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Basil
Recipes
Basil is a sun loving half-hardy annual. It makes a great kitchen windowsill plant, and is thought to help deter flies. Preserve Basil by freezing or packing into jars with olive oil.
Kingdom: Plantae
Angiosperms, Eudicots, Asterids Order: Lamiales Family: Lamiaceae Genus: Ocimum Species: O. basilicum
Binomial name, Ocimum basilicum.
Basil (Ocimum basilicum) (IPA: /'bæz?l/ or /'be?z?l/), of the Family Lamiaceae, is a tender low-growing herb.
Basil is a culinary herb prominently featured in Italian cuisine, and also plays a major role in the Southeast Asian cuisines of Thailand, Vietnam and Laos. The plant tastes somewhat like anise, with a strong, pungent, sweet smell.
There are many varieties of basil. That which is used in Italian food is typically called sweet basil, as opposed to Thai basil, lemon basil and holy basil, which are used in Asia. While most common varieties of basil are treated as annuals, some are perennial in warm, tropical climates, including African Blue and Holy Thai basil.
Basil is originally native to Iran, India and other tropical regions of Asia, having been cultivated there for more than 5,000 years.
Language and mythology Basil originated in India, where it was regarded as a sacred herb. The name comes from the Greek basileus meaning 'king.' Once people were no longer fearful of this herb, it was said to be "fit for a king's house." In Haiti basil is thought to belong to the pagan love goddess Erzulie, and in Italy it has been regarded as a sign of love.
Description
The plant has leafy stems and thin, branching roots. The two-lipped white flowers are 1/2 inch long and grow in racemes at the top of stems. The leaves are 2 to 3 inches long, opposite, and ovate with entire margins. They are yellow-green to dark green, depending on soil fertility. The tiny seeds are dark brown.
There are many types of basil, and the appearance of the leaves varies. One sure way to identify basil is by the smell. It is highly aromatic and smells something like cloves. The cut ends of the stems smell stronger than the leaves. The plant can grow to a height of 2 feet.
Cultivation
In colder zones, start basil indoors in mid-spring. Sow the seeds directly into the garden in warmer areas. Seedlings should not be set outdoors until all danger of frost has past and the plant has four true leaves. Plants can also be started from cuttings or rooted suckers.
Once plants are established, pinch out the top to encourage a bushier plant. Frequent harvesting of the outer leaves will prolong the life of the plant.
Culinary use
Basil has a warm, resinous, clove-like flavor and fragrance. The flowers and leaves are best used fresh and added only during the last few minutes of cooking. Basil works well in combination with tomatoes. Finely chopped basil stirred into mayonnaise makes a good sauce for fish. Use as a garnish for vegetables, chicken and egg dishes. Large lettuce-leaf basil can be stuffed as you would a grape leaf. Basil does not dry well for cooking
Medicinal Use
Protection, love, healing relationships, courage, fertility, exorcism. Calming the nerves, settling the stomach, and easing cramps and good for the bladder.To relieve sore gums, swish out the mouth often with a tea made from 8 basil leaves in a cup of boiling water. A basil leaf tucked into the mouth over an ulcer and kept there for as long as possible will ease the pain.
Herbal uses Aromatic, cosmetic, culinary, and medicinal.
Dried basil is used for its fragrance in potpourris and sachets. It also is used in herbal bath mixtures and to add luster to the hair. Fresh or dried basil is used in cooking to flavor Italian, Mediterranean, and Thai dishes. Fresh leaves are used in tomato and pesto sauces. Basil is good with veal, lamb, fish, poultry, white beans, pasta, rice, tomatoes, cheese, and eggs. It also is used in vinegar and for tea. Basil is said to have some medicinal qualities
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Other Uses
Basil in the bath is refreshing. Leaves and flowers can be dried for potpourri. Burn sprigs of basil on the barbecue to deter mosquitoes. A bunch of basil hung over the kitchen window or a pot of basil in the windowsill will deter flies.
