Subj ect : Cul i nar y her bFAQ ( v. 1.

14) Par t 1/ 7
Dat e: Sun, 22 Nov 1998 10: 15: 28 GMT
Fr om: HeK@het t a. pp. f i ( Henr i et t e Kr ess)
Or gani zat i on: . . . ei mei l l ' oo. . .
Newsgr oups:
r ec. gar dens. edi bl e, al t . f ol kl or e. her bs, r ec. f ood. pr eser vi ng, al t . answer s, r ec. answer s, news. a
nswer s
Fol l owup- To: r ec. gar dens. edi bl e
Ar chi ve- name: f ood/ cul i nar y- her bs/ par t 1
Post i ng- Fr equency: mont hl y ( on or about 20t h)
Last - modi f i ed: 1998/ 04/ 06
Ver si on: 1. 14
URL: ht t p: / / sunsi t e. unc. edu/ her bmed/ cul i her b. ht ml
Avai l abl e by f t p: sunsi t e. unc. edu or sunsi t e. sut . ac. j p
/ pub/ academi c/ medi ci ne/ al t er nat i ve- heal t hcar e/ her bal - medi ci ne/ f aqs/
==========
Cont ent s
==========
Par t 1
* 1 I nt r oduct i on
o 1. 1 Cont r i but or s
o 1. 2 Wi shl i st
* 2 Her bs: gar deni ng / har vest i ng / usi ng t hem
o 2. x Thi s i s t he st r uct ur e of t he her b ent r i es:
+ 2. x. 1 Gr owi ng ___
+ 2. x. 2 Har vest i ng ___
+ 2. x. 3 Usi ng / pr eser vi ng ___
+ 2. x. 4 Whi ch ___ do you have?
And t hese ar e t he her bs so f ar :
o 2. 1 Basi l
o 2. 2 Cur r y pl ant / Cur r y l eaf
o 2. 3 Sage
Par t 2
o 2. 4 Chi ves
o 2. 5 Saf f r on
o 2. 6 Zucchi ni f l ower s
o 2. 7 Chamomi l e
o 2. 8 Cor i ander / Ci l ant r o / Cul ant r o / Vi et namese Cor i ander
o 2. 9 The mi nt s
Par t 3
o 2. 10 Fever f ew and Pyr et hr um
o 2. 11 Tar r agon
o 2. 12 Nast ur t i ums
o 2. 13 Di l l
o 2. 14 Rosemar y
o 2. 15 Lavender
o 2. 16 Lemon bal m
Par t 4
o 2. 17 Gar l i c
o 2. 18 Thyme
o 2. 19 Lemon gr ass / Ci t r onel l a gr ass
o 2. 20 Hor ser adi sh
o 2. 21 Fennel
o 2. 22 Ani se Hyssop
o 2. 23 Par sl ey
o 2. 24 Monar da or Bee Bal m
+ 2. 24. 5 Monar da and t he ber gamot f l avor i n Ear l Gr ey t ea
o 2. 25 Gi nger
o 2. 26 Ani se
o 2. 27 Bor age
Par t 5
o 2. 28 Hor ehound
o 2. 29 Mar j or amand or egano / Cuban or egano / Mexi can or egano
o 2. 30 Car away
o 2. 31 Cat ni p
o 2. 32 Lovage
o 2. 33 Savor y: Wi nt er and Summer
o 2. 34 Rue
o 2. 35 Rocket
o 2. 36 Angel i ca - pl ease r epl y t o t he candi ed st emsur vey
o 2. 37 Sweet Ci cel y
o 2. 38 Mexi can Mi nt Mar i gol d ( MMM) / Mexi can Tar r agon
* 3 Gar deni ng
o 3. 1 Her bs f or gr ound cover
o 3. 2 Her bs you can' t get r i d of ( = easy gar deni ng)
o 3. 3 Tal l her bs
o 3. 4 Her bs f or shade
o 3. 5 Gr owi ng her bs i ndoor s
Par t 6
o 3. 6 Gr owi ng her bs f r omcut t i ngs
o 3. 7 War ni ng si gns of soi l nut r i ent def i ci enci es
o 3. 8 Et c.
+ 3. 8. 1 Fungi ci des i n gener al and f or dampi ng of f
* 4 Pr ocessi ng her bs
o 4. 1 Her b vi negar s
+ 4. 1. 1 Her bal vi nai gr et t e
o 4. 2 Her b oi l
o 4. 3 Dr yi ng your her bs
o 4. 4 Fr eezi ng your her bs
o 4. 5 Her b but t er
o 4. 6 J el l y, syr up and ot her sweet st uf f
+ 4. 6. 1 Fl ower / her b j el l y
+ 4. 6. 2 Fl ower / her b syr up
+ 4. 6. 3 Mi scel l aneous sweet st uf f
o 4. 7 Pot pour r i s and ot her non- cul i nar y uses f or her bs / f l ower s
+ 4. 7. 1 St ovet op pot pour r i
+ 4. 7. 2 Dr y pot pour r i
+ 4. 7. 3 Dr yi ng f l ower s whol e f or pot pour r i
+ 4. 7. 4 Bat h sal t s
Par t 7
+ 4. 7. 5 Rose beads
o 4. 8 Bever ages
+ 4. 8. 1 Wi ne
+ 4. 8. 2 Gi nger al e / gi nger beer
+ 4. 8. 3 Her bal t eas
o 4. 9 Reci pes usi ng l ot s of her bs
+ 4. 9. 1 Gazpacho
+ 4. 9. 2 Pest o
+ 4. 9. 3 Mi scel l aneous
+ 4. 9. 4 Spi ce mi xes
+ 4. 9. 5 Must ar ds
* 5 Si t es t o see
o 5. 1 FTP si t es
o 5. 2 WWWpages
==========
1 I nt r oduct i on
- - - - -
Her e' s t he umpt h + n post i ng of t he cul i nar y/ gar deni ng her bf aq.
Have f un - I do.
HeK@het t a. pp. f i
==========
1. 1 Cont r i but or s
- - - - -
FAQ Keeper : Henr i et t e Kr ess, HeK@het t a. pp. f i .
Ver y act i ve cont r i but or s so f ar ( l i st ed al phabet i cal l y) :
How do you get l i st ed her e? Easy. Gi ve me some good i nput on any mi ssi ng
i t em( ' wi shl i st ' ) , or a val uabl e cor r ect i on on any ent r y, or a val uabl e
addi t i on on any ent r y. ; ) Al l good st uf f i s wel come.
