Herb of the week - basil

**forestdale** · 06-07-2005, 05:37 PM

Basil must be grown in a protected full-sun position. It's an excellent companion plant for your tomatoes and is also a very good container plant.
Basil is quite easy to grow but it does have a couple of requirements. The main one is sunshine and it likes to be watered from below. Basil hates water on its leaves.

Grow it in a rich soil that you've added compost too but don't fertilize it. You should grow herbs slowly so they have a chance to develop their flavours. Fertilizing will result in lush growth but you won't have a full flavour.

Pinch or cut the leaves off as required, but always from the top. When the plants begin to produce flowers, pinch them out to encourage more leafy growth.

You'll get the most flavour if you use basil freh from the garden but you can also freeze or dry it. To dry: Wash the basil when you bring it inside and dry as much as possible then make bunches of basil and hang them upsidedown in a dry, dark place. When the leaves dry out, crumble them into an airtight container and store. To freeze: Wash the basil when you bring it inside, dry off most of the moisture and simply place enough basil for a recipe in a small plastic bag. Put it in the freezer and use it as necessary.

Traditional method of preserving basil: Get a wide topped jar, layer the basil leaves in it and lightly salt them. Then cover the leaves with a layer of olive oil. Seal the lid securely and store it in a dark place or in the refridgerater. Use the leaves as needed and reseal each time. This will keep up to six months. When the leaves are finished, use the oil in your cooking or in a dressing.

Basil Pesto

Ingredients:
1 cup fresh basil leaves washed and tightly packed
2 cloves garlic (crushed)
1/2 cup toasted pine nuts 1/4 teaspoon ground pepper
1/4 cup olive oil
1 cup grated Parmesan or Romano cheese

Directions:
In a blender combine basil, garlic, pine nuts, pepper and olive oil. Blend at a high speed until smooth, then put the paste in a bowl and add Parmesan cheese.

Give the mixture a good stir to incorporate the cheese and it's ready to fold into your favorite pasta.

**jlxian** · 06-08-2005, 09:06 AM

I just LOVE basil ... but have not grown it. Maybe next year I can begin to work herbs into my garden plans.
Thanks Rhonda!

**Kimberlina** · 06-08-2005, 10:44 AM

Jean, you can still grown basil this year- just grow it in a container indoors. That is where mine is, and it is happy, healthy, and tasty! I made a delicious pizza on Sunday night with garlic greens, green onions, and basil, all home grown. It was fabulous.

**jlxian** · 06-08-2005, 11:41 AM

Originally posted by Kimberlina
Jean, you can still grown basil this year- just grow it in a container indoors. That is where mine is, and it is happy, healthy, and tasty! I made a delicious pizza on Sunday night with garlic greens, green onions, and basil, all home grown. It was fabulous.

Yummm! That does sound good.

Well, maybe I'll just venture into some indoor herbs --- and if that goes well, next season I'll try them outside. I've also always wanted to have chives.....
Thanks for the suggestion Kimberly!

**DaisyLady** · 06-08-2005, 01:24 PM

I had planted basil two years ago in my herb garden and was able to harvest and dry a bundle, but my plant did not come back again after the winter. Is basil not a perennial? I've decided that I really like it fresh better so I plan to put some in pots for the house this winter.