FoodFood InformationHerbs&Spice
BASIL (Ocimum basilicum)
The basils are attractive annual herbs with a sharp, spicy flavor and longhistory of use. There are several species, but the plants most commonlygrown for culinary and ornamental values are O. basilicum and its varieties.
Sweet basil (O. basilicum) grows to about 2 feet high and has shiny greenleaves that are 12 inches long. Small white flowers grow in spikes at theends of the stems. If the stem tips are pinched out frequently, sweet basilwill grow bushy and full, making it an attractive border plant. This speciesis the most popular one for cooking. The variety 'Dark Opal' won an AllAmerica bronze medal for its decorative, purple bronze foliage and spikesof small lavender pink flowers. Bush basil (O. b. minimum) has more branchesand a more compact growth than sweet basil. The leaves are much smaller,and the edges curl inward toward the center vein. It grows to about 1 1/2feet tall.
Basil has a rich history, but the stories about it often are contradictory.In Italy, basil is associated with sympathy and compassion which is supposedto arise between those who wear sprigs of it. In other countries, basilis a sign of love and devotion between young couples. A few 16th and 17thcentury herbalist's have a different idea of its nature and associate itwith scorpions and poison: One recommended placing basil leaves on the bitesand stings of poisonous snakes and insects, saying that "Every likedraws its like" certainly the opposite of its ability to attract twolovers.
All basil can be grown in full sun or semi shade and a warm, moderatelyrich soil. They should not be fertilized as flavor is likely to be sacrificedfor lush growth. Water regularly to keep growth succulent and the leavesfresh. Indoors, basil requires sun and should be pinched occasionally tokeep growth bushy. Basil grows readily from seeds sown in the spring assoon as the ground is warm.
The leaves have a spicy, clove like flavor that is an excellent complementto such foods as eggs, cheese, fish, poultry, stuffing, salads, meats, andspaghetti. It is especially good in tomato dishes. Use either the freshor cured leaves. Preserve them by freezing or packing in salt. (You mighttry chopping the fresh leaves and adding a little olive oil before freezingthem.)