kitchen is tiny and cramped, so we try to grill simple (but tasty) meals outside as often as possible during the summer months. Dried herbs work as well, but during the summer use fresh herbs for the best taste. —Kelly Evans, Denton, Texas

Basil-Butter Steaks with Roasted Potatoes

A few ingredients and 30 minutes are all you'll need for this incredibly satisfying meal. A simple basil butter gives these steaks a very special taste. —Taste of Home Test Kitchen

Apricots with Herbed Goat Cheese

After ending up with bunches of apricots one summer, I created this quick and simple dish. My friends were blown away with its fresh taste and uniqueness. —Wendy Weidner, Ham Lake, Minnesota

Basil Citrus Cocktail

Fruity, fantastic and lighter in calories! —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Chicken Florentine Casserole

Creamy and comforting, this chicken and spinach bake is sure to be a hit at dinnertime. The toasty bread crumb topping delivers a bit of a crunch. —Dori Jackson, Gulf Breeze, Florida

Mixed Fruit with Lemon-Basil Dressing

A slightly savory dressing really complements the sweet fruit in this recipe. I also use the dressing on salad greens. —Dixie Terry, Goreville, Illinois

Peach Mango Caprese Salad

Summer in the Midwest offers a bounty of fresh produce. I wanted to come up with something new from the harvest, and this bright, flavorful salad is the refreshing end result. —Richard A Robinson, Park Forest, Illinois

Pine Nut and Basil Guacamole

Guacamole is typically a Mexican dish, but that doesn't mean you can't try to make it with other global flavors. For an Italian-inspired basil guacamole recipe, top it off with toasted pine nuts and fresh herb ribbons. You can also substitute the traditional lime for lemon juice.—Taste of Home Test Kitchen

Cinnamon-Basil Ice Cream

I started experimenting with herbal ice creams when I was teaching classes at our local college. Not only were the ice creams popular with my students, but my family loved them as well! One of our favorites is made with a variety of basil called cinnamon basil; however, unless you grow the variety yourself, it can be rather difficult to find. I decided to try to re-create the flavor, and this delicious basil ice cream recipe is the result! —Sue Gronholz, Beaver Dam, Wisconsin

Basil Chicken Spirals with Mango Salsa

I love this recipe! It is one of my favorites to wow a crowd. Most of its wow factor comes from all the fresh ingredients. I always pick up fresh herbs, garlic, cucumbers, and hot peppers—as well as honey and onions when I can— at my local farmers market. All those ingredients give this dish a punch of flavor. —Noelle Myers, Grand Forks, North Dakota

Lime Basil Pie

This sweet lime and basil dessert has a unique taste, plus less calories and fat than the traditional Key lime pie. —Samara Donald, Redmond, Washington.

Pressure Cooker Creamy Pesto Chicken Stew

I am a fan of thick stews and soups, so this dish is perfect! It's similar to a creamy broccoli soup. I replaced white rice with riced cauliflower for my low-carb-loving family. —Kim Banick, Turner, Oregon

Honeydew & Prosciutto Salad

For parties, I turn melon and prosciutto into an easy salad with a honey mustard dressing. To add zip, stir in fresh basil and mint. —Julie Merriman, Seattle, Washington

Grilled Eggplant Panini with Basil Aioli

I love being able to use the bounty of fresh vegetables and herbs from my garden for summer meals. This sandwich is loaded with veggies and has such a satisfying crunch. The melty provolone finishes things off perfectly. —Joseph A. Sciascia, San Mateo, California

Better Homes And Gardens Chicken Noodles Wax

Source: https://www.tasteofhome.com/article/fresh-basil/

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