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Basil - Herb of the Year 2003
Ocimum
Basilicum
Names:
Sweet
basil, St Josephwort, Basilienkraut (German); basilic (French);
basilico (Italian); Albahaca (Spanish); Basilkört (Swedish); Raihan
(Arabic); Basilicum (Dutc); Manjericao (Portuguese); Bazilik
(Russian); Meboki (Japanese); Lo-le (Chinese); American Dittany,
Alabahaca; Witches’ Herb; Our Herb; Bazylia pospolita (Polish)
Family:
Labiatae
History:
The
specific and common names are derived from the Greek basileus,
king, and the herb, by reason of its special properties was given
regal status; the generic name may also come from the Greek okimon,
fragrant-lipped. The
ancient Egyptians burned a mixture of basil and myrrh to appease
their gods and embalmed their dead with it.
In Persia and Malaysia Basil is planted on graves, and in
Egypt women scatter the flowers on the resting places of those
belonging to them. To
the ancient Greeks and Romans, the herb was a symbol of hostility
and insanity. They
painted poverty as a ragged woman with a Basil at her side.
They believed that to grow truly fragrant basil, one had to
shout and swear angrily while sowing its seeds.
In French “sowing basil” (semer le basilic) means
“ranting”. Other
folk traditions have associated the herb with love.
During recent centuries, when an Italian woman placed a
potted basil plant on her balcony, it signaled that she was ready to
receive her lover. The
French were introduced to it by Catherine de Medici in 1533 when she
married King Henry II and brought with her Italian chefs and a taste
for food well seasoned with basil.
They dubbed it Herbe
Royale. And in
northern Europe, lovers exchanged basil sprigs as signs of
faithfulness. Haitians
believe in basil’s protective powers.
Shopkeepers in Haiti sprinkle basil water around their stores
to ward off evil spirits and bring prosperity.
Its old
association with the basilisk explains sweet basil’s contemporary
correspondences with such creatures as salamanders and dragons.
As a consequence of this association, the plant became
associated with scorpions Grieve
writes that the “superstition went so far as to affirm that even
smelling the plant might bring a scorpion into the brain.”
It is believed that Solomon chose sweet basil when making his
ritual aspurger to use in his temple.
Description:
There
is a wide variety of basils. From
Tom DeBaggio’s book comes the following list: African Blue, Anise,
Bush Green, Camphor, Cinnamon, Clove, Cuban, Dark Opal, Dwarf
Bouquet, East Indian, Genoa Green Improved, Genoa profumatissima,
Green, Green Bouquet, Green Ruffles, Holy Basil (Indian Tulsi),
Holly’s Painted, Italian Dwarf, Karamanos, Lemon, Mrs. Burns’
Lemon, Lesbos, Lettuce Leaf, Mexican Spice, Miniatrue, Miniature
Puerto Rican, Miniature Purple Well-Sweep, Napletano, New Guinea,
Osmin, Peruvian, Piccolo, Puerto Rican, Purple Ruffles, Red Rubin,
Sacred, Spice, Spicy Bush, Spicy Globe, Sweet Basil, Sweet Fine,
Thai Purple, True Thai, West African.
Since the descriptions of these varieties covers 24 pages in
the book, my recommendation is that you read up on ones that appeal
to you. Tastes vary as
do growth habits.
Cultivation:
The
basic information for production is that unless you live in a
southern climate with a long growing season, it’s not advisable to
sow basil directly into the herb garden.
Start indoors and move outside when night temperatures stay
above 50 degrees. Seed
germinates in 5-14 days. Seeds
may rot in a cold, damp soil. Sow
to a depth of one-fourth to one-half inch.
Expected germination rates should be between 80-95%. The seed
will remain viable for over a decade if refrigerated.
About six pounds of seed will plant an acre.
In 4-6 weeks the plants should be large enough for you to
begin harvesting leaves. Fertilize
the plants at this time and at 3-4 week intervals thereafter.
To encourage basil to grow in a bush, periodically pinch the
center stem 1 inch from the top.
This will also prevent the plant from flowering and going to
seed, thus reducing leaf production.
Harvest basil totally when the possibility of low
temperatures is approaching. After you’ve harvested the crop,
strip the leaves from the stems, cleaning them if necessary and
freeze in plastic bags in recipe size portions.
Or, to dry, hand in small bunches in a dark place.
Once the leaves become brittle, strip them and store them in
an opaque jar. Another
harvesting method is to chop basil in a food processor, adding a
little olive oil and freeze in small jars….pesto waiting to
happen.
Constituents:
Volatile
oil (including estragol), tannins, borneone, cineole, methylchavicol,
eugenol, ocimene, pinene, sylvestrene, basil camphor; eugenol,
methyl cinnamate, others depending on species.
The oil is 40-45% methyl linalol, 23.8% methyl chavicol and
small amounts of limonene and citronellol
Nutritional
Profile:
One
ounce of fresh basil leaves has 12 calories.
It provides 0.9 g protein, 0.3 g fat, 2 g carbohydrates, 91
mg calcium, 0.3 mg iron, approximately 12,380 IU vitamin A and 8 mg
vitamin C. One teaspoon
ground basil has 4 calories. It
provides 0.2 g protein, a trace of fat, 0.9 g carbohydrates, 30 mg
calcium, 0.6 mg iron, 131 IU vitamin A and 0.9 mg vitamin C.
