Eat More Basil
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Basil (Ocimum basilicum) is a well-known culinary herb with bright green opposite leaves,
flower spikes, a strong, pungent, sweet, spicy smell,
square, hairy stems, growing approximately 3 feet high.
Basil is in the mint family (Lamiaceae). It is a summer annual.
Brushing against its foliage releases a alluring spicy fragrance.
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The name "Basil" is derived from the old Greek word basilikohn, which means “royal”.
In Latin Regulus is a fabled reptile like giant lizard or snake that is king of reptiles.
In ancient Rome, Basilescus, referred to Basilisk, the fire breathing dragon.
Ocimum is the botanical name for basil and is from a Greek verb that means "to be fragrant."
The genus Ocimum has approximately 150 species, basilicu or basil being one of them.
There are over 40 basil cultivars.
A cultivar is variety of plant developed from a natural species that persists under cultivation.
Basil cultivars have a extraordinary diversity of flower, leaf and stem colors, aromas,
flavors, character and appearance.
Basil is used in soaps, perfumes, shampoos, essential oils and cosmetics.
Egyptians used it in embalming fluids and in offereings to their gods.
It is considered a sign of love in Italy, a symbol of mourning in Greece,
the French call it herbe royale or the royal herb.
In India, holy basil is worshiped and dedicated to the gods, Vishnu and Krishna.
In Texas we worship basil in our own way by eating it on a
Fratelli Pizza. Fratelli has a Margherita with tomatoes, basil and olive oil
that shows off the flavor of basil well. If you are a fan of basil, this is
a great way to show your appreciation.
Cooking
Basil is one of the few herbs that cooking enhances the flavor.
Always add last, overcooking kills the flavor.
My great aunt put basil in all kinds of things.
I once saw her put it in her hot oatmeal.
I ask her why and she said she was a little conjested
and this was as good a way as any to break up the phlegm.
Basil has particular phlegm breaking flavonoids and volatile oils.
In the fall she would put a few stalks and leaves in a bottle of vinegar
and in a bottle of olive oil.
She used these through the winter. The vinegar is great with greens
and on salids. The olive oil makes a wonderful cooking oil.
You can dry Basil but never freeze it. I tried it and it durns into a useless mess.
Not to worry, dried basel will keep for months and
it is easy to keep a couple plants growing on the window seal through the
winter.
Fresh Pesto Recipe
2 cups fresh basil leaves
4 garlic cloves, peeled and crushed
1/3 cup grated parmesan cheese
1/3 cup pine nuts and or walnuts
2/3 cup extra virgin olive oil
salt & pepper to taste
Cook the garlic cloves with their peels on in a skillet over medium high heat until the
garlic is lightly browned.
Let the garlic cool, and remove the skins.
Toast the nuts in a pan until lightly brown.
Use a mortar and pestle or a food processor to mix the ingredients.
Serve with pasta, over baked potatoes or spread over toasted baguette slices.
Growing
Basil is a hot weather herb, it will freeze in the winter,
anything below aroud 40 degrees can turn the leaves black.
It grows indoors well, from seed, seedling or cuttings .
Growing basil is easy, deciding which varity to grow can be the hardest part.
Basil consistently grows flowers after
six leaves are on the stem.
It is a good herb plant for growing in pots
or containers on a sunny deck or patio.
I grow most of mine in pots because I do not like
loosing them in the winter.
Use a well-drained soil with a pH of 6 and full sun.
Poor soil concentrates the essential oils that give the wanted flavor.
When the seeds come up thin the plants to 1 foot apart.
It transplants very well. Basil is known as the tomato herb
because they grow well with tomatos. Plant seeds
around your tomatoes and basil will help keep pests off the
tomatoe plants. Basil is said to be mostly free of pests although I have
found caterpillars to slugs trying to eat mine.
Health
Basil is rich in vitamin C, carotene, calcium and phosphorus and
has unique flavonoids and volatile oils. Orientin and vicenin flavonoids are known to be
good antioxidants. The volatile oils contain estragole, linalool, cineole, eugenol, sabinene,
myrcene, and limonene. The volatile oil eugenol has been the subject of extensive study
because of it's anti-inflammatory effects. Eugenol and caryophyllene are aromatic compounds,
so named because of their aroma.
Ayurveda
Ayurveda is the world's oldest complete system of health care, it originated
in India 5000 to 7000 years ago. The literal definition of Ayurveda is ''Science of Life''.
