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The
word Basil
is derived from the Greek, basileus, meaning "king,"
although to the ancient Greeks and Romans the herb was a symbol
of malice and lunacy. They believed that to successfully grow
basil, one had to yell and curse angrily while sowing the
seeds. In French, semer le basilic, "sowing basil,"
means ranting.
In
other cultures the herb is associated with love rituals.
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In Eastern Europe it was assumed that a man would love the
woman from whose hand he accepted a sprig of basil. In Italy,
when a woman placed a pot of basil on her balcony, it meant
that she would be receptive to her lover.
When two lovers place two basil leaves into a fire and the
leaves are immediately consumed, it signals that the relationship
will be harmonious. If the leaves pop and sizzle, there will
be some quarrelling, and if the leaves crackle fiercely and
fly apart, the relationship is doomed.
Basil
has traditionally been given as a good-luck present to new
homeowners. This is possibly why a modern custom has developed
which maintains that basil will attract customers to a place
of business if a sprig of the herb is placed in the cash register.
Although identified readily with Mediterranean cuisine, basil
is a native of India where it is regarded as a sacred herb
dedicated to the gods Vishnu and Krishna. Some species of
basil will grow as a perennial in the tropics, but it is always
grown as an annual in temperate zones. Very sensitive to cold,
basil is best grown from seed indoors, in pots and only transplanted
to the herb garden after all risk of frost is long past and
the soil temperature has reached at least 50ºF.
Basil
likes full sun in well-drained soil that contains well-rotted
manure or good compost, but unlike other herbs it can't tolerate
drought. Mulching will help maintain soil moisture, but be
careful not to mulch until the soil is warm. Once flourishing,
cut every stem of the herb back to the second set of leaves
and don't allow it to flower. You will be rewarded with ongoing
basil all summer.
Basil is primarily a culinary herb. It has antibacterial and
antiviral properties, but it is not an important herb for
modern clinical herbalists. However, as a member of the mint
family, basil is recommended as a digestive aid and an after
dinner cup of basil tea makes a healthier alternative to the
after dinner mint.
There
are countless species of basil, but the enduring winner in
the kitchen is Sweet Basil (Ocimum basilicum), with
its close relative Genovese Basil being preferred for pesto.
The lemon basils, with their citrus tang, including the All-American
winner "Sweet Dani," are excellent for desserts,
soups, tea, lemonade and for cooking with fish and chicken.
Cinnamon
basil does not cook well, but contributes an interesting piquancy
to stewed tomatoes. Thai Basil, with its pronounced anise-licorice
aroma and flavor - especially "Siam Queen" - is
excellent with green curries and stir-fry dishes.
The best decorative basils are African
Blue - which can grow to shoulder height, but has a strong
camphor like aroma making it unpleasant in food - and Opal
Basil, with its dark, purplish leaves. The latter can be used
for cooking and is particularly good in herb vinegar as the
condiment takes on a splendid red hue. Grow either in your
herb garden alongside calendula. The yellow-purple contrast
is very striking.
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