Character:
Sweet,
pungent, slightly bitter, very warm, dry.
The oil is a colorless or pale yellow liquid with a light
fresh sweet-spicy and balsamic undertone.
The taste is pungent. Energy
is heating, neutral
Meridians/Organs
affected:
Lungs,
stomach
Actions:
Antidepressant,
antiseptic, stimulates the adrenal cortex, prevents vomiting, tonic,
carminative, febrifuge, expectorant, soothes itching.
Blends
Well with:
Bergamot,
black pepper, lavender, marjoram, melissa, neroli, sandalwood,
verbena, clary sage, lime, opopanax, oakmoss, citronella, geranium,
hyssop and other ‘green’ notes, camphor, rosemary, juniper,
lemon, eucalyptus, myrle, lavender, bergamot
Extraction
Method for Oil:
Steam
distillation from the flowering herb
Aromatherapy
Use:
Top
Note. The essential oil
is used in soaps, toothpastes, mouthwashes, and perfumes.
It is also a basic ingredient for the manufacture of
Chartreuse-type liqueurs. Basil
also helps to restore the sense of smell lost from sinus congestion.
Aromatherapists massage oils scented with basil into
overworked muscles and use the fragrance to decrease mental fatigue
and to clear the head.
SKIN
CARE:
Insect
bites; insect repellent, refreshing and tonic action benefits
sluggish and congested skins and may help to control acne.
CIRCULATION,
MUSCLES AND JOINTS:
Gout,
muscular aches and pains, rheumatism
RESPIRATORY
SYSTEM:
Bronchitis,
coughs, earache, sinusitis
DIGESTIVE
SYSTEM:
Dyspepsia,
flatulence, nausea
GENITO-URINARY
SYSTEM:
Cramps,
scanty periods
IMMUNE
SYSTEM:
Colds,
fever, flu, infectious disease
NERVOUS
SYSTEM:
Anxiety,
depression, fatigue, insomnia, migraine, nervous tension.
Good tonic for the nerves when feeling fragile, sharpening
the senses and encouraging concentration.
BLENDS:
Alertness:
80 drops lime, 60 drops rosemary, 20 drops ginger, 15 drops
sweet basil combined in 4 oz of pure water
Restful
sleep: 4 drops
Peru balsam, 4 drops celery, 4 drops orange, 3 drops sweet basil in
1 Tbsp carrier oil
Digestive:
5 drops basil, 3 drops peppermint, 3 drops Roman Chamomile
Respiratory:
6 drops basil, 3 drops pine, 3 drops benzoin
Reproductive:
5 drops basil, 4 drops lavender, 3 drops jasmine
Medicinal
Uses:
The
Chinese used it to treat stomach, kidney and blood ailments.
During the 11th
century, Hildegard of Bingen used basil in a complicated mixture to
treat cancerous tumors. By
the 17th century, basil was widely used in Europe to
treat colds, warts, and intestinal worms.
In Ayurvedic medicine, the juice is recommended for
snakebites, as a general tonic, for chills, coughs, skin problems
and earaches. It is
called tulsi. The oil
kill intestinal parasites confirming its traditional use in Malaya
and as a stomach soother and treatment for a broad range of
intestinal ailments. Indian
researchers have reported that basil kills bacteria when applied to
the skin and have used basil oil successfully to treat acne.
One animal study shows basil stimulates the immune system by
increasing production of disease-fighting antibodies by up to 20%.
In the West it is considered a cooling herb and is used for
rheumatic pain, irritable skin conditions and for those of a nervous
disposition. Basil
is one of many healing herbs containing both pro-and anti-cancer
substances. On the
prevention side, it contains Vitamin A & C, anti-oxidants that
help prevent cell damage. But
basil also contains a chemical, estragole, that produced liver
tumors in mice, according to a report published in the Journal
of the National Cancer Institute.
However, the cancer risk, if any, remains unclear.
It’s on the FDA list of GRAS herbs.
Applications:
Leaves: Rub fresh leaves on insect bites to reduce itching and
inflammation. As an
infusion, combine with a little motherwort and drink immediately
after childbirth to prevent a retained placenta.
Combine the leaves with wood betony and skullcap in a
tincture for nervous conditions or with elecampane and hyssop for
coughs and bronchitis. Combine
the juice of the leaves with an equal quantity of honey and use for
ringworm and itching skin. Mix
the juice with a decoction of cinnamon and cloves for chills.
Combine the juice with an equal quantity of honey for coughs.
Pour boiling water onto the leaves and inhale the steam for
head colds.
Essential
Oil:
Add
5-10 drops to a bath for nervous exhaustion, mental fatigue,
melancholy, or uneasiness. Dilute
5 drops basil oil in 10 ml almond or sunflower oil for asthma and
bronchitis. Use the
diluted oil in a massage oil for nervous weakness and can also be
applied as an insect repellent.
Sweet Basil
Balm (for
hard-to-heal blisters and minor burns):
8
fresh sweet basil leaves
1/8
tsp apricot kernel oil
sterile
cotton gauze
surgical
tape
Rinse
the sweet basil leaves under cold water. Pat dry.
