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.

Great Ways to enjoy Chives - Herb of the Week

Right after my Chives finish flowering, I give them a "haircut." I trim them down to about 2 inches in height and then let them regrow.  There are dead flower stalks, frost damage, especially this year, as we had a hard freeze three or four times after the chives sprouted. If you are interested in more info on Chives, check out my original Herb of the Week post.

It has been several weeks since the haircut and the chives are ready to be harvested.  When cutting chives always cut at the bottom of the stem, don't just clip off the tops.  These stems will die and leave you with brown or tan stems in the chive plant.  

What to do with all of these chives?

You can dry chives.  The best way is to place the cut stems in a brown paper bag and set int he back of the refrigerator.  The air circulation and cool temps will dry these succulent leaves to perfection. Once the leaves are dry, you can chop of clip them to size and store in a tightly sealed jar.

Or you can cook with the lovely onion-flavored leaves. Chives lend a sweet onion flavor to dishes that is not as harsh and sharp as regular onions and is often not as upsetting to the digestive system as onions can be for some.

Recipes to try with Chives

Chive and Cream Cheese Spread

This spread is easy to make and perfect for sandwiches or crackers. 

• 4 oz of cream cheese
• 2 tablespoons freshly snipped chives
• 1 tablespoon of sour cream
• salt
  

Mix together cream cheese, chives, sour cream and a pinch of salt with a fork until well blended. Spread it on bread or crackers and enjoy!

Chive and Cheddar Omelet

• 2 eggs
• 2 tablespoons freshly snipped chives
• 1/4 cup of grated cheddar cheese

Whisk together eggs chives and cheddar.  Heat a non-stick skillet over medium heat, add a small amount of butter or oil. Pour the egg mixture into the skillet and cook for about 2-3 minutes on each side. Serve hot.

Chive and Garlic Butter 

• 1/2 cup butter, softened
• 1/4 cup of chopped chives
• 2 cloves of garlic, minced

Using a fork mix together butter, chives and garlic with a pinch of salt. Spread it on pasta, vegetables, or bread and enjoy. 

Chive and Potato Soup

This soup is a great way to use up leftover potatoes. 

• 2 to 3 potatoes
• 2 cups chicken or vegetable broth
• 1/4 cup chives
• salt and pepper to taste

Peel and chop potatoes, and sauté them in a pot with a small amount of butter or oil. Add chicken or vegetable broth and bring to a boil. Reduce the heat and simmer for about 15 minutes. Remove from heat and blend the soup with an immersion blender. Stir in chopped chives and season with salt and pepper to taste.

Chive and Cream Cheese Stuffed Mushrooms

               

This is a great appetizer for any occasion.

8-10 large mushrooms

4 oz cream cheese
2 tablespoons chopped chives
1 tablespoon Parmesan cheese, grated

Clean and remove the stems from mushrooms. Stuff them with a mixture of cream cheese, chives and Parmesan cheese. Spread out on a baking sheet and bake them in the oven at 350 degrees for about 15-20 minutes.                                                                                           

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.

Oregano Varieties - Herb of the week

Oregano or Origanum is a genus of herbs that includes several species including Marjoram.  I have discussed Oregano and Marjoram before so this time I just want to point out the various species and why you should look for different ones to grow in your garden.

UPDATE: plant sale information was removed and golden oregano was added.

Greek Oregano (Origanum vulgare, hirtum) This is the go to for fresh oregano in cooking.  It is highly fragrant, spicy tasting and can even leave a burning tingle in the mouth.  It is a hearty perennial that dies back to the ground in the fall, then reappears around the time the tulips bloom.  In the summer the tiny white flowers arrive on lacy stems.  When cooking, do not overdo it.  You want it to enhance, not overpower.  It is a fleeting flavor however, so if you do add too much, just cook the dish a bit longer to tone down the flavor.  It is a wonder with summer vegetables, like eggplant, tomato, peppers of all styles and white beans as well as a complement to meat dishes.

Sweet Marjoram (Origanum majorana) A tender perennial herb with a shallow root system that does not do well in colder winters, most grow it as an annual.  Marjoram attracts honey bees and helps the garden. The flavor and aroma are very herbaceous.  It is softer than oregano, with a slightly camphoric taste but not a fiery heat. The flower heads are tight green balls called knots that can be harvested and dried for flower arrangements or decorations.  The flavor is compatible with many varieties of foods, from summer vegetables to mushrooms, fish, meat and poultry.  It flavors stews, marinades, sautés, dressing, vinegars, butter, and oils making it a must have in most kitchens. You can even take it as a tea to relieve stomach upset and to assist with coughs.

