Japanese basil


see shiso

From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.

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Healthier Dining Out: Japanese

They are many healthy options offered at your favorite Japanese eatery -- follow these tips and you can have a light and healthy meal every time.

Bounties of Basil

Pick up a bunch of basil today and try Food Network's creative and unique recipes highlighting basil’s classic flavor.

Basil 5 Ways

The basil plants in my garden are getting ready to explode – in a few short weeks I’ll have bunches and bunches on my hands. Here are 5 different ways to use this fresh and flavorful herb.

The Sweet Scent of Basil

I absolutely love baking with basil. It adds a wonderful layer of flavor that’s not so common in desserts. Keep in mind there are many varieties of basil, each yielding completely different flavor profiles.

Herb of the Month: Basil

Basil is high in vitamins A, K and C and adds a lot of fresh flavor to food without the calories.

Basil Pesto — Meatless Monday

A fresh, no-cook sauce that takes just moments to prepare, Food Network Magazine's Basil Pesto is a must-have summer sauce.

How to Make Basil Salt

If you need to use up all of that basil from the garden, make basil-flavored salt. Serve it with fresh tomatoes and mozzarella at a cookout, or package it to give to the neighbors.

Don't Break Up with Basil, But Blend Up These Non-Basil Pestos, Too

Pesto isn't just exclusive to basil anymore (or pricey pine nuts either); the summer staple can be made with really any green, and you can get even more creative by using sun-dried tomatoes and more unconventional picks.

Market Watch: Japanese Eggplant (and an Easy Eggplant Dip Recipe)

Japanese eggplant are a bit small for egg plant parm, but you can make an easy, healthy late-summer eggplant dip instead.

Food News: FDA Bans Japanese Produce and Dairy Imports

In the wake of the tragic earthquake that struck Japan and growing concerns about radiation tainting the food produced near the Fukushima Daiichi nuclear power plant, the FDA has taken a stand to keep the food safe here in the U.S.