There are many different types of basil, however the succulent,
large-leaved, sweet basil is by far the most popular variety for
culinary use. Basil's refreshing, clove and anise-like aroma
conjures p memories of summer, hardly surprising when one
considers how this warmthloving annual thrives in the heat and
expires with the first chills of winter. Sweet basil plants grow
to around 20 in. (50 cm) high and even more in ideal conditions.
The stems are tough, grooved and square with dark-green, oval,
crinkly leaves from 1 in. (30 mm) to 4 in. (100 mm) long. The
tiny, white, long-stamened flowers should be nipped off to
prevent the plant from going to seed and finishing its life
cycle. This will also encourage thicker foliage and hence more
abundant harvests for the basil-loving cook. The taste of sweet
basil is far less pungent than the permeating, heady aroma of
the freshly picked leaves would suggest, thus large quantities
can be used with safety. Dried sweet basil leaves are quite
different from the fresh, a