Weekend Herb Blogging: Basil

Posted on March 5, 2006


Well, when I saw Sweetnick’s post about Weekend Herb Blogging, which Kalyn’s Kitchen hosts, I just jumped at the chance to share what I’ve just learned about basil. You see, I’ve wanted to grow my own herbs for some time but I wasn’t sure where to start. I mean where do you put them, first of all? And what do you pot them in? And should I buy ones that are already growing or breakout the soil and seeds? Finally when I was doing the weekly grocery shopping yesterday, I decided to just jump right in and take the plunge with an already potted and growing basil plant.

So here it goes.

Care: According to the National Gardening Association, the plant should be kept “in full sun in moist, well-drained soil.” They go on to say (in another article on the subject) that basil plants should have six hours of full sunlight a day, and like warm environs.

Uses: This herb is great with tomato for sauces, bruschetta and salads. It is a great seasoning for Italian dishes as well. Basil is also used in pesto. According to Timeless Herb Secrets, basil can also make for a great bath. “You can make an invigorating beauty bath by adding a strong infusion of fresh basil leaves to your bath. Use 1 cup chopped basil leaves in 2 cups boiling-hot water. Steep for 15-20 minutes,” they write.

Legends: The Greeks once thought that only royalty should harvest this scently herb with a golden sickle, according to a column at Sally’s Place. Author Linda Gilbert also states that in ancient Rome, it was thought that basil could charm a fire-breathing dragan. Check out that column for some more fun tidbits.

Now onto my recipe to go with this fantastic herb.

Pasta Fresca
serves 1

1 tbsp extra virgin olive oil
1 large tomato, diced
1 clove garlic, crushed and chopped
salt and pepper to taste
4 basil leaves, roughly chopped
2 oz mozzerella (I used Cappielo’s Marinated), diced

Heat olive oil in small frying pan over medium heat

Stir diced tomatoes, garlic, salt and pepper into pan. Cook, stirring occationally, for about 8 minutes until tomatoes break down and sauce thickens.

Toss basil with sauce and continue to cook for an additional 2 minutes

Remove from heat and toss with pasta (approximately 1 cup) and cheese

Garnish with parmesan and additional basil, if desired

Note: Fresh mozzerella is also great with this.

Read the full post at Cucina Bella, a family cooking blog.

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Comments

4 Responses to “Weekend Herb Blogging: Basil”

  1. Kalyn on March 5th, 2006 7:04 pm

    What a great post about basil (one of my very favorite herbs for sure!)

  2. Sarah on March 5th, 2006 7:06 pm

    Thanks! It’s one of my favorites too!

  3. Cate on March 5th, 2006 7:46 pm

    Great tips … nothing beats the smell of fresh basil.

  4. Isil S. on March 7th, 2006 10:42 am

    I love basil,too especially in salads with delicous tomatoes ;)

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