Mince the leaves. In
a small glass bowl, combine the basil and the apricot kernel oil.
Mash to form a smooth paste. Cut 2 rectangular strips of
gauze large enough to cover the injury, plus an extra inch all
around. Spread an even
layer of the basil paste on the surface of one of the gauze strips,
leaving an inch around the edges free to accommodate the surgical
tape. Place the clean
strip of gauze on top. Fasten
the poultice to the injured area with surgical tape.
Keep the balm on the injury for at least 2 hours. Remove and
discard. Rebandage with plain gauze for the next 24 hours to keep
clean.
Flower
Essence:
An
integration of sexuality and spirituality into a sacred wholeness.
Good in relationships where there is a compulsive need to
seed sexual liaisons outside the main partnership.
Basil flower essence helps the soul to experience the world
and the Self as truly sacred and whole.
Caution:
Though no
uterine stimulant has ever been identified, given its pervasive
multicultural use as a menstruation promoter and labor inducer,
pregnant women should probably limit their consumption to culinary
amounts. Do not use the essential oil externally or internally in
pregnancy.
Cosmetic
Uses:
Essential
oil useful as hair conditioner.
Spring-Green Summer Facial
1 cucumber, peeled and seeded
1 cup lemon basil, leaves only
2 egg whites, whipped to soft peaks
Place
cucumber and lemon basil in a blender or food processor.
Puree until smooth. Quickly fold in egg whites.
Apply to the face, avoiding the eyes, for 5-8 minutes.
Lie down, put your feet up.
Wash off the facial with tepid water. Apply
skin cream or moisturizer.
Psoriasis
Relief Treatment
1 anise bulk, cut into pieces
3 cups water
1 Tbsp basil
1 Tbsp parsley
1 cup steeped black tea
In
a blender, mix anise on medium speed until smooth.
In a small saucepan, heat water, basil, and parsley until
boiling; then reduce heat and simmer for 45 minutes. Remove from
heat and cool. Mix
liquid with anise and tea in small mixing bowl.
If you don’t want herbs in the final mixture, filter them
out before using liquid. Apply
mixture with a clean cloth to psoriasis-affected areas every 30
minutes for 2 hours every night.
Makes 2 cups. Cover and refrigerate. Discard after 5 days.
(Blended Beauty)
Ritual
Use:
Planet:
Mars. Element: Fire;
Associated Dieties: Krishna, Vishnu; Gender: hot.
. Basil is used
in rites of exorcism and to bring happiness to the home.
Burn it as incense, sew it into sachets, weave it into
wreaths, or sprinkle the powder in the corners of rooms.
An open bowl of basil placed in a room dispels melancholy.
Basil brings joy to the user.
It creates an aura of understanding between people. Use in
tea and in the ritual bath. It
is used to mend lovers’ quarrels and in love spells.
Basil attracts money and brings good luck to a new home.
Sprinkle the powder over the area of your heart to promote
fidelity. The scent
brings happiness to the home and will protect you in crowds.
Any person in need of courage should use basil.
It brings strength and helps one move forward in a positive
manner no matter how perilous the dangers.
Birthday flower of July 12.
Spiritual
Properties:
Basil will help develop, reveal, and use the enthusiastic fire
element within. It
supports idealism and keeps inner vision clear.
Basil’s medicine is courage in the face of initiatory
change and growth. It
is an herb of fluid movement on many levels.
Culinary
Use:
The key ingredient in pesto. It
is the essential ingredient of many Italian, French, Greek and
Southeast Asian dishes. One
of the most wonderful summer dishes is slices of ripe tomatoes,
buffalo mozzarello cheese, and handfuls of chopped basil.
Stuff sweet red or yellow peppers with cooked rice combined
with chopped fresh basil, minced scallions, minced Italian plum
tomatoes and crumbled feta cheese. Bake at 350F until tender about
40 minutes. This is one
case where more is always better than less if you’re using fresh
basil.
Recipes:
Sweet Basil
Thai Style Relish
16 fresh sweet basil leaves
1 medium cucumber, peeled
1 tsp salt
1 fresh jalapeno pepper
2 Tbsp unsalted peanuts
2 Tbsp sesame oil
2 Tbsp honey
3 Tbsp minced red onion
2 Tbsp fresh lime juice
1 Tbsp rice vinegar
Rinse
the basil under cold water. Pat
dry. Coarsely chop.
Slice the cucumber in half, lengthwise.
Remove the seeds and coarsely chop.
Place in a medium bowl and sprinkle with salt.
Set aside to dehydrate for 30 minutes.
Seed and dice the jalapeno pepper.
Coarsely chop the peanuts.
In a small bowl, combine the sesame oil and honey.
Whisk to blend thoroughly
Drain the cucumber. Discard
the liquid. Add all of
the ingredients to the bowl of cucumber, except the sesame-honey
mixture. Toss.
Drizzle the honeyed sesame oil over all. Toss to coat. Cover
and chill in the refrigerator for 30 minutes before serving.
Stored in an airtight container in the refrigerator, the
relish stays fresh for 3-4 days.
(The Healing Kitchen)
Chilled
Pink Consommé
3 large ripe tomatoes, skinned and chopped
2 large basil leaves, torn into pieces
5 cups chicken or vegetable stock
salt and pepper
4 Tbsp heavy cream
basil and sorrel flowers, to decorate
Simmer
the chopped tomatoes and basil leaves in the stock for 25 minutes.
