Tricks and Treats: Basil Edition

Greetings fellow blogger-enthusiasts, this is my first time with you! As the official photographer, my contribution to this blog will naturally be photos but once in a while I might have a thing or two to say. Today, since Joel started talking about basil, we are going to cover the Tricks and Treats© for basil.

Tricks!

Let’s start with the root. Basil has a very vigorous root system so it needs lots of food (rich soil), lots of water and lots of space for its roots. Fertilize basil cautiously as it can decrease the aroma. Later on we will explain fertilizers in detail but for now be content with knowing that you can use a balanced fertilizer or one high on Nitrogen which will encourage foliage growth.

To encourage a bushy, healthy plant and to maximize production, don't be afraid to prune basil. Yes Joel, pruning! This is a sensitive topic and will be covered in our Pesto Night story (coming soon, promise). Basil will usually have to be pruned every 2 to 3 weeks. Once the plant is allowed to flower, it may produce seed pods containing small black seeds, which can be saved. Once you have the desired seeds, pinch off the flower buds as soon as they begin to emerge. Cut them at the point where just four leaves are left if what you want is maximum leave production.

Treats!

Ok, now let’s use it! Basil can be dried, frozen or used fresh. Dry basil in small bunches by hanging them upside down in a dark, dry, warm, well ventilated room or on screens placed outside in the shade. Another method of drying is on a low setting in the microwave. Prepare the basil by sandwiching it between two paper towels. It could take up to 3 minutes to dry basil in the microwave. Stop periodically throughout the drying process to turn the basil to help promote quicker drying and to avoid burning. You can also preserve basil by freezing it in ice cubes (nearest to fresh taste when added to cooked foods), putting fresh leaves in vinegar or oil (most useful in salad dressing), and to make pesto.

Frozen and dried leaves are worth the effort but the best flavor is found in fresh leaves. The leaves can be used cooked or raw. In general, if cooked, it is added at the last moment, as cooking can quickly destroy the flavor. Crush, chip or mince the leaves and add to recipes, or add whole leaves to salads. Sprigs of basil make a wonderfully aromatic garnish. The flowers are also edible!

Tune in tomorrow for more Tricks and Treats©.