Perpetually Basil

If you were to checkout all the gardens in Solano County, you would most consistently find basil in either the border, vegetable, herb or flower gardens, in containers, raised beds, or baskets. A member of the mint family, Lamiaceae (Labiatae) is an annual noted for its rich, spicy, peppery flavor. Over 40 varieties exist ranging from light to dark green, purple and even variegated green and white with Sweet Basil (Ocimum basilicum) the most common. Flavors range from lemon, cinnamon, chocolate, and anise. In summer basil goes to flower (white or purple), but one, Ocimum pesto perpetuo, does not. This variety may over winter if you bring it inside or protect it from frost. In warm, tropical climates like its native India and Asia, basil has been cultivated as a perennial for more than 5,000 years.

Ocimum pesto perpetua (photo by Susan Christiansen

Basil is easy to grow from seed, but make sure to keep the soil warm and the seedlings indoors until there is no frost danger. Once planted about 12 inches apart, you should prune the plants every 2-3 weeks to keep them healthy, bushy, and productive.

For use all year round, you can dry or freeze the leaves. Basil can be used in fragrant bouquets. (Ocimum is from a Greek verb that means “to be fragrant”.) It is a perpetual ingredient in Italian, Mediterranean, and Thai recipes. One of the easiest recipes is for Basil Bruschetta.

More basil, Ocimum pesto perpetua. (photo by Susan Christiansen)

Ingredients

2 cups assorted cherry, grape, teardrop heirloom tomatoes, halved

½ small red onion, finely chopped

3 tablespoons olive oil

3 tablespoons chopped fresh basil

1 ½ tablespoons balsamic vinegar

1 garlic clove, minced

salt and pepper to taste

1 package crostini rounds or 1 loaf focaccia bread

Combine the tomatoes, onion, olive oil, basil, vinegar, garlic, salt and pepper. Let stand for up to 2 hours, covered at room temperature and tossing occasionally.

Serve on crostini rounds or focaccia cut in half, cut side up, brushed with a bit of olive oil and broiled to golden brown (about 2 minutes). Cut focaccia crosswise into 4 equal pieces.

Yummm and Enjoy.

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