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Herb of the Month

For gardeners and cooks, fresh, aromatic basil leaves are one of the most indispensable flavors. Basil is a traditional companion plant with tomatoes. Some gardeners believe basil helps keep tomato plants free from insects, and imparts a richer flavor to the tomato fruits.

Best of the Basils

Sweet Basil — This is the most commonly known, and its large green leaves have a sweeter, more delicate flavor than many basils. A gourmet necessity for tomatoes and garlic, it's the one preferred for pesto. Of several strains, three are often recommended:

Basil napolentano has large, light green leaves, with a mellow-sweet aroma and rich, buttery flavor. A great appetizer wrapper.

Basil genova profumatissima has long, pointed, shiny leaves with a distinctively strong perfume flavor. This one is the most prolific leaf producer.

Basil fino verde compatto has thick clusters of sweet mini-leaves that cause it to look more like a pretty shrub. Its 12-inch height make it the most suitable for containers or with low growing flowers in a border.

Lemon Basil — Shrubbier, to 2 feet high and 2 feet wide, with longer white flowering spikes than other types. Its delicate pale-green leaves have a pronounced citrus scent, making it a pucker-up favorite for fish, vegetables and pasta. Combine it with mint to create a delicious iced libation. Refreshing in potpourri.

Cinnamon Basil — An attractive purplish plant to 2 feet high. Glossy leaves and pink flower spikes have a definite herb and spice fragrance. We devour it in sweets with toasted pecans or fresh fruits, as well as in savory chicken and seafood dishes.

Anise Basil — Any tomato-based dish that would benefit from the flavor of fennel can be accommodated by this licorice like basil. Add a touch of Asian mystery to mild vegetables such as squash, potatoes and eggplant with a minced fresh leaf or creamy flower cluster.

Purple (Opal) Basil — Has a bite that's as intense as its purple leaf color. It's too sharp for many palates, yet for those with a preference for the robust, add as a light garnish to pasta, seafood or poultry. Its deep purple leaves lend an amethyst cast to basil vinegar, oil or jelly. It's also a dramatic filler in a bouquet of bright flowers.

Holy (Perfume) Basil — Sacred to the Hindus, who use it in their religious ceremonies. Its free-spirited growth causes it to become lanky, so don't delay controlling it. The jagged leaves are coarse and sweet smelling. Add sparingly to fruits, jellies and breads, as well as to potpourris. Its essential oil often refines luxury fragrances and soaps.

Lettuce-Leaf Basil — Looking more like a mounded, 18 inch salad bowl in the garden, this basil's shiny, crinkled, 4-inch leaves and greenish white blossoms define a true kitchen herb. Use to wrap cheeses, rice melanges, grilled mini-meat cuts and vegetables.

Spicy Globe Basil — A superior landscape selection. Minimal clipping required to keep its compact sphere shape. Decorate as a low border or plant in a pot. This basil adds soft fragrance to a garden.

Planting & Care.

Seeds germinate quickly — usually 7 to 10 days after planting in rich, moist warm soil. Basil do best in full sun when day and night temperatures are above 60 degrees F. If grown indoors in a sunny south window, basils make handsome fragrant house plants.

Basils are usually classified as annuals. New plants are germinated from seed. However, in mild, frost-free climates such as Hawaii, a basil plant can develop into a semi-woody perennial shrub.

Harvesting and Use.

Basil is a vigorous herb, producing abundant leaves. For the best flavor and to prolong its productive season, pinch off blossoms as soon as they appear.

The smell of basil is said to be "good for the heart and the head," so we recommend including it in more than spaghetti sauce. Basil lends an unforgettable spicy flavor and aroma to herb butters and vinegars.

A basil tea is claimed to quiet the nerves. Add basil stems and flower stalks to stews and soups. Throw basil stalks on the coals when grilling for a wonderful, permeating aroma. The sweet flowers can be used to make a delicious marinade.

To preserve basil, bundle sprays together and hang-dry in a dark place, or wrap individual stalks and freeze in plastic bags or seal in plastic containers.