Season to taste, then strain through a sieve and leave to
cool. Serve the soup
well chilled in individual bowls.
Decorate each with a swirl of cream and a sprinkling of basil
and sorrel flowers. (Cooking
with Flowers)
Grilled
Salmon with Lavender & Basil
4 fresh salmon steaks or fillets
Marinade:
1 tsp dried lavender
5 large basil leaves, chopped
2 Tbsp tamari
2 Tbsp fresh squeezed lemon juice
1/3 cup olive oil
Combine
all marinade ingredients to use as a baste for grilling.
Place salmon on a hot, lightly oiled grill or barbeque, skin
side down. Baste
frequently with the marinade. When
salmon is done, baste with the remaining marinade, serve.
(From Purple Haze Lavender Farm)
Herbed
Chicken Skillet Dinner
4 chicken quarters (legs & thighs)
4 medium red potatoes
1 red bell pepper
1 medium zucchini
½ sweet onion
1 Tbsp canola oil
1 cup chicken broth
2/3 cup white wine
1 Tbsp chopped fresh basil
1 Tbsp chopped fresh sage
paprika
seasoned salt & ground black pepper to taste
Heat
the oil in a large skillet. Add the chicken and sprinkle with
seasoned salt and paprika. Lightly brown the chicken on both sides.
Add the broth and white wine. Cover the skillet tightly and simmer
for 20 minutes. Meanwhile, chop the vegetables into 1 inch pieces.
Turn the chicken, add the diced potatoes. Sprinkle with half of the
herbs. Cover the skillet tightly and cook another 20 minutes.
Add
the remaining vegetables. Sprinkle the remaining herbs over the
vegetables. Add freshly ground black pepper to taste. Simmer another
10 minutes or until the vegetables are tender crisp. Spoon the sauce
over the chicken and vegetables to serve. Serves 4.
Copyright 2001 Sandie Shores--Cooking with the Herb Ladies
Basil
Corn Chowder
1 medium Walla Walla onion, coarsely chopped
1 Tbsp olive oil
½ cup basil flowers
8 medium red potatoes, cut into 1-inch cubes
kernals from 8 ears corn, divided
6 cups vegetable stock (or chicken stock)
salt and pepper to taste
In
a large saucepan, sauté onion in olive oil until translucent.
Add basil flowers, potatoes and half the corn.
Continue to cook for 3 minutes.
Pour in the vegetable stock, and bring to a boil.
Lower heat, cover and simmer for 15 minutes or until potatoes
are tender. Remove
from heat and allow to cool for 15 to 20 minutes.
Pour half of the soup into a blender or food processor.
Process until
smooth. Our back into
saucepan. Reheat and add remaining corn.
For a smoother soup, purée all of the soup, for a chunkier
soup, process for less time. If
you like soup thinner, add more vegetable stock.
Adjust seasoning with salt and pepper.
The secret is pureeing part of the soup.
(Edible Flowers from Garden to Palate)
Sweet Basil Soup
4 Tbsp butter
1 1/3 cups chopped scallions, including the tops
2 cloves garlic, minced
6 cups chicken stock or broth
1½ cups peeled, seeded and chopped tomato
½ cup long grain rice
5 cups chopped fresh basil
1 Tbsp minced fresh chervil (optional)
In
a Dutch oven, melt the butter over medium heat
Add the scallions and the garlic and sauté for 5 minutes.
Add the chicken stock, tomato and rice and cook, covered, for
20 minutes, or until the rice is tender.
Add the basil and the chervil, lower the temperature and
simmer the soup for 10 minutes.
Serve immediately, garnished with a good homemade bread and
herb butter. (Special
Request Herbal Recipes)
City
Grill’s Gulf Redfish with Spicy Szechuan Sauce
6 redfish fillets or use swordfish, tuna, Mahi Mahi or shark
Garnish 6 Thai basil sprigs, lime wedges, and slivered scallion
SZECHUAN
MARINADE
1 8-oz can Szechuan chile paste
1 cup dark honey
2 Tbsp rice wine vinegar
3 Tbsp Oriental sesame oil
3 Tbsp peanut oil
juice of 1-2 fresh limes
SPICY
SZECHUAN SAUCE
1
cup mayonnaise
2
Tbsp rice wine vinegar
1
Tbsp Oriental sesame oil
¼
cup Szechuan marinade
3-4
Tbsp Thai basil, chopped
Prepare the marinade by mixing all of the ingredients, blending
well. Mix together the
ingredients for the Spicy Szechuan Sauce and chill.
Dip the fillets in the marinade, and place presentation-side
down on the grill over red-hot coals.
Grill until well marked by the grill, turning once
(approximately 8 minutes per inch of thickness of fish).
Serve with a generous dollop of Spicy Szechuan Sauce, either
on the side or melted on the fish, and garnished with a sprig of
Thai basil, several lime wedges, and slivered scallion.
