McKenzie's Archives
BASIL
How To Grow
Seeds will sprout easily in 7 to 10 days. Germination is best in soil temperature of 75 degrees F. Thin plants to 10 to 12 inches apart. Pinch frequently to encourage leaf growth and prevent early flowering. The flavor seems to change as blossoms appear. You can
let a few flower stalks go to seed for collection for next year's crop, but be aware
that basil varieties are promiscuous and several types of basil grown together may
yield babies unlike any of the parents. Basil cuttings also root easily in potting mix or water and grow well in a pot on a sunny windowsill during the winter.
Varieties
The range of basil varieties is unbelievably wide. You can grow traditional types such as sweet basil with a mild taste or Genovese for a heavier spicy flavor. Lemon basil has a distinct lemon flavor and cinnamon basil is used for herbal teas. Explore the types in your favorite seed catalogs and you will likely find many more.
Location
Basil will thrive in a sunny, well drained location. An evenly moist soil
will ensure lush growth. Ideal pH is 6.0, but basil tolerates a range of 5.5 to 7.5.
Fertilizer
Plant in well composted soil.
Pests and Disease
Snails love basil. If this is a problem, use large transplants or protect the seedlings with rings of diatomaceous earth, sharp egg shells or the wonderful copper striping commercially
available for this purpose.
Recently, fusarium wilt of basil has appeared in the United States. An infected plant will usually show stunted growth before wilting. Later disease stages feature brown cankers. The pathogen, Fusarium oxysporum f. sp. basilicum, is specific to basil and will not harm tomatoes, eggplants or peppers, although it might want to avoid planting other mint (Lamiaceae) family members in infected soil. without an apparent cause, be concerned, but don't forget that most basil will turn black at the mere whisper of a 40 degree night.
Harvest
Harvest Basil is best used fresh To preserve summer's flavor for winter make plenty
of pesto and freeze it. If basil must be dried, place the leaves on a tray or screen and dry at room temperature. The leaves should be stirred twice a day. Covering them with a sheet of newspaper
will help retain their color. Basil releases it's essential oils at 85 to 90 degrees so it
should not be dried in the oven or microwave.
Pecan Pesto
- 1 Cup Lemon Basil Leaves
- 1 Cup Sweet Basil Leaves
- 1/2 Cup Pecans
- 1/4 Cup Fresh, Grated Parmesan Cheese
- 2-4 Cloves Garlic
- 2 Tablespoons or more Olive Oil
Combine all ingredients except olive oil in food processor and process
briefly. Add two tablespoons of olive oil and process. If a creamier texture is desired continue adding small amounts of olive oil until the desired consistency is found. Pesto can be spread on crackers, used on pasta and added to sauces. Pesto freezes well. Traditional pesto uses sweet basil and pine nuts. Recipe makes one cup of pesto.
Lemon Basil Muffins
- 1 Cup Unbleached Flour
- 1 Cup Whole Wheat Flour
- 3 Teaspoons Baking Powder
- 1/4 Cup Sugar
- 1 Cup Milk
- 1 Egg
- 1 Tablespoon Canola Oil
- 3 Tablespoons Plum Flavored Baby Food
- 1/4 Cup Chopped Lemon Basil Leaves
Preheat oven to 400 degrees. Grease the bottoms of 12 muffin pans or line with cupcake papers. Make a dry mixture by combining fours, baking power and sugar. Make a wet mixture by combining remaining ingredients. Pour the wet mixture into the dry mixture and stir only until all flour is moistened. Bake for 20 minutes or until a toothpick comes out clean when
inserted into a muffin. Recipe makes 12 muffins.
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