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
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• 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.
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• 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.
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• 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.

Cinnamon Basil Mini Herb of the Week Post

We did a detailed post on Cinnamon Basil back in 2013, however since that time I have discovered a number of new ideas for using it, so I thought I would share that as a Mini Herb of the Week.

Cinnamon Basil has lovely purple edges and purple stems making it a joy to have in the garden from a visual stand point, then you have the cinnamon scent and this is just a bonus.  The subtle cinnamon flavor with a hint of basil goes with both sweet and savory dishes.

Cinnamon Basil Apple Spread

8 ounce package cream cheese
2/3 cup apple, peeled and finely diced
1 tablespoon powdered sugar
1 tablespoon milk
1 tsp. cinnamon basil, dried and crumbled

Combine all ingredients in food processor or blender. Process until mixed, scraping down sides. Makes 1 1/2 cups.

Got this recipe from the mystery book Indigo Dying, by Susan Wittig Albert. You can use it as a syrup on French toast or pancakes or even waffles, but it is also great in tea, especially Chai.

Cinnamon Basil Honey

1 cup honey

2" cinnamon stick, broken into several pieces
1/8 teaspoon cloves
1 tablespoon brandy
3 sprigs cinnamon basil

In a saucepan, gently heat together honey, spices and brandy. Put the basil sprigs into a sterilized jar and pour the hot honey mixture over it. Cover and allow the flavor to mellow for about a week. 

Cinnamon Ginger Body Scrub

1 cup sugar

1/2 tsp ground ginger

1 tsp dried cinnamon basil, crumbled

1 cup olive oil (almond oil works well too) 

Directions

In a bowl, combine the sugar, ginger, cinnamon basil and oil. Mix vigorously with a fork until fully combined. Let the mixture sit until the sugar has settled to the bottom of the bowl (about an hour). There should be a thin layer of oil covering the mixture. If you need to add more oil, do it now.

Scoop the mixture into an airtight container. Make sure that the containers you choose seal completely, so the mixture doesn’t dry up.

Directions to Use the scrub: While in the shower or at the sink, apply the scrub to damp skin and scrub gently. Rinse with warm water.

Monthly Recipe - Vanilla Extract and Banana Bread

Since the garden is slow to get going this year, I am not sad that the recipes I chose to share this month are Bread Recipes.  I am known for my famous Zucchini Bread – I have shared that recipe before, you can find it here.  This past Christmas I made zucchini bread and used the vanilla I made myself to create it.  The flavor was much richer than with distilled vanilla, so I thought I would share with you how to make your own vanilla extract.

I will  start, however, with the first recipe for this month I have a simple one- Banana Bread.  Most of the breads I will include are quick breads, those that do not require yeast, however I do have a couple yeast recipes you might like, too.

Banana Bread

• ½ cup sugar
• ½ cup brown sugar
• ½ cup butter
• 2 eggs
• ½ tsp pure vanilla extract (see below)
• 3 very ripe bananas, peeled and mashed
• 1 ¾ cups flour
• 1 tsp baking soda
• ½ tsp baking powder
• 1 1/2 tsp dried cinnamon basil leaves, crumbled
• ¼ tsp cinnamon or allspice, but I recommend BYP Cinnful Dessert Blend which contains both
• Pinch salt
• ½ cup chopped walnuts, optional

Preheat the oven to 400 degrees, Grease a 5 x 9 inch loaf pan.  With an electric mixer, cream together the sugars and butter until fluffy.  Reduce the speed and add eggs one at a time.  Add the vanilla and mashed bananas and mix well.  In a separate bowl, sift together the flour, baking soda, baking powder, salt, cinnamon basil, and cinnamon (or allspice or Cinnful Dessert Blend.)  Add to the banana mixture and mix until just combined.  Stir in nuts, if using.  Scrape the batter into the loaf pan and bake at 400 degrees for 10 minutes.  Reduce heat to 350 degrees and bake 45 to 55 minutes more, until firm in center.  Let sit for 5 minutes on a wire rack, then run knife around edge and remove from pan.  Wait until cool to slice and serve.

Making your own vanilla extract

Alcohol can be used as a medium to make an extract.  If you are a baker, you will love experimenting with extract tinctures for flavoring cakes and cookies.

A tincture is an herbal extract made by infusing herbs in alcohol. This alcohol-based preparation is designed to preserve the natural benefits of chosen herbs and can be used to treat a variety of circumstances.

The alcohol—generally 100% vodka—extracts the medicinal constituents from the herbs, resulting in a strong and powerful concentration of the herb’s healing essence. Tincturing also allows the water in the alcohol to extract the water-soluble constituents from the herb, further increasing the tincture’s herbal potency.

This recipe is the simplest way to make your own liquid herbal extracts in your own home.

1.  Start with a clean 12 oz.  jar that has a tight-fitting lid and the herbs of your choice. If you can use fresh herbs this is best. Fresh material is always preferred but availability is determined by season you are making your extracts.  When making vanilla extract you need vanilla beans. One will be plenty.   

2.  Slit open the bean and scrape out the inside, then place the scrapings and the bean in the glass jar with a tight-fitting lid.

3.  Pour a good and strong alcohol, like vodka or everclear over the vanilla.  Completely cover the herbal material, and leave 2-3 inches of alcohol above the herbs.  100 proof alcohol is recommended, but you can also use grain alcohol.  When using grain alcohol, mix it with equal parts of purified water to create 50% alcohol to 50% water ratio. 

4. If using dried vanilla, you will need to add more alcohol over the next day or two as the dried herbs absorb and expand. A good ratio for dried material is about 1 part herb to 5 parts alcohol, and with fresh material 1 part herb to 3 parts alcohol.

