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Last updated: August 23. 2006 12:21PM
MAIN INGREDIENT
The Basics of basil
None of those come close, do they?
Maybe that’s why the Greeks took the easy way out. The botanical name for the herb, which stems from the ancient language, means “king” and “scent.”
That’s not basil’s only royal connection. The herb is also called the king of the summer garden.
But we here in Zone 8 are luckier than most. It’s now the time of year when gardeners up North have to start thinking about putting their sweet smelling basil harvest to rest.
We have a while yet to enjoy this royal herb.
Renee Shepherd and her California-based seed company specialize in unusual, heirloom variety plants that offer good performance for home gardeners. And even if you don’t get around to actually planting the seeds, you can enjoy the watercolor portraits on the packets. Her selection include nine varieties. The lime-scented basil is low-growing with fine leaves; Mrs. Burns’ is considered the best lemon basil.
(Packets $2.69 each at The Transplanted Garden on South 16th Street in Wilmington)
If you think basil smells good in your garden, you should try it on your neck. The herb is often captured and refined for adding complexity to colognes. Basil is most often used in men’s fragrances, such as Pi by Givenchy.
This scent blends basil with pine and infinium for a sensual and herbal smell. You may also detect a note of basil in Diorella and Eau Savage by Christian Dior, Calvin Klein’s Euphoria for Men and O de Lancome.
(Pi by Givenchy, $45 at Ulta at Mayfaire Town Center)
Basil and cheese are a classic combination – but usually feta and mozzarella are the top pairing picks. This variety, from Great Midwest, does the work for you and makes use of a mild Jack cheese to show off the basil to the best effect.
(Pesto Jack cheese $4.75 at Italian Gourmet Market on South Front Street in Wilmington.)
If all you know of basil is the standard sweet variety, you really should expand your repertoire and explore some of the 60 or so species of the plants.
Meg Shelton, at Shelton Herb Farm, plants and cultivates more than a dozen varieties that appeal to her. There’s Persian basil (with a lemon twist), Greek columnar basil (a straight-growing, nonflowering variety), Genovese (great for pesto), Napoletano basil (also called lettuce leaf basil), African blue (which has pink flowers on purple spikes) and Ararat basil (with overtones of anise) – just to name a few. No matter what the variety, they’re sensitive to cold.
(Plants are $2.50-$15 at Shelton Herb Farm in Leland)
Perhaps pesto is the best-known option for keeping the flavor of basil in your pantry throughout the year. Maybe you’ve even heard a television chef touting the wonders of freezing pesto in ice trays.
If that sounds like too much work, basil oil is an easier way to make the most of your crop. The simple process involves placing leaves or sprigs in jars, like this cruet from a local restaurant supply store, with a light olive oil. After a few days, you can use the oil in salad dressings, as a marinade or in tomato dishes.
(Cruet with stopper, $3.22 at Jacobi-Lewis Co. on South Front Street in Wilmington)
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