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BASIL
(salvia officinalis) Annual
Basil is probably the most popular herb today. It is easy to grow and so
versatile in the usage.
The exciting thing is that there are so many cultivars to choose from;
Richters catalogue offers 35.
For pesto and most common usages, Sweet Genovese basil is the one to choose.
It grows large bright green leaves, growing vigorously. Because basil is so easy
to grow from seed it is fun to try some of the other varieties not only for
their leaves but for their ornamental features.
We have tried a number of different ones and been amazed by the colours and
textures. If you have only grown sweet basil try the following this year.
Bush Basil - a beautiful little plant with tiny leaves on a
dwarf bush, perfect for pots. We keep a pot on the picnic table and pick
individual leaves to put in a fresh tomato sandwich or toss with pasta.
Rubin Basil - the leaves are nearly pure purple- bronze, with
great flavour and aroma. It adds colour to the greens in the basil patch.
Thai Siam Queen - this is a very regal looking plant. It
is a dense deep purple with dark green leaves. It has a spicy anise
licorice aroma and flavor but I grow it for its ornamental features.
These are only a few of the many wonderful basil seeds available. Consider a
big tub or planter with several varieties planted in it - it would be stunning
as well as taste good. Basil seeds need to be planted in rich soil after the
ground in warm. It is the one herb that will not tolerate cold so it is best to
be patient. They are easily started inside four weeks before the last frost.
Plant several seeds in each cell and transplant after they have 2 sets of true
leaves.
During the summer cut basil sprigs to encourage bushiness and leaf
production. Be sure to pull all your basil before frost as it turns black if you
just whisper the word frost.
If you would like basil in the house during the winter don't transplant the
ones from your garden. Instead, sow a dozen seeds in a 10 inch pot of good soil
and water well. In several weeks, thin the plants to five evenly spaced around
the pot. By mid-September, and before the first frost, bring the basil pot
into the very sunniest spot indoors. Put under fluorescent lights during the
winter months, cut and enjoy!
We will have sample packets of a variety of basil seeds for sale at the
Market and at our Tansy Shop so you can experiment with different kinds. We use
basil in our Garlic Basil Vinegar and Basil Grape Jelly. In the fall there will
be a workshop on what to do with your Fall Harvest with more ideas.
This is your classic Basil Pesto recipe. Keep this in your herb
Reference Binder awaiting a good crop of basil this summer.
BASIL PESTO
2 cups fresh basil leaves
½ cup olive oil
3 tbsp pine nuts (check the Corn Crib)
2 garlic cloves, peeled
¾ cup freshly grated Parmesan Cheese
Puree the basil, olive oil, nuts and garlic in a food processor or blender. Fold
in cheese. Store for up to a week in refrigerator or in freezer.
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