Basil Bliss - The King of Herbs 6 varieties to try

Learn more about the fascinating history, varieties, and culinary uses of basil in our blog post. Get inspired to grow your own basil garden and explore more basil-based recipes.

Basil, with its diverse range of varieties, has long been cherished in kitchens and gardens around the globe. From the classic sweet basil to the exotic Thai basil, this herb has the power to elevate any dish with its distinctive essence.

Let’s take a look at six extraordinary basil varieties and provide you with valuable insights on how to cultivate them in your own garden.

Sweet Basil (Ocimum basilicum)

Let's begin our basil adventure with the most well-known variety, Sweet Basil. Its lush, green leaves and delightful aroma make it a staple in Mediterranean and Italian cuisine. Sweet Basil thrives in full sun and well-drained soil. It prefers a warm climate but can be grown as an annual in colder regions. This versatile herb adds a fresh and aromatic touch to salads, pesto, pasta dishes, and more. Trim it often for the best harvest and busier plants.

Lemon Basil (Ocimum basilicum 'Citriodorum')

If you're looking to infuse your dishes with a zesty and refreshing citrus note, Lemon Basil is the perfect choice. With its bright green leaves and invigorating aroma, this variety is a delightful addition to salads, fish dishes, and desserts. Lemon Basil prefers full sun and well-drained soil. Its compact growth habit makes it suitable for containers or garden beds. It also attracts pollinators, adding beauty to your outdoor space.

Holy Basil (Ocimum tenuiflorum)

Holy Basil, also known as Tulsi, holds a sacred place in Ayurvedic medicine and spiritual practices. With its aromatic leaves and therapeutic properties, this variety offers a unique experience. Holy Basil thrives in full sun and well-drained soil. It prefers a warm and tropical climate but can be grown as an annual in cooler regions. Apart from its culinary uses, Holy Basil is often brewed into herbal teas known for their calming and rejuvenating effects.

Purple Basil (Ocimum basilicum 'Purpurascens')

For a touch of visual delight in your herb garden, Red Ruben Purple Basil is a showstopper. With its deep purple leaves and intense aroma, this variety adds a splash of color and flavor to your culinary creations. Purple Basil thrives in full sun and well-drained soil. It is often used as a decorative element in salads, desserts, and as a garnish. Its striking appearance also makes it an attractive addition to flower arrangements and as a landscape plant. My favorite use is to make herbal vinegar.

Cinnamon Basil (Ocimum basilicum 'Cinnamon')

Imagine the warm and comforting aroma of cinnamon combined with the freshness of basil—that's Cinnamon Basil for you. With its rich scent and slightly spicy taste, this variety adds an intriguing twist to your cooking. Cinnamon Basil thrives in full sun and well-drained soil. Its compact growth habit makes it suitable for containers or garden borders. Use the leaves in teas, desserts, fruit salads, and as a flavorful seasoning.

Thai Basil (Ocimum basilicum var. thyrsiflora)

Thai Basil, with its distinct licorice and mint-like flavor, brings an exotic twist to your culinary creations. This variety is a key ingredient in Thai, Vietnamese, and other Southeast Asian cuisines. Thai Basil thrives in full sun and well-drained soil. It appreciates a warm and humid environment. With its purple stems and fragrant leaves, Thai Basil adds a touch of elegance to stir-fries, curries, and noodle dishes.

Cultivation Tips:

Location and Sunlight: Basil loves full sun, so choose a spot in your garden that receives at least 6-8 hours of direct sunlight each day.

Soil: Basil prefers well-drained soil with a slightly acidic pH level (around 6.0 to 7.0). Ensure good drainage by adding organic matter like compost or well-rotted manure to the soil.

Watering: Basil prefers consistent moisture but avoid overwatering, as it can lead to root rot. Water the plants deeply when the top inch of soil feels dry, but allow the soil to dry out between waterings.

Pruning: Regular pruning encourages bushier growth and prevents the plants from becoming leggy. Pinch off the top leaves regularly to encourage lateral branching.

