Basil is most-requested herb, and no wonder

Posted June 04, 2010 11:00 pm

By Fran Thompson Planter's Palatte

Who can resist a tomato, fresh off the vine, topped with fresh basil and a little salt, pepper and feta? If there is a most-requested herb at The Planter's Palette, it is basil. Whether people want common basil, cinnamon, globe or one of the many other varieties, cooks and those who eat the cooking love basil. Sweet or common basil have a clove scent, Thai basil a licorice flavor, Genovese and Nufar taste similar to common basil but Nufar has the advantage of being resistant to fusarium wilt.

In this area, basil is a tender annual and unfortunately, even indoors in the winter it will eventually die. It thrives on six to eight hours of bright light, good garden or potting soil, even moisture and warm days. Basil will not withstand cold temperatures and should only be moved outside after the danger of frost is past - May 25 for the Chicagoland area. It can be grown in the garden, a large pot outdoors, or in a small pot on your windowsill.

To harvest your basil, pick the leaves in the morning sunlight when the oils are more concentrated in the leaves. Remove the leaves from thick stems. Small thin stems are edible. Fill a large bowl with water. Submerge the leaves, swish them around in the water, and then place on a towel to dry. If using later in the day, basil can be placed in a glass filled with cool water until you are ready to use or in a plastic bag with a damp paper towel. Remember, basil doesn't know the difference between outdoor cool temperatures and those of your refrigerator. It may get black edges if placed in the refrigerator.

You should always try to prevent any herb from going to flower by pinching the stems in front of the leaves. But if they do get flowers, you have a fresh herbal bouquet to use as a centerpiece.

I prefer basil when used fresh. However, it can be dried by either hanging in bunches in a warm, well-ventilated room or on drying racks. An old screen, well-washed and dried, elevated with a couple of blocks under each corner works well. When using dried, use one-third the amount you would use for fresh because the oils become more concentrated as it dries. It will turn brownish green as it dries.

Freezing seems to preserve a fresher flavor. The leaves can be left whole and frozen on cookie sheets, then placed in an airtight container.

Again, there may be some discoloration due to the cold temperature. Chop them, place in an ice cube tray and cover with water. If you are going to use them with something that will have oil, use the same method but replace the water with oil and freeze. This is probably the best method for "fresh" basil in the winter for those comforting pasta sauces. If you are making pesto, you can make it up until you add the cheese because the texture of the cheese will change with freezing. Just add the cheese once it is thawed.

Fran Thompson is a horticulturalist and home economist at The Planter's Palette, 28W571 Roosevelt Road, Winfield. Call (630) 293-1040 or visit their website at planterspalette.com.

Basil and Parmesan Stuffed Tomatoes For each serving you will need: 1 large tomato 1 tablespoon olive oil 2 tablespoon water Filling 2 tablespoon finely cut basil leaves 1 tablespoon finely chopped flat leaf parsley 1 tablespoon drained, rinsed and chopped capers 1 tablespoon Parmesan, Asiago, or Romano cheese, grated 1/2 teaspoon grated lemon zest Salt and pepper to taste 1 large egg, beaten 1 tablespoon bread crumbs Preheat oven to 350Â°F. Slice off the top of the tomato and save top. Core and scoop out the inside. Turn tomato top and tomato upside down in a colander and allow to drain. Combine all ingredients for the filling except bread crumbs and egg. Season with salt and pepper to taste. Add bread crumbs and egg to mixture and fill tomato. Place top of tomato. Place covered tomato in foil. Combine water and oil. Drizzle over tomato. Wrap foil completely around tomato. Bake for 30 minutes. Pasta without Red Sauce Cook 1 pound of your favorite pasta to al dente. (check the times on the package) Melt 1 stick of butter or use 1/2 cup olive oil. Add 1 clove finely chopped garlic or 2 teaspoons garlic granules. Add 1 cup of your favorite herbs (like basil) using a combination of up to three herbs. Toss with the pasta and top with 1/2 cup Parmesan or Romano cheese For a different flavor try this. Start with the above recipe but to the butter or oil add: 1 cup of shredded basil 1 clove finely chopped garlic Zest of 1 orange (make sure you grate only the orange part; the white part under the orange is very bitter) Salt and pepper to taste ½ cup grated Parmesan, Romano or Asiago cheese Break 1 pound asparagus into small bite-sized pieces and cook just until barely soft, about 2 minutes. Add to pasta and butter mixture.

Article Categories
Gardening Home & Garden Home and Garden Lifestyle