A member of the mint family, basil has a delicate, sweet aroma with an accent of liquorice. There are over 60 different types of basil, each with its own distinct flavour like hints of lemon, thyme, clove, cinnamon and anise.

When buying basil, look for fresh green leaves with no dark spots or signs of decay. Fresh leaves should be layered in damp paper towels inside a plastic bag and refrigerated up to four days. For basil with stalks attached, place in a glass of water and cover with a plastic bag secured to the glass. Store in the refrigerator, change the water daily, and use within the week. Never wash basil until ready to use them. Add basil towards the end of your preparation for best results.

Basil is available in dried form but it never compares in flavour to fresh basil.

Delicious with any meat, fish or vegetable, basil can also be used with desserts or iced beverages. Fresh basil leaves can also be chopped and sprinkled over a tomato salad, or added to sauces and soups just before serving. Anything that has tomato in it will be improved with the addition of basil.

Salmon with pistachio basil butter

• Ingredients: 10 pistachios; 1/4 cup fresh basil leaves or 1/4 cup parsley and 2 tsp dried basil, crumbled; 4-5 garlic cloves; 1/2 cup butter (at room temperature); 1 tsp lemon juice; 6 oz, 11/2-inch-thick salmon fillets; 1/2 cup dry white wine; additional fresh basil leaves (optional)

• Method: Process pistachios, 10 basil leaves and garlic cloves in processor until finely chopped. Add 1/2 cup butter and 1 tsp lemon juice and process until incorporated into mixture. Season with salt and pepper. Transfer butter mixture to small bowl. Refrigerated until chilled (pistachio butter can be prepared up to 4 days ahead).

Preheat oven to 400?F. Butter a 9x13-inch baking dish and place salmon fillets in a single layer. Pour white wine over them. Season with salt and pepper and bake for 10 mins until almost opaque on top. Place 2 tbs pistachio butter atop each salmon piece. Continue baking for 5 mins until fillets are opaque in centre. Garnish with basil and serve immediately.