Herb Profile: Basil

Herb Profile: Basil (Ocimum basilicum) 

Description:
Basil is a quintessential ingredient in nearly any Italian dish, but it's also a staple in Veitnamese and Inidan cuisine. There are so many different varieties to choose from, and we grow around 3 of them on our farm: 
1. Genovese type. Pictured to the left, these are the classic Italian variety. Best for making pesto or fresh cooking. 
​2. 

Nutrition:
Purslane contains the highest non-animal based source of Omega 3 fatty acids, especially alpha-linolenic acid. One cup of it contains 400 mg worth! It also contains vitamins C (when eaten fresh), some B vitamins, and many antioxidents. It's cooling and supportive of the bladder, large intestine, and liver. 

​Storage:
Purslane needs high levels of moisture to retain its crisp texture, and needs to be used sooner for best results. Store in the fridge with a moist cloth in a waterproof container for 2-3 days.

Use:
We prefer purslane raw, partly because it comes during the heat of the season and who wants to eat hot food on a hot day??? But also because we enjoy the succulent texture of the herb, which doesn't stand up to heat. The steams can also get a little more chewy if you cook it too hard. 

Fresh: 
Simply chop up the plant whole, minus the roots. The stems are just as tender and juicy as the leaf! Works great in salads, smoothies, or on sandwiches.

Sources:
​The Gift of Healing Herbs by Robin Rose Bennett
The Rodale Encyclopida of Herbs
Asparagus to Zucchini by Fairshare Coalition
Produce: A fruit and vegetable lover's guide by Bruce Beck
Our own experience!