Basil is most commonly associated with Italian and Thai cuisine. Most Italian dishes with tomatoes also use basil. Basil is the essential ingredient in pesto. The leaves, fresh or dried, may be used in many other dishes, as well. Infusions of the leaves can flavor oil or vinegar, and leaves can be steeped for teas.
Basil is widely known and used for its culinary attributes but not for its medicinal uses. While there are numerous types of the basil plant, we tend to use sweet basil and bush basil for cooking because of its palatable taste.
Basil originated in India. It was considered a sacred herb. It was also known in Egypt, Greece, and Rome. It was said that its name was derived from a mythical serpent creature – the basilisk. This creature was known to have killed with a look.
Basil is a versatile herb that may be used in an abundant variety of foods. It is excellent in tomato-based dishes, spinach, and all types of squash. It is great in soup but don’t add it until the last thirty minutes of cooking. It can also be used in cream cheese for sandwiches, dips, and pasta dishes. Basil is the main ingredient in pesto. This herb is very important in Thai, Laotian, and Vietnamese cooking.
In ancient times, Basil was used as an antidote for poison. It is also an herbal remedy for diseases related to the brain, heart, lungs, bladder, and kidneys. It is also mixed with borage to make a tea that is used to heighten vitality. Dried leaves are used in a snuff as a remedy for colds.
An infusion of lemon-scented basil was used by the Hindus to ease the symptoms of diabetes.
The leaves of the hairy basil have been used for their anti-asthmatic properties.
While the leaves have been widely used, it is not well known that the seeds have been used as both a laxative and for the treatment of diarrhea.
Basil has also been used in cosmetics as a toning body rub when mixed with coarse sea salt and vegetable oil. When Basil is used in conjunction with wine, it can be used to close enlarged pores when applied directly to the skin.
Varieties
No matter what you use basil for, it will compliment most dishes.
There are many cultivars of sweet basil available today, as well as several related species of Ocimum that are also used for cooking and ornamental purposes. Most vegetable seed retailers offer a number of choices.
Cinnamon Basil has distinctive cinnamon-colored stems, purple flowers tinged with bronze, and small- to medium-sized, dark green leaves. These ornamental plants can reach 3 feet in height and width, and the leaves have a cinnamon-like taste and odor.
'Dark Opal' has beautiful deep red-purple foliage and lovely pink flowers. In addition to culinary use, it makes a nice, fragrant border along a walkway.
'Genovese' (or 'Genova') is a standard, flat-leafed Italian type commonly used for making pesto. The leaves are 3-4 inches long and 2-3 inches wide, with a sweet, spicy taste. Plants can reach 5 feet, but are more productive if kept pruned back.
Holy basil (O. tenuiflorum or sanctum; also called Tulsi or Sacred Basil) has highly aromatic, narrow oval leaves and pink flowers with a perfumed fragrance. It grows to about 18 inches high. Both red and green leafed varieties occur.
Lemon basil (O. americanum or citriodorum) has small, light green leaves and a lemony fragrance. It is often used in Indonesian cuisine or to flavor fish, and can be added to tea for an interesting lemony flavor.
'Magical Michael', a 2002 AAS winner, reliably grows uniformly 15 inches tall and 16-17 inches wide (uniformity is rare in sweet basil plants). The small purple and white flowers are attractive as a garnish, and as an ornamental are very attractive to bees.
'Nufar' is a Fusarium wilt-resistant Genovese-type plant with mild flavor.
'Purple Ruffles' has very large, dark shiny purple-black, ruffled and fringed leaves and pink flowers. It is ideal for providing contrast in bedding or containers, as well as being an edible herb. Other purple basils include 'Purpurascens,' 'Opal', and the dwarf 'Minimum Purpurascens.'
'Red Rubin' is a new purple leaf variety that maintains its deep color through the season.
'Siam Queen' is a very fragrant selection with extra large, bright green leaves on large, purple-red stemmed plants that bear violet-pink flowers. It works well as a container plant or edging beds, as well as in the vegetable garden. Especially good for Thai cuisine.
