The Perfume of Cooking - Using Basil

basil-herbThe amazing basil herb

Janine Winters has always loved cooking. And she has cultivated her skills like an artist.

Years ago Janine had a thriving business growing herbs and making various pestos which were distributed by Wal-Mart. You can read more about this part of her story when she was doing hydroponic gardening on her farm in Arkansas.

She also was known for her monthly column, The Perfume of Cooking, in which she shared her culinary knowledge, particularly in using various herbs.

In Janine's own words, "Nothing can compare to the taste of fresh herbs. They are the perfume of cooking.

They will enhance the simplest dish and are so healthy for you."

One of her monthly The Perfume of Cooking columns featured using the herb basil. Here is some of what she shared in that column:

"Today I would like to tell you about BASIL (botanical name, Ocimum Basilicum) from the Greek OKIMON, meaning perfume plant, and BASILICON, meaning royal.

This very aromatic herb originated from India. It was said that basil was a sacred herb and was planted around the Temples. 

After the resurrection of Jesus basil was found around his tomb.

In Greece, only the kings were allowed to cut it. They used a gold tool.

Basil was used to perfume holy water in churches. In Egypt it was used to embalm the mummies.

Sacred Basil...loved by the Italians and Mediterraneans, and now popular with Americans.

There are more than 50 kinds of basil. Its aroma is warm and spicy, reminding of the flavor of cloves, pepper with mint and licorice.

Basil is best used in preparation of soup, pasta, pizza, rice, all meat and fish; baked or grilled."

French Twists book

Learn more about the extraordinary life of Janine Winters from her memoir:
French Twist–A Tale of Travel, Testing and Triumph 

The book is on sale on Amazon. You can also order it on Bookshop.org or online with Barnes and Noble. You can even inquire at your local bookstore.