by Alden Smith
What would pesto be without basil? This herb, called by the French herbe royale, is one of the best loved herbs in the world today. In fact, in Italy basil is considered the sign of love. Women used to put a pot of basil on the balcony outside her room to indicate that she was ready to receive her suitor. Another tradition states that if a man gives a woman a sprig of basil, he wins her undying love forever. Here, we will discuss the herb basil - its history, medicinal uses, culinary uses and how it is grown.
The History of Basil
Like most herbs, basil has been recorded in history for centuries. Basils belong to the Lamiaceae (formerly Labiatae), mint family. It has square stems, two-lipped flowers and abundant fragrance-bearing oil glands, which is typical of many members of the mint family. The name Ocimum basilicum derives from the Greek okimon (smell) and basilikon (royal). The herb was so revered in Greece that it was called "The Herb of Kings." Only a king could harvest it, and then must use a golden sickle.
Medicinal Uses
Along with many culinary uses, basil has strong medicinal properties. Because it is a member of the mint family, it is often prescribed for digestive complaints. Basil tea is said to aid in digestion and expel gas. It is also used as a light sedative, and is sometimes prescribed for anxiety and nervous headaches. In India, basil seeds are used in Ayurveda, the traditional medicinal system of India. An interesting note is that basil is used in cosmetics such as lotions, shampoos and soaps. It is grown commercially just for that purpose.
Culinary Uses
Basil is a predominate herb in Italian, Mediterranean and Thai cookery. It goes well with beef, lamb, veal and poultry. It works well in combinations of garlic, thyme, oregano and lemon. In Italy, basil is almost always used in combination with tomatoes. It has a superior taste and fragrance, and is rich and spicy, with a faint peppery taste. Depending on variety, you will see a note of cloves and mint. Basil is often used as a spice for vegetables such as zucchini, eggplant, potatoes, cauliflower, parsnips and cabbage. It works well in soups, stews and many sauces in which these vegetables are used. A basil vinegar can be made, using white vinegar and the variety dark opal basil. Basil is best used fresh, but can be dried or frozen. It works best if stored in an oil or vinegar.
How Basil Is Grown
Basil is an annual, and is readily grown from seed. Many nurseries offer basil plants in the spring for planting. It does the best in a well drained soil that is kept moist, but not over-watered. Sow the seeds in the spring, when the ground has reached a temperature of at least 50 degrees. Basil likes rich soil, so use compost when planting. Mulch the seedlings after they have established to hold in moisture. It does best when temperatures are in the 980's and 90's. It does best in a soil with a PH balance of 6.0. It likes full sun. Basil can be started indoors, and then transplanted after all danger of frost. It typically blooms in July and August, with white, 1/2" long leaves. Leaves are opposite, oval and toothed. The International Herb Society recognizes 12 varieties, ranging from basil used for cooking, and ornamental purposes.
Harvesting and Storage
Cut the sprigs when flower buds form. Basil will be at its best if harvested before the flowers appear. Basil can be harvested until first frost, and longer if protected from further events. Dry basil as you would other herbs. It is best to cut the sprigs, using sharp scissors, tie the sprigs in bundles of 4 to 5 sprigs, and hang upside down in a well ventilated area away from sunlight. Herbalists recommend that a closet is one of the best places to dry herbs.
A Simple Basil Pesto
When you think of pesto, you think of basil. Here is a simple recipe for pesto.
- 2 cups fresh basil leaves, packed
- 1/4 cup grated Parmesan cheese
- 1/2 cup Olive oil
- 3 tablespoons pine nuts or walnuts
- 3 garlic cloves, finely minced
Whip basil leaves in a food processor until finely chopped. Add garlic and 1/3 of pine nuts and blend again/. Add 1/3 of the Parmesan cheese, blend while slowly adding the olive oil. Process until it forms a smooth paste. Repeat until all ingredients are used. Serve on pasta. Keeps well in the refrigerator for a week.
Basil is easily grown, and is a must have for any serious chef. It is usually available in large supermarkets in fresh packages. If you haven't tried basil in cooking, do so today. You will be very happy with the taste and aroma of basil.
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