In Ayurvedic medicine, basil is know as tulsi and the juice is
widely used.
Tulsi means "the incomparable one"
Basil juice or swarasa, is a "elixir of life" as it promotes longevity.
Basil is called Vishnu-Priya "loved by Vishnu".
In Ayurveda there are three main types of Tulsi or Holy Basil,
Rama Tulsi, Shyama and Vana Tulsi.
All three types of Tulsi have their uses in ayurveda.
Rama Tulsi,
(Ocimum sanctum) also known as Svet or Shukla, meaning white,
is not white but very green.
usually does not grow larger than 3 feet high with stems about 1/2 inch thick.
It is used for its dipana actions, to increase the digestive fire,
it acts as an appetizer and digestive.
Taking a decoction of the root or leaves of Rama Tulsi with
dried ginger is a great way to remedy indigestion.
Krishna Tulsi
(Ocimum sanctum) ls also known as
Shyama, or black has a deep magenta color.
Can grow over 6 feet tall and 5 feet across with stems over 2 inches thick.
used more for its clearing action, as in clearing toxins out of the head,
is used in Ayurveda as an antiviral relaxant, antioxidant, anti-inflammatory, anti-asthmatic,
antibacterial and radiation-protectant.
Vana Tulsi
(Ocimum basilicum gratissimum)
has many of the same properties as Rama and Krishna Tulsi.
The three are often used togeather to make a tea.
I can't say I have a favorite basil, there are so many. A few years ago
I had a little more time to garden and I went on a basil binge.
I went a little Basil crazy, everyone needs a release.
There are about 150 varieties of basils.
I did not get that crazy, but I did grow quite a few.
Basils grow in well drained soil with lots of organic matter.
There is an over abundance of cow manure in Texas
and that is what I use. My Basils love it but don't over do it.
That may have something to do with why my basils have such a strong smell.
I am currently down to 12 varieties.
During the winters I move them into a back pourch greenhouse. The smell is wonderful.
When I get a flu or am just congested I pick fresh mint leaves, brew some
lemon balm tea and drink it in the greanhouse. Just brushing my hand
over the leaves bring out a bouquet of sinis clearing aromas.
During the flu season, people come over to the house just to sit in the basil room,
it has saved several friends during the long Texas winters.
Ocimum basilicum cultivars
This is no where near a complete list of the basils there are to grow and eat.
It is a sure thing that just as soon as I finish this someone
will come up with a new one.
It is amazing when a species is this diverse and still share
basic characteristics like taste and aroma.
African Blue is
believed to be a hybrid of Dark Opal Basil (Ocimum kilimanscharium) and Camphor Basil
(Ocimum basilicum purpurescens).
This is an attractive ornamental basil great for flower beds.
The leaves are purplish green, the aroma is like camphor and Bees love it.
Leaves have a strong flavour, which is sweeter than sweet basil.
Because it is a sterile hybrid, it cannot be grown from seed.
It more cold tolerant than other basils.
Anise (Ocimum basilicum) also known as Licorice or Persian basil,
is originally from Persia,
taste and perfume are anise or licorice like, similar flavor to Thai basil.
Grows to 18" tall bush with oval, glossy, bright green and purple leaves.
Ararat (Ocimum basilicum)
Foliage is blended with purple markings. Has a strong, sweet flavour with a hint of licorice.
Great for tea, salads, tomatos, pestos, and as a garnish.
Aussie Sweetie . (Ocimum basilicum xcitriodorum) is very similar to and may be the
same plant as Lesbosor or Greek Column.
Believed to be a hybrid of Ocimum basilicum and
Ocimum basilicum americanum. It has an
attractive, upright bush form growing about 30 inches. The small leaves are
bright green and have a great flavor. It is an extemely attractive ornamental,
slow to flower.
There is a PPAF (Plant Patent Applied For) form of this called Pesto Perpetuo.
The patent has been issued and is held by Sunny Border Nurseries, Inc. in Kensington, CT.
It does not no flower, there are better choices for eating.
Bush Basil (Ocimum basilicum) minimum See Greek Bush Basil
Camphor (Ocimum basilicum kilmandscharicum) grows to about
five feet tall, has camphor scented leaves that can be used in
to protect woolens. Makes a good tea for stomach aches.
Cinnamon (Ocimum basilicum) same as Spice basil, has bright green leaves and lavender flowers. It has a very
nice cinnamon fragrance and cinnamon-citrus flavor. It is very pretty in the garden, even
if you never cut it for cooking.
