Basil
More than 60 varieties of basil have been identified. Transform the way you think about basil with a whole new palette of flavors and aromas! Not only is basil great for cooking, but one of its best uses is an ornamental in the landscape. It is colorful, attracts beneficial insects and is heat tolerant. Basils grow well in pots as well as making an attractive bed. It only takes a few leaves to transform a simple dish. Whenever possible, choose fresh basil over dried since it is superior in flavor.
Growing requirements:
The plants are easy to maintain indoors and out. One well-pruned plant will supply about a ½ cup’s worth of basil each week. Set out plants at least 2 weeks after the last frost in spring, and summer planting is okay too. Space about 12 – 18” apart. Basil has minimal growing requirements: full sun at least six hours a day, warm temperatures (above 50° F at night) and well-drained soil with adequate moisture. Other than a rich compost added to the soil at the beginning of the season, not much more soil amendment is necessary. If the soil is too rich, basil loses some of its flavor intensity. Water when the soil is dry to the touch, and do your best to water at its base and not over its leaves. Prefers the warmer temperatures of summer, doing well at 70 or higher. It is quite tender and will wilt quickly at the first sign of freezing temperatures.
Plant among other herbs and vegetables with similar lighting and watering needs. Some say tomatoes taste better when they neighbor basil! Also try with parsley, chamomile, lettuce, peppers and oregano.
Harvesting:
Snip a stem just above the point where two large leaves meet. Regular clipping encourages a more rounded, less leggy plant. It’s always better to harvest before the plant flowers. You can pinch off flowering portions to encourage the plant to direct its energy on growing tasty leaves, and the flowers are edible too. Always harvest the top leaves first. Only harvest up to 2/3 of the entire plant at one time so it can continue producing.
Storage and use:
Store fresh in the refrigerator wrapped in a slightly damp paper towel. It is best to add in the last 5 to 10 minutes of the cooking process so it will retain its maximum essence and flavor.
It may also be frozen, either whole or chopped, in airtight containers, or in ice cube trays. Chop in a food processor or with a knife and add enough oil or water to coat the leaves, about a four-to-one ratio of basil to liquid, then spoon into trays. The cubes can be added to soups or stews just before serving or used as pesto starters.
To dry, be sure to use whole leaves, not chopped. Warm your oven to 140 while placing a single layer of leaves on a baking sheet. Turn off the oven and put in the pan for 20 minutes. Remove the pan, cool the leaves, and store immediately in an airtight glass container or zip-lock bags away from sunlight in a cool, dry place where it will keep for about six months. Only crumble the leaves when you are ready to use them. You can also cut the stems at soil level and hang bunches up to air dry in a warm room for about a week. Once dry remove leaves from the stems and store.
Health benefits:
Serving ideas:
Varieties:
Sweet basil is probably the most common, traditionally used in pestos, salads and marinades. What you find in the grocery store is usually a sweet basil variety. It is a medium green color with rounded cup-shaped leaves. It has been known to repel mosquitos. Harvest the top four leaves often to keep the plant growing and sweetly flavored.
Genovese is the classic Italian basil with extra-large dark green leaves. This is another excellent basil to use in pestos and Italian dishes. It ranges from 24 – 30” in height, and is easily distinguished by its more crinkly and in-turned leaves. The leaves are flatter than sweet basil with a more pointed shape. True Genovese has a stronger more aromatic flavor than sweet basil.
Dark Purple Opal basil has a striking dark burgundy color that provides excellent contrast in the herb garden. The flavor is not as sweet as some varieties with a stronger clove taste. Highly aromatic, it can be steeped in vinegar or oil to add a beautiful color to your dishes. It grows about 18 – 20” tall, and a few plants will be variegated or green creating a pretty color combination. Its large leaves average 1 – 1 2/3” when full grown. Reaches maturity at 80 days. It can also add color to fresh summer floral displays and depth to dried arrangements and wreaths.
