When you think of fresh herbs, basil comes to mind for good reason. Basil is typically used in my tomato sauces, in Italian cuisine and in lots of summer salads. It’s often the thing that makes you say wow, this tastes fresh, yet you don’t realize why.
All about basil:
- Make room in your gardens or grow it in a pot, basil doesn’t mind.
- Ideally it would love to have full sun, but partial sun is fine too.
- Basil comes in endless varieties and you can pick it based on the leaf color-purple or green-or you can pick it based on what you’ll be cooking with it.
- Basil is a plant which produces small white flowers regardless of the variety and if they are not pinched off the leaves will lose their flavor and the plant will self seed. Self seeding is when the plant makes a new one next to it. Given that the outdoor growing season in Connecticut is relatively short I dead head mine meaning the nutrients go into the main plant, I don’t worry about a new one starting.
- Plant basil next to tomatoes to experience the amazing benefits of companion gardening.
- Snip basil and place it in large ziplock bags then fresh it. Crushed tomatoes and frozen basil, from your garden are an amazing base for all red sauces.
- Fresh basil’s flavor has a clove accent while dried basil has a curry-like flavor.
- One basil plant will cost less than $4 and will yield 4 to 6 cups of fresh basil per month.
- The most common type of basil is sweet basil; other varieties include purple basil (less sweet than common basil), Lemon basil (lemon flavor), and Thai basil (licorice flavor).