Basil - Factsheet
Growing, Selecting And Using Basil
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Synonyms:
Ocimum minimum
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Common names:
Basil; Sweet basil; Albahaca
Basil is truly an incredible herb. It is enjoyed for its rich and
spicy, mildly peppery flavor with a trace of mint and clove. Basil is
an annual herb belonging to the mint family, Lamiaceae (Labiatae) and
like others in this family, basil can be identified by its square,
hairy stems. There are over 40 known varieties of basil of which
Ocimum basilicum or Sweet Basil is the most commonly known and grown.
Ocimum is from a Greek verb that means "to be fragrant." The foliage
is easily bruised; just brushing against its foliage releases its
wonderfully spicy fragrance. Varieties can grow to a height of 2 1/2
feet and are about as wide. Foliage colors range from pale to deep
green, vivid purple and even purple laced with goldish yellow
foliage. Texture varies from silky and shiny to dull and crinkly.
Flowers appear in summer as whorls on the ends of branches and are
either white or lavender. Some of the unusual fragrances and flavors
include: cinnamon, lemon and anise. Basil is native to India and Asia
having been cultivated there for more than 5,000 years. It is grown
there as a perennial in those warm, tropical climates.
With so many attributes it isn't any wonder that basil has become
increasingly popular over the years. Being a member of the mint
family, it is not surprising to see it recommended for digestive
complaints. So instead of an after dinner mint, try sipping an after
dinner cup of basil tea to aid digestion and dispel flatulence.
Herbalists have recommended basil for years for stomach cramps,
vomiting and constipation. Basil has been described as having a
slight sedative action, which would explain why it is sometimes
recommended for headaches and anxiety.
Culture
Basil is surprisingly easy to grow. It is easily grown from seed
regardless of whether it is started indoors or broadcast outside in
the garden after the danger of frost has passed. Basil is very tender
and sensitive to frost injury. For indoor culture, sow seeds in a
flat, and cover them with a moistened, sterile mix to a depth not
more than twice the size of the seed. Space seeds 3/8 to 1/2 inch
apart in the flat. Maintain a soil temperature of approximately
70 degrees F. Once germination begins, at 5 to 7 days, the plantlets
must be kept warm at 70 degrees F or above and the soil must be kept
moist. When seedlings have at least 2 pairs of true leaves,
transplant them to 2 inch pots.
Basils grow best in a sunny location and need a well-drained, rich
soil. Plants started indoors and hardened off in May can be planted
outside to their permanent location and spaced about 12 inches apart.
Since moisture is important to a good basil crop, mulching the area
will not only discourage weeds but will maintain the moisture level
of the soil keeping the plant healthy. Basil prefers a soil pH of 5.5
to 6.5. Fertilize basil sparingly as this decreases the fragrant
oils. To encourage a bushy, healthy plant and to maximize production,
don't be afraid to prune basil. Pinch off the flower buds as soon as
they begin to emerge. Basil will usually have to be pruned every 2 to
3 weeks.
Harvesting
The ideal time to harvest basil and other herbs that are to be dried,
is on a sunny morning immediately after the dew has evaporated and
before the day becomes too warm. When harvesting basil, cut it back
to about 1/4 inch above a node. Leave enough foliage on the plant so
it can continue growing healthy.
There are several methods you can use to dry basil; all methods are
relatively simple. First dry basil in small bunches by hanging them
upside down in a dark, dry, warm, well ventilated room. Use twine,
rubber bands or twist ties to hold the bundles together. Second, you
can dry basil leaves on screens placed outside in the shade on a hot
day. Cover them with cheesecloth to keep the leaves from blowing away.
Still another method of drying is on a low setting in the microwave.
Lay basil on a paper towel and cover it with a paper towel. It could
take up to 3 minutes to dry basil in the microwave. Stop periodically
throughout the drying process to turn the basil to help promote
quicker drying and to avoid burning. It is very difficult to dry herbs
without burning them because of hot spots in the microwave. If you
smell the herb as it's drying, chances are you have lost many of the
fragrant oils. After drying the basil, store in a sealed, preferably
dark container away from the heat.
In addition to the drying methods mentioned above, you can also
preserve basil by freezing it in ice cubes (nearest to fresh taste
when added to cooked foods), putting fresh leaves in vinegar or oil
(most useful in salad dressing), and blending it with oil, cheese, and
pine nuts, (walnuts or sunflower seeds) to make pesto. Pesto freezes
well for six months. Be sure to "seal" your pesto with a layer of
olive oil. Dark opal basil makes a beautiful, tangy purple vinegar.
Putting herbs in vinegar captures their flavor for the months when
fresh herbs are not available.
Uses
Basils can be used in the herb garden, flower garden, as borders
plants, in containers, raised beds, and in hanging baskets.
Each variety of basil can add an accent to a garden: dark opal offers
stunning purple foliage and mauve flowers; the miniature or bush basil
is especially attractive for borders; the ruffled varieties (O.
basilicum 'PurpleRuffles' and O. basilicum 'Green RuMes') offer unique
textures.
Bring the wonderful fragrance of basil indoors by incorporating them
in potpourris, sachets, and dried winter bouquets. The heavily scented
opal basil and the sweet scented thyrsiflora basil are particularly
good. Other fragrant varieties include: lemon, anise and cinnamon
basils.
