Growing Herbs: Basil

Arguably the most popular herb is basil. With over 40 varieties available, it's not hard to see why. Basil is part of the mint family (although it's not aggressive like mint) and has a strong flavor with hints of pepper, mint and clove. Some varieties such as lemon basil or cinnamon basil also have hints of their namesake flavors as well. Basil is useful in both savory and sweet dishes so is really indispensable in the kitchen. 

Notable Basil Varieties

With so many basil varieties, how does one choose? In my experience, any basil is a good basil, however, after trying several I do have my favorites. One is 'African Blue' basil. This is a large, vigorous growing basil with purple veined leaves. It also has gorgeous purple flowers which the bees love but once it flowers, it's inedible. I recommend getting one for ornamental use and one to eat. This basil has a fantastic aroma and amazing flavor--like sweet basil only more so. 

'Spicy Globe' basil is a bush basil which has a mounded habit and tiny leaves. The leaves can be plucked off and used whole. I love this variety with pizza with either tomato or alfredo sauce. As for it being spicy? Not any more than any other basil in this family. 

'Purple Ruffles' is a gorgeous deep purple color that looks great as an ornamental plant. Tuck this into your container gardens for contrast. You can still eat it! The taste is similar to other varieties of sweet basil although the way it looks in salads or with fresh tomatoes is stunning. 

Since the taste of sweet basil varieties is largely the same with minute differences and can be used all the same way, I suggest trying several varieties. Very quickly you will realize which ones you like. The best part? You really can't go wrong. 

Growing and Harvesting Basil

Basil is very frost sensitive so if you're starting from seed, you'll need to start them indoors 6 to 8 weeks before the last frost date. Basil grows very well in containers and will easily grow in a sunny window. Outdoors grow basil in full sun and well-drained soil. Basil is a good companion plant to tomatoes and peppers as its aroma deters insects. It's also said to increase the vigor of asparagus. If you have these plants in your garden consider planting the basil along with them. 

Basil needs to be pinched off regularly so it doesn't "bolt'. To bolt means that the plant goes from mainly leaves to mainly flowers and seeds. Once a plant bolts, it's no longer edible.  The leaves will be tough and bitter. Pinch off flower buds as soon as they appear. This will also force the plant to grow fuller. 

Throughout the growing season, harvest basil as needed by pinching off the newest tips. In the fall, be sure to harvest all edible stems before the first frost. Basil can be air-dried by hanging bundles of 3 to 5 stems in a warm, dark place for 2 to 4 weeks. If it takes to long to dry, mold can occur. Basil can also be dried in the oven on the lowest temperature. Place leaves in a single layer on a cookie sheet and bake until basil is completely dry. Store dried basil in an airtight container. 

Basil can also be finely chopped, mixed with a bit of water and frozen into ice cubes for use in soups and sauces. Whole basil leaves can be frozen by washing leaves, spinning them dry, placing them between layers of paper towels and packing them in plastic storage bags to store in the freezer. The leaves will turn black but the flavor will remain. 

An easy way to preserve basil is to pack basil leaves into a sterile jar to within 1 inch of the top. Fill the jar with olive oil, cover the jar and store in the refrigerator. Leaves will remain green and can be used whole or chopped. 

 Uses for Basil

The easiest use for basil is with fresh tomatoes. Simply slice tomatoes, add a dash of olive oil and balsamic vinegar, chopped fresh basil and salt and pepper to taste. If you prefer, add sliced fresh mozzarella for a true caprese salad.

Basil also makes great pesto which can be used for pasta, sandwich spreads and breads. Pesto is easy to make in a blender and can be stored in the freezer until needed. 

Tomatoes and basil complement each other very well. Use basil in any dish that features tomatoes such as marinara, pizza or chili. Basil is often used in dressings and vinegars. It also goes well with butter, cheese and breads as well as chicken, pork and many other foods. 

One of the most surprising ways to use basil is in ice cream. Remember basil is part of the mint family and yes, it does go well with ice cream. I don't say this lightly, I love my ice cream! Soften one pint of vanilla just enough to stir in 1 tablespoon of chopped fresh basil (it shouldn't be soupy, more like soft-serve). Cover and freeze until firm. Delicious!

Another easy recipe is to take Italian bread spread with garlic butter and place whole basil leaves on the bread (African Blue is awesome here) and top with mozzarella cheese. Cook under broiler until cheese melts. Yum! We were fighting over this bread at work and if you were late to lunch? You missed out. Also check allrecipes.com for some great basil specific recipes. I'm particularly intrigued by the butter!

Next week, in time for Thanksgiving: Rosemary.