Lemon basil grows to about 2’ tall with lighter green leaves. Is a bit spindlier than other varieties and is characterized by a flatter, narrower leaf. Crush a leaf between your fingertips and inhale the wonderful lemony scent. Complements salads, dressing and teas with a savory lemon flavor and fragrance. Use in fish or poultry marinades, grilled vegetables, deserts, and teas.
Green Ruffles has curled leaves making it a pretty basil to grow in the garden. The flavor is mild and delicate and is especially good in pasta dishes. It is also a pretty and tasty addition to salads. It grows 20 – 24” tall and can be harvested as early as 70 days.
Cinnamon basil is a spicy, fragrant variety. It is pretty in the herb garden with its reddish purple color with pink flowers at maturity. It has a milder basil flavor and pairs well with fruit contributing a slight zing with the cinnamon flavor; try adding a few leaves to a poaching liquid for pears or peaches. It is also a popular herb in Asian marinades, fried rice, noodle salads or tossed with grilled vegetables. Its shiny leaves on dark purple stems, accented by wands of pale flowers, make this another excellent choice for places where you need beauty plus amazing fragrance.
Red Rubin has deep reddish purple flat leaves and a strong spicy flavor. It was bred from Dark Purple Opal, and is more disease resistant, germinates easily, and is good for herbal vinegars. Grows to about 18 – 24” tall.
Growing requirements:
The plants are easy to maintain indoors and out. One well-pruned plant will supply about a ½ cup’s worth of basil each week. Set out plants at least 2 weeks after the last frost in spring, and summer planting is okay too. Space about 12 – 18” apart. Basil has minimal growing requirements: full sun at least six hours a day, warm temperatures (above 50° F at night) and well-drained soil with adequate moisture. Other than a rich compost added to the soil at the beginning of the season, not much more soil amendment is necessary. If the soil is too rich, basil loses some of its flavor intensity. Water when the soil is dry to the touch, and do your best to water at its base and not over its leaves. Prefers the warmer temperatures of summer, doing well at 70 or higher. It is quite tender and will wilt quickly at the first sign of freezing temperatures.
Plant among other herbs and vegetables with similar lighting and watering needs. Some say tomatoes taste better when they neighbor basil! Also try with parsley, chamomile, lettuce, peppers and oregano.
Harvesting:
Snip a stem just above the point where two large leaves meet. Regular clipping encourages a more rounded, less leggy plant. It’s always better to harvest before the plant flowers. You can pinch off flowering portions to encourage the plant to direct its energy on growing tasty leaves, and the flowers are edible too. Always harvest the top leaves first. Only harvest up to 2/3 of the entire plant at one time so it can continue producing.
Storage and use:
Store fresh in the refrigerator wrapped in a slightly damp paper towel. It is best to add in the last 5 to 10 minutes of the cooking process so it will retain its maximum essence and flavor.
It may also be frozen, either whole or chopped, in airtight containers, or in ice cube trays. Chop in a food processor or with a knife and add enough oil or water to coat the leaves, about a four-to-one ratio of basil to liquid, then spoon into trays. The cubes can be added to soups or stews just before serving or used as pesto starters.
To dry, be sure to use whole leaves, not chopped. Warm your oven to 140 while placing a single layer of leaves on a baking sheet. Turn off the oven and put in the pan for 20 minutes. Remove the pan, cool the leaves, and store immediately in an airtight glass container or zip-lock bags away from sunlight in a cool, dry place where it will keep for about six months. Only crumble the leaves when you are ready to use them. You can also cut the stems at soil level and hang bunches up to air dry in a warm room for about a week. Once dry remove leaves from the stems and store.
