| BASIL AT A GLANCE (herb) COMMON NAME: Sweet basil
SPECIES: Ocimum basilicum, member of Labiatae or mint family
DESCRIPTION: Tender annual with fragrant leaves. Stems erect 2-3 feet tall. Small white
flowers in whorls of 6 on slender spikes in summer and fall.
VARIETIES: Many, including popular Cinnamon, Dark Opal, Lemon, Purple Ruffles, Red
Rubin, Spicy Globe, Lettuce Leaf, Sweet and Thai Siam Queen, a '97 All-America Selection.
Cuban and Greek Mini are small compact varieties.
CULTURE: Full sun. Prefers hot, dry weather, easy to grow from seed, starting late May
or early June when soil is warm, grows through October outdoors.
HARVEST: Remove flowers to spur new leaves and bushy growth. Do not pull leaves from
plant; use scissors to snip off stem leaving only two to four leaves.
PRESERVATION: Air dry leaves on tray made of window screen or bundles of stems hung in
well-ventilated area away from sun 5-10 days. Store dry, crumbled basil in tight
containers for a year in dark, cool place. To keep fresh basil ready to use for about a
week, place in jar of water, cover and refrigerate. To freeze, chop and add a little oil.
USES: Great with any tomato dish, sauce or pesto; garnish tomato sandwich with basil
leaves. Many of purple varieties, some with striking ruffled leaves, make nice ornamental
plants among perennials and roses. Some flower spikes make nice cut blooms that will stay
fresh for weeks if water changed every day.
MEDICINAL VALUE: Herbal tea helps nausea, gas pains and fevers.
Sources: Taylor's Guide to Herbs, Encyclopedia of Herbs
PASTA WITH SUMMER TOMATOES AND BASIL
- 2 tablespoons extra-virgin olive oil
- 1 cup diced sweet onion such as Vidalia or Walla Walla
- 3 large, summer-ripe tomatoes, cored and diced
- 2-3 cloves garlic, finely minced
- salt and freshly ground pepper
- 2/3 cup chopped fresh basil leaves
- 18 ounce fresh cheese ravioli or tortelloni
- freshly grated parmesan
- basil leaves for garnish
Bring a large, nonreactive pot of water to boil for cooking the pasta.
In a large skillet, heat the oil over medium heat. Add onion, stir and saute for about
6 minutes. Add the tomatoes and garlic and season with salt and pepper; stir and cover.
Reduce heat to medium low and cook for 5 minutes. Add the basil, stir, cover and cook
for 1 minute. Remove from heat.
Cook the pasta until it is al dente, or firm to the bite. Drain, saving about 1/4 cup
of the cooking water. Add the pasta and water to the sauce and toss well. Taste for
seasoning, add a bit more olive oil if necessary, and serve hot. Garnish with parmesan and
basil leaves. Serves 6. |
