Basil

[Lois]

 

Varieties of Basil

 

Cinnamon Basil

Use in any dish where you would normally use basil. Also makes a delicious tea.

Custom Blend

Contains seven very unique, flavorful varities. Guidelines for identifying each variety are printed inside the packet.

Genovese Italian Basil

Widely grown in Italy. Strong flavor and aroma.

Yevani - Greek Mini Basil

The strong spicy flavor is a compliment to any tomato dish. Excellent for containers.

Italian Large Leaf Basil

This sweet basil is particularly wonderful for pesto, but also excellent for fresh use.

Lemon Basil

Strong lemony fragrance makes this basil excellent for vinegars, salad dressings, fish dishes and salads.

Napoletano Basil

Mild, tender leaves make this the best variety for eating fresh.

Red Rubin Basil

Rich, dark purple leaves are an exciting contrast in salads, pasta dishes and vinegar.

Thai Basil

Delicious sweet and spicy flavor. Very aromatic leaves; licorice basil aroma.

Greek Spicy Globe

A strong spicy flavor. Small mounding plant excellent for containers.

http://www.gardenguides.com/seedcatalog/herbs/basil.htm

 

Part Used---Leafy tops.

 

Bush Basil (Ocymum minumum) is a low, bushy plant, seldom above 6 inches in height, much smaller than Sweet Basil.

The leaves are ovate, quite entire, the white flowers in whorls towards the top of the branches, smaller than those of Sweet Basil, and seldom succeeded by ripe seeds in England.

There are two varieties, one with black-purple leaves and the other with variable leaves.

Both Bush and Garden Basil are natives of India, from whence it was introduced in 1573. Bush Basil may occasionally live through the winter in this country, though Sweet Basil never does.

Both varieties flower in July and August

 

Part Used Medicinally---The whole herb, both fresh and dried, gathered in July.

---Medicinal Action and Uses---Aromatic and carminative. Though generally employed in cooking as a flavoring,

An infusion of the green herb in boiling water could be helpful for obstructions of the internal organs, arresting vomiting.

The seeds are said to cure warts.

In common with other labiates, Basil, both the wild and the sweet, furnishes an aromatic, volatile, camphoraceous oil, and on this account is much employed in France for flavoring

soups, especially turtle soup. They also use it in ragouts and sauces. The leafy tops are a great improvement to salads .

Although it is now comparatively little used in England for culinary purposes, this herb

was one of our favorite pot-herbs in older days, and gave the distinctive flavor that once made Fetter Lane sausages famous.

 

http://www.botanical.com/botanical/mgmh/b/basbus17.html

 

More on this flavorful herb here

http://ohioline.osu.edu/hyg-fact/1000/1644.html

 

There are pictures of the plants on this site.

http://www.gardenguides.com/seedcatalog/herbs/basil.htm

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Recipe from Theyd

Minesrone Salad...

 

1/4 pound green beans

2 med. carrots; julienned

1 sm. zucchini; juienned

1/4 cup minced red onion

1 cup great northern beans cooked

2 med. tomatoes, chopped

1/4 cup Fresh basil any type

1 tablespoon minced fresh parsley

2 tablespoon red wine vinegar

1 tablespoon fresh lemon juice

2 teaspoon olive oil

black pepper

parmesan cheese, grated

 

snip green beans, cut in half diagonally throughthe center. Toss them into a large serving bowl. Add carrots, zucchini, oinon, beans, tomatoes, Basil and parsley

 

Dressing..

whisk together vinegar, lemon juice, olive oil and pepper to taste. Pour over vegs. toss well sprinkle cheese and eat.

makes 4 servings

[zzelle]

me and my husband love using basil we grow several different kinds in the garden. we have not planted lately. i remember we had lemon basil, greek basil, regualer basil, and a couple of more i can not think of the names. they were very good in salads.lemon basil is my favorite i love the smell and the taste. thank you for all the information.