Basil

A symbol of love in Italy, basil or sweet basil, is known for its pleasant aroma, and clover like taste. Used by the Hindus for years as a symbol of respect for the dead, this herb has also been revered as sacred. You may have heard it also referred to as “holy basil”. Originating in India, and the few regions of Asia, it’s qualities have spread to common usage in Italian, and Asian dishes.

Sweet Basil, Ocimum basilicum, is an annual that grows well in most climates. Slightly temperamental to cold or frost, this herb grows best in late spring, and throughout the summer. Sweet basil is generally a low growing herb. Some varieties will grow to around 2 1/2 feet tall. Leaves are large and almost heart-shaped. The photo is a picture of some sweet basil grown in my herb garden. You can see the white tubular flowers just starting to sprout out of the tops of the plant.

Dwarf basil, Ocimum minimum, comes in both purple and green leaf varieties. Growing to only a height of five to 8 inches, this variety can be used as a garden border. Pinch the tops off of the young plants as their growing, and they’ll turn into bush-like plants. Dwarf basil’s leaves and the more yellowish tint to them, but contain the characteristic small white flowers of other varieties.

Italian or Curly Basil, Ocimum crispum, grows well in pots in indoor areas.

Lemon basil, Ocimum citriodora, has less shiny leaves than its sweet basil counterpart. This variety is a little more tender than most too.

Uses: a favorite herb among many, basil is used in both fresh and dried form in many culinary delights. Meats, soups, stews, and salads take on a tasty flavor when basil is added. Of course, you can’t leave basil out of most Italian cooking. Tomato sauce, pasta, and pesto wouldn’t be the same without basil.

Cultivation: sweet basil is generally a hardy plant that’s easy to grow. Find a sunny spot, and plant around 15 seeds per foot of soil. A row of basil 3 feet long should be adequate for most. Be sure to plant when danger of frost has passed.

Harvest: basil leaves can be used as soon as they’ve grown to full-size. One tip you must remember for keeping dried basil is to cut the herb six to 8 inches above ground as it just begins to flower. Otherwise, enjoy using basil leaves in the recipe of your choice.