Sweet basil, an annual, is one of the most useful herbs to grow in your kitchen garden. This hardy plant stands about 15 to 24 inches tall and needs sun, water, and caring hands to snip leaves for use in favorite recipes. Flowers should be pinched off, as they weaken the plant.
Basil first made its way to North America in the 17th century and became a favorite of the colonists after being used in Greece, Italy, Spain, France and England for many years. There are several kinds of basil available, either as transplants from nurseries or to grow from seed. Seeds should be planted 1/8-inch deep in a mixture of good vermiculite and perlite. They will germinate in 75-80 degrees and can be transplanted outside after about six or seven days.
Basil leaves are especially good to layer on sliced tomatoes with mozzarella cheese, making a lovely and delicious tri-color summer salad. It is also good cut up in eggs, eggplant, cucumbers, pasta, and green salads. This fine herb is a pleasure to use it is aromatic, with an almost clove- like fragrance and taste.
Here is a great recipe in which you may truly enjoy fresh basil at its finest.
Pesto Pasta (serves 4)
2 cups finely chopped basil leaves
1 tsp. finely chopped garlic
6 Tbsp. olive oil
1 cup toasted pine nuts
1-1/2 cups freshly grated Parmesan cheese
Salt and pepper to taste
Place all ingredients in a blender and blend into a course-looking mixture. Meanwhile, cook and drain a package of linguine or fettuccini. Toss immediately with warmed pesto mix. Serve and enjoy the results from your own kitchen garden.
Sharon Nelson, Smith County Master Gardener
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