Basil is an
herb that kitchen gardeners want to grow the most. As Gayla Trail so eloquently writes in my new favorite book
Easy Growing, "The very essence of summer is captured in the aroma of a freshly picked basil leaf." It is enjoyed for its rich and spicy, mildly peppery flavor with a trace of mint and clove. Basil is an annual herb that belongs to the mint family, and like others in this family, it can be identified by its square, hairy stems. The foliage is easily bruised. Varieties can grow to a height of 2.5 feet and are about as wide. Foliage colors range from pale to deep green and vivid purple. Texture varies from silky and shiny to dull and crinkly. Flowers appear in summer as whorls on the ends of branches and are either white or lavender. Some of the unusual fragrances and flavors include cinnamon, lemon and anise. Basil is native to India and Asia having been cultivated there for more than 5,000 years. It is grown there as a perennial in those warm, tropical climates.
Herbalists recommend basil for stomach cramps, vomiting and constipation. Basil has been described as having a slight sedative action, so it is sometimes recommended for headaches and anxiety.
Until I started researching herbs to grow for our kitchen, I didn't realize how extensive the list is of basil
cultivars.
Ramonas Basil Garden provides the most comprehensive list I could find. The following are some of my favorites.
Ocimum Basilicum Cultivars
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| Mammoth Basil |
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| Genovese Basil |
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| Greek Yevani Basil |
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| Purple Ruffles |
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| Osmin Purple |
Ocimum Americanum Cultivars
Ocimum Citriodorum Cultivars
Other Species and Hybrids
About two weeks after planting your basil, begin to pinch off the tips to encourage lush growth. Remove flower buds as soon as they begin to grow to keep the plant focused on making more leaves.
The ideal time to harvest basil is on a sunny morning immediately after the dew has evaporated and before the day becomes warm. When harvesting basil, cut it back to about 1/4 inch above a node. Leave enough foliage on the plant so it can continue growing healthy.
Eat both the leaves and flowers in salads, marinades, and vinegars. Throw them on top of pizza, into sauces and soups, or on toast with fresh
Mozzarella cheese. Lemon basil is delicious in fish and Thai cuisine, and the fresh leaves make an excellent
tea. Try blending the various cultivars into colorful pesto. Here's one to start:
Dark Opal Pesto
Ingredients:
A large quantity of fresh Dark Opal Basil (I stuff as much as I can into my food processor and continue adding more as the mixture blends)
1 C. Parmesan cheese, shredded
1/4 C. Olive oil
1/4 C. Pine nuts, lightly toasted
2 cloves
Garlic
1/2 fresh lemon
Salt & pepper, to taste
Directions:
1. Place basil, Parmesan cheese and olive oil into a food processor. Blend.
2. As you continue to blend your mixture, add pine nuts, garlic and lemon juice. Continue adding more basil leaves.
3. Season with salt and pepper.
4. Transfer pesto to glass jars. Use immediately, or freeze for later use.
Ingredients:
There are so many!!! Wow!
ReplyDeleteI know it, and I didn't include more than half of them!
DeleteAre you serious?! I had no idea that basil had such a variety of different plants. I'd like to try a few of them :-P My sisters and I are getting ready to plant some herbs in our raised bed garden...we might be a little late but oh well. I'm gonna try to locate a few different varieties if I can. Thanks for sharing!
ReplyDelete-Nicole
www.unifyhandmade.blogspot.com
You can always direct plant the seeds in pots and bring them inside before the first freeze to grow on your counter, if you're running out of time. Growing basil (herbs, for that matter) is so gratifying.
Delete