Harvesting: Begin harvesting basil leaves when the plants have reached a height of about 6 inches. Harvest by pinching off individual leaves or cutting entire stems just above a leaf node. Regular harvesting promotes continued growth and enhances the flavor of the remaining leaves.

Remember, basil thrives in full sun, well-drained soil, and regular pruning. With a little care and attention, you can cultivate these remarkable herbs in your own garden, allowing you to infuse your dishes with the vibrant essence of various cuisines.

Recipes

So, whether you're preparing a classic Caprese salad, a fragrant Thai curry, or a refreshing lemon-infused beverage, let the enchanting world of basil be your guide, and savor the delightful results!

Caprese Salad

Herb Infused Lemon Beer-tail

Thai Basil Curry

• 2 tablespoons vegetable oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 carrot, thinly sliced
• 1 zucchini, thinly sliced
• 1 can (14 ounces) coconut milk
• 2 tablespoons Thai red curry paste
• 1 tablespoon soy sauce
• 1 tablespoon fish sauce (optional for non-vegetarian version)
• 1 teaspoon brown sugar
• 1 cup fresh Thai basil leaves
• 1 cup tofu or your choice of protein (chicken, shrimp, or vegetables)
• Salt, to taste
• Cooked rice, for serving
• 
  
• Heat the vegetable oil in a large pan or wok over medium heat. Add the onion and garlic and sauté until fragrant and translucent. Add the bell peppers, carrot, and zucchini to the pan and stir-fry for a few minutes until they begin to soften. In a separate bowl, whisk together the coconut milk, Thai red curry paste, soy sauce, fish sauce (if using), and brown sugar until well combined. Pour the curry mixture into the pan with the vegetables. Stir to coat the vegetables evenly with the curry sauce. Simmer for about 5 minutes until the vegetables are tender.
• 
  
• Add the tofu or your choice of protein to the pan and cook until it is heated through. Stir in the Thai basil leaves and cook for another minute until the basil wilts and releases its aroma. Taste the curry and season with salt if needed. Remove from heat and serve the Thai Basil Curry over cooked rice.
• 
  
• Note: Feel free to adjust the ingredients and spice levels according to your taste preferences. You can also add other vegetables or proteins of your choice to make it even more flavorful.

Crockpot Teriyaki for the overbooked

Today I booked myself to do two different cooking programs (what was I thinking!?) The first is with the Hinsdale Garden Study Group where I will be teaching them to be Herbal Gourmets.

The second is a new program called Eating Clean at Dist 214 CommED, which is about making your own condiments, so you don't have to buy the deeply processed items available in the stores and reduce, salt, fats and preservatives in your diet.  I will be teaching how to make simple things like Pico de gallo along with crafting your own ketchup and mustard. I look forward to teaching this again at District 214 or District 128.  If you are interested in it, let me know.

Teaching two cooking classes means I am not going to make dinner today for the family.  So I am making a crockpot teriyaki that is herb-flavored and delicious that they can nosh on with the left over rice in the refrigerator.

Crock Pot Chicken Teriyaki

Put simply, crockpots make cooking easier. This method of cooking is invitingly hands-off, and the results are mouthwatering. Just throw your chicken in with teriyaki sauce, brown sugar, garlic, and broth, then let the mixture stew for about six hours, depending on the level of heat you opt to use. When you return to the crockpot, you’ll be greeted with a piping hot meal, slow-cooked to perfection.  This version takes about 6 hours to slow-cook and yields 4 servings.

1 pound chicken (sliced or cubed)

1 cup chicken broth

½ cup teriyaki or soy sauce (with or without sesame seeds)

⅓ cup brown sugar

3 minced garlic cloves

2 Tbls fresh cilantro, chopped
2 Tbls fresh basil or thai basil (or lemon basil)

Directions: 

Place chicken in bottom of crock pot. In separate bowl whisk together remaining 4 ingredients then pour onto chicken in crock pot. Cook on high for 4 to 6 hours or low 6 to 8 hours. If sauce is runny, mix 2 tablespoons of cornstarch with 2 tablespoons water and pour it into sauce to thicken.  Add the herbs just before serving and serve with rice or ramen and fresh steamed vegetables.

