Basil was called the "herb of kings" by the ancient Greeks, though 4,000 years earlier it had been used in other parts of the world, namely in Africa and Egypt.
The natives of West Africa used mashed basil leaves as an antidote to mosquito and snake bites.
Basil tea is good for digestion and soothes the intestines. It's also good for migraines, headaches, motion sickness and pregnancy nausea.
Basil is also used in aromatherapy, and the Egyptians mixed basil with myrrh during embalmment.
For the Romans, basil took a romantic turn.
In Italy and Crete, basil is still a symbol of love, and a man accepting a sprig of basil from a woman is considered officially engaged.
The Hindi name for basil is "tulsi," named for a Hindu nymph who was transformed into a bush while trying to escape from an amorous god. Today, basil is the sacred plant of Vishnu in India.
Basil is considered sacred in the Orthodox Church, and some chur-ches place it around altars and use it to prepare holy water.
Growing, using basil
An easy herb to grow, basil likes warm weather and lots of sun - but not scorching.
There are many varieties, but the three most common are the large-leaf basil, the tiny-leafed bush basil and the dark-purple basil. They all work equally well in recipes.
If you attempt to grow basil in a garden or outside in a pot, be sure to wait until after the last frost to plant. Basil is an annual, and so will not survive the winter outside. But in a sunny kitchen window, it can grow happily all winter.
I've had good success with seeds, and they're easy to start in a pot or the ground.
In the market you'll find fresh basil leaves in packages, but did you know basil also comes in jars? I like to keep a jar in the fridge so I can add the wonderful flavor of basil to fish or stir fry when I don't have fresh.
For use in salad dressings, add stalks of basil to bottles of vinegar. Use good-quality wine vinegar, and allow the vinegar and basil to steep for at least two weeks before using. You can do the same with a bottle of olive oil.
Basil leaves can be dried and crumbled and used just like the store-bought varieties.
If you're drying the leaves, collect them early in the morning or at dusk, when the plant is not at blossom; otherwise, the aroma will be lost. Place the basil leaves on a cotton cloth, and dry them in a cool, dark place.
Fresh basil leaves can be packed into the bottom of an air-tight container, covered with olive oil, and stored in the fridge for up to three months.
But don't freeze your basil! Freezing will render it useless.
A versatile herb
Basil is the main ingredient in Pesto a la Genovese, an Italian sauce for pasta. It is the most favorite herb for Italian cuisine and usually combined with fresh vegetables - especially tomatoes and eggplant.
Basil is also found in the verde sauce that marries well with pasta, boiled potatoes and fresh beans.
Kathryn Hack is a former Madison Valley resident. To reach her, e-mail mptimes@nwlink.com.
PESTO
"A minute to make, a lifetime to acquire a taste."
With the proper recipe, and if served correctly, pesto is a wonderfully flavorful sauce for use with pasta, grilled chicken or pork, on pizza - or add a little touch to an otherwise plain batch of spaghetti sauce.
1 cup fresh basil leaves, tightly packed
Two large garlic cloves
2 tablespoons grated parmesan cheese
1 tablespoon grated romano cheese
1 tablespoon pine nuts
2/3 cup olive oil
Preparation
Add all ingredients except the olive oil to a blender or food processor. Blend until ingredients are well-processed.
Add olive oil a little bit at a time, blending constantly until pesto has reached a creamy consistency.
Toss with warm pasta, and serve immediately.
Variations
Walnuts can be substituted for the pine nuts, or the nuts can be eliminated completely.
Some people prefer a courser texture, so adjust blending speed and time accordingly. Ingredient amounts may be adjusted up or down according to personal taste.[[In-content Ad]]
