“Some mornings it just doesn’t seem worth it to gnaw through the leather straps.” – Emo Philips
“Everything I did in my life that was worthwhile I caught hell for.” – Earl Warren
PAUL’S PLANT PICK
July 2009
Archive Paul's Plant Pick
Basil
Okay, so basil is hardly the most interesting or exotic plant I could have chosen for this month’s Plant Pick, but it sure is one of the tastiest! And there are all kinds of basil available these days – purple basil, cinnamon basil, lemon basil, Thai basil, African blue basil, Greek columnar basil, spicy globe basil…well, you get the idea. One source I found listed no less than 60 different kinds of basil.
I’ve been growing basil for 30 years, and while I experiment with a new variety each year, I must admit that I prefer the basic stuff, what’s usually referred to as sweet basil or sweet Italian basil. It has a great flavor, with more of the clove scent and flavor than the licorice found in many other varieties of basil.
I start with transplants in late April, depending on weather. Basil is a tender plant, and if you get in too big a hurry it’ll get zapped by the cold. Four to six plants is plenty for my family, and I space them roughly a foot apart. I also stake them at planting time, because basil can become so top heavy that it falls over.
Every week or so as the plants begin to grow, I pinch the terminal growth to encourage the plant to grow bushier. If you don’t take the time to pinch, the plants can get pretty leggy. I also pinch the flowers as they begin to bud, although I know a basil nut who insists that it’s okay to leave them on. In fact, he claims the flavor of the leaves becomes more pronounced during the flowering stage.
Basil will grow in less-than-ideal soil, but it loves soil that’s been amended with compost. Many culinary herbs – rosemary, thyme, oregano – actually grow best in lean soils, but basil is an exception. By growing it in a rich soil, I never have to add supplemental fertilizer. Basil also needs full sun, but watch out – it’s a water hog, and it’ll begin to wilt in a hurry if you don’t keep it hydrated.
I use basil in a number of dishes, and I love substituting basil for lettuce in sandwiches and burgers. For a great slider, top a beef patty with tomato, mozzarella, and a few basil leaves. It’s awesome! Basil is also a dynamite addition to salads – just toss a handful of whole leaves into any salad and see what happens
And of course, there are the two basil classics – Insalata Caprese (tomatoes, mozzarella, and basil drizzled with olive oil and balsamic and topped with sea salt and fresh ground pepper) and pesto (basil, garlic, Parmesan, pine nuts, olive oil, plus salt and pepper). I make the latter in a mortar and pestle because I like the coarse, rustic texture I get, but most folks use a blender or food processor.
And now if you’ll excuse me, all this talk about food has made me hungry!
