Basil, also known as Albahaca, St. Joseph�s Wort, and Sweet Basil, is a bright green, leafy plant, part of the mint family. The word Basil is derived from the Greek word for �King�, and is even today often called �The King of Herbs� by culinary pundits.

There are two varieties of the Basil leaf; one with black-purple leaves and the other with variable leaves. Both varieties are native to India, and to a lesser extent Africa and the Mediterranean, but are grown today primarily in the United States, Egypt, and the Mediterranean region.

Basil is widely used in many cuisines, especially Italian, where it is often paired with tomatoes and cheeses. The sweet, herbal bouquet is a wonderful touch to any number of dishes and is often used as a staple in salad dressings and soups.

If you are buying fresh herbs, then they should be carefully washed, wrapped in a damp paper towel, then placed in a plastic bag and stored in the butter compartment of the refrigerator up to four days. On the other hand, dried herbs will maintain freshness for six months to a year, so the smallest possible sized container should be bought if any particular herb is not used often.

It is prominently featured in varied cuisines throughout the world including Italian, Thai, Vietnamese and Laotian. The plant tastes somewhat like anise, with a strong, pungent, sweet smell. Basil is very sensitive to cold, with best growth in hot, dry conditions.

Basil is most commonly recommended to be used fresh, and in cooked recipes, is generally added at the last moment, as cooking destroys the flavour quickly. The fresh herb can be kept for a short time in plastic bags in the refrigerator, or for a longer period in the freezer, after being blanched quickly in boiling water. Place fresh leaves in a dry jar with a pinch of salt, and cover with olive oil.

The dried herb also loses most of its flavour, and what little flavour remains tastes very different, with a weak coumarin flavour, like hay.

Basil is also sometimes used with fresh fruit and in fruit jams and sauces � in particular with strawberries, but also raspberries or dark-colored plums. Arguably the flat-leaf basil used in Vietnamese cooking, which has a slightly different flavour, is more suitable for use with fruit.

Chilled Cucumber Basil Soup

Ingredients:
50 gms butter;
2 cucumbers, peeled, deseeded and chopped
1.2 litres chicken or vegetable stock
300 gms potatoes, peeled and chopped
2 tbs chopped fresh basil leaves
150 ml double cream, chilled
Salt and ground white pepper

To garnish:
4-6 basil leaves (optional);
Paprika (optional)

Method:
Melt the butter or margarine in a saucepan.
Add the cucumber and cook, covered for 3-5 minutes or until soft. Stir frequently.
Add the stock, potatoes and basil. Bring the mixture to a boil.
Cook partially covered for 15-20 minutes or until the potatoes are tender. Cool slightly.
In a blender, puree the mixture in batches, transferring each batch to a bowl. Add salt and pepper to taste and leave to cool.
Cover the bowl closely and chill for at least for 3 hours.
Just before serving, fold the chilled cream into the soup.
Serve the soup in chilled bowls and garnish each portion with a basil leaf and a dusting of paprika, if liked.

Basil and Pasta Salad

Ingredients:
180 gms spiral pasta
� green cabbage, finely shredded
6 radishes, thinly sliced
1 small green capsicum,
seeded and thinly sliced
250 gms cherry tomatoes, halved if large
1 ripe avocado, peeled and sliced
� cucumber, thinly sliced
� bunch chives and extra basil
leaves to garnish

For the dressing
2 bunches fresh basil
4 cloves garlic, peeled
2 tsp Dijon-style mustard
Juice of � lemon
180 ml olive oil
Freshly ground black pepper