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DAZZLE WITH BASIL
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The
word Basil is derived from the Greek, basileus,
meaning "king," although to the ancient
Greeks and Romans the herb was a symbol of malice
and lunacy. They believed that to successfully grow
basil, one had to yell and curse angrily while sowing
the seeds. In French, semer le basilic, "sowing
basil," means ranting.
In
other cultures the herb is associated with love rituals.
In Eastern Europe it was assumed that a man would
love the woman from whose hand he accepted a sprig
of basil. In Italy, when a woman placed a pot of basil
on her balcony, it meant that she would be receptive
to her lover.
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When two lovers place two basil leaves into a fire and the
leaves are immediately consumed, it signals that the relationship
will be harmonious. If the leaves pop and sizzle, there will
be some quarrelling, and if the leaves crackle fiercely and
fly apart, the relationship is doomed.
Basil has traditionally been given as a good-luck present
to new homeowners. This is possibly why a modern custom has
developed which maintains that basil will attract customers
to a place of business if a sprig of the herb is placed in
the cash register.
Although identified readily with Mediterranean cuisine, basil
is a native of India where it is regarded as a sacred herb
dedicated to the gods Vishnu and Krishna. Some species of
basil will grow as a perennial in the tropics, but the herb
always grown as an annual in temperate zones. Very sensitive
to cold, basil is best grown from seed indoors, in pots and
only transplanted to the herb garden after all risk of frost
is long past and the soil temperature has reached at least
50ºF.
Basil likes full sun in well-drained soil that contains well-rotted
manure or good compost, but unlike other herbs it can't tolerate
drought. Mulching will help maintain soil moisture, but be
careful not to mulch until the soil is warm. Once flourishing,
cut every stem of the herb back to the second set of leaves
and don't allow it to flower. You will be rewarded with ongoing
basil all summer.
Basil is primarily a culinary herb. It has antibacterial and
antiviral properties, but it is not an important herb for
modern clinical herbalists. However, as a member of the mint
family, basil is recommended as a digestive aid and an after
dinner cup of basil tea makes a healthier alternative to the
after dinner mint.
There are countless species of basil, but the enduring winner
in the kitchen is Sweet Basil (Ocimum basilicum), with
its close relative Genovese Basil being preferred for pesto.
The lemon basils, with their citrus tang, including the 1998
All-American winner "Sweet Dani", are excellent
for desserts, soups, tea, and lemonade and for cooking with
fish and chicken.
Cinnamon basil does not cook well, but contributes an interesting
piquancy to stewed tomatoes. Thai Basil, with its pronounced
anise-licorice aroma and flavor - especially the 1997 All-American
winner "Siam Queen" - is excellent with green curries
and stir-fry dishes.
The best decorative basils are African Blue - which can grow
to shoulder height, but has a strong camphor like aroma making
it unpleasant in food - and Opal Basil, with its dark, purplish
leaves. The latter can be used for cooking and is particularly
good in herb vinegar as the condiment takes on a splendid
red hue. Grow either in your herb garden alongside calendula.
The yellow-purple contrast is very striking.
SPINACH
& BASIL SOUP
·
3 Tbsp. extra virgin olive oil
· 1 large onion, diced
· 4 garlic cloves
· 2 bunches fresh spinach leaves, washed & with
stems removed
· 1 cup fresh basil leaves
· 3 cups herb or vegetable bouillon
· 1 cup milk (or milk substitute such as nut milk)
· Dash of cayenne
· Pinch of freshly grated nutmeg
· ¼ cup freshly grated Romano cheese.
Sauté
the onion in the olive oil until translucent. Lightly steam
the spinach with just the water clinging to the leaves and
add to a pot with the cooking liquid, sautéed onion,
basil leaves and herb or vegetable bouillon. Cover and simmer
over low heat for 10 minutes, and then add the milk, cheese,
garlic (crushing the garlic is unnecessary as it's bound for
the blender), cayenne and nutmeg.
Puree the soup in batches in a blender, then return to the
pot, re-heat and add salt to taste. Serve hot.
CHICK
PEA & BASIL SALAD
· 2 - 19 oz. (540 ml.) cans of chick peas, drained
(or equivalent amount of dried chick peas soaked overnight)
· ½ cup of packed, freshly picked basil leaves
· Juice of ½ lemon
· 2-3 carrots, grated
· 2 Tbsp. olive oil
· 2 cloves garlic, crushed
· 2 medium tomatoes, chopped
· 1 small red onion, chopped
· ½ cup green, stuffed olives, chopped
· Pinch of cayenne
· 2 Tbsp. apple cider vinegar
· Salt to taste.
Toss all the ingredients together and serve. May be made a
day ahead and refrigerated.
Dazzle
with Basil was first published in alive
magazine
Copyright
Bruce Burnett. All Rights Reserved.
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