Edible
Desert Gardens
Basil
By Doreen Pollack ‘Garden Goddess’ and owner of
Down 2 Earth Gardens
Basil is probably one of the most widely-used
culinary herbs thanks to pesto and buffalo
mozzarella cheese and bruschetta. Often associated
with Italian cooking, basil is native to India,
Southeast Asia and topical Africa but it also grows
well in the warm climate of the Mediterranean. This
also makes it easy to grow anywhere it can get
enough sun and a warm environment like a sunny
window sill, balcony or outdoors in the garden.
The most widely grown basil is Sweet Basil (Genovese
or Mammoth) which has a distinct taste that is often
described as licorice. This is the basil that is
often used in Italian dishes, summer salads and
often paired with tomatoes. But, did you know there
are many other kinds of basil that each have a
different taste?
Thai
Basil,
also known as anise basil, has slighted serrated,
purple-tinged green leaves that range in size from 1
– 1 ½ inches long and ½ - 1 inch wide. Thai basil
is particularly good for use in baking, for
flavoring oils and vinegars and for seasoning Thai
and Southeast Asian dishes. It is commonly steeped
in cream or milk to create an interesting flavor in
ice cream or chocolates (such as truffles).
Cinnamon Basil
is a very decorative plant with shiny foliage,
lavender-white flowers and bright green leaves that
range in size from 1 – 1 ½ inches long and ½ - ¾
inch wide. Flowery, spicy, pungent and almost juicy,
these leaves have a distinct cinnamon flavor and are
ideal for baking and for flavoring Mediterranean and
Middle-Eastern-style dishes.
Lemon Basil
is one of the smaller varieties of basil and has
delicate leaves under 1 inch long and ½ inch wide.
Its relatively dull green leaves have a very
assertive citrus scent. Their lemon taste is
straightforward and strong and ideal for pairing
with fish, seafood, and poultry as well is in
deserts and flavored sugars. I love Lemon Basil
Butter Cookies made with this basil.
Dark Opal Basil,
commonly used in Southeast Asian dishes, is one of
the few varieties that have dark, shiny, purple
leaves. The spiked edges of the 1 inch long and ¾
inch wide leaves are a distinguishing feature of
this plant. Because of its dark color it is not
suitable basil for pesto or sauces, but is excellent
in stir fries and in salads.
Purple Ruffles Basil
is the most complex flavored Basil with a
combination of Sweet Basil, anise and Cinnamon but
is never overpowering. It also makes a stunning
addition to the garden or container, but give it a
little shade in the late afternoon sun.
Holy Basil
also called 'Tulsi', is highly revered in Hinduism
and also has religious significance in the Greek
Orthodox Church, where it is used to prepare holy
water. It is said to have been found around Christ's
tomb after his resurrection.
Growing fresh basil is the best and easiest way to
have it available when you need it. Dry basil is
less flavorful and if kept around too long loses its
beneficial qualities. Basil does not keep long once
cut from the plant. Make sure to store it in the
refrigerator cover in plastic (2-3 days) and wrapped
between paper towels to keep the moisture off the
leaves. Otherwise it will begin to deteriorate
quickly.
Basil is also a Medicinal herb and has been used for
centuries for its healing potentials and was once
used to purify the mind, open the heart and even
cure malaria. Today herbalists recommend basil as
an antispasmodic. It is used to treat intestinal
problems, motion sickness, flatulence and nausea.
It also relaxes bronchial spasm and is helpful for
treating various respiratory illnesses.
Basil is easy to grow, and indeed a container of it
should be a fixture in every kitchen or garden. Not
only does the sweet herb taste great in many dishes,
have beneficial health benefits but it also purifies
the air and protects against troublesome flies and
mosquitoes which shun its scent.
