Basil 'Ocimum Basilicum'

Sweet, common, or Genovese basil (Ocimum basilicum) is the larger leaved and stronger flavored variety; it will grow well in a temperate climate in summer or under glass.

Basil is a medicinal herb as well as a sweet, pungent culinary seasoning. Basil is native to India, but is now grown all over the world. Basil is probably the most used herb in cooking, especially in Italian dishes. It pairs well with tomato based dishes. It also compliments many other foods, including meat, poultry, cheese, pasta, zucchini, salads and soups. Not only does it enhance the flavor of a dish, it also aids digestion. Basil has a long history of medicinal use. In past centuries, the plant was accorded wide respect for its healing potential and used to purify the mind, open the heart and even cure malaria.

Basil is a member of the mint family, and like all mints, if you want a bushy plant you need to pinch out the center when the plant is about six inches high, and keep it from flowering, which usually begins in the center stem, so just keep pinching it off. You can use the pinched off piece in your salads or other cooking. The Greek or Bush basil (Ocimum minumum) grows in small leaved bushes about 6-8 inches high compared to the sweet basils that get up to 24 inches tall. Some of the milder varieties are called 'Lettuce' (with large floppy leaves); 'Ruffles' (crinkly leaves) and 'Purple' (purple colored leaves and stems), all of which dress up a salad and are not too powerful for the palette.

Today, herbalists recommend basil as an antispasmodic. It is often used to treat intenstinal problems, motion sickness, flatulence and nausea. It also relaxes bronchial spasms and is helpful in treating respiratory illnesses.

Basil is extremely easy to grow, and should be in every kitchen, not only for use in cooking, but flies and mosquitos do not like its odor. It helps purify the air. If you have a pot of it, be sure to brush it with your hands every time you go near it, to scent the air, stir the appetite and get the creative cooking juices flowing.

Basils need a light rich soil and as much sun as they can get. Although not strictly an annual, it is hard to keep through the winter is most climates. It will keep very well in a greenhouse, and can be sown along the inside perimeter of your greenhouse as a border.

When choosing basil seeds, look for a bushy variety with a long season, so you will spend less time pinching back the plants. In late summer you will need to check them often to prevent bolting, unless you want them to go to seed to save. Try growing many varieties of basil in a seperate bed for beauty as well as convenience. Plant some in pots to bring in just before frost, or grow them in the greenhouse.

There are different varieties of basil; you may want to try some. Foremost of these is the Dwarf Basil (O. minimum), which has small leaves and is prized for its pleasant aroma and fine taste. Other varieties include; lemon, red, anise and cinnamon basil.

You can store fresh basil in a jar covered with olive oil in the refrigerator. It will last a couple of weeks. You can puree the leaves in a blender, pour into ice cube trays, pour a little water over the top and freeze. The leaves can be dried and stored for winter use. Basil does very well under a table top grow light system, or a sunny window sill. Be sure to clip and use it often. As a flavoring for vinegar or oil, basil has few equals.

Put basil into jars of olive oil, vinegar or wine to flavor them.

1/4 cup pine nuts

2 oz fresh basil leaves

2 cloves garlic peeled

6-8 t olive oil

1/3 c grated Romano cheese

1/4 c grated Parmesan cheese

S & P

1. In an ungreased skillet, toast the pine nuts over med. heat 'til golden, cool.

2. Wash the basil; shake dry & chop it.

3. Place the cooled pine nuts, chopped basil, garlic in a blender or food processor and blend, slowly add the olive oil while blending until it is creamy.

4. Stir in the cheeses, add S&P to taste and serve over pasta!