(The Herb Garden Cookbook)
Salad
with Purple and Lettuce Leaf Basils
About 12 cups mixed lettuces and salad greens such as red or green
leaf, Boston, bibb, deer tongue, oak leaf or
limestone lettuces, spinach, chicory, endive or frisé
About 3 cups lettuce leaf basil leaves
About 1 cup purple basil leaves
1 pint basket of baby pear tomatoes
about ¼ cup basil,
balsamic, or red wine vinegar
about ½ tsp salt
about 1 cup extra-virgin olive oil
1 large clove garlic, finely minced
freshly ground pepper
Wash
the salad greens well and spin them dry.
Tear the leaves into large pieces, if necessary.
Rinse the basil leaves and spin them dry.
Wash the tomatoes and halve them lengthwise.
Pour the vinegar into a small bowl, add the salt, and stir
well with a fork. Add
the oil, garlic and pepper and stir until blended.
Taste for seasoning; stir well before using.
Arrange the greens on a large serving platter.
Scatter the basil leaves over the greens.
Scatter the tomatoes over the salad.
Dress the salad just before serving, or serve the salad and
pass the vinaigrette. (Basil:
An Herb Lover’s Guide)
Spiced
Potato and Basil Gratin
6 medium boiling potatoes
2 cups loosely packed fresh sweet basil leaves
2½ cups heavy cream
1 Tbsp ground coriander seeds
1 tsp each salt, black pepper, mace and allspice
¼ pound fontina or
domestic provolone cheese, grated.
Preheat
oven to 375F
Cook
the potatoes in a pot of salted boiling water for 10 minutes.
Drain and cool to room temperature.
When cool enough to handle, remove the skins and cut the
potatoes into 1/ 4 inch slices.
Arrange one-third of the potato slices in a thin layer on the
bottom of a round 10-inch baking dish rubbed lightly with olive oil.
Sprinkle one-third of the basil over the potatoes.
Cover with half of the remaining potatoes and the remaining
basil. Finally, top
with the remaining potatoes.
Combine the cream and spices in a small bowl.
Slowly drizzle the mixture over the potatoes.
Bake for 1 1/ 2 hours or until the cream is thick and the
potatoes are very tender. Sprinkle
the cheese over the top; bake for 5 minutes longer or until the
cheese is melted. Remove
from the oven and let stand at room temperature for 10 minutes
before serving (Basil)
Classic
Basil Pesto
2 cups fresh basil leaves
2 large garlic cloves
½ cup freshly grated
Parmesan cheese
2 Tbsp freshly grated Pecorino Romano cheese
¼ cup pine nuts or
walnuts
½ cup olive oil
salt and freshly ground pepper
Combine
the basil, garlic cheeses and nuts in a food processor or blender.
With the machine running, slowly add the olive oil.
Season to taste with salt and freshly ground pepper and
process to the desired consistency.
Let stand 5 minutes before serving.
(Pestos! Cooking with Herb Pastes)
Basil-Lime
Cookies
2 cups sifted all-purpose flour
1 ½ tsp baking powder
½ tsp salt
2/3 cup softened butter
1 cup sugar
1 egg
1 tsp vanilla
3 Tbsp fresh cinnamon basil, chopped
1 Tbsp lime peel, finely chopped
1 cup pistachios, chopped
Sift
first three ingredients together and set aside.
In a large bowl, beat butter at medium speed until light
Gradually beat in sugar.
Add egg, vanilla, basil, and lime peel, beating until very
light and fluffy. Mix
in dry ingredients 1/3 at a time, mixing well after each addition.
Stir in chopped pistachios.
Turn out dough onto a lightly floured surface.
Divide in halves. Shape
each half into a 6-inch long roll. Roll in plastic wrap.
Refrigerate until firm, at least 8 hours.
Preheat oven to 375F. Cut
dough into 1/8-inch slices and place 2 inches apart on ungreased
baking sheets. Bake
8-10 minutes or until lightly browned.
Remove immediately from baking sheet and place on a wire rack
to cool. Store in an
airtight container. Yield:
8 dozen cookies (An Herbal Collection)
Lavender-Basil
Punch
2 cups water
one 3-inch cinnamon stick
½ tsp whole cloves
½ tsp whole allspice
½ cup fresh cinnamon
basil leaves
¼ cu lavender flowers
2 cups purple grape juice
½ cup lemon juice
¾ cup sugar
1 lemon, thinly sliced
1 quart sparkling mineral water
Combine
water, cinnamon, cloves and allspice in a saucepan and bring to a
boil over high heat. Reduce heat to low and simmer for 5 minutes.
Remove from heat, stir in cinnamon basil and lavender
flowers, cover and steep for 15 minutes.
Strain into a pitcher, removing spices and lavender.
Stir in grape juice, lemon juice and sugar. Cover and
refrigerate. Just
before serving, pour into a punch bowl or large pitcher; add lemon
slices, ice, and sparkling water.
Serve immediately. (The
Herbal Palate)
Basil
and Coconut Muffins
2 eggs
6 oz milk
3 oz vegetable oil
8 oz plain flour
1 level Tbsp baking powder
2 oz caster sugar
1 tsp cinnamon
½ tsp salt
3 Tbsp basil leaves, chopped
5 oz desiccated coconut
2 oz chopped hazelnuts
Topping
:
2 tsp demerara sugar
Preheat
the oven to 400F. Combine
the eggs, milk and vegetable oil.