TIP: You can substitute 2 tsp of each herb dry instead of fresh and the recipe will still be tasty.

 

RECIPE THEME

Each month a theme is chosen and a number of recipes on that theme from my massive archive will be shared.  This year we have 12 new topics, different from the topics of last year.  To find the recipes of last year, check out this recipe link or search the blog with the topic Recipe2018. 

You can search the monthly theme by looking for the theme keyword in the search box and it will pull up the recipes on that theme as posted, so look at the bottom of the recipe in each posting for the KEYWORD in the () to search for each  month.  All recipes this year will be tagged Recipe2019 so you can find them all.

The themes are:

Jan 2019 – Chicken and Dumplings (CDumpsJan)

Feb 2019 - Pasta Dishes (PastaFeb)

March 2019 - Edible Flowers (FlowerMar)

April 2019 - Seafood Recipes (SeafoodApr)

May 2019 - Cajun And Creole (C&CMay)

June 2019 - Vegetarian Dishes (VegJun)

July 2019 - Zucchini Recipes (ZucJul)

August 2019 - National Mustard Day – mustard recipes (MustardAug)

September 2019 - Quiche (QuicheSep)

October 2019 - Crock Pot meals (CrockOct)

November 2019 - Pies

December 2019 - Mocktails

Paper Bag Salmon with Asian Salsa - Weekend Recipe

This salsa is made to go with fish.  The tangy flavors are perfect for a rich fish like salmon.

Paper Bag Salmon with Asian Salsa

1 lemon

4 salmon fillets, about  1/3 pound each, skin and bones removed

1 Tbls vermouth, or brandy

salt and pepper, to season

Salsa of Asian herbs

¼ cup olive oil

4 cloves garlic, roughly chopped

1 Tbls soy sauce

1 tsp fish sauce

½ tsp sugar

1 small red onion, finely chopped

1 roma tomato, seeds removed and cut into fine dice

1 small Lebanese or English cucumber, peeled, seeds removed and chopped into fine dice

1/4 cup cilantro, finely chopped

1/2 cup spearmint or apple mint, finely chopped

1/2 cup Thai basil, finely chopped

1/4 cup crispy fried shallots (optional)

Directions

For the fish

Pre-heat your oven to 400F.

Thinly slice half of the lemon, reserving the other half for the salsa. Place the lemon slices on a sheet of parchment paper on a baking sheet and arrange the salmon fillets on top so they are tightly packed and touching.

Sprinkle salmon with the vermouth and season with salt and pepper. Pull the parchment up over the fish and fold to enclose the salmon and bake in preheated oven for 15 minutes until cooked through.

While salmon is cooking prepare the Salsa.

For the salsa, heat the olive oil in a small saucepan over medium heat and fry the garlic until lightly browned and fragrant. Add the soy sauce, fish sauce, sugar and the juice of the reserved half lemon and set aside to cool. Chop onion, tomato, cucumber and herbs and place in a medium sized bowl.  Once the garlic mixture is cool, combine it into onion, tomato, cucumber and chopped herbs in the bowl. Make sure the herbs are well mixed in.

To serve, open the salmon parcel and cover the salmon with the salsa and sprinkle with crispy shallots.

To find any recipe featured this month - use the search box and type: SCJSep

To find any theme recipe from this year type: recipe2018

For 2018 the monthly recipe themes will be:

   January - Chicken Soup (ChickJan)

   February - Beef Stew (StewFeb)

   March - Jambalaya (JambMar)

   May - Ham and Shrimp Dishes (ShrHamMay)

   June - Bread recipes (BreadJun)

   July - Grilling (GrillJul)

   August- Garden Delights (GardAug)

   September - Salsa, Corn and Jelly (SCJSep)

   October - Squash Dishes 

   November - Pumpkin Recipes 

   December - Herbal Cocktails