Bountiful Basil (p.49)
One Of Summer's Best Bonuses

By Pat Brothers

So you bought a six-pack of basil this spring and planted it in your flower bed with the coleus and petunias, hoping the homeowners association would overlook it. Now the plants are the size of small shrubs and you are cutting an armful every few days. What to do with the profusion? After you have eaten your fill of basil, fresh tomatoes, and mozzarella pasta, made enough pesto to open an Italian restaurant, and given bundles to all the association members, there are still a number of options for use of this wonderful tropical herb.

Sweet Basil (Ocimum basilicum) is in the mint family. It is a heat-loving and easy-to-grow herb that can be tucked into the vegetable garden, the flower bed, or containers in any sunny location. It originated in central Africa and Southeast Asia, where it has been cultivated for millennia. The most readily available and widely used cultivars are ‘Genovese’ and ‘Large-leafed Italian’, but other kinds abound. ‘Spicy Bush’ basil is a dwarf form of sweet basil. It can be used as a border plant as well as for cooking. Its tiny leaves don’t require chopping. Particular favorites are the purple-leafed varieties, ‘Purple Petra’ and ‘Purple Ruffles’. ‘Pesto Perpetuo’ is a variegated upright form that is beautiful, tasty, and tough, and slow to flower. It is hard to find, but Campbell Road Nursery of Raleigh and their client garden centers may have it. The homeowners association will never know it is useful as well as ornamental. Thai Basil, African Blue Basil, and Holy Basil, which is considered the most sacred plant in the Hindu religion, all have distinctly different flavors from the Italian types. They are used in oriental cuisines and are also highly ornamental. Lemon and lime basils have a distinctly citrus flavor. Best of all, deer do not like any of them.

Fresh basil can be preserved in a number of ways. The best-known but least satisfactory method is to dry it. While home-dried basil is better than store-bought, drying significantly dilutes and alters the taste. A much better method is to freeze it. Put leaves in a freezer bag and freeze. When thoroughly frozen, squeeze the bag several times, and presto – basil flakes. The color will darken when thawed, but the taste is remarkably like fresh. You can also grind basil in your food processor with olive oil or butter and freeze it in ice trays. Throw these into a large freezer bag. This is much more versatile than pesto. A note of caution – do not store the basil and oil mixture at room temperature. Keep it in the fridge for only up to a week. There is a significant risk of botulism in oils infused with fresh herbs, garlic, hot peppers, and so on. Make and use them quickly, or freeze them.

An old method of preserving herbs is to layer them in salt. Sprinkle ¼ inch of kosher salt in an air-tight container. Alternate layers of basil leaves with the salt until the container is filled and store in a cool, dry place.

A quick search of food websites reveals a number of surprising uses for basil, including the following:
– Basil Cream: Heavy cream and chopped basil boiled together and reduced to the consistency of yogurt can be added to hot and cold soups.

– Basil Lemon or Lime Syrup: Sugar, citrus peel, basil, and water are boiled into a syrup and strained. Use instead of simple syrup to make margaritas, mix with seltzer for a spritzer, or serve over fresh fruit.

– Basil Vinegar: Infuse basil and vinegar for several weeks. The acidity of the vinegar prevents the growth of pathogens, making it safe to store at room temperature.

– Basil Croutons: Bread cubes browned in chopped basil and butter. These can be frozen and reheated in the oven.

– Basil Gelato or Granita: Herb-flavored ices make a refreshing change served as an appetizer or at the end of a meal.

– Basil-Infused Vodka or Gin: For herb martinis.

The food site Epicurous has some excellent recipes for these and other creative basil recipes. One of my favorite uses for basil, however, is basil jelly. Jelly is definitely not limited to peanut butter sandwiches. It is a delicious accompaniment to roasted meats. When melted, it makes an easy glaze. It is also the perfect addition to grilled cheese sandwiches and cream cheese crackers.

Everyone is familiar with mint jelly, that bright green accompaniment to Easter lamb, but homemade is much superior to most varieties found in stores. Jelly is actually one of the easiest condiments to make, requiring little in the way of special equipment. Use the recipe for mint jelly inside the Sure-Jell package and substitute basil for mint.

Basil Jelly

INGREDIENTS
2 cups firmly packed basil leaves
4 ½ cups water
5 cups sugar
1 Box Sure-Jell

DIRECTIONS
Wash leaves and finely chop. Place in a large saucepan; add water and bring to boil. Remove from heat; cover; steep
10 minutes. Strain. Measure 4 cups infusion.

You may add food coloring if you like, but the subtle amber color is quite appealing, and jelly made from purple
basil is a rich hue that needs no enhancement.

Sterilize your jars, and use the infusion to make and process the jelly, following the package directions.

The preceding ideas for basil are the blueprint for many herbs and combinations that can be used in the same ways. Rosemary, fennel, thyme, lemon balm, parsley, and, of course, mint can also be used to make delicious jellies, vinegars, butters, and even sorbets. Package with pride your creations and give them to your family, friends, neighbors, and home-owners association members. This fall, when the N.C. State Fair rolls around, enter a jar or two into the canned goods competition. Books detailing all the categories for competition will be available at www.ncstatefair.org. You may win a prize – or at least praise – from the judges, giving a new twist to Grandma’s mint jelly.

Pat Brothers is formally trained in design and has an extensive, practical knowledge of plants. She tends a garden of vegetables, fruits, and interesting plants, especially tropicals, at her Wake Forest home. You can find her at Atlantic Avenue Orchid and Garden in Raleigh.