Discover the health benefits and many uses of growing basil.
May/June 2014
Sun-loving basil is easy to grow, provided it gets plenty of light.
Photo by iStock
Recipes with Basil
• Basil Butter recipe
• Pineapple Basil Quinoa recipe
A Brief History of Basil
Most people associate basil with Italian cooking, so it may come as a surprise to learn that basil was first grown in India, East Asia and Africa. It has since spread throughout the world and plays a prominent role in Thai, Vietnamese and, of course, Italian cuisine.Its name originates from an old Greek word, basilikon, which means “royal” and reflects the ancient Greek reverence for the herb they held sacred. In India, basil is considered a symbol of hospitality. In Italy, it symbolizes love.
Growing Basil
Although basil comes in many varieties, they all generally need the same care. Basils are sun-lovers that thrive in full sun and well-drained soil enriched with compost or manure. Basil is not at all cold-hardy, so plants should be started indoors. Before planting it outdoors, wait until all signs of frost have passed. Although it loves heat, basil needs plenty of water. It will also grow indoors if given adequate light.Basil plants grow 1 to 2 feet tall. They can vary in taste depending on variety, with flavor notes ranging from cinnamon and clove to lemon or lime. Leaf color also varies from bright green to dark purple by variety. Try classic, deep green ‘Genovese’ for classic pesto; purple ‘Red Rubin’ for its spice; and light green ‘Lemon’ basil for the incredible aroma. Pinch off the edible flower heads regularly (add them to salads or stir-fries) to encourage the plant to put its energy into growing thick foliage.
Harvesting Basil
Although its flavor is strong, basil is versatile in the kitchen. Try its leaves in soups, salads, stews, pesto, pasta and tomato sauce; alongside tomatoes, peppers and eggplant; and in coconut milk-based curries. It is best to add the fresh leaves just before eating as they lose their robust flavor and aroma after heating. Harvest the leaves any time after the plant looks like it can spare a few; however, they bruise easily so be careful when harvesting. While the temptation to overharvest exists, try to leave at least a few leaves on your plant at any time.Most basils are prolific producers. To preserve basil, most cooks prefer freezing, as dried basil tastes very different from fresh. It’s easy to capture the fresh flavor of basil by puréeing the leaves in a food processor in a base of water or olive oil (not both) and pouring the mixture into ice cube trays. Once frozen, bag the basil ice cubes for future use in cooked soups, stews and sauces. You might also want to dry whole basil leaves to make tea. Once the plant is mature, you can dry the leaves by cutting the stalk at the base of the plant and hanging it upside down for a few days or until the leaves are completely dry.