In a separate bowl, sift the flour and baking powder and add
the sugar, cinnamon, salt, basil, coconut and hazelnuts.
Mix together, then make a well in the center.
Add all the liquids and mix briefly until combined.
Do not overstir. Place
paper muffin cases in bun tins and fill the cases with spoonfuls.
Top with sugar. Bake
in the preheated oven for about 20 minutes until well risen.
Cool on a wire rack. (Feasting
on Herbs)
Tomato and
Cucumber Salad with Basil Flowers
2 medium ripe tomatoes
1 medium cucumber
1 medium sweet onion such as Vidalia, Walla Walla, or Texas
8 oz mozzarella cheese
about 3 Tbsp olive oil
salt and freshly ground pepper
1/3 cup basil flowers (cut the flower stems in between each whorl
Core
and chop the tomatoes into ¾ inch dice.
Peel the cucumber, quarter it lengthwise, and then cut it
into ½ inch pieces. Cut the onion into ½ inch dice.
Combine all the vegetables in a bowl.
Cut the cheese into ½ inch dice, or if using fresh
mozzarella, shred it into bite-sized pieces.
Add the cheese to the vegetables and toss.
Drizzle the oil over the vegetable mixture and season with
salt and pepper. Toss
the vegetables with the basil flowers and taste for seasoning.
Add a bit more olive oil if the salad is not moist enough.
Let the salad marinate at least 30 minutes, and as long as a
few hours, before serving. Refrigerate
it in hot weather, allowing it to come to cool room temperature for
serving. (Flowers in
the Kitchen)
Chocolate Ice
Cream with Basil
2 cups milk
2 cups whipping cream
1 cup sugar
½ cup packed whole basil leaves
6 extra-large egg yolks
2 oz unsweetened chocolate, broken into pieces
6 oz good semisweet chocolate, broken into pieces
Combine
the milk with 1 cup of the whipping cream, sugar, and basil in a
2-quart, heavy-bottomed nonreactive saucepan.
Bruise the leaves against the side of the pan with a wooden
spoon. Bring the
contents of the pan to a simmer; remove from heat.
Cover, and let the herbs steep in the liquid for 30 minutes.
Strain the infused cream through a sieve, pressing on the
herb leaves to extract their essence.
Return the infused cream to the pan, reserving about 1 cup.
Lightly whisk the eggs in a small bowl.
Add about half of the reserved cup of cream to the eggs and
whisk. Add the
remaining cream and whisk again.
Whisk the egg and cream mixture into the saucepan and gently
reheat the infused cream over low heat.
Cook, stirring constantly, until the custard lightly coats a
metal spoon, about 5 minutes. Remove from heat.
Melt
the chocolate in a double boiler or microwave.
Whisk about a quarter of the melted chocolate into the
custard. Add the rest
of the chocolate to the custard in three parts.
Strain the cream mixture into a bowl and cool it to room
temperature. Putting
the bowl into another, larger bowl full of ice will speed this step.
Stir in the remaining 1 cup whipping cream.
Pour into an ice cream maker and freeze according to
manufacturer’s instructions.
Best served day it’s made, but it will keep in the freezer
for up to two weeks. For
best flavor, do not serve it rock hard.
Allow it to stand at room temperature for 5-10 minutes so
that it softens slightly. (The
Herb Companion, Feb/Mar 2001)
Fresh Basil Ale
1 gallon water
1 cup brown sugar
1½ cups unhopped amber
malt extract
15-18 fresh Basil tops, about 3-4 inches each
1 teaspoon ale yeast (SafAle or Danstar brand)
1 gallon wide mouth glass jar
1 plastic bag
1 elastic band
Boil
water, sugar, and malt extract, covered, for 30 minutes. Add
Basil, boil 15 minutes more. This boil yields the "wort,"
the sweetened herbal decoction which is the basis of every ale.
Remove the wort from the heat and the Basil from the wort, cover,
and set aside for 6-7 hours to cool to room temperature (70
degrees). While it cools, make an infusion of Sage or
Yarrow. Wash the glass jar, plastic bag, and elastic band, and
use the cooled infusion to rinse them all thoroughly.
Pour the cooled wort into the clean, rinsed glass jar (the
"fermenter"). Dissolve 1 teaspoon of brewer's yeast
in ½ cup of water, then add it to the wort in the fermenter.
Cover the fermenter's opening with the plastic bag, and secure it
with the elastic band.
Label,
date, and leave undisturbed to ferment for a
week or until bubbles subside. Make another
disinfectant infusion to rinse your bottles. Funnel the
ale into clean bottles (recycled Grolsch beer bottles come with
reusable flip tops) and store in a cool place for at least 2 weeks
and up to 4 months. Improves with age.
(From Radical Weeds)
Using
Lemon Basil
Basil
Brandy
3 large handfuls of lemon basil leaves, soft stems and flowers
1 handful of sweet woodruff
1 angelica leaf
6 sprigs French tarragon
½ handful Roman
wormwood
1 fifth brandy.
Twist
and cram all of the herbs into a quart canning jar.
Pour in the brandy. Stir to release air bubbles.
Seal, shake, expel air bubbles.
Seal and store in a cool, dark place for four months.