'Spicy Globe' forms a compact plant about 6 inches high and 12 inches across. Can be used in the border or as a container plant.
'Sweet Dani' is a narrow leaved, lemony variety developed at Purdue University that was a AAS winner in 1998.
Cultivation
Basil must have warm conditions. For best results, sow in late spring or early summer. It is susceptible to cold and frost, and to drastic temperature change. Pinch the centers as the plants grow to ensure bushiness. Basil can be grown in pots but does not survive indoors.
Sweet Basil grows to 2 1/2 feet in height while Bush Basil grows to one foot in height. Both need full sunlight and a light to sandy, well-drained soil. It should be planted in late spring and harvested in early fall. When planted next to tomato plants, it wards of the white fly, which plagues the tomatoes.
Basil is easily grown from seed, or can be purchased as small potted plants. Plant seeds early in spring, sowing the seed at a half an inch deep. They can be sown directly in the ground after all danger of frost has passed, or can be started indoors 4-6 weeks before setting out (use 2-3 seeds per pot) for earlier harvests. Germination can occur in 5 to 7 days, but will take longer under cool conditions. Place plants outside12-15 inches apart.
Basil is a warm season plant, requiring temperatures above 50º to grow, but does best when temperatures are in the 80s and 90s. Plant basil in full sun, in well-drained soil. Water adequately to produce tender leaves, but be careful not to overwater. Basil needs more fertilizer than most herbs. Incorporate compost before planting or top dress at planting to keep the plants producing leaves all season.
Pinch off the terminal shoots to encourage branching and tender new growth, and slow down flower production. When the plant stems become woody and stop producing, cut the plants back a third and fertilize to stimulate new growth. In midseason the plants will begin to produce spikes of small white, pink or purple flowers. Remove these flower spikes to keep the plant producing leaves up to frost.
Basil is generally easy to grow, but may be attacked by common garden pests such as spider mites (especially when hot and dry), aphids, Japanese beetles, or other insects. These can be controlled by hosing off the plants or applying insecticidal soap, or removing the beetles by hand. A few generalist fungal or bacterial diseases may occasionally affect individual plants. Root rots (or damping off of seedlings) occur primarily when the soil is too wet.
Basil sown in pots in midsummer can be brought indoors to continue growing during the winter. Place the pot in a bright, sunny window for best results.
Plant type and hardiness Annual; hardiness zones are not applicable to annuals.
Height and width Height 12 to 24 inches; width 12 inches.
Light and soil Full sun; rich, moist, well-drained soil with a pH of 6.
Pests and disease Japanese beetles.
Companion planting Basil attracts butterflies and insects to the garden. It stimulates the growth of companion plants, especially tomatoes and peppers. It is said to repel white flies. Basil and rue do not do well when grown near each other.
Propagation method Seeds, cuttings, or transplants.
Bloom time and color July to August; white.
Harvesting Harvest in early Autumn before the cold weather arrives and the leaves turn limp and yellow. Cut the long, leafy stalks for drying just before the plant comes into flower. Spread them in a shady place or on wire mesh to encourage quick drying. Do not hang in bunches as the leaves will dry too slowly and can mold. Oven drying is not advised, as the leaves scorch. Basil can be frozen chopped fresh in ice cube trays.
Harvest
Selectively remove individual leaves or pinch off tips that have one or two sets of leaves as needed for fresh use at any time. Basil does not refrigerate well, but can be kept there for a few days. Another alternative is to place the stems in water to keep the sprigs fresh for a few days.
Just before the plants begin to flower, the whole plants can be cut 6-8 inches from the ground. Basil is a very tender plant and will be damaged by frost, with the leaf tissue turning black. Either cover the plants completely or make a final harvest when the first frost is predicted.
Basil can be preserved by drying (for more information, see the article on this website on Drying Herbs), but does not freeze well.