Anya Rast apoodl e@newsguy. com
Cat her i ne A Hensl ey ( hensl ey@l i ms1. l anl . gov)
Chr i s McEl r at h ( Mcmar i ah@AOL. COM)
Chr i st el Reeve ( CReeve@banyan. com)
Conr ad Ri cht er ( conr ad@r i cht er s. com)
Cor i nne Leek ( cl eek@ns. sympat i co. ca)
Debor ahr ah@aol . com
Donna Beach ( phuyet t @cct r . umkc. edu)
DonW1948@aol . com
Gwen Baker ( Baker . 325@magnus. acs. ohi o- st at e. edu)
J eanne Mant on ( j mant on@st andar d. com)
J ef f Benj ami n ( benj i @f c. hp. com)
J enni f er A. Cabbage <f xj ac@camel ot . acf - l ab. al aska. edu>
J R Schr oeder ( j er a@ksu. ksu. edu)
J udi t h Rogow ( j r ogow@r i dgecr est . ca. us)
Kar en Fl et cher ( f l et cher @f i r ef l y. pr ai r i enet . or g)
Kar en Gann ( j kgann@i x. net com. com)
Lawr ence H Smi t h ( Lawr ence. H. Smi t h@wi l l i ams. edu)
Lesl i e Basel ( l ebasi l @ag. ar i zona. edu)
Li nda Kovacs ( kovacsl a@VNET. I BM. COM)
Mal col mFar mer ( f ar mer mj @bham. ac. uk)
Mi chael Rooney ( mr ooney@mr ooney. pn. com)
Ni ck Macl ar en ( nmm1@cam. ac. uk)
Rene Bur r ough ( 100735. 543@compuser ve. com)
Ri char d Whi t e ( hazel wood@ul t r anet . ca)
Si l ki a@aol . com
Sonny Hays- Eber t s ( eber t s@donal d. uor egon. edu)
Susan Hat t i e St ei nsapi r ( hat t i e@net com. com)
Susan L. Ni el sen ( sni el sen@or ednet . or g)
Ot her s:
adawson@ehs. eduhsd. k12. ca. us
Al an Woods <awoods@magnus. acs. ohi o- st at e. edu>
Al i sa Nor vel l e <NORVELLE@uga. cc. uga. edu>
Amy Smi t h <aks3@cor nel l . edu>
Amy Snel l <asnel l @i nt er access. com>
Andr eas Gueni n <st ewbal l @ut xvms. cc. ut exas. edu>
Andr ew Gr ant <adgr ant @wat er . wat er w. com>
Ann Al ber s <al ber sa@azt ec. asu. edu>
Ann McCor mi ck <McCORMI CK9@AOL. COM>
Anne E. Comer <Anne_E. _Comer @kami l che. wa. com>
Annet t e <no emai l addr ess>
Ar t hur Evans <ae@meer . net >
Bar b Schal l er <Schal l er _Bar b@ht c. honeywel l . com>
Bar bar a J ahner <sj ahner @soj our n. com>
Bar bar a Seet on <an354@Fr eeNet . Car l et on. CA>
BEAVOMEY@aol . com
Bess Hai l e <bhai l e@l eo. vsl a. edu>
Bet h WSpr ow <mouvedr e@i x. net com. com>
Bi l l i e <bmi l hol @sas. ab. ca>
Car ol e Henson <car ol e@chenson. demon. co. uk>
Ceci Henni ngsson <ceci @l ysat or . l i u. se>
Chr i st i ne A. Owens <CAOwens@i x. net com. com>
Chr i st opher Lof f r edo <cl of f r ed@umabnet . ab. umd. edu>
Chr i st opher Hedl ey <chr i st opher @gn. apc. or g>
CKi mb28370@aol . com
Cur t i s Nehr i ng Bl i ss ( no emai l addr ess gi ven)
Dan Bal dwi n <bal dwi n@f r odo. col or ado. edu>
Dave Pl at t dpl at t @nt g. com
Davi d Bennet t <dabennet @mai l box. syr . edu>
Davi d J ohnst on <davi d@i nf . r l . ac. uk>
Davi d Per r y <dper r y@bbn. com>
Davi d & Paul a Ol i ver <dol i ver @mi ner va. pol ar i st el . net >
Debbi e Gol embi ski <102522. 1235@CompuSer ve. COM>
Deni se Henr y <deni se@gr omet . demon. co. uk>
Deni se Rounds <r ounds@i onet . net >
Denni s O' Connel l <endot hyr @at hens. net >
Denys Meaki n <denysm@vcn. bc. ca>
D Ghol st on <dghol st on@aol . com>
Di ana Pol i t i ka <di ana. pol i t i ka@t enf or war d. com>
Di na <st l oui ns@cnsvax. uwec. edu>
Don Wi ss ( no emai l addr ess gi ven)
Donna <Henchpa@aol . com>
Duane Har di ng <har di d@cal mvs. er cb. gov. ab. ca>
Dwi ght Si pl er <dps@hyper i on. hayst ack. edu>
El i zabet h Pl at t <eapl at t @wor m. hooked. net >
Er i c Hunt <ehunt @bga. com>
Est her Czekal ski <E. Czekal ski @MA02Q. BULL. COM>
Eve Dext er <evedex@hookup. net >
Fr an <f r i ch@TENET. EDU>
Fr ancoi se Cheval l i er Al l ar d <f cal l ar d@uni v- l yon1. f r >
Gr aeme Casel t on <gcasel t on@easynet . co. uk>
Gr ahamSor enson <Gr aham@f r agr ant . demon. co. uk>
Gr egor y R. Cook <gcook@chem. St anf or d. EDU>
Har ol d <or chi ds@communi que. net >
Hel en Peagr am<af 961@j ames. f r eenet . hami l t on. on. ca>
Her bal Muse@aol . com
I ngol f ur Gunason <engi her b@smar t . i s>
J Mi chel <aa100465@dasher . csd. sc. edu>
J ai me/ Wi l dFi r e Far m<j knobl e@I NTERSERV. COM>
J ames Mi chael Kocher <j k1n+@andr ew. cmu. edu>
J ason Wade Rupe <j wr 3150@t am2000. t amu. edu>
J eanne Ross <r oss@t oget her . net >
J ef f r ey Cl ayt on <cl ayt on2@i x. net com. com> <Bar b. >
J enni f er Nor r i s <nor r i sj @boal t . ber kel ey. edu>
J enni f er Zahn <j szahn1@f acst af f . wi sc. edu>
j newbo@aol . com
j ni l sen@mi ner va. ci s. yal e. edu
J oAnne Hi l debr and <hi l debr a@eur opa. umuc. edu>
J oep@r eol . com
J oe VanDer Bos <j oevander bos@bdt . com>
J oey L Hanson <j oehanso@badl ands. NoDak. edu>
J ohn Pedl ow <TKSJ OHN@ubvm. cc. buf f al o. edu>
J oseph St . Lawr ence <es051447@or i on. yor ku. ca>
J osh Bogi n <bogi n@i s2. nyu. edu>
j ouet @aol . com
J oyce Schi l l en <gar denpg@cdsnet . net >
J udi Bur l ey <j bur l ey@TRI ANON. WORLDTEL. COM
J udy Mar t i n- Spi ker <j udyms@l si d. hp. com>
J ul i a Mor avcsi k <MORAVCSI K@cl i pr . Col or ado. EDU>
J ul i a Tr achsel <j dt r ach@i sl andnet . com>
K Raghunandan <r aghu@hocpb. ho. at t . com>
Kacey <Kcl 58@aol . com>
kar yn. si egel - mai er @kot l . mhv. net
Kat e Bl ackl ock <kat e@net way. net >
Kat e Bor l ey <kab1004@her mes. cam. ac. uk>
Kat hl een Snyder <kat hl een. snyder @l unat i c. com>
Kat hr yn M. Bensi nger <kbensi n@MAI L. STATE. TN. US>
Kat hy Fr ench <f r ench@j eeves. ucsd. edu>
Kaycee Cur r <kcur r @cyber space. com>
Ken Fi t ch <docf i t ch@t el i s. or g>
Kennet h Ni l sson <kennet h@di com. se>
Ki mPr at t <pr at t @ol ympus. net >
kpmgl i b@net com. com
Laur i e Ot t o <l ot t o@pt i al aska. net >
Lesl i e <duncan@I SYS. CA>
Lesl i e Paul Davi es <l pdavi es@bcf r eenet . sef l i n. l i b. f l . us>
Li bby Gol dst ei n <l i bby@i gc. apc. or g>
Mandy Haggi t h <hag@ai sb. ed. ac. uk>
Mar i J St oddar d <st oddar d@ar uba. cci t . ar i zona. edu>
Mar k Davi d Mor r i son <mmor r i so@bl ue. weeg. ui owa. edu>
Mar t i n Wi t char d ( Cat ) <mwi t char @met z. une. edu. au>
Mar y A. Fl esch <mf l esch@mai l . coi n. mi ssour i . edu>
Mar y Hal l Sheahan <Emme@wor l dnet . at t . net >
Mar yl i n Kr aker <Mar yl i n. Kr aker @bbs. c4syst m. com>
Mel At chl ey <mel at chl ey@aol . com>
Mel i ssa C. Davi dson <Mel i ssa_C. _Davi dson@ci t y- net . com>
Mi chel l e Mar i e Manke <mmm@al pha2. csd. uwm. edu>
Mi ke St al l cup <mi chael . st al l cup@mer cur y. msf c. nasa. gov>
Mi ke Toop <mi ket oop@uni ser ve. com>
Mi ndy Vi nqvi st <mvi nqvi st @mt a. ca>
Mol l y <mcat @epi x. net >
Nancy Moot e <nancy_moot e@sunshi ne. net >
Naomi Br okaw <naomi b@sco. COM>
NDool ey@pr esi dent - po. pr esi dent . ui owa. edu
Pat Peck <ar peck@f r eenet . scr i . f su. edu>
Pat r i ck Mi l l ar d <ac577@dayt on. wr i ght . edu>
Paul Kent ar o Mat sumot o <kent ar o@gl adst one. uor egon. edu>
Pet er Har r i s <ecol i @ci x. compul i nk. co. uk>
Pet er Mor t i mer <ag500@ccn. cs. dal . ca>
Ray A. Or osz <af n23664@af n. or g>
r gyur e@aol . com
Ri ck Cook <r cook@BI X. com>
Ri ck Gi ese <sout hsky@maui . net >
Ri ck J ar vi s <J ARVI SR@wood- emh1. ar my. mi l >
Ri t a Mel ni ck <mel ni ck@st sci . edu>
Rober t G. Nol d <r nol d@sanewssa. mnet . uswest . com>
Rudy Tar aschi <r udy@cae. ca>
Rut h J Fi nk- Wi nt er <wf i nk@i ast at e. edu>
sal l ee@aol . com
Sal l i e Mont uor i <f oxdal e@wi domaker . com>
SamWar i ng <war i ng@i nf omai l . com>
Sar ah G. <r scw081@uacsc1. al bany. edu>
Sher i McRae <sher ae@zet a. or g. au>
ski f ast 123@aol . com
Sue Fl esh <er i cf @cent r al . co. nz>
St avr os Macr aki s <macr aki s@osf . or g>
St een Goddi k <sgoddi k@sunf l owr . usd. edu>
St ephani e da Si l va <ar i el l e@St ar base. NeoSof t . COM>
St ephen Ot r embi ak <sot r embi @sai ms. ski dmor e. edu>
St eve Cogor no <cogor no@net com. com>
Susan D. Hi l l <Anahi t a@aol . com>
Susan K. Wehe <swehe@i x. net com. com>
SuseB@aol . com
Suzanne M. Engel s <engel s@wi bl a. mv. at t . com>
TOI VO@aol . com
TomHavey <t havey@boi . hp. com>
Tr ey J ackson, <t r ey@cs. ber kel ey. edu>
Tr i st an Hat t on- El l i s <Tr i st an. Hat t on- El l i s@br i s. ac. uk>
Vi cki Osel and <vi ki o@ear t hl i nk. net >
vshaf er 216@aol . com
Wal dek Tr af i dl o <bobas@f r eenet . vancouver . bc. ca>
wayne chase <chaseway@nbnet . nb. ca>
weed <avr i l _t ol l ey@ber l ex. com>
Wendi L Gar dner <wl gar dne@magnus. acs. ohi o- st at e. edu>
Wol f <wol f @gai a. cal t ech. edu>
Xi aoyan Ma <xma@haas. ber kel ey. edu>
Yasha Har t ber g <Yasha@bi och. t amu. edu>
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1. 2 Wi shl i st
- - - - -
Si ngl e her bs, di ver se mi ssi ng bi t s:
* I f you f i nd hol es i n t he ent r i es f eel f r ee t o f i l l t hem.