Decant quickly to remove herbage and minimize exposure to
air. Rebottle suitably
and label. (The Basil
Book)
Lemon
Basil Cheesecake
2 lbs cream cheese, at room temperature
¾ cup sugar
1 cup sour cream
2 large eggs, lightly beaten
½ cup lemon basil leaves, stems removed, finely chopped
2 Tbsp lemon juice
1 tsp vanilla
2 Tbsp cornstarch
1 cup crushed vanilla wafers
2 Tbsp butter, softened
Add
sour cream, sugar, basil, cornstarch, and lemon juice to lightly
beaten eggs. Bet with
an electric mixer until smooth.
Add cream cheese, 8 oz at a time, mixing well after each
addition. Spread
softened butter on the bottom and halfway up the sides of a 9-inch
springform pan. Press vanilla wafer crumbs into butter.
Pour in batter. Bake
in a preheated 450F oven for 35-45 minutes or until a toothpick
inserted in the center comes out clean.
Run a knife around the edges as soon as the cheesecake is
removed from the oven. Let
cool for 5-10 minutes, then remove sides of the pan.
(An Herbal Collection)
Lemon
Basil Chicken
1/3 cup minced lemon basil
1 clove garlic, minced
sea salt and white pepper to taste
¼ cup tarragon or rosemary vinegar
2 Tbsp olive oil
2 chicken breasts, skinned and boned
Combine
the first 5 ingredients and whisk well until thoroughly blended.
Add chicken breasts and marinate for 4-5 hours in the
refrigerator. Chicken may be oven broiled, pan broiled or grilled,
using the marinade mixture as a baste.
Cook approximately 15 minutes or until a fork inserted into
the thickest part releases a clear white fluid when withdrawn.
(Can also use opal basil or anise basil).
(The Herb Cookery)
Lemon
Basil Salad
4 cups cooked angel hair pasta
¾ cup chopped lemon basil
2 Tbsp chopped chives
1 Tbsp Italian parsley
1 cup sour cream
parmesan cheese
Prepare
pasta, add herbs and sour cream.
Stir until combined. Refrigerate and add Parmesan cheese
before serving. (Herbs
in a Minnesota Kitchen)
Lemon
Basil Spinach Souffle
2 Tbsp butter
2 Tbsp flour
¾ cups milk
1 tsp chopped onion
1 Tbsp chopped Italian parsley
½ cup chopped lemon basil
1 ½ cup grated cheddar cheese
3 eggs, separated
1 ½ cps chopped, cooked spinach
Make
cream sauce with butter, flour, and milk.
When smooth add onion, herbs, and cheese.
Stir in beaten egg yolks and spinach.
Fold in stiffly-beaten egg whites.
Pour into greased 1-quart casserole.
Bake in preheated 350F oven until knife comes out clean
(approximately 55 minutes) (Herbs
in a Minnesota Kitchen)
Using
Opal Basil
Tomato, Opal Basil and Mozzarella Salad
5 Tbsp olive oil
2 Tbsp red wine vinegar
2 Tbsp fresh opal basil, chopped
1 Tbsp fresh parsley, chopped
1 tsp lemon juice
1 clove garlic, chopped
salt
pepper
leaf lettuce leaves
4 large tomatoes, cut into ¼ inch slices
8 oz Mozzarella cheese, thinly sliced (Buffalo Mozzarella is
perfect)
1 red onion, thinly sliced
opal basil sprigs
Place
first 6 ingredients in blender container or food processor with
metal blade. Cover and
process until well blended. Season
with salt and pepper to taste.
Line large serving dish with lettuce leaves.
Arrange alternating slices of tomato and Mozzarella cheese in
rows, overlapping slices. Spoon
dressing over salad. Top
with onion rings and garnish with opal basil sprigs.
(The Windowsill Herb Garden)
All
information herein is provided as a sharing of information and is
not intended to prescribe, diagnosis, treat, cure or prevent any
disease. Always consult with a health care professional before use.
Provided
by Herb.net/HerbWorld
Earthly
Herbs nor THGMN cannot be held responsible for the validity of the
information contained in any reference noted herein, for the misuse
of information or any adverse effects by use of any stated material
presented.
References:
The most complete book available on basil is: Basil: An Herb
Lover’s Guide by Thomas DeBaggio & Susan Belsinger, Interweave
Press, 1996; ISBN: 1-883010-19-5
It is the best!!
