Basil | Herb of Love

... the word basil comes from the Greek "basileus", meaning "king", as it is believed to have grown above the spot where St. Constantine and Helen discovered the Holy Cross.

Basil was traditionally grown in memory of departed loved ones.
It was used in funeral wreaths by the ancient Egyptians, and planted on graves in Egypt, Iran, and Malaysia.

Ancient Greeks believed that basil had sinister powers. Only the king was permitted to touch it. It was associated with poverty, hatred, and misfortune by the Greeks and Romans. They believed that it would flourish only in places where abuse existed.

Cretans considered basil a bad omen, but it was used as a love token in parts of Italy.


Basil was chewed by Fang tribes in Africa to prepare for ritual ceremonies.

Departing guests in Tudor England received gifts of pots of basil.

Basil is most commonly recommended to be used fresh, and in cooked recipes, is generally added at the last moment, as cooking destroys the flavour quickly.
The fresh herb can be kept for a short time in plastic bags in the refrigerator, or for a longer period in the freezer, after being blanched quickly in boiling water. The dried herb also loses most of its flavour, and what little flavour remains tastes very different, with a weak coumarin flavour, like hay.

Mediterranean and Indochinese cuisines frequently use basil, the former frequently combining it with tomato. Basil is one of the main ingredients in pesto - a green Italian oil-and-herb sauce from the city of Genoa, its other two main ingredients being olive oil and pine nuts. The most commonly used Mediterranean basil cultivars are 'Genovese', 'Purple Ruffles', 'Mammoth', 'Cinnamon', 'Lemon', 'Globe', and 'African Blue'. Chinese also uses fresh or dried basils in soups and other foods. In Taiwan, people add fresh basil leaves into thick soups. They also eat fried chicken with deep-fried basil leaves.

Basil is sometimes used with fresh fruit and in fruit jams and sauces - in particular with strawberries, but also raspberries or dark-colored plums. Arguably the flat-leaf basil used in Vietnamese cooking, which has a slightly different flavour, is more suitable for use with fruit.

Basil seeds

When soaked in water the seeds of several basil varieties become gelatinous, and are used in Asian drinks and desserts such as falooda or sherbet. Such seeds are known variously as sabja, subja, takmaria, tukmaria, falooda. They are used for their medicinal properties in
Ayurveda, the traditional medicinal system of India.

Basil thrives in hot weather, but behaves as an annual if there is any chance of a frost. In Northern Europe, the northern states of the U.S., and the South Island of New Zealand it will grow best if sown under glass in a peat pot, then planted out in late spring/early summer (when there is little chance of a frost). It fares best in a well-drained sunny spot.

Although basil will grow best outdoors, it can be grown indoors in a pot and, like most herbs, will do best on a south-facing windowsill (in the Northern Hemisphere). It should be kept away from extremely cold drafts, and grows best in strong sunlight, therefore a greenhouse or cloche is ideal if available. They can, however, be grown even in a basement, under fluorescent lights.

If its leaves have wilted from lack of water, it will recover if watered thoroughly and placed in a sunny location. Yellow leaves towards the bottom of the plant are an indication that the plant needs more sunlight or less fertilizer.

In sunnier climates such as Southern Europe, the southern states of the U.S., the North Island of New Zealand, and Australia, basil will thrive when planted outside. It also thrives over the summertime in the central and northern United States, but dies out when temperatures reach freezing point, to grow again the next year if allowed to go to seed. It will need regular watering, but not as much attention as is needed in other climates.

Basil can also be propagated very reliably from cuttings in exactly the same manner as "Busy Lizzie" (Impatiens), with the stems of short cuttings suspended for two weeks or so in water until roots develop.

If a stem successfully produces mature flowers, leaf production slows or stops on any stem which flowers, the stem becomes woody, and essential oil production declines.To prevent this, a basil-grower may pinch off any flower stems before they are fully mature. Because only the blooming stem is so affected, some can be pinched for leaf production, while others are left to bloom for decoration or seeds.

Once the plant is allowed to flower, it may produce seed pods containing small black seeds which can be saved and planted the following year. Picking the leaves off the plant helps "promote growth", largely because the plant responds by converting pairs of leaflets next to the topmost leaves into new stems.

Basil in a Clay Pot
Ina Van Toor

12x16 Fine ...
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