Purple flowers
colored with bronze
and dark green leaves.
A thick, stocky, flourishing plant
that can reach 3 feet
in height and width. The leaves have a cinnamon aroma and taste.
Contains cinnamate, the same chemical as in cinnamon.
Good in fruit salads.
Cuban (Ocimum basilicum) grows up tall and narrow, easy to grow with a
spicy fragrance comparable to spicy greek basil, delicious.
Dark Opal (Ocimum basilicum) has beautiful deep red-purple foliage and lovely pink flowers.
Great for cooking and it makes a attractive, aromatic border for a walkway.
Dwarf Bush Basil (Ocimum basilicum minimum) unusually small bush variety
East Indian (Ocimum basilicum gratissimum) has a high percentages of thymol or eugenol,
because of this it makes a good a cold remedy.
Has large, velvety leaves with clove scent and spicy flavor.
Fino Verde (Ocimum basilicum) Has a sweet basil aroma and taste, great
for pesto sauce, cooking and in salads. Grows up to be a compact, bush with small leafs.
French fine leaf (Ocimum basilicummin mum) has quater inch leaves that have
an agreeable sweetness. It grows into a short bushy plant that does well in a pot.
Genoveseor or Genova (Ocimum basilicum var genovese) flat-leafed Italian
has a sweet, spicy taste, commonly used for making pesto.
Plants can reach 5 feet.
Greek Bush (Ocimum basilicum var minimum)
similar to Greek Spicy Globe,
Originating in Chile not of Greek origin
strain forms a perfectly spherical bush of every appearance of having been pruned
tiny, little, thin leaves, each less than ¼ in. in length, and with a delicious strong scent.
Green basil is the most comonly used variety for cooking.
shape and scent make the plant suitable for growing
Greek Mouse Ears (Ocimum basilicum) grows in a round shape. Somewhat hot and spicy with
the sweet basil aroma.
Greek Spicy Globe (Ocimum basilicum var minimum) see Greek Bush Basil.
A compact small-leaved plant about 6 inches high and 12 inches across.
Can be used
in the border or excellent for containers.
has a very strong basil taste and fragrance, a little goes along way.
Ocimum 'Green'
Green (Ocimum basilicum var. sanctum) Known as Holy Basil, Sacred Basil, Monk's Basil
Tulsi, The incomparable one, Sacred Green
Green Bouquet (Ocimum basilicum var. americanum)
Green Globe (Ocimum basilicum minimum) a dwarf basil,
refinement of bush basil from Italy . Grows into dense, small, uniform, egg-shaped
bushes. It has a agreeable spicy flavour.
Green Ruffles (Ocimum basilicum)
ornamental variety, has very large, ruffled leaves and white flowers.
The flavor and smell have a hint of anise. Grows 2 to 3 feet.
Holy is a variety of Ocimum tenuiflorum (Ocimum sanctum)
also known as Tulsi or Tulasi or Sacred Basil or "The Incomparable One" in India.
an important herb in Ayurvedic treatment
highly aromatic, narrow oval leaves and pink flowers with a perfumed fragrance.
It grows to about 18 inches high.
Both red and green leafed varieties occur, has smaller flowers than other basils.
Holy Sacred Red (Ocimum basilicum)
Italian Large Leaf (Ocimum basilicum) often called Napoletano, commonly grown
in the Naples region. The leaves have a mild, sweet, tender flavor.
Lemon basil (Ocimum americanum or Ocimum citriodorum) smells very lemony,
taste sweeter than most basils.
Light green leaves. Good to use in tea for a lemony flavor.
Ocimum americanum has a fresher more lemon aroma.
Ocimum citriodorum or Thai lemon basil has a distinct Lemon Balm flavour.
Contains citron and limonene.
Lemon Mrs. Burns (Ocimum basilicum var. citriodorum)
Lime basil (Ocimum basilicum americanum) is a variation of lemon basil.
unusual, dramatic, tasty basil.
Lettuce Leaf (Ocimum basilicum Heirloom) has
large crinkled leaves with a strong spicy scent.
Lettuce leaf basil (Ocimum basilicum var. heirloom)
A short, wide basil with puckered leaves resembling those of
curly leaf lettuce, milder with a sweeter flavor than other varieties of
basil, making it good in salads.
Licorice (Ocimum basilicum)Licorice basil - also known as Anise or Persian basil,
taste and perfume are anise or licorice like, similar flavor to Thai basil.
