The purple kind is a favorite of the Caucasus and Asia. There it's called reyhan (which translates as "fragrant"). They cook everything with it, from a tasty soup or hot dish to a "compote."
Soups with these greens are rich in the flavors and smells of Italian streets. By simply decorating a quick pureed soup with a single leaf, the cook serves a completely different lunch. The aroma is stunning, the recipe ordinary. The dark variety is added during cooking; it loses its color but gives the dish its whole range of flavor.
Almost every nation cooks hot dishes with it. In the Italian culinary tradition, grass-green leaves are added just before serving (recipes — pasta, risotto, salads). In Asian and Caucasian cooking, at the start (meat dishes, ragouts, stews).
To dry this herb, pick off the leaves and dry them for several days in the shade. Store them in a linen bag. Did it turn out nicely but take up a lot of room? Quickly and simply rub the dried herb through a sieve or a fine colander — the seasoning will be better than store-bought. And compact!
It's added to desserts and jams, too. A perfect, simple jam comes from strawberries with mint and basil. Sprinkle these ingredients with sugar, wait for the juice to appear, boil them, remove the leaves, puree, and put it up for the winter. The longer it steeps, the more harmonious it is on a golden toast or bruschetta.
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