* Al so, I t ake any cul i nar y her b you wi sh t o wr i t e ext ensi vel y on,
i ncl udi ng t hose not ment i oned i n t hi s FAQ yet . Pl ease f ol l ow t he
gener al l ayout of t he ent r i es - t hanks.
Gar deni ng:
* 3. 2 mor e her bs you can' t get r i d of once t hey' r e pl ant ed
* 3. 3 mor e on t al l her bs
* 3. x anyt hi ng el se on her b gar deni ng you mi ght t hi nk of .
Pr ocessi ng her bs
* 4. x any ot her way t o pr ocess her bs you mi ght t hi nk of .
End of wi shl i st . I f you do deci de t o add somet hi ng t el l me - I ' l l keep
t r ack of who pr omi ses t o do what so we won' t have doubl es.
==========
2 Her bs: gr owi ng, har vest i ng, usi ng/ pr eser vi ng, and checki ng whi ch you' ve
r eal l y got
- - - - -
Thi s i s t he mai n spot f or i nf or mat i on. Check t hi s bef or e post i ng yet
anot her quest i on on cur r y pl ant . . . on t he ot her hand ever y t i me somebody
asks f or uses f or mi nt s some new ones pop up so keep aski ng f or t hose. ; )
* Repeat i ng t he st r uct ur e of t he her b ent r i es:
o 2. x. 1 Gr owi ng ___
o 2. x. 2 Har vest i ng ___
o 2. x. 3 Usi ng / pr eser vi ng ___
o 2. x. 4 Whi ch ___ do you have?
==========
2. 1 Basi l
Lat i n name: Oci mumbasi l i cum, ot her Oci mumspeci es.
=====
2. 1. 1 Gr owi ng basi l
- - - - -
Fr om: engel s@wi bl a. mv. at t . com( engel s s. m. ) :
Basi l l oves t he sun and hat es t he col d & wi nd. I f i t dr ops bel ow 50 degr ees
at ni ght , t he l eaves wi l l yel l ow. When i t war ms up t he new gr owt h wi l l be
gr een. I f i t doesn' t get enough sun and st ays i n damp soi l t oo l ong, i t
wi l l event ual l y di e. The wi nd wi l l br ui se t he l eaves. So wi l l r ough
handl i ng. Agai n, t he new gr owt h wi l l be f i ne.
Ver y i mpor t ant t o har den basi l pl ant s. Tr anspl ant shock may ki l l t hem. Set
t he pot s out si de f or 3- 5 days ( wat ch t he ni ght t emps) bef or e t r anspl ant i ng.
I use compost and occasi onal l y or gani c f er t i l i zer . Never had any bug
pr obl ems. A f ew cat er pi l l ar s and r abbi t s, but t her e was pl ent y f or ever yone
i n my pat ch.
- - - - -
Fr om: mr ooney@mr ooney. pn. com( Mi chael Rooney) , i n r esponse t o above:
I bel i eve i t i s bet t er t o not t r anspl ant basi l , i . e. , i t i s bet t er t o put
seeds i n t he gr ound wher e you want i t , when i t i s war menough f or t hemt o
gr ow. They wi l l qui ckl y out st r i p t he t r anspl ant s however car ef ul l y t hey
have been gr own and har dened.
Yes, t hey do t end not t o at t r act many bugs whi ch i s a sur pr i se gi ven t hei r
good t ast e.
- - - - -
Fr om: car ol e@chenson. demon. co. uk ( Car ol e Henson)
I amaddi ct ed t o basi l , r eal l y l ove i t , even t he smel l i s wonder f ul . I have
10 basi l pl ant s i n my gr eenhouse at t he moment , and t wo i n t he ki t chen f or
chucki ng i nt o sal ad et c. You onl y need a coupl e of l ar ge handf ul s of l eaves
f or a j ar of pest o, so a coupl e of pl ant s woul d do i t . I f you sow a f ew
seeds at 2 weekl y i nt er val s, you shoul d have a const ant suppl y.
- - - - -
Fr om: Dwi ght Si pl er <dps@hyper i on. hayst ack. edu>
Ther e ar e sever al di f f er ent var i et i es of basi l . Mammot h basi l has ver y
l ar ge l eaves, al t hough t he l eaves ar e somewhat savoyed ( wr i nkl ed) .
I ' ve had good l uck wi t h Genovese basi l , whi ch I get f r omJ ohnny' s Sel ect ed
Seeds. No par t i cul ar soi l pr epar at i on, j ust nor mal gar den soi l , f er t i l i zed
ever y ot her year , l i med as necessar y ( det er mi ned by pH t est ) . I put i n
about 600 pl ant s and I al ways l ose a dozen or so t o cut wor ms, cr i t t er s
et c. , but i t ' s not a bi g pr obl em. I pl ant mar i gol ds near by si nce t he
J apanese beet l es seemt o l i ke t hemand t hey keep t he beet l es of f t he basi l
pl ant s.
- - - - -
Fr om: j mant on@st andar d. com( J eanne Mant on) :
Opal Basi l i s pr obabl y one of our most f avor i t e pl ant s and I was del i ght ed
when my f avor i t e seed cat al ogue adver t i sed a new pur pl e var i et y t hi s spr i ng
- Red Rubi n. Whi l e a hear t y gr ower , I f ound a ver y hi gh number of ' gr een'
st ar t s and t he mat ur e pl ant r esembl es l emon ver bena i n shape and t ext ur e. I
made a bat ch of j el l y f r omone har vest and not onl y was t he col or mor e of a
honey shade but i t al so capt ur ed and enhanced t he vi negar ( r i ce + wi ne)
f l avor . The l eaves ar e t oo ' chewy' t o be sl i ced over t omat oes but can pass
t he t est when added t o a cooked t omat o sauce. For t unat el y I al so had a
Pur pl e Ruf f l es pl ant f or my daught er s vi negar as so much of t he pl easur e i s
der i ved f r omt he l ovel y l avendar shade.
- - - - -
>basi l eat en t o skel et on; mor e eat en each mor ni ng, no bugs evi dent ?
