Basil, scientifically known as Ocimum basilicum, is a fragrant herb from the mint family (Lamiaceae). It originated in the tropical regions of central Africa and Southeast Asia but is now cultivated worldwide. This versatile plant is widely used in cooking and traditional medicine, among other applications. Its history spans over 4,000 years. Ancient Egyptians utilized basil in embalming rituals, while the Greeks and Romans associated it with love and mourning.
There are many different types of basil, the most common being Sweet Basil, which is widely used in Italian and Mediterranean cuisines. Other notable varieties include:
– Genovese Basil: A type of sweet basil known for its rich aroma, particularly in pesto.
– Holy Basil (Tulsi): Used in Ayurvedic medicine, it has a peppery taste and is often brewed into tea.
– Lemon Basil: Recognized for its citrusy aroma, it pairs well with seafood and salads.
– Purple Basil: Characterized by its deep purple color and slightly spicier flavor, it is commonly used for garnishing and infusions.
– Cinnamon Basil: Featuring a warm, spicy flavor, it is ideal for teas and desserts.
Basil is a straightforward plant to grow and care for, as noted by Mrs. Ralston, Woodmore’s beloved biology professor. This plant needs at least 6 to 8 hours of direct sunlight each day. The soil should be well-drained and rich in nutrients, with a pH level between 6 and 7.5. When it comes to watering, keep the soil moist but not excessively so; it should never be soggy, as overwatering can lead to root rot. Once your basil is grown, harvesting the leaves is simple. Regularly pinch off the leaves to encourage bushier growth and to prevent flowering. If flowers do begin to form, you can remove them to ensure the plant focuses on producing more leaves for harvesting.
Basil has many uses, including making pesto, which Mrs. Ralston’s Plant Club will be doing. The recipe requires just a few ingredients:
– 2 cups of packed basil leaves
– ½ cup of grated Parmesan cheese
– ½ cup of extra virgin olive oil
– ⅓ cup of pine nuts (or walnuts/almonds as a substitute)
– 2 cloves of garlic
– ½ teaspoon of salt (adjust to taste)
– ¼ teaspoon of black pepper (optional)
– ½ teaspoon of lemon juice (optional, for added freshness)
Enjoy making your pesto!
