Basil question

[kyosa]

With all the varieties of Basil around, I'm not sure which one is 'best' for making pesto (never had it, but I'm game to try) and general culinary use. I bought and planted Sweet Italian, and it seems to taste right, but I'm not sure if it's the one to use. 'Cinnamon' basil was one I logically ruled out, but there are a number of other varieties. Did I choose the right one or do I need to get something else?

[Deleted]

I'm sorry, Daryl, I didn't see this!

I usually plant Sweet Basil, just plain ol' garden basil. I tried Mammoth basil once, and that would probably be OK for pesto, but the leaves, although larger, were just a teensy bit tougher, with more of a pronounced midrib, so for eating fresh (salads, etc.) I prefer the regular sweet basil.

I actually haven't tried all the other varieties just because I like the sweet basil so much! I mean, why ruin a good thing?

If you like basil, you should try putting some mayo on a slice of bread, sticking a handful of basil on there, folding the bread in half, and scarfing it down. My Persian ex-mom-in-law taught me that one. She kept going out and snitching leaves off my basil plants when she was visiting and sticking them in a piece of bread with mayo, and I thought she was crazy. Until I tried it. Ever since then I plant way too much basil than I ever think I'll need, just so I have enough to make basil sandwiches with! LOL!

Anyway, I think any kind of basil would work for pesto, but sweet basil would be the traditional flavor.

~Lannie

[momo]

Sweet basil is the best all around basil. I always keep a pot in my kitchen window for a few snips here and there. Yummy.

The other varieties are fun to grow and smell but not as versatile.

[kyosa]

Thanks, Lannie & momo. One more question about growing Basil.... I'm thinking I need to pinch the tops of my plants out so they'll get bushy rather than tall and leggy. Is this correct?

[Deleted]

Keeerect.

Basil flowers are indescribably delicious, however, so maybe you could let a couple do their thing. Eventually, they all will, no matter how much you pinch off, but even though they're tiny, the flowers are ambrosia! They taste almost basilly (I made a new word!), but sweeter. Or you could let some of the flowers go ahead and set seed and collect it for next year's crop. That's what I do, so I never have to buy new seed.

~Lannie

[Deleted]

I keep basil in the garden all the time. I love it with noodles. Pick about 5 or 6 nice size leaves, wash and pat dry, cut in tiny slivers with scissors, add to cooked noodles with some butter, salt, and pepper. Yummy !

[momo]

Mix it up with your salad greens too!

[Deleted]

I have about 10 varieties of basil growing this year. My favorite for pesto is "Genovese" its a large leaf "regular" flavored basil. You are correct to pinch the tops, actually if you do that with most herbs the harvest yield increases alot. I never fertilize or feed my herbs, instead I've found making the plant struggle a bit enhances the flavors (concentrates the essential oils). BTW, tomatoes and basil have a beautiful relationship in the kitchen:)

[kyosa]

Thanks, Arabi. Seems I remember reading something about not feeding herbs. I'm afraid that nothing gets fed too much in my garden! You grow TEN varieties! Wow! Your house must smell GOOD!

[Deleted]

Yeah it gets pretty aromatic around here sometimes and it's hell on my allergies .

When I had my herb farm, I started playing around with mints. Now that was fun! I crossed chocolate mint with banana mint one year; made a great cup of tea