Ocimum basilicum, basil, is one of the most frequently used culinary herbs in the world. From savory dishes to desserts, basil rules the
kitchen recipes! Belonging to the Lamiaceae plant family, basil shares the square-stemmed trait with several other culinary herbs such as lavender, rosemary, and sage.
Its long and flavorful cultivation goes beyond 5000 years, likely originating in India. Records also align it with China’s Hunan region in 807 A.D. Historically a culinary herb, it has been found in Ancient Egyptian tombs, likely for embalming/preserving mummies. Its use for embalming may have been what led to it symbolizing mourning in Greece. Jewish folklore believed it added strength when fasting. In Portugal, plants were part of gifts to lovers and were given on certain holidays. Today however, it remains the reigning herb for flavoring food. It is also used as a fragrance in candles, incense, perfumes, soaps, and herbal holistic remedies.
It’s delightful, with glossy fine-tooth edged, oval-shaped leaves which can be either smooth or cupped. Leaves are borne oppositely on square stems that eventually flower into terminal clusters ranging from white to magenta. Basil has several varieties including the common small-leaf, Italian leaf, lettuce leaf, Thai, holy, lemon, lime, cinnamon, and several reds. Its aroma is quite fragrant with hints of anise and cinnamon. It has mild pungency, except for the lemon and lime varieties. These varieties are pleasingly citrusy and delicious with seafood.
Basil is used fresh or dried; however, it is more flavorful if pureed and frozen. Although renowned for making primo pesto, it also excellently perfumes pasta, salads, sauces, savory dishes, and dazzles desserts! Basil’s compounds and essential oils possess potent antioxidant, antiviral, and antimicrobial properties. Having such an aromatically addictive flavor truly makes the medicine go down delightfully!
Cultivating basil is extremely easy. Sow indoors May-June, since newly sprouted succulent-seedlings outside can succumb to cold temps or eager, indulgent midnight diners. Scatter seeds atop moistened sterile seed mix in 4” squares. Sprinkle more moistened mix atop, barely covering the seeds. Gently pat down and water to dampen thoroughly. Cover with plastic domes placed in an area that’s around 70°. After sprouting, 2-5 days, place beneath a light source. Once true leaves appear, plant in six-packs kept inside until lowest temps are 55° or warmer. Basil thrives in the full sun with well-amended soil in raised beds or pots with consistent watering. To protect plants, see Tips for distracting undesirable midnight diners whose meal du jour is your delectable basil. Clip leaves and tender stems continually to prevent blooms that toughen plants and shorten harvesting. Then you’ll be kept in basil bliss for the season.
There’s nothing like your own fresh, flavorful pesto atop pizza, salads, grilled poultry, seafood topped with leaves or basil infused desserts. So, razzle and dazzle them with fresh basil
Pest Control Tips:
Slug/snail/earwig bait (nontoxic to dogs): Escar-Go (Gardens Alive), Monterey Sluggo, Garden Safe (Grange or Amazon), or set up the beer bar in a bowl for a real party pleaser!
Fun Facts:
Basil is known as the King of herbs.
In France, in addition to its name “basilic” it’s also known as I’herbe royale.
In India, under British crown rule, Hindus could swear on holy basil instead of the Bible in court.
In Italy, put a pot of basil on a windowsill to signal a lover.
Resources:
Seed Sources:
Recipe:
Citrusy Pesto
2 – 3 cups fresh citrus basil leaves, stripped from stems (stems included if young and tender)
¼ teaspoon sea salt
2 tablespoons fresh organic lemon or lime (or combination) juice
Zest from one organic lime and/or lemon
6 cloves of garlic, peeled
½ – ⅔ cup extra virgin olive oil
Put all ingredients (except oil) in a food processor and pulse until chopped. Add oil and pulse until blended into pesto. Refrigerate to use within one week or freeze in ice cube trays (store cubes in zip type freezer bags) for later. Great for a citrusy zing on seafood, poultry, pizza, creamy pasta sauce, salads and sandwiches.
Oregon State University Extension
