Basil herb and Ocimum basilicum

Basil is native to India, the Middle East and some Pacific Islands. It has been cultivated in the Mediterranean for thousands of years, but the herb only came to Western Europe in the 16th century with the spice traders and to America and Australia with the early European settlers.

This plant is steeped in history and intriguing lore. Its common name is believed to be an abbreviation of Basilikon phuton, Greek for 'kingly herb', and it was said to have grown around Christ's tomb after the resurrection. Some Greek Orthodox churches use it to prepare their holy water, and put pots of basil below their altars. However, there is some question as to its sanctity - both Greeks and Romans believed that people should curse as they sow basil to ensure germination. There was even some doubt about whether it was poisonous or not, and in Western Europe it has been thought both to belong to the Devil and to be a remedy against witches. In Elizabethan times Sweet Basil was used as a snuff for colds and to clear the brain and deal with headaches, and in the 17th century Culpeper wrote of basil's uncompromising if unpredictable appeal -'It either makes enemies or gains lovers but there is no in-between.'

Species

Ocimum basilicum

Sweet Basil (Genovese)

Annual. Ht 45cm (18in). A strong scent. Green, medium-sized leaves. White flowers. Without doubt the most popular basil. Sweet basil comes from Genoa in the north of Italy, hence its local name, Genovese. Use sweet basil in pasta sauces and salads, especially with tomato. Combines very well with garlic. Do not let it flower if using for cooking.

Ocimum basilicum 'Cinnamon'

Cinnamon Basil

Annual. Ht 45cm (18in). Leaves olive/brown/green with a hint of purple, highly cinnamon-scented when rubbed. Flowers pale pink. Cinnamon basil comes from Mexico and is used in spicy-dishes and salad dressings.

Ocimum x citriodorum

Lemon Basil (Kemangie)

Annual. Ht 30cm (12in). Light, bright, yellowish 1 green leaves, more pointed than other varieties, with a slight serrated edge. Flowers pale, whitish. Lemon basil comes from Indonesia, is tender in cooler climates, and susceptible to damping off. Difficult to maintain but' well worth the effort. Both flowers and leaves have a lemon scent and flavor that enhance many dishes.   

Ocimum basilicum 'Green Ruffles'

Green Ruffles Basil Annual. Ht 30cm (12in). Light green leaves, crinkly and larger than sweet basil.

Spin1, aniseed flavor, good in salad dishes and combines well with stir-fry vegetables. But it is not, to my mind, an attractive variety. In fact the first time it 1 thought its crinkly leaves had a bad attack of greenfly. Grow in pots and protect from any frost.

Ocimum minimum

Bush Basil

Annual. Ht 30cm (12in). Small green leaves, roughly half the size of sweet basil. Flowers small, scented and whitish. Spread from Chile throughout South America, where, in some countries, it is believed to belong to the pagan Goddess Erzulie and is carried both as a powerful protector against robbery and by young ladies to keep a lover's eye from roving. Excellent for growing in pots on the windowsill. Delicious added whole to green salads; goes well with ricotta cheese.

Ocimum minimum

Greek Basil (Fine-leaved Miniature)

Annual. Ht 23cm (9in).This basil has the smallest leaves, tiny replicas of the bush basil leaves but, despite their size, they have a good flavor. As its name depicts it originates from Greece. It is one of the easiest basils to look after and is especially good grown in a pot. Use leaves unchopped in all salads and in tomato sauces.

Ocimum basilicum neapolitanum

Lettuce-leaved Basil

Annual. Ht 45cm (18in). Leaves very large, crinkled, and with a distinctive flavor, especially good for pasta sauce. Originates in Naples region of Italy and needs a hot summer in cooler countries to be of any merit.

Ocimum basilicum 'Purple Ruffles'

Purple Ruffles Basil

Annual. Ht 30cm (12in). Very similar to straight purple basil (below), though the flavor is not as strong and the leaf is larger with a feathery edge. Flowers are pink. It can be grown in pots in a sunny position outside, but frankly it is a pain to grow because it damps off so easily.

Ocimum basilicum var. purpurascens

Purple Basil

Annual. Ht 30cm (12in) strongly scented purple leaves. Pink flowers. Very attractive plant with a perfumed scent and flavor that is especially good with rice dishes. The dark purple variety that was developed in 1962 at the University of Connecticut represents something of a breakthrough in herb cultivation not least because, almost exclusively, herbs have escaped the attentions of the hybridizers. The variety was awarded the All American Medal by the seeds men.

Ocimum 'Horapha'

Horapha Basil (Rau Que)

Annual. Ht 42cm (15in). Leaf olive/purplish. Stems red. Flowers with pink bracts. Aniseed in scent and flavor. A special culinary basil from Thailand. Use the leaves as a vegetable in curries and spicy dishes.

Ocimum tenuiflorum (sanctum)

Sacred Basil (Kha Prao Tulsi)

Annual. Ht 30cm (12in). A small basil with olive/purple leaves with serrated edges. Stems deep purple. Flowers mauve/pink. The whole plant has a marvelously rich scent. Originally from Thailand, where it is grown around Buddhist temples. Can be used in Thai cooking with stir-fry hot peppers, chicken, pork or beef. The Indian-related variety, sanctum, is considered kingly or holy by the Hindus, sacred to the Gods Krishna and Vishnu. Being held in reverence it was the chosen herb upon which to swear oaths in courts of Law. It was also used throughout the Indian subcontinent as a disinfectant where malaria was present.