Garden notes We planted basil in large massings near smaller groupings of summer savory. The basil flower buds were pinched off during most of the summer to prolong the life of the plants by delaying flowering. This made the plants very bushy and full. We let the basil flower just before the summer savory so that both bloomed at the same time. This produced a nice effect. Our basil attracted Japanese beetles for about three weeks early in the summer. To keep the plants looking nice, we pinched off new growth as it was damaged by the insects.
Recipes
Basil Dipping Oil
From Cooking Light Magazine 2 cups chopped fresh basil leaves (about 2 (3/4-ounce packages)
1/2 cup olive oil
Combine basil and oil in a small, heavy saucepan. Cook over medium-low heat until thermometer registers 180 degrees. Reduce heat to low; cook 20 minutes (do not allow temperature to rise above 200 degrees). Cool to room temperature. Drain oil mixture through a sieve into a bowl; discard solids.
Classic Pesto
From Cooking Light Magazine 2 tablespoons coarsely chopped walnuts or pine nuts
2 garlic cloves, peeled
3 tablespoons extra-virgin olive oil
4 cups basil leaves (about 4 ounces)
1/2 cup (2 ounces) grated fresh Parmesan cheese
1/4 teaspoon salt
Drop nuts and garlic through food chute with food processor on; process until minced. Add oil; pulse 3 times. Add basil, cheese, and salt; process until finely minced, scraping sides of bowl once.
Spoon into a zip-top, heavy-duty plastic bag or other container; store in refrigerator.
Pesto Sauce
1/3 cup fresh basil leaves 2 cloves garlic, crushed pinch of salt 1/2 cup pine kernels 3/4 cup parmesan cheese 1/2 cup olive oil Blend the basil leaves in a blender. If your supply of basil is insufficient, combine fresh parsley and basil for a slightly different flavor. Add the garlic and olive oil and process for a few seconds. Gradually add the pine kernels, Parmesan cheese and salt. The consistency should be thick and creamy. This quantity of pesto sauce is sufficient for 1 pound cooked, drained pasta. Mix 2 tablespoons pesto with the pasta and serve on individual plates with an extra spoonful of pesto on each helping.
More About Herbal Basil
The International Herb Society has designated basil as the Herb of the Year 2003. Sweet basil (Ocimum basilicum) is a sun-loving annual with highly aromatic leaves that has a pleasant spicy odor and taste somewhat like anise or cloves. Both the leaves and their essential oils are used as flavoring agents. There are many different types of sweet basil – large and dwarf forms, with green, purple, or variegated leaves. Many of these widely grown plants are ornamental, as well as edible.
The genus Ocimum is native to Asia, Africa and Central and Southern America. Basil was probably first cultivated in India, and was introduced in ancient times to Africa and the Mediterranean through the spice routes. Basils belong to the mint family, and have the square stems, opposite leaves, flower spikes, and oil glands typical of many members of this plant family. The ancient Greeks called basil "The Herb of Kings." (The name for sweet basil comes from the Greek okimon, basil, and basilikos, royal.) It was believed that only the king himself should harvest this herb, and only using a golden sickle. In Romania, basil had a different meaning: when a man accepted a sprig of basil from a woman, he was officially engaged. The meaning in Greece was less romantic – there it was a symbol of death and hatred!
Like many herbs, basil has many reputed medicinal properties, such as the ability to draw out poison from insect bites, as a sedative, for treating digestive disorders, soothing pain, promoting perspiration, and promoting production of breast milk in nursing mothers.
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The information contained on these pages has been obtained from a number of different sources.
As with all materials and information, use common sense. I have only collected this information. I claim no
responsibility for anything that happens because of information used from this collected information.
I cannot be held responsible for any actions or outcome of use of these folk remedies, taken by persons using this inforation as reference. Please be aware that some of these remedies may be toxic or cause an allergic reaction if taken in incorrect doses/internally. In all cases before resorting to use of the herbs listed, please consult a medical or holistic practioner.
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Herb Index A to Z
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Elder -AKA: American Elder , Sweet Elder and Common Elder
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Gotu kola
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AKA White Mustard, Yellow Mustard, Black Mustard, Kedlock
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