Fr om: mr ooney@mr ooney. pn. com( Mi chael Rooney)
Ther e i s a cat er pi l l ar t hat seems of t en t o l i ke basi l t hat l i ves under t he
sur f ace of t he ear t h dur i ng t he day. Gent l y di st ur b t he t op quar t er or hal f
i nch of di r t i n a ci r cl e ar ound t he pl ant goi ng out about f our i nches or so
and l ook f or a dar k gr ay ci r cl e about hal f t o t hr ee quar t er s of an i nch i n
di amet er t hat usual l y st ays t hat way and somet i mes opens up t o get away
( dependi ng on how deep a sl eep i t i s i n I guess : - ) ) . I f you f i nd i t ,
squash i t and hope. The onl y ot her pr edat or I can see t hat woul d do what
you have i s a l ot of sl ugs so you woul d l i kel y see t hemanyway. They can be
t aken car e of by al l t he st andar d beer , di at omaceous ear t h, et c. met hods i n
addi t i on t o hand pi cki ng.
Ther e ar e f ew j oys as gr eat as f i ndi ng one of t hose bl ast ed cat er pi l l ar s i n
t he gr ound af t er t hey have been eat i ng your f ood, l et me t el l you.
- - - - -
> basi l wi l t i ng i n t he sun?
Fr om: bogi n@i s2. nyu. edu ( J osh Bogi n)
Pr obabl y t hi s i s due t o not enough wat er **and or possi bl y r esul t i ng f r om**
not enough r oomf or t he pl ant s. I f t he pl ant s ar e r oot - bound i t r eal l y wi l l
har dl y mat t er how much you ar e wat er i ng t hem, si nce t he pot woul d
pr esumabl y be t oo smal l t o hol d much wat er , t he pl ant woul d keep dr yi ng
out , and al so t he r oot s pr obabl y get no nut r i ent s. Gi ve t hemsome pl ant
f ood, and t hi nk about f i ndi ng t hemmor e r oom, i f t hi s i s t he pr obl em.
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Fr om: wol f @gai a. cal t ech. edu ( Wol f )
Her e i n Sout her n Cal i f or ni a, ( Pasadena) our sweet Basi l t hat " was" i n f ul l
sun st ar t ed wi l t i ng one af t er t he ot her . Ever y coupl e of days, anot her one
wi l t ed. The sweet Basi l we pl ant ed i n par t - shade ( Mor ni ng shade, af t er noon
f ul l sun) i s t hr i vi ng, and t he pl ant s ar e gi ant . They make gr eat pest o. On
t he ot her hand, we have some pur pl e Basi l whi ch i s al so i n f ul l sun, and i t
i s compl et el y unaf f ect ed by t he heat . Al l pl ant s ar e get t i ng r eal l y bi g,
despi t e f r equent pi nchi ng. Al l pl ant s get pl ent y of wat er , and t he di r t
ar ound t he dyi ng pl ant s was pl ent y moi st .
The i nst r uct i ons on seed packet s ar e si mpl y not meant f or f ol ks i n t he
Sout hwest .
Sweet basi l i s heat i nt ol er ant . I t wi l l do gr eat i n f ul l sun i f t he
t emper at ur es don' t exceed 85- 90 degr ees on aver age. Any hot t er , and i t
st ar t s wi l t i ng i n f ul l sun.
- - - - -
> have basi l i n pot ; can I pl ant i t out si de?
Fr om: Debbi e Gol embi ski <102522. 1235@CompuSer ve. COM>
You sur e can move your pot t ed basi l i nt o t he gr ound. J ust cut i t back a bi t
f i r st and t r y t o move i t wi t h as much soi l i nt act as possi bl e.
Basi l l oves f ul l sun, so pi ck a spot t hat get s at l east 6 hour s of sun
dai l y.
- - - - -
> saw some basi l f or sal e wi t h huge heal t hy gr een l eaves t hat put mi ne
> t o shame.
Fr om: wol f @gai a. cal t ech. edu ( Wol f )
The guys who have t hese gi ant sweet basi l pl ant s f eed t hemwi t h Ur ea. Seems
t o do t he t r i ck. Al so, sweet basi l doesn' t l i ke i t t oo hot , and l i kes t o
have moi st soi l . Make sur e you pi nch of f any f l ower s bef or e t hey go t o
seed. I f you f ol l ow t hese gui del i nes, you shoul d get gi ant pl ant s.
- - - - -
> . . . no basi l spr out i ng - t oo wet f or t he l ast t hr ee weeks?
Fr om: sout hsky@maui . net ( Ri ck Gi ese) :
Basi l seeds wi l l not ger mi nat e when t hey ar e const ant l y wet . I st ar t ed mi ne
i n f l at s pr ot ect ed f r omt he wi nt er r ai ns her e on Maui . Once t r anspl ant ed t o
t he f i el d, t hey di d f i ne.
=====
2. 1. 2 Har vest i ng basi l
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Fr om: engel s@wi bl a. mv. at t . com( engel s s. m. ) :
You can har vest basi l l eaves as soon as t he pl ant has 3 set s of l eaves.
Keep t he pl ant s br anches shor t er t han 4 set s of l eaves and you wi l l
i ncr ease l eaf pr oduct i on. Once i t f l ower s, pr oduct i on dr ops. I ' ve f ound t he
t ast e st r onger bef or e f l ower i ng.
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Fr om: mmor r i so@bl ue. weeg. ui owa. edu ( Mar k Davi d Mor r i son)
Basi l l eaf har vest i ng: pi ck al l t hat you t hi nk t hat you wi l l need f or t he
r eci pe t hat you ar e pr epar i ng. I f you have a l ot of basi l and ar e f r eezi ng
basi l f or wi nt er t hen j ust pi ck t he bi g l eaves. I use a l ot of basi l and
pi ck l eaves f r omt he pl ant al most dai l y. I f t hey ar e smal l or bi g l eaves
does not mat t er . . . t he pl ant i s t he har di est beast i n my gar dens. I t hi nk
i t may be of al i en or i gi n.
Pi nchi ng back basi l : Al ways pi nch of f and use t hose t ops. The l eaves wi l l
r eal l y bush out on your basi l when you do.
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Fr om: kat hl een. snyder @l unat i c. com( Kat hl een Snyder )
Pi ck al l over . Don' t st r i p t he st ems of al l t he l eaves. Be car ef ul not t o
t ear t he st emwhen cut t i ng of f a l eaf . I use sci ssor s. Tear i ng can some
t i mes st r i p t he st emand damage i t .
Pi nchi ng wi l l make i t f ul l er . Don' t l et i t f l ower ei t her . Pi nch of f t he
f l ower buds t he mi nut e you see t hemcomi ng.
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Fr om: st l oui ns@cnsvax. uwec. edu ( Di na)
I of t en j ust go out and pl uck of f as much as I need once t he pl ant s ar e
est abl i shed- - somet i mes a t hi r d or mor e of t he pl ant , dependi ng on whet her
I ' mmaki ng sal ad, her bi ng vi negar s, or har vest i ng some t o dr y. Pi nchi ng
back makes t he pl ant s bushi er , and I ' d def i ni t el y st ar t cut t i ng back when
t he pl ant s st ar t t o f l ower . They gr ow back qui ckl y.
- - - - -
Fr om: Davi d Per r y <dper r y@bbn. com>
The best met hod i s t o pi nch t hemback at t he mai n st em( s) a coupl e of t i mes
ear l y i n t hei r l i ves. Thi s wi l l cr eat e a bushi er pl ant r at her t han t he
si ngl e t r ee l ooki ng speci men.
Ther eaf t er , j ust t ake t he t i ps of t he st ems t o keep t he pl ant f r omgoi ng t o
seed. You wi l l not i ce t he t i ps become ver y heavy wi t h smal l poi nt i er l eaves
j ust bef or e i t goes t o seed. Cl i p back any l ar ge mai n l eaves when you
not i ce t he secondar y buds begi nni ng t o show al ong t he mai n st em, or when
t hey get t oo bi g and seemt o be sappi ng t he r est of t he pl ant ( t hese l eaves
ar e gr eat t o wr ap st eaks f or t he gr i l l , sni p f or sal ads et c. . . mmmmm! )
I al so f ound t hat t he l eaves ar e oi l i er and mor e f r agr ant ear l y i n t he day
or at ni ght . Of cour se, most of us don' t use basi l at 3 a. m.