500 Formulas for Aromatherapy, Carol & David Schiller, Sterling,
1994; ISBN: 0-8069-0584-0
Aromatherapy Blends & Remedies, Franzesca Watson, Thorsons,
1995; ISBN: 0-7225-3222-9
Ayurveda & Aromatherapy, Dr. Light Miller & Dr. Bryan
Miller, Lotus Press, 1995, ISBN: 0-914955-20-9
Basil, Janet Hazen, Chronicle Books, 1993, ISBN: 0-8118-0170-5
The Basil Book, Marilyn Hampstead, Long Shadow Books, 1984; ISBN:
0-671-50685-4
Blended Beauty, Philip B., 10 Speed Press, 1995; ISBN: 0-89815-742-0
The Complete Book of Herbs, Spices and Condiments, Carol Ann Rinzler,
Facts on File, 1990; ISBN:
0-8160-2008-6
The Complete Medicinal Herbal, Penelope Ody, Dorling Kindersley,
1993; ISBN: 1-56458-187-X
A Compendium of Herbal Magick, Paul Beyerl, Phoenix Publishing,
1998, ISBN: 0-919345-45-X
Cooking with Flowers,
Jenny Leggatt, Ballantine Books, 1987; ISBN: 0-449-90252-8
The Directory of Essential Oils, Wanda Sellar, C.W. Daniel, 1992;
ISBN: 0-85207-239-2
A Druid’s Herbal, Ellen Evert Hopman, Destiny Books, 1995; ISBN:
0-89281-501-9
Edible Flowers from Garden to Palate, Cathy Wilkinson Barash,
Fulcrum, 1993; ISBN: 1-55591-164-1
Feasting on Herbs, Sue Lawrence, Kyle Cathie Ltd, 1995; ISBN:
1-85626-176-X
Flower Essence Repertory, Patricia Kaminski and Richard Katz, Flower
Essence Society, 1996; ISBN:
0-9631306-1-7
Flowers in the Kitchen, Susan Belsinger, Interweave, 1991; ISBN:
0-934026-63-7
The Healing Herbs, Michael Castleman, Rodale Press, 1991; ISBN:
0-87857-934-6
The Healing Kitchen, Patricia Stapley, Macmillan, 1996; ISBN:
0-02-860394-X
The Herb Cookery, Barbara Scoggins, 1992, The Herb Purveyor; ISBN:
0-9633615-1-1
The Herb Garden Cookbook, Lucinda Hutson, Texas Monthly Press, 1987;
ISBN: 0-87719-080-1
An Herbal Collection, Herb Society of Wake County, 1993
The Herbal Palate Cookbook, Maggie Oster and Sal Gilbertie, Storey,
1996; ISBN: 0-88266-915-X
Herbal Renaissance, Steven Foister, Gibbs-Smith, ISBN: 0-87905-523-5
Herbs in a Minnesota Kitchen, Bonnie Dehn and Jan Benskin,
The Illustrated Encyclopedia of Essential Oils, Julia Lawless,
Element, 1995; ISBN: 1-56619-990-5
The Illustrated Herb Encyclopedia, Kathi Keville, Mallard Press,
1991; ISBN: 0-7924-5307-7
Kitchen Herbs, Sal Gilbertie, Bantam, 1988, ISBN: 0-553-05265-9
Magical Herbalism, Scott Cunningham, Llewellyn, 1982; ISBN:
0-87542-120-2
Pestos! Cooking with Herb Pastes, Dorothy Rankin, Crossing Press,
1985; ISBN: 0-89594-180-5
Simon & Schuster’s Guide to Herbs and Spices, edited by
Stanley Schuler, Fireside Books, 1990; ISBN: 0-671-73489-X
The Spirit of Herbs, Michael Tierra & Candis Cantin, US Games,
1993; ISBN: 0-88079-525-5
The Windowsill Herb Garden, John Prenis, Runnng Press, 1990; ISBN:
0-89471-890-8
HERBALPEDIA™
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adverse effects by use of any stated material presented.
Sources
for basil, basil products and some of the recipes from above:
Radical
Weeds, Christie V. Sarles, PO Box 68, Mirror Lake, NH 03853-0068;
603-569-4932; 888-697-WEED; FAX: 603-676-9393;
email: radical@worldpath.net
URL: http://www.radicalweeds.com
Side effects? Synthetics? Rx bills? Not up THIS garden path!
Grow & make your own medicine with unique Garden Remedy
books from Radical Weeds. Every
book includes basic information about each plant, simple directions
for cultivation and harvest, natural recipes and remedies to make,
and free, fresh organic seeds mailed to you at your own local
planting time--no matter when you buy the book.
Perennial gifts for wild gardeners!
Highly recommended by Christiane Northrup, Rosemary Gladstar,
Andrew Weil, Susun Weed, American Herb Association.
Herb's
Herbs & Such, Sandie Shores, PO Box 9186, Rochester, MN, 55903-9186;
507-753-3081; email: Mitakuye@aol.com
URL: http://www.freshcutherbs.com
Speaker, consultant available to come to your location.
Specializing in the commercial production of fresh cut herbs,
edible flowers and potted herbs in volume.
Areas of expertise include marketing, business, year round
greenhouse growing, field growing, harvesting, packaging and pest
and disease control. Author-Cooking
with the Herb Ladies and Growing
and Selling Fresh-Cut Herbs
http://www.freshcutherbs.com/recipebook.html
Purple
Haze Lavender, Mike Reichner, 180 Bell Bottom Rd. Sequim, WA 98382.
360-683-1714; Fax: 360-681-5427; 888-852-6560;
email: info@purplehazelavender.com;
URL: http://www.purplehazelavender.com/
Lavender farm in Washington State with thousands of plants of
several varieties. We create a multitude of aromatherapy products
from our organically grown plants an also have invited the public to
pick their own bundles of lavender during the growing season, June
to September.
All
information herein is provided as a sharing of information and is
not intended to prescribe, diagnosis, treat, cure or prevent any
disease. Always consult with a health care professional before use.
Provided by Herb.net/HerbWorld
Earthly
Herbs nor THGMN cannot be held responsible for the validity of the
information contained in any reference noted herein, for the misuse
of information or any adverse effects by use of any stated material
presented.
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