Italian Oregano (Origanum x majoricum) A more recent cross between Greek oregano and Sweet marjoram, Italian oregano tastes like marjoram but has a more perennial habit of Greek oregano, but is not quite as hardy.  It goes to flower later in the season, and springs forth sooner in the spring giving it a longer harvest season than marjoram. An easy-growing plant for the garden or container.  In the garden, use this oregano as an edging plant. Plants spread when happy, rooting along the stems. Harvest leaves or stems anytime during the growing season. Flavor is most intense just before plants flower. Trim plants often to keep flower formation at bay. It has all the uses of both plants above.

Common Oregano (Origanum vulgare) This is an aggressive grower that this nearly identical to Greek oregano except the flowers are pink instead of white.  However, it has almost no flavor.  You will find it sold in garden centers marked as oregano (because it is) but it is not the culinary herb you may be looking for.  It can cross pollinate other oreganos diminishing their flavor or spread so much more quickly that it overtakes the more tasty varieties.  Because of these issues it is best to smell and taste the oregano at the garden center before you buy it to make sure it has the strong culinary flavor you desire.

Golden oregano (Origanum vulgare ‘Aureum’) get their name from their yellow to golden foliage that is the brightest and truest yellow in full sun and cooler weather. In the summer, the yellow leaves are covered in delicate pink and purple flowers. Golden oregano is very fragrant and has the classic oregano smell and taste that is in such demand in cooking.

Golden oregano is especially good for containers and small space gardening since the plants tend to spread out less vigorously than other varieties of oregano. Like all oregano it enjoys full sun but will grow in virtually any type of soil. They prefer moderate watering and can withstand drying. 

To care for any of these oregano varieties, cut them back if they begin to flower to keep the flavor at its peak and use them dried or fresh throughout the year.

Mini Herb of the Week - Lemon Verbena

One of the herbs many people know is my absolute favorite (just edging out Lemon Thyme) is Lemon Verbena.  Now I have posted about Lemon Verbena before:
   Herb of the Week
   Special Recipes

I also noticed in looking back that I like to create sorbet with Lemon verbena, there were several posts in it, but this was the easiest.

But since Lemon Verbena is one of the herbs we will be sharing at the Men's Garden Club plant sale (May 8 & 9, 2015,) I thought I would share a bit more about this wonderful plant.

This time of year I give my Lemon Verbena a hard pruning.  You want to do that when it starts to sprout leaves after winter dormancy. Lemon verbena grows from the woody stems rather than the soft growth, so if you clip the wood this will stimulate the herb to sprout.  Notice that this plant is small.  I bought it at the end of last year and never repotted it.  I have others that are larger, but look about the same (sticks with little leaves.)

In its native habitat of Central and South America it grows 7 to 10 feet tall, but here in the northern states we have to settle for pots.  This year I am thinking of planting a pot in the vegetable plot to give it more sun and see if it grows larger than it does in a season on the patio. Lemon Verbena is deciduous, so the leaves drop in the fall when the days shorten, this usually happens about a week after I bring it indoors for winter.  But water it and place it in a sunny window in January and it will sprout again!  Lemon Verbena does not need much to grow except sun and good drainage.  It likes to dry out between waterings, but no so much that you stress the plant (you know you did that when the edges of the leaves turn brown or yellow.)

The reason I fell in love with this plant is the distinctive lemon scent.  It is kin to an actual lemon and the dried leaves hold that scent for years after harvesting. As part of the Plant Sale I will be sharing my herb recipes and growing tips.  Lemon Verbena is a great herb to make bath items as well as sweets, scones and chicken dishes.  It is also great in potpourri.

Here are a few recipes to get you thinking about growing this unusual but wonderful lemon scented and favored herb in your garden or on your patio this season!

Lemon Verbena Potpourri

Dried peel of 1 lemon

2 cups dried lemon verbena leaves

1 cup dried chamomile flowers

6 inches of cinnamon stick

1 cup dried calendula petals

1 tsp. orris root (optional)

2 to 3 drops essential oil of lemon verbena

To dry lemon peel, scrape it off the fruit with a vegetable peeler, spread it on paper towel and put it in a warm place for about 2 weeks, until crisp.

Mix the ingredients together, seal in a jar and put in a warm place for 2-3 weeks, shaking occasionally.  Put in a bowl to scent the room covering when not in use to retail the scent or in a drawstring bag to hang in a wardrobe.

Lemon verbena essential oil will give the potpourri a stronger fragrance.  It is also useful for adding zest to the mixture at a later date.  As it will lose strength when exposed to light and air.

Raspberry lemon verbena butter

1/2 pound unsalted butter
4 ounces fresh or frozen raspberries (not in syrup)
1 tablespoon sugar, or to taste
1 small handful young, tender lemon verbena leaves

Thaw the raspberries if frozen, and pour off any excess liquid. With all ingredients at room temperature, blend butter, sugar, and raspberries until smooth. This may take a while (about three minutes in my food processor), and you may think it’s never going to emulsify, but it will if you persist. Strip out any large veins in the lemon ver­bena leaves, then add the leaves (chopped if you’re mixing by hand) and blend until the texture is pleasing.  You will love this as a topping on muffins, waffles and pancakes.

