Basil
Also Called: Common basil, St. Josephwort, sweet basil.
Description: Basil is an annual plant found wild in the
tropical and sub-tropical regions of the world; elsewhere it is cultivated
as a kitchen herb.
Its thin, branching root produces bushy stems growing from 1 to 2 feet high
and bearing opposite, ovate, entire or toothed leaves which are often purplish-hued.
The two-lipped flowers, varying in colour from white to red, sometimes with
a tinge of purple, grow in racemes from June to September.
The plant is very aromatic.
Medicinal Part: The herb.
Properties and Uses: Antispasmodic, appetizer, carminative,
galactagogue, stomachic.
Basil's usefulness is generally associated with the stomach and its related
organs.
It can be used for stomach cramps, gastric catarrh, vomiting, intestinal catarrh,
constipation, and enteritis.
As an antispasmodic, it has sometimes been used for whooping cough.
Basil has also been recommended for headache.
Some of its other uses are indicated by the categories above.
To relieve sore gums, swish out the mouth often with a tea made from eight
basil leaves in a cup of boiling water.
A basil leaf tucked into the mouth over an ulcer and kept there for as long
as possible will ease the pain.
Preparation and Dosage:
Infusion: Steep 1 tsp. dried herb in 1/2 cup water.
Take 1 to 1% cups a day, a mouthful at a time.
Can be sweetened with honey if taken for a cough.
Culinary Use:
Sweet basil, with it's wonderful aroma and flavour, is one of the
most popular and widely grown herbs in the world.
Although associated with Italian cooking, basil originated in the far eastern
countries of India, Pakistan and Thailand.
Basil has a warm, resinous, clove-like flavour and fragrance.
The flowers and leaves are best used fresh and added only during the last
few minutes of cooking.
Basil works well in combination with tomatoes.
Finely chopped basil stirred into mayonnaise makes a good sauce for fish.
Use as a garnish for vegetables, chicken and egg dishes.
Large lettuce-leaf basil can be stuffed as you would a grape leaf.
Basil doesn't keep well in the refrigerator.
Instead, place the cut stems in water and keep them on the windowsill. Sprigs
stored this way will remain fresh a week or more.
Basil doesn't retain its flavour well when dried.
Instead, layer basil between sheets of waxed paper and freeze.
The leaves will darken when frozen this way, but you'll be pleasantly surprised
at how well it will retain aroma and flavour.
You can also fill ice cube trays with chopped basil, and then cover with water
and freeze.
Basil ice cubes are great for soups and stews.
Basic Pesto Sauce
* 1/3 cup fresh basil leaves
* 2 cloves garlic, crushed
* pinch of salt
* 1/2 cup pine kernels
* 3/4 cup parmesan cheese
* 1/2 cup olive oil
Blend the basil leaves in a blender.
If your supply of basil is insufficient, combine fresh parsley and basil for
a slightly different flavour.
Add the garlic and olive oil and process for a few seconds.
Gradually add the pine kernels, Parmesan cheese and salt.
The consistency should be thick and creamy.
This quantity of pesto sauce is sufficient for 1 pound cooked, drained pasta.
Mix 2 tablespoons pesto with the pasta and serve on individual plates with
an extra spoonful of pesto on each helping.
Other Uses
* Basil in the bath is refreshing.
* Leaves and flowers can be dried for potpourri.
* Burn sprigs of basil on the barbecue to deter mosquitoes.
* A bunch of basil hung over the kitchen window or a pot of basil in the windowsill will deter flies.
There are so many uses for basil that every herb gardener should have a plant or two.
It is an attractive plant that works well in vegetable, herb and flower gardens.
Basil makes a great kitchen windowsill plant and also looks great in hanging baskets either alone or in combination with flowers.
Basil is striking in containers when combined with nasturtiums, zinnias or marigolds.
Place pots of basil around the deck or porch to enjoy the aroma.
Cultivation
The easiest way to start basil seeds is to sow them directly into the garden.
In colder zones, start basil indoors in mid-spring.
Seedlings should not be set outdoors until all danger of frost has past and the plant has four true leaves.
Plants can also be started from cuttings or rooted suckers.
Once plants are established, pinch out the top to encourage a bushier plant.
Frequent harvesting of the outer leaves will prolong the life of the plant.
Basil leaves have the best flavour just before the plant flowers, and if you plan to preserve some of your basil or make a big batch of pesto, this is the best time to harvest.
You can delay flowering by pinching or clipping off new flower buds.