Al so, basi l r eal l y doesn' t have t o be spaced out as much as t he packet
l i t er at ur e st at es. I f i l l 1/ 2 bar r el s of basi l ever y year . I t hi n out onl y
enough t o keep f ul l sun and ai r ci r cul at i on on al l pl ant s.
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Fr omDebor ahr ah@aol . com:
Gr owi ng Basi l s i n Texas
I have had gr eat sucess gr owi ng basi l i n t he hot cl i mat e of Texas. I pl ant
my basi l s i n t he af t er noon shade of i ndet er mi nat e t omat oes. My basi l s get
about 6 hour s of sun each mor ni ng. Thi s shade i s necessar y, as t he basi l
l eaves wi l l get " bl eached" i n t he scal di ng Texas sun. Basi l i s my absol ut e
f avor i t e and i t woul d be a sad day i ndeed i f I coul dn' t pi ck i t f r esh f r om
my gar den.
=====
2. 1. 3 Usi ng / pr eser vi ng basi l
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Al so see Pest o, 4. 9. 2 bel ow, and Basi l j el l y, 4. 6. 1 bel ow.
- - - - -
> . . . al t er nat i ves f or usi ng pest o or f r esh sweet basi l ?
Fr om: j wr 3150@t am2000. t amu. edu ( J ason Wade Rupe)
I bake i t r i ght i nt o br ead somet i mes.
I l i ke a st i r f r y of basi l and what ever wi t h a basi c si mpl e sauce on r i ce.
Tr y usi ng i t f r esh as a pi zza t oppi ng.
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Fr om: cogor no@net com. com( St eve Cogor no)
Take GOOD qual i t y t omat oes, pr ef er abl y ones you' ve gr own your sel f : - ) and
sl i ce t hem. Top wi t h f r esh mozzar el l a whol e basi l l eaves. A l i t t l e
expensi ve because of t he cheese, but i t makes a ver y col or f ul and t ast y
appet i zer !
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Fr om: f r ench@j eeves. ucsd. edu ( Kat hy Fr ench)
I f your basi l pl ant s ar en' t pr oduci ng f ast enough t o gi ve you a cup or t wo
of l eaves at a t i me, you can pi nch of f st ems and keep t hemwi t h t he ends of
t he st ems i n cl ean wat er ( change i t ever y f ew days) at r oomt emper at ur e f or
sever al days. Fr eezi ng t he l eaves doesn' t wor k so wel l , because i t wi l l
make t hemmushy when t hey t haw, and i t r educes t hei r f l avor as wel l .
You can al so pr eser ve basi l by washi ng i t car ef ul l y, dr yi ng i t t hor oughl y,
packi ng i t i n good ol i ve oi l , and keepi ng i t i n t he r ef r i ger at or . Then you
can use t he l eaves pl us oi l t o make pest o f r esh when you want i t by addi ng
gar l i c, cheese, and pi ne nut s. I ' ve t r i ed t hi s met hod and i t wor ks wel l ,
al t hough t he basi l t ur ns somewhat dar k i n t he pr ocess.
- - - - -
Fr om: mr ooney@mr ooney. pn. com( Mi chael Rooney)
You can make basi l pest o and f r eeze i t i n cubes or pat t i es and save i t f or
t he wi nt er when you have not hi ng f r esh t o use.
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Fr omj mant on@st andar d. com( J eanne Mant on) :
I use Genova Per f umBasi l and t hr or oughl y wash t he l eaves i n veget abl e soap
( avai l abl e at nat ur al f oods st or es) . Dr y compl et el y wi t h paper t owel s, t hen
di ce ( I use a f r ench kni f e) . Pack i nt o st er i l i zed 1/ 2 pi nt j ar s: 1 l ayer of
f r esh gr ound Par mesan, one l ayer of basi l , one l ayer of f r esh gr ound sea
sal t . Cont i nue l ayer i ng pr ocess unt i l t he j ar i s near l y f ul l . Cover wi t h a
t hi n l ayer of ext r a vi r gi n ol i ve oi l and seal . St or e i n t he r ef r i ger at or ( I
use t he col dest shel f ) . I don' t know how l ong t hi s keeps because we wi l l
use t he ent i r e j ar wi t hi n t wo mont hs but my l ast r eal l y bi g suppl y was
st i l l f r esh af t er ni ne mont hs. Can be used on ever yt hi ng except cor n
f l akes!
A bl oomi ng appet i zer :
Fr om: j mant on@st andar d. com( J eanne Mant on)
1 8 oz cr eamcheese ( neuchaf t el i s t oo l i ght but may be subst i t ut ed)
1 8 oz cheve ( cr eamed goat cheese)
1/ 8 t sp dr i ed gar l i c chi ps, cr ushed
1 t sp mi nced ( usi ng kni f e) basi l , per f er abl y Per f um
Mi x t he above t oget her usi ng your hands and shape i nt o a bal l . Pl ace on
pl ast i c wr ap and f l at t en. Gener ousl y spr i nkl e wi t h f r esh gr ound bl ack
pepper . Decor at e wi t h her bs and f l ower s ( spr i g of t ar r agon, f ew bl ossoms
and st ems of r osemar y, j ohnny j ump ups - what ever ) and wr ap ai r t i ght .
Ref r i ger at e over ni ght and ser ve ei t her wi t h a st r ong cr acker or baguet t e
sl i ces.
Thi s i s a r eal f avor i t e when I t ake i t t o wor k al t hough one of my
co- wor ker s suggest ed I had dr opped t he cheese bal l i n t he dr i veway j ust
af t er t he l awn had been mowed.
Not e: When I make t hese f or Chr i st mas I use spr i gs of r osemar y and t hr ee or
so r ed pepper cor ns.
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FREEZI NG BASI L
- - - - -
Fr omDebor ahr ah@aol . com:
" Fr esh i s best " cer t ai nl y hol ds t r ue f or basi l . But what t o do i n t he
wi nt er f or t hat f r esh t ast e? I have f ound a met hod t hat wor ks. When my
basi l i s r eady f or har vest , I cut of f about 20- 30 br anches ear l y i n t he
mor ni ng. Then I r ush i t t o my ki t chen, wher e I al r eady have a l ar ge di shpan
of col d, cl ean wat er wai t i ng. I pl ace t he basi l i n t he wat er and gent l y move
i t ar ound sl owl y. ( Put t i ng t he basi l i n t he pan and t hen r unni ng wat er over
i t woul d r el ease t oo much of t he f l avor f ul oi l s. ) I r emove t he basi l f r om
t he wat er and l et i t dr ai n i n a col ander , shaki ng excess wat er f r omt he
pl ant . Af t er a f ew mi nut es of t hi s, I pl ace t he basi l bet ween cl ean ki t chen
t owel s l et t i ng t he t er r y cl ot h absor b mor e wat er . Do not r ub t he basi l wi t h
t he t owel s, as i t wi l l br ui se i t . Next , I t ake smal l squar es of " Handi
Wr ap" about 4" x 4" and pl ace 6- 7 basi l l eaves st acked on t op of each
ot her . I gent l y wr ap t he basi l wi t h t he pl ast i c wr ap and put t he l i t t l e
packet s i n a f r eezer pr oof bag. I n t he wi nt er when I need i t , I r emove t he
basi l packet f r omt he f r eezer . I i mmedi at el y cr ush t he basi l whi l e i t i s
i nsi de t he packet . Thi s met hod " cr acks" t he f r ozen basi l i nt o smal l pi eces
whi ch I add t o r eci pes. The t r i ck t o t hi s i s t o " cr ack" t he basi l wi t hi n 10
seconds of r emovi ng i t f r omf r eezer , or you wi l l have sof t , wi mpy basi l . The
basi l wi l l t ast e as good as f r esh, but wi l l be al most bl ack i n col or . I t i s
t he f r esh f l avor t hat sel l s me on t hi s met hod, not t he appear ance.
- - - - -
BASI L OI L
- - - - -
Fr omLaur i e Ot t o <l ot t o@pt i al aska. net >
Someone asked about dr yi ng basi l . I n my opi ni on, i t wast es f l avor t o dr y
basi l . Bet t er t o put i t i n t he f ood pr ocessor wi t h ol i ve oi l , make a past e
and f r eeze i t f or l at er use. Or t r y maki ng sal t ed oi l ed basi l l eaves:
Not e: Even t hough a l ot of oi l i s used f or t hi s i t can be cl eaned of f
bef or e usi ng t he basi l so pl ease don' t di scount t hi s i n t he i nt er est of
mai nt ai ni ng a l ow- f at l i f est yl e! The oi l i s mer el y a pr eser vat i ve and i t
does keep t he basi l absol ut el y f r esh f or mont hs!
