Basil’s Greek name basileus, meaning
“king,” shows its royal
position among herbs. With an amazing array of flavors and
scents, it’s a constant delight
in the kitchen.

This wonderful herb made its way to North America in the 17th
century. It became a
favorite of the colonists after being used in Greece, Italy,
Spain, France and England for
many years.

Sweet basil, an annual, is one of the most useful herbs to
grow in your kitchen garden.
This hardy plant grows to 2 feet tall and needs sun, water and
caring hands to snip leaves
to use in favorite recipes. Pinch off the flowers, too, as they
weaken the plant.

Many Kinds of
Basil

Several kinds of basil are available, either as transplants
from nurseries or as seed.
One catalog lists 27 types, ranging from sweet basil to purple
ruffles, a dual-purpose
(edible and ornamental) basil.

Plant seeds 1/8-inch deep in a good soil mixture. They will
germinate usually in 7-10
days. You can transplant them when the plants are 2 to 3 inches
tall.

Grow the plants in a sunny window or under grow lights. Basil
is a tender annual. Plant
it outside only after all chance of frost is over.

Basil + Tomatoes =
Mmmmm

Basil has a natural affinity for tomatoes, and no tomato dish
should be served without
it. Basil leaves are especially good to layer on sliced tomatoes
with mozzarella cheese,
making a colorful and delicious tricolor summer salad.

It’s also good cut up in eggs, eggplant, cucumbers, pasta and
green salads. This fine
herb is a pleasure to use. Basil is aromatic, with an almost
clove-like fragrance and
taste.

Here’s a great recipe to help you enjoy fresh basil at its
finest.

Pesto Pasta (Serves
Four)

• 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 coarse
mixture. Meanwhile, cook and
drain a package of linguine or fettucine. Toss immediately with
warmed pesto mix. Then
serve and enjoy the results of your own kitchen garden.

(This pesto recipe can be frozen. Just leave out the Parmesan
cheese and add it in when
you put the pesto into the pasta.)