Basil

Basil is a fragrant leafy herb with a gentle pepperiness and a fresh, lightly sweet aroma. It is indispensable in Mediterranean cooking and comes into its own best in cold or briefly prepared dishes, such as pesto, tomato salads, pasta dishes and light sauces.

Latin name: Ocimum basilicum
Origin: tropical Asia and Africa, later widely spread around the Mediterranean
Plant family: Lamiaceae (mint family)
Height: around 20–60 cm
Flowering period: summer
Lifespan: annual (sensitive to cold)

Description

Basil is a warmth-loving plant with soft green leaves and a distinctive sweetly spiced fragrance. There are many varieties, from classic Genovese basil, ideal for pesto, to lemon basil and purple basil. The leaves are most aromatic before flowering; once the plant starts to flower, the flavour often becomes a little stronger and the leaves can turn somewhat coarser.

In the kitchen

Basil tastes fresh and rounded, with notes of clove, aniseed and pepper. It is famously good with tomato, garlic, olive oil, lemon and soft cheeses such as mozzarella and ricotta. In pesto, basil forms the base, together with nuts, often pine nuts, Parmesan and good olive oil. Basil also appears in Asian dishes, for example in stir-fries and curries, depending on the type of basil.

Heat basil as briefly as possible: long cooking quickly dulls the flavour and can bring out a slight bitterness. It is better to tear the leaves rather than chop them very finely, especially for salads; this keeps them looking better and more aromatic. Add basil at the end to pasta, soup or sauce, or stir it through a lukewarm preparation just before serving.

In the herb garden

Basil likes warmth, sunshine and shelter. Place the plant in a bright spot and water it regularly, but avoid letting the roots stand in wet soil for long periods. Basil grows well in pots, where you can easily guide its growth by pinching it back regularly. By cutting off the tips just above a pair of leaves, the plant branches out and gives you a larger harvest.

Remove flower buds if you mainly want to keep harvesting leaves; this helps the plant stay tender and aromatic for longer. Basil is not hardy: outdoors it should only be planted after the last night frost, and during cool nights a sheltered spot or a place indoors on the windowsill is best.