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Read about Echinacea, the 2002 herb of the year.
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BASIL (Ocimum basilicum)
The International Herb Association has declared Basil the Herb of the Year for 2003. Common basil, AKA sweet basil, has strongly scented green leaves and white flowers. It is most commonly known as a culinary herb because of its rich, spicy flavor. It is the main ingredient in Italian pesto sauce and is a staple in all tomato sauces. Basil is usually considered a savory herb, but it can be a valuable ingredient in some sweet dishes as well. For best results, try to use fresh or frozen basil in cooking whenever possible. The flavor of fresh basil is delicious, but delicate and will dissipate with long cook times, so add it at the end of the cooking process. If using dried, try to add it at the beginning of the cooking process so that it has time to release its flavor. You can harvest basil anytime, but if you pick it in the morning, before the heat of the day hits, you will have the most oil content and the most flavorful leaves. Small sprigs of basil can be stored in a glass of water for several days. Clean, dry sprigs can be wrapped in paper towels and stored in the crisper section of the refrigerator for 1-2 weeks. For longer storage, puree basil leaves in a food processor with just enough olive oil to coat the leaves and barely cover the puree. Store in small containers in the freezer for up to 6 months. To use the frozen puree, remove the container from the freezer for 15 minutes to soften and then scoop out a spoonful at a time. 1 Tbsp. of basil puree equals approximately 1 Tbsp. of freshly chopped basil.fs There are over 150 different varieties of basil with very diverse flavors and leaf structures. They all prefer full sun and are easily propagated by seed. Sow the seeds directly outdoors or into pots. Basil seedlings have long tap roots and do not like to be transplanted. Basil plants grow very well in pots outdoors or on a sunny windowsill. In warm weather, basil tends to bolt and set seed. It is an annual (meaning it completes its life cycle in one growing season). So once the plant has set seed, it will begin to die. To prolong the growing season, constantly pinch back the flower heads and use the flavorful flowers in cooking. They can be sprinkled over salad, sliced tomatoes, spaghetti or soup. Sweet Basil (Ocimum basilicum): has bright green leaves that are slightly puckered and white flowers. It is very flavorful and is the variety you usually find in the grocery store. Red Rubin Basil (O. b. ‘Red Rubin’): has deep purple leaves that have a cinnamon scent and nice flavor. The deeply pink flowers look gorgeous in flower arrangements or sprinkled over pasta, salad or vegetables. Mrs. Burns’ Lemon Basil (O. b. ‘Mrs. Burns’ Lemon’): has a very strong lemon scent, large, green leaves and white flowers. It has a very potent, lemony taste that is stronger than most of the other lemon scented basils currently on the market. Spicy Globe Basil (O. b. ‘Spicy Globe’): is a compact little plant that makes a great border or hedge. The leaves are just bursting with a strong spicy fragrance with a hint of citrus. The flavor is spicy, but not hot and is great in the kitchen. Green Ruffles Basil (O. b. ‘Green Ruffles’): has very large, ruffled leaves and white flowers. It has a wonderful basil scent with a hint of anise. The flavor also has a hit of anise. Purple Ruffles Basil (O. b. ‘Purple Ruffles’): is very striking in the garden. The leaves are large and purple with spots of green here and there. It has long purple stems and lavender colored flowers. The flavor is milder than other basils with a hint of cinnamon. Cinnamon Basil (O. b. ‘Cinnamon’): 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. Basil Recipes OPAL BASIL VINEGAR (From “The 2003 Herbal Calendar” Recipe Cards) Opal Basil Ocimum basilicum ‘Purpurascens’ 5 sprigs opal basil 3 cups white wine vinegar In a small sauce pan, heat vinegar and basil until very warm, but not boiling. Remove from heat. Pour basil and vinegar into a glass jar and cover with a tight fitting lid. Set aside for two weeks. Strain out herb leaves and bottle vinegar in a clear glass bottle. Use in salad dressings, marinades, or sauces. MINI BASIL BAGELS - FOR FAIRY PARTIES (From “The 2003 Herbal Calendar” - July) These bite size treats can be served as appetizers for non-fairy functions too and leftovers make terrific salad croutons. ½ cup (1 stick) butter 2 Tbsp. freshly chopped basil 1 tsp. freshly chopped rosemary 10-12 miniature plain bagels Melt butter in a small sauce pan, remove from heat and add herbs. Set aside for 15 minutes. Meanwhile, slice each bagel in half. Carefully spoon some of the flavored butter onto each bagel half being careful to spread it to the edges. Place the bagel slices on non-stick cookie sheets and place under the broiler for 2-3 minutes or until slightly browned. Watch closely so they don’t burn. Let bagels cool completely. Then cut each half into four bite size (1") pieces. Serve cold. |
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Inspiring you to enjoy the fragrance, flavors, and beauty of herbs and flowers in your home. |
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