This recipe is so good that I did not change it one bit from how it was originally posted on the blog of my friend Nancy - The Lemon Verbena Lady, she obtained it from the Three Rivers Cookbook

Chicken Rice Divan

2 10-oz. pkgs. frozen broccoli spears
1/2 cup shredded Parmesan cheese
6 large slices cooked chicken or 2 cups cubed chicken
salt & pepper
1 cup cooked rice

White Sauce:

2 tbsp. butter or margarine
2 tbsp. flour
1 cup milk
1 tbsp. lemon juice
1 cup dairy sour cream

Cook broccoli according to directions; drain. Arrange in 11-1/2" by 7-1/2" by 1-1/2" baking dish. Sprinkle with half the cheese. Top with chicken. Season with salt and pepper. Spoon on cooked rice. Prepare white sauce: Melt butter, blend in flour, add milk all at once. Cook over medium heat, stirring constantly, until mixture thickens and bubbles. Remove from heat. Stir in lemon juice; gently fold in sour cream, and pour over chicken. Sprinkle with remaining cheese. Bake at 400 degrees for 15-20 minutes or until lightly browned.

Mini Herb of the Week - Tarragon

We do an in-depth study of growing and using various herbs once or twice a month.  So we thought in between those larger posts we would do a shorter post on a single aspect of an herb and call that a Mini Herb of the Week.

For our first Mini Herb of the Week, we chose Tarragon.  I grow tarragon to make vinegar mostly, but I do use it in my Butter N Cheese Herb Mix, Bouquet Garni Blends, Ranch Dressings and Tarragon Yogurt Dip. We posted a nice blog on Tarragon back in 2012.

It is easy to grow, simple to harvest and dry, and I have not had many issues growing it.  However, when I had to replant after the flood (see post) not all the herbs went back into hills as they had been before and the tarragon I thought could grow under just about any conditions, was affected negatively by this change.

hills after the flood, tarragon is way over by the fence having relocated

Growing Tarragon

tarragon sprouting in spring

Tarragon dies back in winter and is often the slowest plant to reappear in late spring if the winter was cold and wet and continues into Spring. This is because Tarragon likes a well-drained almost dry and warm soil to grow in.  When I had the hills, the soil drained properly and the tarragon was happy.  However, drainage was an issue when the hills were swept away, as now the plants were lower and the soil more dense.  It also did not warm as soon as the hills did. They work kinda like a container. Because you control the soil, containers warm early in the spring.

Tarragon’s roots will tightly intertwine and it can choke itself out if not divided every one to two years. The relocation due to the flood was good for the tarragon as we cut apart the plants and replanted them in a nice sunny location and we expected a great season for tarragon. 

We were not so lucky. The plants never got bushy, cuttings them did not result in more active growth, the leaves on the bottom fell off and generally the plant looked the same as it did from replanting shock most of the summer.

To avoid these issues you can grow your tarragon in a container where you can mix a lighter spoil that will drain quickly.  It will flop over a bit in a container because of its height, but you will not have the drainage issues.

If you are planting tarragon in the ground pick a sunny well-drained location. Plants benefit from a good fertilizing at the start of the growing season. Work some crab meal or aged chicken manure into your soil. I recommend container gardeners fertilize with fish emulsion.  I raised them back up into hills once I realized they were unhappy.  I was worrying about the sage, thyme and the tender perennials when I first rebuilt that garden rows, Tarragon, alas was not on the list at first.

French tarragon does not set seed, so don’t be tempted to buy a seed packet. It will be Russian tarragon which is nearly tasteless. Regular using and cutting of plants early in the season develops a desirable compact growth habit, but the second year you need to clip more often or it grows very tall.

tarragon flourishing now that it is back in the hill!

The first year, a tarragon plant is slow to grow if you buy a nursery plant, but once Tarragon gets going it grows by leaps and bounds and the delicate, fresh anise-like flavor pairs beautifully with salads, eggs, fish and chicken. I love it in herbal vinegar and as an ingredient in sauces (like this one.)

Lemon-Tarragon Sauce

Partly hollandaise and partly béarnaise sauce, this Mediterranean accented recipe can be used on seafood, turkey, zucchini or my favorite cooked or raw carrots.

4 Tbls. fresh tarragon or 4 tsp. dried

1 Tbls. chopped fresh oregano or 1 tsp dried

1 tsp. lemon juice

1 cup mayonnaise

2 tsp capers

Mix all ingredients together and allow to meld.  You can chill it or warm it, before serving.