IV: Basil
Recipes for using basil's underrated part: the seeds.
Good morning. Today is quartidi, the 14th of Thermidor, Year CCXXXI. We celebrate le basilic, one of the most popular culinary herbs going.
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The basilisk is your standard fire-breathing dragon, and in Roman mythology, it could kill with just a glance. This hideous beast had only one known antidote: basil. The word basil doesn't necessarily derive from the mythical beastie, as it originated as a Greek word, predating the Roman dragon. However, the names aren't a coincidence. In both cases, the root is the Greek word for "royal" or "king." To defeat the king of the dragons, you must use the king of the herbs.
Basil is best known in European cooking for its leaves, but in many other regions of the world, including India where basil originally evolved, it's the seeds that are harvested and used as a flavoring ingredient. Basil seeds have a mildly nutty flavor and turn gelatinous when soaked in water for a little while, making them a great addition to teas and baked goods.