5.  Cover with a tight-fitting lid, shake well, and place the jar in a dark place.  Allow the mixture to soak and macerate for 4 to 6 weeks. Shake every few days to help the alcohol extract the active constituents from the vanilla.

6.  After 4 to 6 weeks strain the vanilla out of the resulting liquid, which will have become very dark. Use a large strainer lined with fine mesh or cheesecloth. Make sure to tightly squeeze the material to extract every precious drop from the cloth. Funnel the material from your larger container into smaller bottles, preferably amber bottles and store in a cool dark place.  An herbal tincture will be good for at least 3-5 years, if not indefinitely.

Rich dark color of infused vanilla, just before straining

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

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 - Garden Delights

   August- Grilling

   September - Salsa, Corn and Jelly

   October - Squash Dishes

   November - Pumpkin Recipes

   December - Herbal Cocktails

Flowering herbs - what to do with the bolting herb

This year we have been miraculously cool, but I know other parts of the country have not been so lucky, so what to do when the heat causes your herbs to bolt, or flower and make seed? 

Being the year of Cilantro I thought it was important to mention that some herbs can lose potency when flowering. Cilantro actually changes from Cilantro to Coriander and the leaves change shape and flavor.  Once a Cilantro plant starts to go to seed (bolting,) there is no amount of pinching off the flowers that can stop the process and you either pull it out and start over or use the coriander seed.

Most of the time, with other herbs, you can pinch off the flowers.  From perennial herbs like chives, marjoram, mint, oregano, sage, tarragon and thyme; cut the plants back a bit give them a good watering and let them regrow. With that care, they will keep growing and produce more flavor-filled herb leaves for you to harvest.  Use the pinched off flowers to spice up your meals in the mean time.  

In my garden the marjoram is flowering now, I like to harvest and dry the flowers for arrangements so I let it flower.  It does not seem to harm the flavor of the dried marjoram that much.

The thyme is such a prolific flowering plant that you cannot just pinch off the flowers, you need to give the entire bush a trim.  But I gather the flowers and leafy stem pieces into a paper bag and let them dry, a bit of flower in my dried stripped leaves will not hurt the flavor of anything I cook them with.

For annual herbs like basil, cilantro/coriander, dill and fennel, their one and only botanical job is to bear seeds; bolting signals the end of their growth cycle, so you need to use them before you lose them to seed (saving the seed will give you a head start on next year’s garden.)  

Basil can be halted by slipping off the flowers, but most of the other annuals need to be harvested or used before they start making seed, when it gets hot, keep an eye on them.

Dill weed can be eaten when the plant is producing seed and is still very tasty.  However if you want to dry the dill weed, you want to harvest that before there are seed heads forming.  I sow a crop of dill seed every two weeks through out the growing season to keep a fresh selection of dill weed available.  Dill is a nice herb to start now for a fall harvest so sprinkle a few dill and cilantro seed now and harvest in a few short weeks.

If your herbs have already made flowers, remember they are perfectly edible so clip them off and use as a garnish on your dinner plate or in a salad.  I like to sprinkle a few basil flowers onto my caprese salad, it adds a different flavor dimension than just basil leaves with my mozzarella and tomato.

Ramen noodles are often a quick summer dish especially mixed with fresh vegetables from the garden.  You can make a fresh herb broth to season both the vegetables and the noodles with your herb clippings.

Food writer Mark Bittman shared this broth recipe that I have tried again and again.  He puts a small handful of rosemary, thyme or sage sprigs (bolted or not), a large handful of parsley stems, a few fresh bay leaves or sprigs of savory, 1 or 2 crushed garlic cloves and a pinch of black peppercorns in a pot with 6 cups of cold water, then brings the pot to barely a simmer, removes it from the heat and steeps the herbs for 15 minutes, then strains the broth before using it.  It is perfect with all those thyme clippings and if you use sage flowers the flavor is more mellow than sage leaves.

My recent interest in herbal cocktails caused me to try tossing herbs into brandy also.  The flowers of herbs, especially the exotic basils, like cinnamon, lemon or Thai along with savory, lavender and even some garlic chive blossoms and mint flowers placed in a quart jar filled with 2 cups brandy, 1 1/2 cups sugar and 1/2 cup water when stored in the dark until October or November can be strained and bottled for holiday sipping or gift giving.  Let the herbs steep for 2 to 3 months before you strain and rebottle them.

I found this recipe in an article from England, but I think it is a great idea.

Garbage Vinegar

Use the scraps, trimmings and flowers from your herbs when you are pinching them back. The stems and flowers of culinary herbs infuse the vinegar with flavor and fragrance.  Makes 1 to 1 1/2 cups vinegar.

1 clean quart-sized canning jar with a plastic lid

1 quart of good white wine vinegar

Bits and pieces, odds and ends of fresh (or dried) herbs

Fill the jar with vinegar.  Screw on the lid. Each time you use fresh or dried herbs in cooking, instead of throwing them away or composting the leftover pieces, put them in the jar. When the jar is completely full of leftover herbs, let it sit for a week. Strain the herb vinegar through a coffee filter or several layers of cheese cloth. Pour it into a clean bottle. Cap tightly. Use frequently for marinades, dressings, sauces and any place else you want a dash of flavor.  This will never spoil and may become your perfect go to for cooking.

Another way to make garbage vinegar is to add the dregs for your single herb vinegars to a common jar.  My hubby did this when the clutter of 5 almost finished single herb vinegars got in his way in the kitchen.  He poured them all into one jar and uses it for his chicken pork marinades.