Basils add spice to life with taste and fragrance

By Ted Schaaf
Gardens at Spring Creek

Back to Gardening Articles List

Ah, basil. Sometimes I think there is nothing as enticing as the aroma of basil. At the Gardens on Spring Creek, I've been growing different types of basil for the past six years.

I never tire of its scent. When I harvest basil in the greenhouse, the sweet aroma always gets a response from those passing nearby. Simply watering the plant can release its fragrance.

The Italians are credited with discovering that basil complements the taste of tomatoes, and since tomatoes play an important role in Italian food, basil has become the herb of choice. During our annual plant sale, the number of basil plants sold is surpassed only by the number of tomatoes. Clearly others have experienced the joy of this delightful, culinary herb.

Basil types

Perhaps the best-known basil type is Genovese. This large-leaf basil can be used to flavor meat, fish and vegetables. It's also the basil of choice for making pesto. Genovese is one of the best types of basil because it yields seven to eight cuttings per plant.

Lime basil has light green foliage and a refreshing lime fragrance. It can be added to fish and salads for a citrus flair. Cinnamon basil is also referred to as Mexican spice basil. It contains cinnamate, the same chemical that gives cinnamon its flavor. Besides using it to flavor main dishes, it's great with fruit and makes a flavorful hot tea. Thai basil has a more assertive flavor with a hint of licorice. It's often used to flavor oriental dishes.

Purple Ruffles is perhaps the showiest of all the basils. Outstanding as a border plant, it makes a wonderful addition to flavored vinegars. High pH in the soil results in a large number of green leaves.

Spicy Globe is a full-flavored dwarf basil that grows as a compact plant. It makes an ideal choice for use in containers.

Cultivation

Basil prefers between four to six hours of direct sunshine. Any less than this will cause the plant to produce less of its essential oils. The large-leaf varieties will do best if they are given afternoon shade.

For those who are interested in propagating plants, basil is one of the easiest plants to grow from seed. Seeds sown will usually germinate within five to seven days. Within six to eight weeks, you'll have a mature basil plant.

Pinch basil plants back early. I like to pinch the plants back when they reach 3 inches in height to encourage bushiness. Do not let basil plants go to seed, as it destroys the flavor and shortens the life of the plant.

Harvest and use

When harvesting basil, the plant should be cut back to the nearest set of new leaves. Remove the leaves from the stem and store them in a plastic bag with a wrung-out wet paper towel. I have found that I can keep basil fresh this way for over a week.

As mentioned above, the best use for basil is for flavoring food; however, there are many other uses for basil. Basil tea after dinner aids in digestion and expels gas. It's also useful for calming stomach cramps. Basil essential oil has many uses. A drop on the sleeve can be inhaled for mental fatigue. Combined with geranium oils, it makes a stimulating massage oil. Basil can be combined with lavender oil for an invigorating herbal bath. Lemon and lime basils are great choices to add to your favorite potpourri. Citrus fragrances are known for their uplifting qualities. The cosmetic industry uses basil in lotions, shampoos, perfumes and soaps.

My favorite use for basil is to make pesto. I make up a batch and place it into gallon freezer bags. If you decide to do this, be sure to press the pesto flat in the bag before freezing it. This makes it easy to break off pieces to add to your favorite dishes.

Here are a few simple ideas to try: Tomato soup takes on new life when it's flavored with pesto. Scrambled eggs will never taste the same after you've experienced their flavor when a tablespoon of pesto is added during the final stage of cooking. I make a three-cheese pesto pizza using pita bread as the crust. After spreading cream cheese over the bread, I add pesto and top it with mozzarella and fresh Parmesan cheeses. I then place it in the oven and bake it at 350 degrees until the cheese is melted.

Bon appétit!

Ted Schaaf is the horticulturist for the city's Gardens on Spring Creek, located off Centre Avenue about one-half mile south of Prospect Road in Fort Collins.