Cultivation

Propagation

Seed

All basils can be grown from seed. Sow direct into pots or plug trays in early spring and germinate with warmth. Avoid using seed trays because basil has a long tap root and dislikes being transplanted. Plugs also help minimize damping off, to which all basil plants are prone. Water well at midday in dry weather even when transplanted into pots or containers: basil hates going to bed wet. This minimizes the chances of damping off and will prevent root rot, a hazard when air temperature is still dropping at night.

Plant out seedlings when large enough to handle and the danger of frost has passed. The soil needs to be rich and well drained, and the situation warm and sheltered, preferably with sun at midday. However, prolific growth will only be obtained usually in the greenhouse or in large pots on a sunny patio.
I suggest you plant basil in between tomato plants because:

1. Being a good companion plant it repels flying insects

2. You will remember to use fresh basil with tomatoes

3. You will remember to water it

4. The situation will be warm and whenever you pick tomatoes you will tend to pick basil, which will encourage bushy growth and prevent it flowering, which in turn will stop the stems becoming woody and the flavor of its leaves bitter.

Pests and Diseases

Greenfly and whitefly may be a problem with pot grown plants. Wash off with liquid horticultural soap.

Seedlings are highly susceptible to damping off, a fungal disease encouraged by overcrowding in overly wet conditions in seed trays or pots. It can be prevented by sowing the seed thinly and widely and guarding against an over-humid atmosphere.

Maintenance

Spring: Sow seeds in early spring with warmth and watch out for damping off; plant out around the end of the season. Alternatively, sow directly into the ground after any frosts.

Summer: Keep pinching out young plants to promote new leaf growth and to prevent flowering. Harvest the leaves.

Autumn: Collect seeds of plants allowed to flower. Before first frosts, bring pots into the house and place on the windowsill. Dig up old plants and dig over the area ready for new plantings.

Garden Cultivation

Garden cultivation is only a problem in areas susceptible to frost and where it is not possible to provide for its great need for warmth and nourishment. In such areas plant out after the frosts have finished; choose a well drained, rich soil in a warm, sunny corner, protected from the wind.

Harvest

Pick leaves when young and always from the top to encourage new growth. If freezing to store, paint both sides of each leaf with olive oil to stop it sticking to the next and to seal in its flavor. If drying, do it as fast as you can. Basil leaves are some of the more difficult to dry successfully and I do not recommend it. The most successful course, post-harvest, is to infuse the leaves in olive oil or vinegar. As well as being useful in your own kitchen, both the oil and the vinegar make great Christmas presents. Gather flowering tops as they open in the summer and early autumn. Add fresh to salads, dry to potpourris.

Container growing

Basil is happy on a kitchen I windowsill and in pots on the patio, and purple basil makes a good centrepiece in a hanging basket. In Europe I basil is placed in pots outside houses to repel flies. Water well at midday but do not over-water. If that is not possible water earlier in the day rather than later and again do not over-water.

Other uses

Keep it in a pot in the kitchen to act as a fly repellent, or crush a leaf and rub it on your skin, where the juice repels mosquitoes.

Medicinal

Once prescribed as a sedative against gastric spasms and as expectorant and laxative, basil is rarely used in herbal medicines today. However, leaves added to food are an aid to digestion and if you put a few drops of basil's essential oil on a sleeve and inhale, it can allay mental fatigue For those that need a zing it can also be used to make a very refreshing bath vinegar, which also acts as an antiseptic.

Culinary

Basil has a unique flavor, so newcomers should use with discretion otherwise it will dominate other flavors. It is I he few herbs to increase its flavor when cooked. For best results add very end of cooking.

Hint and ideas

1. Tear the leaves, rather than chop. Sprinkle over green salads or sliced tomatoes.

2. Basil combines very well with garlic. Tear into French salad dressing.

3. When cooking pasta or rice some olive oil in a saucepan, remove from heat, add some torn purple basil, toss the pasta or rice in the basil and oil, and serve. Use lemon basil to accompany a fish dish - it has a sharp lemon/spicy flavor when cooked.

4. Add to a cold rice or pasta salad.

5. Mix low fat cream cheese with any of the basils and use in baked potatoes.

6. Basil does not combine well with strong meats such as goat or vension. However, aniseed basil is very good with stir fried pork.

7. Sprinkle on fried or grilled tomatoes while they are still hot as a garnish.

8. Very good with French bread and can be used instead of herb butter in the traditional hot herb loaf. The tiny leaves of Greek basil are best for this because you can keep them whole.

9. Sprinkle on top of pizzas.

10. Basil makes an interesting stuffing for chicken. Use sweet basil combined with crushed garlic, bread crumbs, lemon peel, beaten egg, and chopped nuts.

Pesto Sauce

One of the best known recipes for basil, here is a simple version for 4 people.

1 tablespoon pine nuts

4 tablespoons chopped basil leaves

2 cloves garlic

75g (3oz) Parmesan cheese 6 tablespoons sunflower oil or olive oil (not virgin)

Blend the pine nuts, basil and chopped garlic until smooth. Add the oil slowly and continue to blend the mixture until you have a thick paste. Season with salt to taste. Stir the sauce into the cooked and drained pasta and sprinkle with Parmesan cheese.

Pesto sauce will keep in a sealed container in the fridge for at least a week. It can also be frozen but it is important, as with all herbal mixtures, to wrap the container with at least two thickness of polythene to prevent the aroma escaping.