Car ef ul l y cl ean *and dr y* each l eaf . Use a sal ad spi nner or swi ng t he
l eaves ar ound i n a cl ean, dr y t owel f or a f ew mi nut es. Pat dr y, j ust t o be
sur e. . . : ) Thi s i s r eal l y i mpor t ant , so pl ease be t hor ough! Next pour a
l i t t l e vi r gi n- or ext r a- vi r gi n ol i ve oi l i nt o a seal abl e cr ock, pr ef er abl y
a st one one. The smal l ki nd used t o house cheesespr eads ar e i deal ! Spr i nkl e
a l i t t l e sal t on t he oi l . Add a si ngl e l ayer of basi l l eaves, car ef ul not
t o over l ap t hem. Cover wi t h a t hi n l ayer of oi l and spr i nkl e wi t h mor e
sal t . Do t hi s unt i l t he cr ock i s f ul l , t hen t op of f wi t h oi l and sal t .
Seal . St or e i n t he r ef r i ger at or and i t wi l l keep i ndef i ni t el y. To use t he
basi l , si mpl y t ake out what you need *wi t h a ver y cl ean ut ensi l * and, i f
you l i ke, wash i t wel l t o r emove t he sal t and oi l .
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Fr om: Mel i ssa_C. _Davi dson@ci t y- net . com( Mel i ssa C. Davi d)
I t r i ed t o make basi l oi l t he ot her day. I had a st er i l e, seal ed bot t l e,
basi l f r omt he yar d, and ol i ve oi l . Put t he her bs i n t he bot t l e, compl et el y
cover ed wi t h oi l pl us a f ew i nches. Supposed t o be good f or many mont hs but
t he basi l mol ded up wi t hi n 2 weeks ! ! Hel p!
Fr om: l gf 0@Lehi gh. EDU ( Lesl ei gh G. Feder i ni c) t o above:
I al ways r ef r i ger at e mi ne. Onl y once di d i t mol d on me i n t he f r i g but t hen
I had i t t her e f or sever al mont hs dur i ng t he wi nt er and hadn' t been usi ng
i t . I use i t up i n t he summer . I t ' s good f or f r yi ng zucchi ni and mushr ooms
as wel l as maki ng angel hai r past a sauce.
Fr om: Yasha@bi och. t amu. edu ( Yasha Har t ber g)
I ' mnot sur e havi ng never done i t mysel f , but i t seems a bi t st r ange t o
st ar t wi t h a st er i l e bot t l e and t hen add non- st er i l e l eaves and oi l t o i t
and expect anyt hi ng l ess t han mol d, bact er i a, et c. I wonder i f you mi ght
not t r y heat i ng t he mi xt ur e up a bi t bef or e seal i ng t he bot t l e?
- - - - -
Fr om: aa100465@dasher . csd. sc. edu ( J Mi chel )
For year s I ' ve been pr eser vi ng end of t he summer basi l l eaves i n ol i ve oi l
wi t h sal t ( l ot s - don' t know how much - spr i nkl ed on successi ve addi t i ons
of l eaves and oi l t o cover ) . The l eaves t ur n bl ack i n t he oi l , but not
mol dy, and t hr u t he wi nt er I f i sh out a coupl e f r omt i me t o t i me t o use i n
cooki ng. I st or e i t i n t he r ef r i g. and i n summer I t oss out t he sal t whi ch
has set t l ed t o t he bot t omof t he j ar al ong wi t h t he l ast of t he oi l .
I amabout t o be a conver t t o t he I ce cube basi l / oi l pest o st or age met hod
i n or der t o el i mi nat e t he sal t . However , I ' d suggest exper i ment i ng wi t h
addi ng sal t , or t r yi ng r ef r i ger at i on.
- - - - -
Fr om: r cook@BI X. com( Ri ck Cook)
The key i s moi st ur e. I f t her e' s moi st ur e i n t he pl ant ( as t her e i s i n basi l
l eaves - - a l ot of i t ) you' r e l i kel y t o get mol d when you make basi l oi l .
I f you want t o make basi l oi l , gr i nd t he basi l i nt o a past e, add t o t he
ol i ve oi l t o st eep f or a whi l e i n t he r ef r i ger at or and t hen f i l t er t he
mi xt ur e.
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Fr omRi char d Whi t e, Hazel wood Her b Far m, Ladysmi t h B. C, Canada
<hazel wood@ul t r anet . ca>:
Re. pr obl ems wi t h basi l oi l : har vest l eaves and pl ace i n a l ar ge pot , cover
wi t h oi l ( we use canol a) . On medi umheat br i ng oi l t o a t emper at ur e of no
mor e t han 190 F. Hol d at t hi s t emper at ur e f or 20 mi nut es. Cool r api dl y and
al l ow t o st and over ni ght . Remove l eaves and si phon of f oi l , l eavi ng
sedi ment and wat er behi nd. Bot t l e i nt o st er i l i zed cont ai ner s. I t wi l l be
cl oudy at t hi s poi nt but wi l l event ual l y cl ear . Addi ng dr i ed basi l t o t he
cont ai ner wi l l hel p cl ear i t f ast er .
- - - - -
DRYI NG BASI L
- - - - -
> dr yi ng basi l - how l ong?
Fr om: Ki mPr at t <pr at t @ol ympus. net >
The t i me f act or r eal l y depends on wher e you hang i t t o dr y, what t he
t emper at ur e i s. Mi ne usual l y t akes about 2 or 3 weeks t o dr y. That i s
hangi ng upsi de down wi t h st ems t i ed t oget her i n a bundl e, i n t he ki t chen.
I f you have a dust y house, af t er t yi ng t oget her i n a bundl e put i nsi de a
smal l paper bag t hat has been punched f ul l of smal l hol es and hang t hat
( t i e t he t op of t he bag t o t he t op of t he st ems so your her bs ar e st i l l
hangi ng upsi de down) .
Fr om: evedex@hookup. net ( Eve Dext er )
My dehydr at or has a f an and t he dr yi ng t akes onl y 1 1/ 2 - 2 hour s, dependi ng
upon t he humi di t y of t he day of cour se. I suggest you st ar t i n t he amand
keep a cl ose eye on t he pr ocess - i t shoul dn' t t ake t oo much l onger i n your
model .
=====
2. 1. 4 Whi ch basi l do you have?
- - - - -
Fr om: f ar mer mj @bham. ac. uk ( Mal col mFar mer ) :
Some suppl i er s of f er di f f er ent var i et i es of basi l . Chi l t er n Seeds i n t he
UK, f or exampl e, has about a *dozen* di f f er ent var i et i es. Two I have
gr owi ng now ar e:
Lemon basi l - t hi nner , smal l er , r at her poi nt ed l eaves when compar ed wi t h
r egul ar basi l . Has st r ong l emony odour : when you t ear up t he l eaves t he
smel l i s gor geous, somewher e bet ween mi nt and basi l .
Thai basi l - si mi l ar i n appear ance t o l emon basi l l eaves, but sl i ght l y
dar ker wi t h st ems havi ng a pur pl i sh t i nge. Scent i s somewhat l i ke r egul ar
basi l , but much spi ci er and mor e f r agr ant . A f r i end says her Thai cooki ng
usi ng r egul ar basi l never t ast es qui t e t he same as aut hent i c Thai , so I ' m
goi ng t o gi ve her some of t he Thai st uf f t o see i f t hat ' s t he r eason. . . .
- - - - -
>> The basi l s I gr ow ar e r egul ar sweet basi l , Spi cy Gl obe, l emon basi l ,
ci nnamon basi l , l i cor i ce basi l , and hol y basi l . . . . sni p . . . . I ' ve t r i ed
t he hol y basi l i n t ea, but don' t car e much f or i t . I ' ve r ead about usi ng i t
as an i ncense/ smudge i ngr edi ent .
>have you t r i ed usi ng t he hol y basi l i n Thai cooki ng? I ' ve seen a number of
Thai r eci pes t hat cal l f or i t . Fr omwhat I ' ve r ead, i t ' s a hot ( spi cy)
var i et y. I ' ve been t hi nki ng of gr owi ng i t , si nce I haven' t f ound a sour ce
t o buy i t .
