| |
|
|
|
|
Member Pages |
Basil is an annual herb to 2-3 ft (0.6-0.9 m) tall with green stems (usually woody at the base) that are square in cross section. Basil has opposite leaves, 2-4 in (5.1-10.2cm) long, and tiny purple or white flowers arranged in flattened whorls that encircle the stems, one whorl above another. Plants are leafy and branch freely with a pair of opposing branches in a flat plane, then another pair above in a plane perpendicular to the last, and so on. There are many cultivars of basil, selected for their fragrances and colors. 'Citriodorum' (lemon basil) has foliage that smells distinctly lemony. 'Minimum' (Greek basil) is a compact little plant with very small leaves; good for growing in a pot. 'Purpurascens' (dark opal basil) has deep purple leaves. 'Anise' and 'Cinnamon' smell like the spices they're named for. 'Crispum' (lettuce-leaved basil) has large crinkled leaves, great for catching the dressing in tossed salads. 'Green Ruffles' is especially ornamental with its ruffled, lime green leaves. 'Purple Ruffles' is striking with its ruffled maroon foliage, and makes a pretty herbal vinegar.
Location
Culture
Basil is easy to grow in containers, in the herb garden, or in the flower garden. Dark opal basil is especially attractive growing with yellow flowers or silver-gray foliage plants, and the ruffled basils add an interesting texture to beds and borders. Grow pretty little Greek basil in a pot on the kitchen windowsill. Set up a porch or patio planter with basil, chives, thyme and sweet marjoram. Grow the larger herbs like rosemary and parsley in the ground nearby, and you'll have all the most important herbs within steps of the kitchen counter. Basil is the most popular of all herbs. Its flavor has been described as spicy and peppery, with a hint of clove and mint. It goes well with olive oil, garlic, lemon, rosemary and thyme. Cut basil leaves as needed for the kitchen. The plants grow back quickly. Even if you don't need the herb, its best to pinch off the stems before they go to flower. This keeps the plant growing vigorously and makes it branch more. The flavor is said to be best just before the flowers open. Basil can be dried and stored in airtight jars, or frozen in airtight plastic bags. These are acceptable substitutes, but not nearly as good as the fresh herb. A better way to store basil is immersed in olive oil. Chop or mince raw basil leaves for recipes, but don't add to cooked dishes until the last minute since the fragrant oils are very volatile and will quickly dissipate into the air. Use whole leaves in tossed salads. Basil goes great with tomatoes. Try a sliced tomato and basil leaf sandwich. A sprig of raw basil is a delightful aromatic garnish on a plate of fish or meat. Use the flowers, too; they make a pretty garnish and can be used in recipes. Basil adds zing to mild vegetables like zucchini, summer squash and carrots. Basil is a traditional ingredient in Mediterranean, Italian and Thai cooking, used with beans, rice, pasta, tomatoes and eggs. Of course basil is best known for tomato sauce and pesto.
Use dried basil leaves in potpourris and sachets. Basil is widely used in cosmetics, perfumes, shampoos and soaps. Herbalists recommend basil tea for stomach aches, indigestion and constipation. They steep a teaspoon of dried basil leaves in a cup of boiling water to make a tea that soothes, relaxes and aids digestion. Modern medicine can't back up the therapeutic claims, but there is no evidence that basil tea is bad for you.
Features Steve Christman 7/15/00; updated 11/8/03, 7/19/04
|
NEW at Floridata
Plant Profiles:
Articles: |
||||||||||||||||||||
Get link
