The best way to flavor your foods is to use fresh herbs. One problem is that sometimes the fresh ones you find in the store are not that fresh. Why not grow your own?

We’ve been working on that very thing this year, and our basil start is a monstrous plant. With the chance of frost in the air, it’s hard to put it outside just yet.

I’ve found that growing basil fresh results in tastier dishes prepared with it that with the dried stuff you get in the stores. You can dry your own and use it that way too.

There are arguments about how fresh is supposed to have a better taste, and dried has more flavor because it is not full of water hence the flavor is concentrated. My feeling in this is to use what you are comfortable with. I’ve used basil both ways and prefer fresh when available. I really want to try the lettuce leaf basil. It’s as big as the palm of your hand.

Basil is an annual and is a member of the mint family. Fresh basil has a pungent flavor that some describe as a cross between licorice and cloves. Lemon basil and cinnamon basil have green leaves but their fragrance and flavor matches their names.

Basil is a summer herb but can be grown inside during the winter in a sunny window. Choose evenly colored leaves with no sign of wilting. Refrigerate basil, wrapped in barely damp paper towels and then in a plastic bag, for up to four days. You can also store a bunch of basil, stems down, in a glass of water with a plastic bag over the leaves. Refrigerate in this manner for up to a week, changing the water every two days. To preserve fresh basil, wash and dry the leaves and place layers of leaves, then coarse salt, in a container that can be tightly sealed. Alternatively, finely chop the cleaned basil and combine it with a small amount of olive oil. Freeze in tiny portions. Store dried basil airtight in a cool, dark place for up to six months.

BASIL RICE

1 1/2 cups packed fresh basil leaves

1/8 cup packed fresh sage leaves

1/2 cup freshly grated Parmigiano-Reggiano cheese

2 1/2 cups chicken broth

1 onion, finely chopped

2 tablespoons butter

1 1/2 cups Arborio rice

1/2 cup dry white wine

Kosher salt, to taste

Fresh ground pepper, to taste

In a food processor, mince basil and sage with grated cheese. In a saucepan bring broth to a simmer and keep at a bare simmer. In a 4 to 5 quart heavy kettle, cook onions in butter, covered, over moderately low heat, stirring occasionally, until soft but not browned, about 10 minutes. Add rice and cook, uncovered, over low heat, stirring, 10 minutes. Increase heat to moderate and add wine. Cook mixture, stirring constantly, until wine is absorbed. Stir in 1 cup simmering broth and cook at a strong simmer, stirring constantly, until broth is absorbed. Continue adding broth, about 1/2 cup at a time, and cooking mixture at a strong simmer, stirring constantly and letting each addition be absorbed before adding the next, until rice is tender and creamy looking but still al dente, about 18 minutes total. (There may be broth left over.) Remove kettle from heat and stir in herb mixture and salt and pepper to taste. Serve immediately.

PASTA WITH SHRIMP AND BASIL

1 (8 ounce) package angel hair pasta, cooked and cooled

1/4 cup light olive oil

1 teaspoon chopped garlic

1 lb large shrimp, peeled and deveined

4 (14.5 ounce) cans stewed tomatoes

1/2 cup dry white wine

1/4 cup chopped parsley

3 tablespoons chopped fresh basil

3 tablespoons grated Parmesan cheese

Cook pasta according to directions. Drain and cool. Stir in 1 tablespoons olive oil. Heat remaining oil and garlic in a 10 inch skillet. Cook over medium heat, stirring constantly until the garlic is tender. Do not let the garlic burn. Add shrimp and continue stirring until shrimp turns pink. Remove shrimp from the skillet and set them aside. Stir tomatoes, wine, parsley and basil into the skillet. Continue cooking, stirring occasionally, until liquid is reduced by half. Return shrimp to the skillet and continue cooking until the shrimp are heated through. Serve the shrimp mixture over the pasta. Sprinkle generously with Parmesan cheese and serve immediately.

