The French call basil herbe royale. In Italy, basil has been and still is a sign of love. The name basil is a derivative of basileus, Greek for king, and in India, people worship basil more highly than kings. In Haiti, it belongs to the pagan love goddess Erzulie as a powerful protector, and in rural Mexico it is sometimes carried in pockets to magnetize money and to return a lover’s roving eye.
An herb garden just isn’t complete without basil. In the United States, basil is grown mostly for culinary uses, but the dried leaves also add a sweet note to potpourri. Fresh or dried leaves can be used to make a tea that will aid digestion and calm anxiety.
Basil may be started indoors in early spring and then moved outside in pots or into the garden when soil has warmed to a temperature of 50 degrees F. Seeds may also be sown directly outdoors. Plant seeds 1/8 inch deep and press the soil gently over the seeds. They should germinate in about three days.
Basil likes rich, well-drained soil with a pH of about 6.0 in full sun. Thin plants to 8-12 inches apart. It grows best if well-rotted manure or compost is mixed with the soil before planting. Mulching the area after seedlings come up helps keep the ground moist and discourages weeds. To encourage a bushy plant, keep pruning basil. Before it flowers, cut the main stem from the top, leaving at least one node with two young shoots. Thereafter, cut the branches every two or three weeks. Use the leaves fresh or store them.
Basil can be kept briefly in plastic bags in the refrigerator, preserved in olive oil or vinegar, dried or frozen. Leaves can be dried by hanging stems upside down in an airy place for a few weeks. When dry, store in airtight containers at room temperature away from heat and light. To freeze, leaves should be pureed with a little water and put into ice cube trays. Frozen cubes are then stored in plastic bags.
There are many varieties of basil, each adding something unique to the garden. Dark opal basil offers stunning purple foliage and mauve flowers. The ruffled varieties provide texture. For attractive borders, miniature basil is a superb choice. There are also several flavored varieties including lemon, anise and cinnamon.
Tomato sauce and pesto have made basil famous, but don’t stop with these two dishes. This herb’s wonderful taste and aroma will enliven many other foods such as veal, lamb, fish, poultry, white beans, pasta, rice, tomatoes, cheese and eggs. It blends well with garlic, thyme and lemon and adds snap to mild vegetables and the soups, stews and sauces in which they appear. Be creative – fresh basil leaves add a summery zing to your peanut butter sandwich!
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