There are different types of basil plants with varying scents, flavors, and leaf coloration. Just a few are mentioned here. One kind has foliage with a distinct aroma of camphor, which is interesting, but does not encourage one to eat it. Another type we have grown has reddish stalks and coarse, shiny, green leaves which have a typical basil aroma and could be used for flavoring soups. But the leaves are too tough to be palatable when eaten raw. There is also an ornamental, colorful variety of sweet basil, with rich, purple leaves and pale pink flowers. It is an attractive garden plant and is highly perfumed. However, the actual taste is rank and is not recommended for cooking purposes. The old favorites, sweet basil and bush basil are still the best varieties to grow for the kitchen. The tender foliage of both these basils is bright green, with a spicy, dove-like aroma. Sweet basil leaves have a stronger perfume than the leaves of bush basil, which are also much smaller. Both varieties have small, white, lipped flowers in the autumn (fall).
With a similar growing habit to other basils, hairy basil (Ocimum canum sims) has slender oval-shaped leaves with some deep serrations on the edges. The flower spikes are white. It is used in the cuisine of Thailand where it is called “maeng lak.”
History and mythology
Basil originated in India, where it was regarded as a sacred herb. It was also known in ancient Egypt, Greece, and Rome and there are many different legends concerning it. The unique and pronounced fragrance it releases into the surrounding atmosphere must have caused much speculation as to the plant’s attributes among the wise ancients, who were close to the elemental world. Basil’s botanical name of basilicum has kingly associations. One early writer said that the smell was so excellent, that it was “fit for a king’s house.” On the other hand, some say that the name was derived from basilisk, a mythical serpent-like creature that could kill with a look, and for many years the plant was linked with poison and “venomous beasts.” At the same time an application of the herb was prescribed to draw out the poison from stings and bites.
Cultivation
As basil must have warm conditions, early spring sowing is not advised. For best results, sow the seed at the end of spring, or at the beginning of summer. Both basils are susceptible to cold weather and are very frost-tender too. A cold change will kill the plants, even though there may be no frost. Sow the seed directly into the ground in shallow drills. If the soil is sour, lime it well two weeks before planting, making sure that the bed is well broken up and as fine as possible. If the soil is heavy, a small quantity of river sand will help to make the ground more suitable, both for sowing and drainage. When sweet basil is 3 inches (8 cm) high, thin out to 12 inches (30 cm) between plants. For bush basil, a distance of 6 inches (15cm) between seedlings is sufficient. As the plants grow, it is important to pinch out the centres to ensure a spreading, bushy habit. Bush basil is a very suitable plant for growing in pots, as it is so compact. A 7 inch (18 cm) pot is an excellent size for this. Fill the container with potting soil, and sow three to four seeds in it. Water them well and keep them moist to ensure germination and satisfactory growth. When the seedlings are 3 inches (8 cm) high, choose the sturdiest looking one to leave in the pot, then prick out the rest, which may be planted into other containers or into the open ground. Remember that basil (or any other herb) will not grow as a houseplant; a sunny terrace, or a window sill where there is sunshine and fresh air, is the ideal position. Hairy basil is happiest in tropical conditions, so it must grow in a sunny position, sheltered from cold winds.
Harvesting and processing
It is necessary to harvest basil in the early autumn (fall) before the cold weather turns the leaves limp and yellow. (In hot climates, basil grows throughout the year, and under these conditions, the seeds will often self-sow). For fullest flavor, cut long, leafy stalks for drying just before the plant comes into flower, spreading them out in a shady place on wire mesh to encourage quick drying. Do not hang them in bunches, as the soft foliage will then dry too slowly and may possibly spoil. Oven drying is not satisfactory, as the leaves, which bruise easily, are liable to scorch. Fresh basil leaves may be chopped finely, mixed with a little water and frozen in ice cube trays to be used when needed. Basil, together with pine nuts, garlic, oil, and Parmesan cheese may be made into pesto (a Mediterranean sauce) and frozen. Basil butter (chopped basil leaves pounded into butter then cut into squares when cold) may also be satisfactorily frozen in sealed polythene bags.
Various uses
Culinary
Basil’s mouth-watering aroma makes it a versatile herb to use in many different types of food. It has a special affinity with tomatoes, and tomato-based dishes and is excellent with eggplant, zucchini, marrow, squash, and spinach. Added during the last half hour of cooking, it gives zest to pea soup and lentil soup. It is delicious with cream cheese in sandwiches, gives a lift to green salads and sliced cucumbers and is excellent in all pasta dishes. As mentioned above, it is the main ingredient in pesto, for which there are varying recipes (one of which is given on page 249), but all contain basil, which is essential to its character. Basil also goes well with poultry, veal, liver, kidneys, fish, and shellfish and makes a savory vinegar when the leaves are steeped in it for a few weeks.
Sweet basil is an important ingredient in Thai, Laotian, and Vietnamese cooking. In Thailand, sweet basil is known as “bai horapa” and is used in curries, and salads. The leaves are eaten raw with vermicelli, chopped and served as a garnish on fish curries, or included in clear vegetable soup. The seeds are sometimes used as an aid to slimming, as they swell when mixed with liquid.
In Indonesia and Thailand the seeds of sweet basil are soaked in water until they become thick and gelatinous, and are then included in cooling, sweet drinks. There is no distinctive basil flavor in the seeds, but they are believed to aid the digestion.
Note that the herb referred to as Japanese basil is in fact shiso, and is not related to European basil.
Medicinal
Basil’s old connection with poison has been interpreted by one modern herbalist as an antidote to much that is not wholesome in today’s food. Basil has long been a herbal remedy for diseases of the brain, heart, lungs, and kidneys and bladder. It is often mixed with borage to make a healthful, palatable, tonic tea to revive lowered vitality. The dried leaves have been made into snuff as a remedy for headaches and colds.
Lemon-scented basil, which also has a warm aniseed aroma and a pretty mauve-pink flower, is the “Tulasi” or “Holy Basil” of India. Many a Hindu home has a pot of this basil growing by the front door. We are told by a Hindu friend that besides being used in various foods, it has a medicinal value as well. An infusion of lemon basil leaves is taken to alleviate the symptoms of diabetes.
The leaves of hairy basil are considered beneficial to nursing mothers, as well as having carminative and anti-asthmatic properties. The seeds have been credited with the contradictory qualities of being both laxative and a cure for dysentry!
Cosmetic
Basil leaves have been preserved by an old method which directs that alternate layers of fresh leaves, coarse sea salt, and vegetable oil be put in a preserving jar and sealed. Later the aromatic mixture is strained and the resulting fragrant oil used as a toning body rub. An infusion of basil in wine is sometimes used on the skin to close enlarged pores.
Companion planting
Basil plants help to enliven and stimulate vegetables growing in the garden, especially tomatoes. After close observation by an eminent gardener of our acquaintance, it was noted that basil also helped to repel white fly, which is troublesome to tomatoes. It is said that basil and rue do not grow well near each other.
