Basil Good Food & Great Mood

BASIL


The sun loving basil has been cultivated for at least 4,000 years and through the ages it has had a somewhat contradictory reputation. As John Gerard wrote in 1597, " The smell of basil is good for the heart and the head, that the seed cureth the infirmities of the heart, taketh away sorrowfulnesse which cometh of melancholy...maketh a man merry and glad."
It was named by the early Greeks. perhaps, even Aristotle. Basileus is the Greek word for "king," and basil came to Greece from India, where it was considered "the king of herbs."  Even though India is considered basil's native country, some small leafed varieties can be found in South America, Mexico, The Caribbean Islands, and in Haiti. By the mid 16th century it had reached Europe and was used as a strewing herb and as a medicine.
I love all varieties of basil and with our driest, hottest summer I have ever experienced in the Texas Hill Country, it is doing very well. The varieties I have growing this year in abundance are Sweet Basil, Holy Basil, Lemon Basil, Cinnamon Basil, Licorice Basil , Purple Ruffles Basil and "Poppy Joe's Basil.
It's aroma and oils can help relieve headaches, sinus congestion, nausea, indigestion, sore muscles, and a broad range of other healing properties for our crazy lives.
In India, it is used in aromatherapy, as they say when it's leaves are rubbed to release the uplifting aroma, people are given sattva or enlightenment and harmony!
The essential oil of basil is tremendous for helping one concentrate and think straight. It reduces stress and rattled nerves, while increasing confidence and positive thoughts.
It does well grown in the ground or in pots. It is very sensitive to cold, so it is almost always the first to die when cold frosts first come. Not a worry with our 100 degree temperatures now.
It is impossible to grow basil and not think of cooking with it. It is one of the cooks and gardeners favorite herbs. The scent of basil is a cross between mint, cloves and thyme. It is a great addition to salads, pastas, soups, chicken, fish, beef, scallops, even desserts.

The EROTIC HERB

Here is one of my favorite recipe's for using Cinnamon Basil from our book Herbs, Growing and Using The Plants of Romance Ironwood Press

Chile Peach Pesto

2 cups fresh Cinnamon Basil

4 cloves Garlic, minced

1/4 cup minced sun dried peaches

1/2 cup freshly grated Parmesan cheese

2 teaspoons freshly minced rosemary

1/2 teaspoon crushed red chile pepper

3/4 cup extra virgin olive oil

1/4 cup chopped pecans, toasted

In a food processor, grind the basil, peaches, garlic, cheese, rosemary and chile. While machine is running, slowly add the oil. Add the pecans and pulse briefly. It is great to serve as a snack with crackers, or stuff under the skin of chicken breasts. or in a cheese torta.
Watch the blog for more basil ideas along with what is going on in our garden and shop!