Grows to 18" tall bush with oval, glossy, bright green and purple leaves.
Lesbos (Ocimum xcitriodorum) also known as Greek columnar. Is very similar to and may be the same plant as Aussie Sweetie.
Believed to be a hybrid of Ocimum basilicum and
Ocimum basilicum americanum.
A unusual scented basil. The fragrance is spicy, of cinnamon,
allspice, cloves and citrusy. Try it in salads,
pestos, breads and herbed oils and butters.
Maenglak Thai Lemon (Ocimum basilicum var. citriodorum)
Magical Michael a 2002 AAS winner, An ornamental sweet basil that is famous for
growing 15 inches tall and 16-17
inches wide. Uniformity is a rare thing in basil plants, they normaly
grow however they feel.
Has lush aromatic, green leaves,
rich in essential oils and small purple and white flowers and is very attractive to bees.
Mammoth (Ocimum basilicum crispum) enormous, thick, wide, shiny
green, puckered leaves
that have an outstanding sweet and spicy flavor.
Mrs. Burns’ Lemon (Ocimum basilicum var. citriodorum) has a very strong lemon scent and taste, large,
green leaves and white flowers. Good with fish, herbal vinegars,
and teas.
Napoletano Basil (Ocimum basilicum)
New Guinea Basil (Ocimum basilicum citriodorum)
Has narrow and pointed leaves,
the same coloring as African Blue Basil, but not the camphor aroma.
Opal Basil (Ocimum basilicum) or purple-leaf basil,
has dark, purply, red leaves, stems and flowers, makes a excellent ornamental garden plant.
Grows up to be a small, bushy plant, great for growing in pots.
Osmin Purple Basil (Ocimum basilicum)
Peruvian Basil
(Ocimum basilicum campechianum or Ocimum basilicum micranthemum)
Also known as least basil, spice basil
Pesto Perpetuo Basil (Ocimum basilicum xcitriodorum) is a form of Aussie Sweetie,
there is a PPAF (Plant Patent Applied For) form of basil.
The patent has been issued and is held by Sunny Border Nurseries, Inc. in Kensington, CT.
It does not flower, there are better choices for eating.
Purple Bush Basil (Ocimum basilicum minimum) ornamental small-leaf variety,
compact growth with purple-green leaves. Good for hedging and indoors.
Purple Ruffles Basil has very large, iridescence, dark shiny purple with spots of green,
crinkled and fringed leaves with pink flowers.
The flavoring is milder than most basils with a hint of cinnamon.
The leaves are wonderful in tomato salad soup or sauce and in
iced tea.
Wonderful for providing contrast in gardens. Other purple basils include
"Purpurascens", "Opal", and the dwarf "Minimum Purpurascens".
Red Rubin Purple Leaf Basil (Ocimum basilicum var purpurascens) a new purple leaf variety,
has deep purple leaves and a cinnamon scent and
deep pink flowers maintains its deep color through the season.
Spicy Globe Basil Basil (Ocimum basilicum var. minimum) is small in proportions, compact herb that makes a great border
or hedge. The leaves are bursting with a powerful spicy basil fragrance with
a slight indication of citrus.
The flavor has a good sharp basil flavour, but not hot and is great in cooking.
Siam Queen Basil (Ocimum thyrsiflora) is very fragrant, with extra large, bright green leaves on large,
purple-red stemmed plants. The flowers have a violet pink color,
Makes a good container plant or
edging beds. Used in Thai cuisine.
Spice Basil americanium var. pilosum
Sweet Basil Basil is a generic term for many varieties of basil.
I you do not know what variety it is, just call it Sweet Basil
and there is a good chance you will be right.
Sweet Dani Basil (Ocimum basilicum) is a narrow leaved, lemony variety developed at Purdue University.
Yields 70-75% more essential oils than standard lemon basil because of this
the leaves discharge a potent lemon fragrance when lightly touched.
Thai basil,
(Rupp Seeds) basilicum strong clove scent from euganol
Tree Basil
(Ocimum grattissimum) is similar to Camphor Basil and has fuzzy, lime-green
leaves aroma like pennyroyal. The leaves can be burned
to repel mosquitoes or used for colds and fevers.
Has a high thymol content, of one cultivar makes this useful for wounds,
gargling, and conjunctivitis.
Tree Basil (Ocimum grattissimum) is similar to Camphor Basil and has fuzzy, lime-green leaves
scented like pennyroyal. The leaves are burned
to repel mosquitoes.
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