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Basil: a seasonal obsession that flavors pastas, pesto, vinegars, and oils
By Audrey Alessi
Radiant longer, sun-filled spring days pique one of my seasonal obsessions: basil (or Ocimum basilicum). Native to Southeast Asia and Africa and centuries old, basil has been grown for its healing and culinary properties. I am sure most thought "green," as I did early on in this obsession, when basil came to mind. But it is time to open our eyes to the world of purple-leaved basils. Similar to the green-leaved varieties, in their clean, spicy, licorice flavor and scent, they excel in the visual department, adding color punch to ever-popular pesto sauce and pizzazz to herbal vinegars, just to mention a few.
Purple-leaved basils, as the traditional green, are easily started from cuttings as well as from seed. Due to their genetic variability, however, purple-leaved basils rarely grow true from seed. Therefore I recommend planting organic starter plants. Basil is a snap to grow as long as you follow a few steps. Basil needs evening temps to be consistently in the 50s or higher for them to really start performing. Basil loves a compost rich soil, and you can go ahead and plant them deep for a truly beefier plant. Maintain a regular fertilization program with an organic fertilizer such as fish emulsion/liquid seaweed formula, at least twice a month.
Now on to exploring the collection of purple basil varieties that are readily available. "Dark Opal" basil, an annual, has dark plum-purple deeply cut foliage with a wonderful over lay of bronze green, sending up spikes of glorious fuchsia blossoms, making it a stunning ornamental as well as culinary delight. It is wonderful in herbal vinegars, scented oils, in salads and as a garnish.
"Purple Ruffles," also an annual, is a robust, intensely colored basil bearing lavender blossoms. With its less assertive flavor, this is a great one for salads, sorbets and herbal vinegars. Another annual, "Red Rubin," is a relative newcomer on the basil scene. It boasts almost overall color uniformity, and this deep garnet-leaved basil is highly fragrant and makes a striking addition to salads, pasta dishes and my personal favorite: tucked between slices of fresh mozzarella cheese and sun-kissed tomatoes, then drizzled with olive oil. It adds a wonderful opalescence to jellies, and herbal vinegars as well.
Some folks may include the following two basils in the purple-leaved line-up: "Siam Queen" Thai basil and "African Blue." "Siam Queen" is an annual, having distinctive purple stems and large whorls of purple blossoms and green leaves edged in red-purple. It has a more delicate growth habit and is a must to interplant in your flower beds. Possessing a minty anise flavor, it is wonderful in pesto, marinades and jellies.
Last but not least, "African Blue" basil is one of the only true perennial basils, and it is often grown as an ornamental. "African Blue" grows energetically into a large striking plant. It has leaves that are a rich green with purple venation, purple stems bearing six-inch spikes of delicate lavender blossoms, which attract a host of beneficial insects and butterflies. This basil possesses a smoky, camphor-laced anise flavor, maybe too intense for some. But I find it flavors pasta sauces nicely, makes a great pesto and is a stunning addition to herbal vinegars and scented oils.
So now with this introduction, you too can begin a wonderful springtime obsession with purple-leaved basils. The following is one of my favorite pesto recipes:
"African Blue" Pesto
- 2 ½ cups chopped, fresh "African Blue" basil (firmly packed)
- 3 cloves garlic (more if desired)
- ¾ cup toasted pecans
- ½-¾ cup freshly grated Parmesan cheese
- ¼-½ cup good quality extra virgin olive oil
Directions
In a food processor or blender, combine basil, garlic, pecans and cheese, while processor or blender is running slowly add olive oil, pureeing until a paste is formed. Enjoy!
Audrey Alessi is a horticulturist with Native Nurseries of Tallahassee.
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