Herbs in the Garden
Basil
Ocimum Basilicum
Family: Labiatae
asil, an ancient herb, possibly the oldest of all the herbs, originated from India where it is still commonly grown today and used for its culinary powers and also as an antidote to venomous snake bites. Basil probably spread to Europe via the Middle East and it was famed as an herb with extraordinary powers. Its name comes from the Greek basileus meaning king, and the ancient Greeks and Romans and the Jewish people used it to give strength during times of fasting. It is also known as the herb of poverty, protecting the needy and destitute.
There are two main varieties of basil, sweet basil (Ocimum Basilicum) and bush basil (O. minimum). Both are annuals, at least in cool climates, and both have a delicious peppery flavor invaluable in cooking. Sweet basil has large, dark green, shiny leaves and can grow to about 60 cm ( 2 feet ) high, producing a profusion of small white flowers in the late spring. Bush basil grows into a compact shape, rarely more than 15 cm ( 6 inches ) high, with similar leaves and flowers. There is a hybrid variety, opal basil, which has dark, purply - green leaves and pale pink flowers.
Cultivation
The larger sweeter basil is more suitable for outdoor growing and likes a sheltered position and light, dry, well - drained soil. Grow from fresh dry seed - if you notice a smoky - blue jelly appearing on the seeds, it means they have become damp in storage. Wait until all danger of frost has passed before sowing and do not over - water or the seeds will rot.
The small and compact bush basil is ideal for growing indoors in a pot, and there are many other strains which will grow well indoors, such as French valmorin basil, which has a particularly delicious flavor and is distinguished by its light - green leaves, and the lemon - scented basils originating from Egypt which are similar to the French variety but with toothed leaves. Grow from seed in a small pot ( 6 cm / 2 1/2 inches maximum ) filled with rich soil that has a plentiful supply of lime. Ensure that the drainage is good and the soil moist at all times or else the plant will shed its leaves. If kept in a warm, light position, basil is one of the easiest herbs to keep indoors and not only is useful in the kitchen but looks very attractive.
Precautions
Do not use any part of a plant for food or cosmetic uses without thoroughly washing it first to remove all soil or contaminents. I personally would not use any plant that was sprayed with pesticides as many skin rashes, irritations or allergies can result, and would highly recommend growing your own herbs without chemical additives; many plants will thrive on a sunny windowsill if you have no place for an outdoor garden. Alternately, buying your herbs fresh or dried from a reputable source is the safest consideration for you and your family.
Uses
Basil's main use is in cooking but it does have other uses. Indoor basil plants have long been used by the French, Italians, and Greeks to keep away flies, and medicinally it is very useful for those who suffer from travel sickness. One teaspoon ( 5 ml ) of the dried herb or one tablespoon ( 15 ml ) of the fresh to one cup of boiling water, left to stand for a few minutes, then strained, can be sipped before embarking on a journey and will calm the stomach. This infusion is also very effective if sipped when cold and is particularly useful for pregnant women suffering from morning or all - day sickness, because there is no danger of affecting the unborn child as there is with drugs.
OIL OF BASIL
This oil, massaged into the temples, will relieve nervous tension and headaches.
400 ml ( 2/3 pint ) almond oil or green olive oil
15 ml ( 1 tablespoon ) white wine vinegar
Handful of fresh basil
Mix the ingredients in a sealable jar or bottle and leave to stand in a sunny position for 2 weeks, shaking the jar each day. Strain and return the liquid to the jar with a fresh handful of basil. Leave to stand for another 4 weeks, strain and use.
All forms of basil are useful in the kitchen but the herb has a strong flavor and should be used sparingly and, to avoid bitterness, not left to cook for long periods. Fresh leaves are preferable - they are best if picked as soon as they unfurl and before the plant has flowered. Leaves for drying can be picked at the end of the summer when the plant is cut down; they may take longer to dry than those of other herbs and as an alternative they can be salted by layering them in a pottery container - layer of salt, layer of leaves, etc - and then sealing the container with a cork.
( Remember to rinse off the salt thoroughly before using. ) The freshly cut stems can also be dipped in olive oil which will act as a preservative.
BAKED TOMATOES WITH BASIL ( serves 4 - 6 )
Basil is a natural accompaniment to tomatoes, enhancing their tangy flavor.
75 g ( 3 0z ) butter
2 Spanish onions, thinly sliced
900 g ( 2 pounds ) tomatoes, sliced
30 ml ( 2 tablespoons ) fresh basil, chopped
50 g ( 2 ounces ) fresh bread crumbs
Salt and freshly ground black pepper
Preheat the oven to 200 degrees C / 400 degrees F. Grease a medium - sized baking dish. Melt about a third of the butter in a frying pan and saute the onions until transparent. Beginning with the onions, make layers in the baking dish of onions and tomatoes sprinkled with basil, then scatter the breadcrumbs over the top and dot with the remaining butter. Season with salt and pepper. Bake in the oven until the top is browned, which should take about 30 minutes.
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