Fr om: cul i nar y@r i cht er s. com:
I t hought I shoul d j ump i n her e. Ther e i s a l ot of conf usi on i n t he her b
wor l d about " hol y" basi l . Most of t he seeds I have seen on t he mar ket i s
act ual l y a hybr i d of undet er mi ned par ent age. I t i s NOT Oci mumsanct um, t he
" sacr ed" basi l known t o t he I ndi ans as " t ul si " whi ch many peopl e assume.
We cal l " hol y" basi l , " spi ce" basi l , f ol l owi ng a convent i on est abl i shed by
Hel en Dar r ah i n her monogr aph on basi l s. I act ual l y don' t l i ke her choi ce
of name because i t conf uses newbi es who t hi nk t hat t hi s i s t he r egul ar
basi l f or r egul ar basi l use, but at l east i t i s bet t er t han " hol y" basi l
whi ch ever ybody get s conf used wi t h O. sanct um.
I f you want t he r eal McCoy, you need t o i nsi st on O. sanct um. Ther e ar e
sever al var i et i es ( pur pl e, gr een and pr obabl y ot her s) and i t does t ur n up
i n seeds f r omThai l and wher e t he pl ant i s gr own f or use i n cooki ng.
Now, t her e i s al so such a t hi ng as " Thai basi l " whi ch yet anot her ani mal
al t oget her . I f you ar e l ooki ng f or t he basi l used i n Thai and Vi et namese
cooki ng, you wi l l want t hi s. Now, some compani es ( i ncl udi ng us) have i n t he
past sol d " ani se basi l " as bei ng equi val ent t o " Thai basi l " but we now know
t hat t hi s i s not t r ue.
Conr ad Ri cht er
==========
2. 2 Cur r y pl ant / Cur r y l eaf
Lat i n name:
Cur r y Pl ant : Hel i chr ysumangust i f ol i um;
Cur r y Leaf : Mur r aya Koeni gi i
=====
2. 2. 4 Whi ch cur r y pl ant / cur r y l eaf do you have?
- - - - -
Fr om: kpmgl i b@net com. com( I nf or mat i on Ser vi ces)
The " Cur r y Pl ant " i s an her b, Hel i chr ysumangust i f ol i um, f r omt he f ami l y
Composi t ae. I bel i eve i t came f r omAf r i ca or Aust r al i a, so i t ' s t r opi cal ,
and pr obabl y per enni al ; al t hough i n Nor t h Texas you may need t o gr ow i t as
an annual or i n a cont ai ner ( pr obabl y not f r ost - har dy) . The name " cur r y
pl ant " or i gi nat ed f r omt hi s her b' s pungent smel l , whi ch i s r emi ni scent of
some cur r i es or cur r y powder s; however i t i s not used i n cur r y. I bel i eve
t hat i t i s wi del y cul t i vat ed i n t he U. K. , and i s used t her e most l y i n
sal ads, or mi xed wi t h cr eam- cheese.
Ther e act ual l y i s a pl ant t hat pr oduces what i s known as t he " cur r y l eaf " ,
and whi ch *i s* used i n t he pr epar at i on of some cur r i es ( much t he same way
as bay l eaf i s used) . The l eaves of t hi s pl ant , a woody t r ee f r omt he Asi an
sub- cont i nent cal l ed Mur r aya Koeni gi i , al so have a st r ong cur r y- l i ke smel l ,
and can be pur chased dr i ed at most Asi an mar ket s. The t r ee i t sel f has onl y
r ecent l y been cul t i vat ed commer ci al l y i n t hi s count r y, and i s car r i ed by
onl y a ver y f ew nur ser i es. I t i s st i l l consi der ed an exot i c, and commands a
pr emi umpr i ce.
- - - - -
Fr omEmme@wor l dnet . at t . net :
What i s known t o Amer i can & Br i t i sh cooks as " cur r y" i s act ual l y a spi ce
mi x t hat var i es by t he di sh bei ng cr eat ed.
==========
2. 3 Sage
Lat i n name: Sal vi a of f i ci nal i s, ot her Sal vi a speci es.
Sal vi a el egans - Pi neappl e sage
Sal vi a dor i sana - Mel on- scent ed Sage
=====
2. 3. 1 Gr owi ng sage
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Fr om: Li nda Kovacs ( kovacsl a@vnet . i bm. com)
Sage i s a per enni al her e i n zone 5. I t ' s a ver y easy- t o- gr ow pl ant . Hal f a
day of sun, r easonabl e soi l , and don' t l et i t get t oo awf ul l y dr y.
The mai n pr obl emwi t h sage i s t o keep i t under cont r ol . I ' ve never had any
i nsect pr obl ems wi t h i t . Pi nch smal l pl ant s t o make t hembr anch, t hen l et
t hemgr ow t o har vest i ng si ze. Don' t l et st ems get so t al l t hat t hey l ay
down, or you' l l end up wi t h a t wi st ed, woody mess i n a coupl e of year s.
- - - - -
Pi neappl e sage ( Sal vi a el egans)
- - - - -
Fr om: J enni f er Zahn <j szahn1@f acst af f . wi sc. edu>
I have a pi neappl e sage pl ant , and si nce l ast summer , t he st ems have become
t al l and woody. Now al l but one ar e dead, and I ' maf r ai d t o t r i mback t he
r emai ni ng r emnant . Any t i ps on how I can r evi ve t hi s pl ant ? I deal
condi t i ons? I t was i nher i t ed and I never l ear ned much about i t .
And what do woody st ems mean, anyway?
- - - - -
Fr om: Har ol d <or chi ds@communi que. net >
Hi , J enni f er . I f t he pl ant wer e mi ne I woul d cut al l of t he st ems back
cl ose t o t he gr ound. New st ems wi l l gr ow f r omsoi l l evel and pr ovi de you
wi t h l ot s of vi gor ous new gr owt h. You may want t o r oot t he t i ps of t he
r emai ni ng gr owt h. Pi neappl e Sage r oot s ver y easi l y and can make a
subst ant i al pl ant i n j ust one season. I f your pl ant gr ows t oo spi ndl y you
can al ways pi nch or cut t he st ems back par t way t o cause t hemt o bush out
mor e.
Woody st ems j ust mean t hey ar e ol d.
BTW, I ' msur pr i sed you have l i vi ng t i ssue on your pl ant , consi der i ng how
f ar nor t h you ar e. Her e i n sout her n Loui si ana mi ne di e back t o t he soi l
al most ever y year .
- - - - -
Fr om: J oe VanDer Bos <j oevander bos@bdt . com>
Pi nappl e sage wi l l l ook bet t er cut back t o t he gr ound and gi ven a chance t o
t r y al l over agai n.
Pi neappl e sage: The i ndest r uct i bl e f i l l er pl ant
- - - - -
Fr om: weed <avr i l _t ol l ey@ber l ex. com>
Pi neappl e sage r out i nel y get s woody, so pr une away. I t may be t hat i t j ust
l ooks dead. Thi s sage, Sal vi a el egans, i s ver y easy t o r oot , so i f you' r e
wor r i ed about t he r est of t he pl ant , t ake sever al cut t i ngs f r omwhat you
t hi nk i s t he r emai ni ng l i vi ng st emand pot t hemup. You can di p t he end i n
somet hi ng l i ke " Root one" i f you l i ke, but I f i nd t hey r oot wi t hout i t . They
wi l l l ook dead f or a whi l e, and t he t op may act ual l y di e. Event ual l y you' l l
get new l eaves near t he bot t om. Pi neappl e sage benef i t s mi ght i l y f r omhar d
pr uni ng, al t hough I never go bel ow about a f oot and 1/ 2, because I j ust
hat e t o pr une. I t ' s a l i t t l e t ender , so somet i mes, i f I t hi nk i t may be
exposed t o f r ost s i n wi nt er , I ' l l r oot a bunch of cut t i ngs and over wi nt er
t hemt o be sur e I have some t he next year . I usual l y end up gi vi ng t hese
away, because mi ne gener al l y makes i t . Hummi ngbi r ds l ove t hi s, as t hey do
most sage. Real l y ni ce pl ant . Mi ne i s by my f r ont wal k, so I have t o br ush
up agai nst i t t o get t o t he gar age.
=====
2. 3. 2 Har vest i ng sage
- - - - -
Fr om: Li nda Kovacs ( kovacsl a@vnet . i bm. com)
Har vest sage bef or e i t bl ooms. Af t er t he dew dr i es i n t he mor ni ng, cut t he
st ems, l eavi ng a l eaf or t wo at t he bot t om. I ai r - dr y my sage, st r i ngi ng
t he st ems on a st r ong t hr ead and hangi ng i t i n a br eeze.
