Basil crowned king of garden herbs in Wisconsin feature
Basil is hailed as the king of herbs with dozens of varieties from sweet Genovese to Thai and lemon. Herb growers like Rosemary Divock and Mark Olson note rising basil demand, cooking uses, and pesto popularity as Americans seek bolder flavors and global cuisines.
MENTIONED IN THIS ARTICLE
The
Herb Growing and Marketing Network
Maureen Rogers
USDA
Rogers
Lake Geneva
Wis
Rosemary Divock
Divock
Thyme
Basil
Basileus
Epicurious Com
Mark Olson
Renaissance Farms
Spring Green
Wrs
Mary
Olson
Dane County
Madison
Kraft
DiGiorno
Herb Network
Martha Stewart
Christ’s Tomb
Classic Romano Toss with Reggiano Pasta
A simple pasta dish uses two tablespoons freshly grated Reggiano cheese with three tablespoons butter and three tablespoons Romano cheese softened at room temperature. The cooked pasta is tossed to create a creamy cheese butter coating.
Sauteed Basil Potatoes Recipe Notes
Pierce potatoes and cook in butter until almost tender, about 25 minutes. Add 2 tablespoons basil shallots and garlic and cook until golden and tender, about 10 minutes more. Season with salt and pepper, finish with remaining basil for six servings.
Basil tips for harvest handling from Wisconsin experts
The Milwaukee Journal Sentinel collects guidance from Rosemary Divock of Lake Geneva and Mark Olson of Renaissance Farm in Spring Green on keeping basil flavorful. Tips include best timing for cutting, avoiding drying, freezing methods, storage in cool dark places, and making frozen pesto cubes or oil infusions for later use.
MENTIONED IN THIS ARTICLE
Lake Geneva
Wis
Rosemary Divock
Mark Olson
Renaissance Farm
Spring Green
Divock
Divac
Basil varieties list with flavor notes and uses
A survey of basil types from sweet Genovese and African Blue to Lemon and Thai Purple. Describes leaf colors, flavors, and common uses in pesto, stir fries, and regional dishes with notes on appearance and aroma.
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Jan Uebelherr Mikw
Ule
Journal Sentinel
Scripps Howard
Diane Colson
Sunflower Farm
Palo Cedro
Calif
Redding
Insalata Caprese
Jan Uebelherr
Milwaukee Journal Sentinel