Health benefits:
- Nutrient-heavy and calorie-light
- 98% of the recommended daily value of vitamin K, essential for blood clotting
- Vitamin A, which contains beta-carotenes, powerful antioxidants that protect from free radical damage, helping prevent atherosclerosis, heart attacks, and stroke
- Magnesium, which promotes cardiovascular health
- Other vitamins and minerals including iron, folate, calcium, manganese, copper, vitamin C, potassium, and omega-3 fatty acids
- Its beta-carotenes and antioxidants may also help to lessen the free radical damage contributing to the progression of conditions including asthma, osteoarthritis, rheumatoid arthritis, aging, some skin ailments and most forms of cancer
- May be among the safest and most effective sources of antioxidants
- Contains cinnamanic acid, which has been found to enhance circulation, stabilize blood sugar, and improve breathing in those with respiratory disorders
- Contains oils and flavonoids that protect the body from illness and infection
- Antibacterial properties
- Can be used to disinfect surfaces
- Leaves applied to wounds may eliminate infections
- Used in cooking or taken as a nutritional supplement can assist in combating common viruses, similar to Echinacea
- Can help relieve cold and flu symptoms
- Contains DNA-protecting flavonoids
- Anti-inflammatory properties, providing relief from problems such as rheumatoid arthritis
- Similar to the compounds found in oregano and medical marijuana
- Great health boost for the immune system
- Antibacterial properties
Serving ideas:
- Combine fresh chopped basil with garlic and olive oil to make a dairy-free variety of pesto that can top a variety of dishes including pasta, salmon, and whole wheat bruschetta
- Generously sprinkle over caprese salads
- Layer fresh leaves over tomato slices and mozzarella cheese
- Make sweet basil syrup to drizzle over sliced strawberries
- Add to healthy stir-fries
- Add it whole-leaf into spicy Thai soups
- Puree with olive oil and onions and add to tomato soups
- Toss freshly chopped on pizza
- Infuse chopped leaves in boiling water for eight minutes to enjoy a warm cup of invigorating tea
Varieties:
Sweet basil is probably the most common, traditionally used in pestos, salads and marinades. What you find in the grocery store is usually a sweet basil variety. It is a medium green color with rounded cup-shaped leaves. It has been known to repel mosquitos. Harvest the top four leaves often to keep the plant growing and sweetly flavored.
Genovese is the classic Italian basil with extra-large dark green leaves. This is another excellent basil to use in pestos and Italian dishes. It ranges from 24 – 30” in height, and is easily distinguished by its more crinkly and in-turned leaves. The leaves are flatter than sweet basil with a more pointed shape. True Genovese has a stronger more aromatic flavor than sweet basil.
Dark Purple Opal basil has a striking dark burgundy color that provides excellent contrast in the herb garden. The flavor is not as sweet as some varieties with a stronger clove taste. Highly aromatic, it can be steeped in vinegar or oil to add a beautiful color to your dishes. It grows about 18 – 20” tall, and a few plants will be variegated or green creating a pretty color combination. Its large leaves average 1 – 1 2/3” when full grown. Reaches maturity at 80 days. It can also add color to fresh summer floral displays and depth to dried arrangements and wreaths.
Lemon basil grows to about 2’ tall with lighter green leaves. Is a bit spindlier than other varieties and is characterized by a flatter, narrower leaf. Crush a leaf between your fingertips and inhale the wonderful lemony scent. Complements salads, dressing and teas with a savory lemon flavor and fragrance. Use in fish or poultry marinades, grilled vegetables, deserts, and teas.
Green Ruffles has curled leaves making it a pretty basil to grow in the garden. The flavor is mild and delicate and is especially good in pasta dishes. It is also a pretty and tasty addition to salads. It grows 20 – 24” tall and can be harvested as early as 70 days.
Cinnamon basil is a spicy, fragrant variety. It is pretty in the herb garden with its reddish purple color with pink flowers at maturity. It has a milder basil flavor and pairs well with fruit contributing a slight zing with the cinnamon flavor; try adding a few leaves to a poaching liquid for pears or peaches. It is also a popular herb in Asian marinades, fried rice, noodle salads or tossed with grilled vegetables. Its shiny leaves on dark purple stems, accented by wands of pale flowers, make this another excellent choice for places where you need beauty plus amazing fragrance.
Red Rubin has deep reddish purple flat leaves and a strong spicy flavor. It was bred from Dark Purple Opal, and is more disease resistant, germinates easily, and is good for herbal vinegars. Grows to about 18 – 24” tall.