The best flavor is found in fresh leaves, but frozen and dried leaves
are worth the effort also. The leaves can be used cooked or raw.
Crush, chip or mince the leaves and add to recipes, or add whole
leaves to salads. Sprigs of basil make a wonderfully aromatic garnish.
The flowers are beautiful, edible, and also make a unique garnish.
Basil is traditional in Italian, Mediterranean andThai cookery. It is
superb with veal, lamb, fish, poultry, whitebeans, pasta, rice,
tomatoes, cheese and eggs. It blends well with garlic, thyme and
lemon. Basil adds zip to mild vegetables like zucchini, summer squash,
eggplant, potatoes, cabbage, carrots, cauliflower, parsnips, spinach
and to the soups, stews and sauces in which these vegetables appear,
and to add to its versatility, basil is also one of the ingredients in
the liqueur chartreuse.
Secrets About Basil
by Diane Kennedy Snyder
 Basil
is described by Webster as being of the mint family used especially as a
seasoning. As you read this article you will find that basil is much more than
something we add to our spaghetti. Basil's botanical name is Ocimium basilicum. It
is a native of India, South Asia, the Middle East and has been grown for
thousands of years in the Mediterranean region. Basil is found growing wild in
tropical and sub-tropical regions of the world.
There are many rituals and beliefs associated
with basil. The French call basil herb royale. In Italy it is a sign of love,
romance and fine dining. Jewish folklore suggests it adds strength while
fasting. Basil was said to be found in Christ's tomb after his resurrection.
Greek Orthodox use basil to prepare holy water and pots of basil are placed
below church alters. In Europe and India they place basil in the hands of the
dead to ensure a safe journey. The Egyptians and Grecians believe it will
actually open the gates of heaven for a person passing on.
Maybe all of us had better get out our garden
tools, plant some basil and begin to get prepared! Growing basil is something
you definitely want to try. Basil is an annual herb with a spicy, clove like
fragrance and flavor. Sow seeds indoors in the spring or plant seeds outside
when all danger of frost has passed and the ground is at least 50 degrees. Make
sure you place basil in a sheltered spot near your peppers and tomatoes to
enhance growth. Your plants should be placed 1 foot apart, 1/8 inch deep, in
rich moist light sandy soil, in full sun. Take care not to over water. Basil
grows up to 3 foot high and flowers in mid-to-late summer. Basil has a bushy
appearance with leafy stems. The leaves are very fragrant. Pick the leaves when
young. To encourage growth and a bushy plant, prune the main stem leaving at
least one node with two shoots. Do this before it flowers. Gather the tops as
the flowers open. To store basil, dry the leaves or brush the leaves with oil
and freeze.
There are many varieties of basil: Sweet Basil, Bush Basil, Dark Opal Basil,
Lemon Basil, Holy Basil, Vero Basil, Purple Ruffle Basil and the list goes on.
Sweet Basil and Bush Basil are best choices for culinary use. [See
Species chart below.]
Basil has been known for many years as an herbal
remedy for diseases of the brain, heart, lungs, kidneys, and the bladder. It is
primarily a digestive and nervous system aid. Infuse basil and use it as a tea
for indigestion. Inhale basil tea to relieve cold symptoms. A tonic can be made
by steeping basil leaves in wine for several hours. Basil has uplifting,
energizing, anti-depressant properties.
The dried leaves are used as snuff to relieve
headaches and colds. Basil is also used as an insect repellent. Place a pot of
basil outside your door to repel flies. Use basil essential oil on a bee sting
(use only one drop, more than one drop may irritate the skin) or crush the
leaves and rub on cuts, insect bites and stings.
Some of the ailments basil can treat are:
anxiety, concentration, indigestion, respiratory problems, colic, tight coughs,
asthma, nervous headaches, migraines, muscle tension, nerve pain, memory loss,
insomnia, infection, a stuffy head, colds, sinusitis, sore throats, bronchial
congestion, appetite loss, gas, diarrhea, and nausea.
Use basil flowers and leaves for an invigorating
bath. Basil adds luster to hair: brunettes, add it to a rosemary rinse, blondes,
add it to a chamomile rinse. Combine basil essential oil with other essential
oils to make perfumes and toilet water. Blends well with: Bergamot, geranium,
hyssop, neoili, marjoram, melissa and lavender.
Basil is very aromatic. Add dried basil to
potpourri and sachets. Lemon basil and opal basil are good choices.
Use basil as an ornamental; not because of its
beautiful flowers, but because it has beautiful shiny leaves that can offset
other flowering plants.
Last but not least, basil is very compatible with
tomatoes. Basil is known as the tomato herb. Use sweet basil in your pesto and
tomato sauces. Sprinkle dried or cut fresh basil over salads and sliced
tomatoes. Basil also goes well in soups, salads, eggs, fish and meat dishes.
We would love to help you with your basil needs.
Try our new basil hair rinse or our basil toning body rub. Take a peek in our
Herbal Kitchen. We have quality dried basil and packets of herbal mixtures to
make your own herbal vinegars.
* The information in this article should not
replace the advice of your medical practitioner.
Diane Kennedy Snyder is an Herb Specialist and
herbal product designer.
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