Basil: This herb brings its minty, clove like aroma to sauces, salads, and of course, pesto. Cinnamon, lemon, and anise basil have the basil flavor, plus the flavor for which they are named.
If you use fresh basil, it can be kept by wrapping it in a paper towel, putting it inside a plastic bag and then into the refrigerator for up to 4 days. Or you can store it with the stems down in a glass of water with a plastic over the leaves for about a week with regular water changing. Dried basis will store up to 6 months in a cook dark place.
Need to substitute? 1 tsp. of dried basis - 1 Tbsp. chopped fresh basil or 1 Tbsp. chopped fresh summer savory. Or you can substitute 1 tsp. of dried basis with 1/2 tsp. marjoram, oregano, thyme or tarragon.
Cook 3 1/2 cups corn kernels, 1/3 cup chopped shallots, and 1 Tbsp. butter in a large nonstick skillet over medium-high heat for 2 minutes. Add 1 tsp. minced garlic and cook 1 minute longer. Transfer to a serving bowl and stir in 1/4 cup chopped fresh basil leaves. Season with salt and pepper to taste.