Cuban Basil
About
Cuban basil is a spice with a similar taste to sweet basil except that it has a stronger flavor. It is recognizable by its small leaves and the fact that it blooms slowly.
Information
Other names: Ocimum basilicum 'Cuban'
Translations: Kubas Basil, Kubos Basil, Vasile cubanez, Kubanski Basil, Cuba Basil, Cubaanse Basil, क्यूबा तुलसी, Cuba Basil, Кубинских Василия, Κουβανικό Βασίλειος, الكوبي باسل, 쿠바 바질, Kubánské Basil, Kuba Basil, 古巴巴西尔, Cuba Basilio, Kubanski Basil, Kubánskej Basil, Cubano Basilio, קובני בזיל, Kubanska Basil, Кубански Василије, キューババジル, Cuba Basil, Cubanske Basil, Cubanske Basil, Cuba Basilio, Кубинських Василя, Kuuban Basil, Куба Василий
Physical Description
Is a small-leaved green variety whose flavor and scent make it a close second to Genovese.
Colors: Green
Tasting Notes
Flavors: Spicy
Food complements: Salsa, Pasta
Wine complements: Chardonnay
Substitutes: Sweet basil
Selecting and Buying
Seasonality: january, february, march, april, may, june, july, august, september, opctober, november, december
Choosing: Fresh, green leaves with no blemishes or wilting.
Buying: Not as available as sweet basil. Try gourmet stores and farmers markets. Can also buy on line.
Procuring: This basil is perennial but still sensitive to cold weather so it must be brought indoors in the winter. Easy to grow and never needs flowers pinched off because it doesn't grow any. Great in pots because of it's small size. To harvest Cuban Basil, cut off the top one third of the branches at the next intersection with more leaves growing. This will allow the new leaves to begin growing and become your next harvest. Never harvest more than one third of any herb plant so that it can recover from the pruning.
Preparation and Use
Pick basil leaves when young during summer. Freeze, dry or use to flavor herbs or vinegar right after picking or pack in jars of oil to preserve them.'
Cleaning: Wash leaves well with cool, clean water and dry thoroughly.
Conserving and Storing
A better way to store them is in a jar of water on your kitchen counter top. Place the jar in a cool place out of direct sunlight. Don't worry if the basil droops at first; it should perk right up after about 12 hours. Change the water in the jar daily. When stored this way, basil will stay fresh for weeks.