TOMATO BASIL BREAD

2 cloves garlic

1/3 cup pine nuts

2 1/2 cups flour

1 1/4 teaspoon salt

2 teaspoons baking powder

1/3 cup dried tomatoes

1 bunch green onion, chopped

5 ounces Provolone cheese, shredded

2 teaspoons dried or fresh rosemary

2 teaspoons fresh basil

3/4 teaspoon pepper

2 tablespoons shortening

2 tablespoons white sugar

2 eggs

2 tablespoons vegetable oil

1 1/4 cups buttermilk

Preheat oven to 350 degrees. Lightly grease a 9x5 inch loaf pan. In a small sauce pan, cover the unpeeled garlic cloves with water. Bring to a boil and cook garlic cloves for 15 minutes; drain, cool, mash and set aside. Place the pine nuts on a baking sheet and toast at 350 degrees until golden; cool and set aside. In a large mixing bowl, sift together the flour, salt and baking powder. Add the chopped sun dried tomatoes, green onions, shredded Provolone, rosemary, basil, black pepper and toasted pine nuts. In a medium mixing bowl, cream together the shortening and the sugar. Mix in the eggs, mashed garlic, oil, and buttermilk. Add the shortening/buttermilk mixture to the flour mixture and stir well to combine. Pour the batter into the prepared loaf pan. Bake for 45 to 50 minutes in the preheated oven, or until a toothpick inserted into the center of the loaf comes out clean. Cool in the pan for 5 minutes and then turn onto a wire rack to cool completely.

VINAIGRETTE

1 cup fresh basil leaves

1/4 cup roasted garlic

2 tablespoons grated Parmesan cheese

1/4 cup balsamic vinegar

3 cups olive oil

Salt and pepper to taste

In a blender, combine the basil, garlic, cheese and vinegar. Slowly blend in the oil. Add salt and pepper to taste.Home-grown basil makes for tastier dishes

1/4 cup milk

1/4 cup dried bread crumbs

3 tablespoons butter

4 skinless, boneless chicken breasts

1/2 cup chicken broth

1 cup heavy whipping cream

1 (4 ounce) jar sliced pimento peppers, drained

1/2 cup grated Parmigiano-Reggiano cheese

1/4 cup chopped fresh basil

1/8 teaspoon ground black pepper

Place milk and bread crumbs in separate, shallow bowls. In skillet, heat butter to medium heat. Dip chicken in milk, then coat with crumbs. Cook in butter, on both sides, until juices run clear. Remove and keep warm. Add broth to skillet. Bring to a boil over medium heat, and stir to loosen browned bits from pan. Stir in cream and pimentos; boil and stir for 1 minute. Reduce heat. Add cheese, basil and pepper. Stir sauce and cook until heated through. Pour mixture over chicken and serve.

PASTA SAUCE

1 tablespoon olive oil

4 plum tomatoes

1 green bell pepper, chopped

1 tablespoon chopped fresh cilantro

4 cloves garlic, chopped

1/4 cup chopped white onion

1 (15 ounce) can tomato sauce

2 tablespoons grated Parmiggiano-Reggiano cheese

1 (6 ounce) can black olives, drained and sliced

Heat olive oil in a large skillet and saute tomato, green peppers, cilantro, garlic and onion for 5 minutes. Add tomato sauce and simmer for 10 to 15 minutes. Mix in cheese before serving over pasta.

BASIL PARMESAN ORZO

2 tablespoons butter

1 cup uncooked orzo pasta

1 (14.5 ounce) can chicken broth

1/2 cup grated Parmigiano-Reggiano cheese

1/4 cup chopped fresh basil

Salt and pepper to taste

2 tablespoons chopped fresh basil

Melt butter in heavy skillet over medium high heat. Stir in orzo and saute until lightly browned. Stir in chicken stock and bring to boil. Cover. Reduce heat and simmer until orzo is tender and liquid is absorbed, about 15 to 20 minutes. Mix in cheese and basil. Adjust seasonings. Transfer to shallow bowl. Garnish with basil sprigs.