Basil Leaves

A man's nature runs either to herbs, or to weeds; therefore let him seasonably water the one, and destroy the other. - Francis Bacon, Sr.

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Basil

A rewarding herb to grow, Basil can be raised successfully in a greenhouse and picked until late summer, or outdoors where it's season is shorter.

Sow the Basil seeds in a hot-bed, or indoors in small pots (7.5cm/3" diameter) in warm conditions, from mid March onwards for a summer crop. Sow very thinly. Cover lightly with compost, water well then place in sealed polythene bags or cover with glass. Water from beneath, keeping the compost moist but not very wet. Seeds should germinate in about a week.

After germination remove from bags or glass and place in a light position (out of direct sunlight). Thin to 3 plants per pot when the plants are about 12mm/1/2" tall. This is most easily done with a pair of tweezers. Once the seedlings have developed 2 pairs of true leaves then you can prick out the seedlings into individual pots.

Leaves can be picked about 6 weeks after planting. Basil is a pick and come again crop but always pick from the top.

Pinch out growing tips regularly to produce bushy plants. Also pinch out any flowers that appear. This will help preserve the plants flavour and also channel the plants energies into more leaf growth.

If growing Basil on in pots then ensure that adequate drainage is allowed from the base of the pot (line with coarse gravel if necessary).

Harden off plants which have been raised indoors and finally move outdoors once all danger of frost has passed. Once the plants are established with a good root system, prick out the Basil seedlings and divide into separate plants and pot each up into 15cm/6" pots.

If growing Basil in containers or indoor pots then add a small amount of fertiliser every month or so. Water every week (more often if growing in outdoor containers or indoors).

For outdoor planting plant out the Basil seedlings to a sunny well drained outdoor bed when they are about 5cm (2 inches) high (late June), space them about 20cm (8 inches) apart.

Growing Outdoors

Worth Reading...

Flavored Oils: 50 Recipes for Cooking with Infused Oils ...Chiarello shares his wisdom about those darlings of today's ambitious cooks, flavored oils. No secret to anyone who's dined in an upscale restaurant within the last 10 years, oils flavored with herbs add complexity to many dishes.

This elegant and practical cookbook reveals how oils enhanced with the essence of herbs, spices, fruits, and vegetables captured at their peak can add an aromatic, gourmet touch to practically any dish. Low in saturated fats and easy to use, flavored oils make healthful alternatives to mayonnaises and sauces in everything from marinades and vinaigrettes to appetizers and entrees.

Take a look at Flavored Oils: 50 Recipes for Cooking with Infused Oils by Michael Chiarello

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Basic Pesto Sauce

  • 1/3 cup fresh basil leaves
  • 2 cloves garlic, crushed
  • pinch of salt
  • 1/2 cup pine kernels
  • 3/4 cup parmesan cheese
  • 1/2 cup olive oil

Blend the basil leaves in a blender. If your supply of basil is insufficient, combine fresh parsley and basil for a slightly different flavor.

Add the garlic and olive oil and process for a few seconds. Gradually add the pine kernels, Parmesan cheese and salt. The consistency should be thick and creamy.

This quantity of pesto sauce is sufficient for 1 pound cooked, drained pasta. Mix 2 tablespoons pesto with the pasta and serve on individual plates with an extra spoonful of pesto on each helping.