Culinary Herbs: Basil

People enjoy cooking with basil thanks to its unique and versatile flavor. Growing basil supplies gardeners with an annual herb boasting a number of varieties.

 

 

The Latin name for basil, Ocymum basilicum, signifies royalty, probably because of the plant's use in feasts. In France it is known as herb royale, or royal herb.

 

The basil plant is a native of tropical Asia, where for centuries, especially in India, it has been highly esteemed as a condiment. The plant's introduction into England was about 1548, or perhaps a little earlier. Americans have been growing basil for about two centuries, largely for its fragrant leaves, which are employed in bouquets, and for flavoring culinary concoctions.

 

There are several related species that, in America less than in Europe or the East, have attracted attention. The most important of these is dwarf or bush basil. It was introduced into Europe in 1573. On account of its compact form it is popular in gardens as an edging as well as a culinary herb. Sacred basil, an oriental species, is grown near temples in India and its aromatic oil extracted for religious uses.

 

Formerly the common species of basil was considered sacred by the Brahmins who used it especially in honor of Vishnu and in funeral rites. An African species of this herb is highly valued for its perfume.

 

From the small, fibrous roots the square stems of basil stand erect about 1 foot tall. They are very branching and leafy. The leaves are green, except as noted below, ovate, pointed, opposite, somewhat toothed, rather succulent and highly fragrant. Little white flowers appear in midsummer. They are followed by small black fruits, which are the seeds. About 23,000 weigh one ounce, and 10 ounces fill a pint. Their vitality lasts about eight years.

 

Purple basil has lilac flowers, and when grown in the sun also purple leaf stems and young branches. Lettuce-leaved basil has large, pale-green, blistered and wrinkled leaves like those of lettuce. Its closely set clusters of flowers appear somewhat late. The leaves are larger and less than in the common variety.

 

The dwarf species of this culinary herb is more compact, branching and dainty than the common species. This basil has three varieties: one with deep violet foliage and stems and lilac white flowers, and two with green leaves, one very dense and compact.

Growing basil is done by sowing the very small seeds flats under glass. The seeds should be covered lightly with finely sifted soil and moistened by standing in a shallow pan of water until the surface shows a wet spot. When about one inch tall, the seedlings must be pricked out two inches apart each way in larger-sized flats. When three inches tall they will be large enough for the garden, where they should be set one foot asunder in rows 15 to 18 inches apart. Often the seed is sown in the mellow border as early in the spring as the ground can be worked.

 

This method of growing basil demands perhaps more attention than the former, because of weeds and because the rows cannot be easily seen. When transplanting, preference should be given to a sunny situation in a mellow, light, fertile, rather dry soil thoroughly well-prepared and as free from weeds as possible. From the start the ground must be kept loose, open and clean. When the plants meet in the rows cultivation may stop.

 

First gatherings of basil foliage should begin by midsummer when the plants start to blossom. Then they may be cut to within a few inches of the ground. The stumps should develop a second and even a third crop of this culinary herb if care is exercised to keep the surface clean and open. A little dressing of quickly available fertilizer applied at this time is helpful. For seed some of the best plants should be left uncut. The seed should ripen by mid-autumn.

 

For winter use basil plants may be transplanted from the garden, or seedlings may be started in September. The seeds should be sown two to the inch and the seedlings transplanted to pots or boxes. A handy pot is the four-inch standard; this is large enough for one plant. In flats the plants should be five or six inches apart each way.

In regards to cooking with basil, it is one of the most popular herbs in the French cuisine. It is especially relished in mock turtle soup, which, when correctly made, derives its peculiar taste chiefly from the clove-like flavor of basil.

 

In other highly seasoned dishes, such as stews and dressings, basil is also highly prized. It is less used in salads, though is popular in Caprese salad.

 

 

Kains, M.G. (2007). Project Gutenberg eBook of Culinary Herbs: Their Cultivation, Harvesting, Curing and Uses. Retrieved March 28, 2008, from the Project Gutenberg Web site: http://www.gutenberg.org/files/21414/21414-h/21414-h.htm.