Read our Archived Herb Articles

	Coriander, Cilantro, Coriandrum sativum Coriander, Cilantro was our herb of the month in September 2007. CLICK HERE
	Lemon Balm, Melissa officinalis Lemon Balm was our herb of the month in August 2007. CLICK HERE
	Basil, Ocimum basilicum Basil was our herb of the month in July 2007. CLICK HERE
	Epazote, (Chenopodium amborsiodes) Epazote was our herb of the month in June 2007. CLICK HERE
	Sage, (Salvia species) Sage was our herb of the month in May 2007. CLICK HERE
	Lavender Lavender was our herb of the month in April 2007. CLICK HERE
	Rosemary, Rosmarinus officinalis Our herb of the month in March 2007. CLICK HERE
	Lemon Balm, Melissa officinalis Our herb of the month in February 2007. CLICK HERE
	Tarragon, Artemisia dracunculus var. sativa Our herb of the month in January 2007. CLICK HERE
	Ginger, Zingiber officinale Our herb of the month in November 2006. CLICK HERE
	Chamomile, Roman or German Chamaemelum nobile or Matricaria recutita Our herb of the month in October 2006. CLICK HERE
	Nasturtium, Tropaeolum majus Our herb of the month in September 2006. CLICK HERE
	Horsetail, Equisetum arvense Our herb of the month in August 2006. CLICK HERE
	Cayenne, Capsicum frutescens Our herb of the month in June 2006. CLICK HERE
	Lemon Verbena, Lippia citriodoro Our herb of the month in May 2006 . CLICK HERE
	Scented Geranium, (Pelargonium species) Our herb of the month in April 2006 and Herb of the Year 2006 . CLICK HERE
	Mexican Mint Marigold, (Tagetes Lucida) Our herb of the month in March 2006. CLICK HERE
	Rose, Rosa Species Revisit Rose, our herb of the month in February 2005. CLICK HERE
	Sweet Bay, (Grecian Laurel) Laurus nobilis Our herb of the month in January 2006. CLICK HERE
	Herbs of the Bible Our herb of the month in Decembers 2005. CLICK HERE
	Sage, (Salvia species) Sage was our herb of the month in November 2005. CLICK HERE
	Lemongrass, (Cymbopogon citratus) Tender perennial Lemongrass was our herb of the month in October 2005. CLICK HERE
	Dandelion, Taraxacum officinale Dandelion was our herb of the month in September 2005. CLICK HERE
	Borage, Borago officinalis Borage was our herb of the month in August 2005. CLICK HERE
	Basil, Ocimum basilicum Basil was our herb of the month in July 2005. CLICK HERE
	Scented Geranium, Pelargonium species Parsley was our herb of the month in May/June 2005. CLICK HERE
	Parsley, Petroselinum sativum Parsley was our herb of the month in March/April 2005. CLICK HERE
	Rose, Rosa Species Rose was our herb of the month in February 2005. CLICK HERE
	Arugula, Roquette, Eruca vesiceria sub, sativa Arugula was our herb of the month in January 2005. CLICK HERE
	Calendula, Pot Marigold, Calendula officinalis Calendula was our herb of the month in December 2004. CLICK HERE
	Winter Savory, Satureja Montana Winter Savory was our herb of the month in November 2004. CLICK HERE
	Coriander, Cilantro, Coriandrum sativum Echinacea was our herb of the month in October 2004. CLICK HERE
	Echinacea (Purple Coneflower) Echinacea was our herb of the month in September 2004. CLICK HERE
	Lemon Verbena Mint was our herb of the month in August 2004. CLICK HERE
	Mint Mint was our herb of the month in July 2004. CLICK HERE
	Hoja Santum Hoja Santum was our herb of the month in June 2004. CLICK HERE
	Lavender Lavender was our herb of the month in May 2004. CLICK HERE
	Thyme Thyme was our herb of the month in April 2004. CLICK HERE
	Oregano Oregano was our herb of the month in October 2003. CLICK HERE
	Peppermint Ideas Peppermint was our herb of the month in August 2003. Our readers sent in these ideas on how they use peppermint. CLICK HERE
	Fall Herb Gardening CLICK HERE