BASIL

(Ocimum basilicum)

Basil gets its botanical name from the Greek okiman, fragrant-lipped and basileus, king and is truly a “royal” herbs in importance and versatility in the culinary herb garden. Originating in India, where it was regarded as a sacred herb, it has become an integral part of the cuisine of Greece, France and Italy as well as part of their customs and traditions. For example in Italy, a basil leaf pinned to clothing represents chastity and a potted basil on the windowsill signals that a woman is ready to entertain her lover!

Basil is synonymous with the taste of summer and with over two dozen types which are mostly annuals, the basils have leaves as small as a fingernail or as large as an open hand, colors from green to purple and a complete range of scents and flavors. All varieties require lots of light and temperatures above 60 degrees for best growth either in the garden or as a kitchen windowsill plant. Seed should be started indoors and not planted out until all danger of frost has past and the plant has four true leaves. It is essential to prune at the 6-leaf stage to promote bushier growth and harvest regularly during the season always leaving only four leaves. Basil can be frozen, especially as pesto, dried or preserved in oil or vinegar, but the flowers and leaves are best used fresh and added only during the last few minutes of cooking. Try a cup of basil tea after dinner to aid the digestive process or after a particularly stressful day for relaxation. The essential oil is also refreshing in the bath or used in a massage oil for overworked muscles and to decrease mental fatigue.

Some of the favorite basils available include the following varieties. Genovese basil which is best for pesto is less likely to become bitter after long cooking in sauces. Large Leaf basil has a mild sweet flavor and large leaves that may be used in salads, wraps, or on sandwiches. Spicy Globe basil is best for a windowsill container and its miniature leaves are preferred by many chefs for their exceptional flavor. Red Rubin basil with its purple leaves accents fruit salads, stir fry or salsa and adds a beautiful color to vinegars and oils. Lemon basil imparts a strong lemon flavor to enhance chicken, seafood, scones and cookies. Cinnamon basil adds a sweet cinnamon touch to fruit, marinates, jellies and chutney as well as making a great tea. Lime basil has a durable lime flavor for fish, stir fry and fruit salads. Thai basil is very ornamental as well as providing a strong licorice flavor for Asian cooking especially stir fry or fruit salads. Finally, the basil that has it all - Magical Michael - with light lemon flavor, ornamental and aromatic leaves and compact form great for containers.

BASIL TIPS
     * Basil attracts butterflies and beneficial insects to the garden and stimulates the growth of tomatoes and peppers

     *  A bunch of basil hung over a kitchen window or in a pot on the patio table is said to deter flies and mosquitoes.

RECIPES OF THE MONTH

HERBAL RAVIOLI
Chopped fresh basil 
Sun-dried tomatoes
Grated parmesan and mozzarella cheese 
Wonton wrappers

          Place wonton wrapper on cutting surface and in the center place basil cheeses and sun-dried tomato.  Moisten each side of wonton wrapper with water and place another wrapper on top.  Fold edges toward the center to form a tight pillow.  Place in pot of boiling water and cook for 1 1/2 minutes.  Drain, arrange on platter and serve plain or with olive oil, cheese or marinara sauce over the top.

CHEDDAR CRISPS
8oz grated cheddar cheese
1c flour
1/2c butter
1Tbs dried basil
1/2tsp Tabasco sauce
1tsp mustard
1 1/2c rice crispies

          Combine cheese, butter, Tabasco and mustard and then blend in flour and basil. Stir in rice crispies. Shape into 1” balls, place on greased cookie sheet, flatten with a glass and bake at 350 degrees for 15 mins. Store in airtight container or freeze. To serve warm, reheat 5 mins.

". . . I have given you all things even as the green herbs."
Genesis 9:3