I t wi l l dr y l eat her y r at her t han cr i sp, because t he l eaves ar e so t hi ck.
St r i p t he dr y l eaves f r omt he st ems and pl ace t he l eaves i nt o a j ar . Chop
or r ub t he l eaves i nt o powder when you need t o use t hem.
To use f r esh sage, cl i p of f enough of a br anch t o get t he number of l eaves
you need, st r i p of f t he l eaves, and chop t hemup i f desi r ed.
=====
2. 3. 3 Usi ng / pr eser vi ng sage
- - - - -
> I have a ver y heal t hy sage pl ant i n my gar den but I don' t know what t o
use t he her b f or , except of cour se f or st uf f i ng a chi cken.
Fr om: engel s@wi bl a. mv. at t . com( engel s s. m. )
* St uf f a f ew l eaves i nt o t he cavi t y of a t r out . Ti e wi t h st r i ng, bast e
wi t h a l i t t l e oi l and gr i l l . Use onl y 1 or 2 l eaves per f i sh ot her wi se
t he sage wi l l over power t he f i sh.
* Chop f i ne, l i ght l y saut e i n ol i ve oi l wi t h mi nced gar l i c. Add a l i t t l e
chopped par sl ey & t oss wi t h spaghet t i or ot her past a. Ser ve as a si de
di sh t o gr i l l ed chi cken, f i sh or meat .
* Toss a f ew sage l eaves wi t h quar t er ed oni on and f l at t ened gar l i cs i nt o
cl ay pot chi cken.
- - - - -
Fr om: mr ooney@mr ooney. pn. com( Mi chael Rooney)
We use sage f or st uf f i ng t ur keys i n addi t i on t o chi ckens, i f you have
t ur keys i n t he UK. We al so use i t i n f occaci a. . . . . . Sage pest o i s anot her
way t o use l ar ge quant i t y of sage and i t can be f r ozen t o be used i n t he
wi nt er . You mi ght use wal nut s or pecans i nst ead of t he t r adi t i onal pi gnol i
nut s i n pest o as sage i s st r onger t han basi l .
I t goes wel l wi t h por k or chi cken. You can al so r oast eggpl ant and sweet
r ed pepper and f ood pr ocess t hemt oget her wi t h sage f or a ni ce di p t o be
used wi t h homemade Fr ench br ead.
- - - - -
Fr om: ag500@ccn. cs. dal . ca ( Pet er Mor t i mer ) :
I t al so makes a gr eat addi t i on t o j ust about any gr een sal ad, ei t her t ossed
i n as whol e l eaves or cut up i n smal l pi eces.
Fr om: r gyur e@aol . com( RGyur e) :
I di scover ed l ast summer t hat gar den sage makes a beaut i f ul and f r agr ant
addi t i on t o f r esh cut f l ower bouquet s I br i ng i n f r omt he gar den. I gr ow
mor e t han I can use i n cooki ng ( who uses t hat much sage?) - - and t he pal e
gr een, whi t e- f r ost ed somewhat spar kl y l eaves make del i ght f ul f ol i age f or
cut t i ng- - and ar e l ong- l ast i ng.
Fr om: vshaf er 216@aol . com( VShaf er 216) :
I r ecent l y t r i ed a r eal l y good r eci pe t hat uses f r i ed sage- - i t t ast es
gr eat . Br oi l chi cken t hi ghs ( mar i nat e f i r st ) . When done, f r y sever al l eaves
of sage i n but t er ; t hi s t akes l ess t han a mi nut e.
Gr at e cheese on t op of t he chi cken t hi ghs. Spoon some of t he hot but t er
over t he chi cken ( t hi s mel t s t he cheese) and put one or t wo sage l eaves on
t op of each pi ece of chi cken. Fr i ed sage t ast es good even wi t hout t he
chi cken.
Fr om: j r ogow@r i dgecr est . ca. us ( J udi t h Rogow)
Dr i ed and added t o a f i r e at Thanksgi vi ng or Chr i st mas, i t adds a ni ce
Hol i day scent t o t he house.
Fr om: l ebasi l @ag. ar i zona. edu ( Lesl i e Basel )
Sage j el l y i s j ust t er r i f i c wi t h game, l amb, even a Chr i st mas goose. The
r eci pe i s j ust t he same as any ot her her b j el l y ( and i t r equi r es qui t e a
bi t of cul i nar y sage) . ( J el l y r eci pe 4. 6. 1 bel ow) .
- - - - -
Fr om: mel at chl ey@aol . com( Mel At chl ey)
* Decor at i ve: Leaves i n wr eat hs and nosegays.
* Cul i nar y: Fl ower i n sal ads or i nf use f or a l i ght bal sami c t ea. Leaves
can be mi xed wi t h oni on f or poul t r y st uf f i ng. Cook wi t h r i ch, f at t y
meat s such as por k, duck and sausage. Combi ne wi t h ot her st r ong
f l avor s: wr ap ar ound t ender l i ver and saut e i n but t er ; bl end i nt o
cheeses. Make sage vi negar and sage but t er .
* Househol d: Dr i ed l eaves i n l i nen t o di scour age i nsect s.
* Medi ci nal : Leaves ai ds i n di gest i on and i s ant i sept i c, ant i f ungal and
cont ai ns est r ogen. Hel ps t o combat di ar r hea. An i nf usi on of sage
l eaves and a meal can hel p di gest i on.
- - - - -
Fr om: bal dwi n@f r odo. col or ado. edu ( Dan Bal dwi n)
I had sage mashed pot at oes as a si de di sh at a f i ve st ar r est aur ant l ast
week- - t hey wer e r eal l y good ! Ther e wer e f l ecks of sage scat t er ed al l
t hr ough t he pot at oes- - Can' t wai t t o t r y i t mysel f .
- - - - -
Fr om: Li nda Kovacs ( kovacsl a@vnet . i bm. com)
Her e' s an oddi t y: sage makes a good i nsect r epel l ent ! Put a handf ul of sage
spr i gs and 3 mi nt spr i gs i n a pot . Pour over t hem1 quar t of boi l i ng wat er
and al l ow t o st eep. When cool , st r ai n out t he her bs and add 1 quar t of
r ubbi ng al cohol . To use, spl ash or spr ay ont o hai r , ski n, cl ot hes. I t won' t
st ay on i f you' r e sweat i ng heavi l y or swi mmi ng, but ot her wi se i t ' s gr eat .
- - - - -
Fr om: engel s@wi bl a. mv. at t . com( engel s s. m. ) :
Sage dr i es ver y ni cel y and l ooks pr et t y. Bundl e 8- 10 spr i gs, t i e, hang t o
dr y and put a r ed bow on i t at Xmas. Use as a decor at i on f or wr apped gi f t s
or gi ve as an smal l cul i nar y gi f t .
- - - - -
Fr om: mv- mar t i nek@nwu. edu ( Mar i e Mar t i nek)
I have somet hi ng t hat was l abel ed " Fr ui t Sage" and a " Pi neappl e Sage"
( Sal vi a sp. ) . I sni p of f l eaves, dr y t hem, and make sage t ea wi t h about 1
par t cr umbl ed sage l eaves t o 3 par t s bl ack t ea. They' r e " t ender
per enni al s" , so her e i n Chi cago ar ea I keep t hemi n pot s whi ch I si nk i nt o
my gar den, yank up j ust bef or e f r ost ( di sent angl i ng t he gr opi ng r unner s) ,
knock out of t he pot and r oot - pr une bef or e cut t i ng most of i t down and
set t i ng i t i n a sunny wi ndow t o sur vi ve t he wi nt er . I t al so pr oduces
wonder f ul l y- smel l i ng r ed f l ower s, whi ch I al so dr y f or t ea ( i f I don' t j ust
suck t he nect ar out and eat i t ! )
- - - - -
Focacci a wi t h Sage
Fr om: mr ooney@mr ooney. pn. com( Mi chael Rooney)
Der i vi ng i t s name f r omt he Lat i n wor d f ocus, meani ng " hear t h, " f ocacci a
evol ved f r omt he unl eavened hear t h cake eat en dur i ng t he Mi ddl e Ages. I t
was made by pat t i ng t he dough i nt o a f l at r ound and cooki ng i t di r ect l y on
a hot st one or under a mound of hot ashes. Whi l e i t has become somet hi ng of
a nat i onal di sh, t hi s popul ar br ead' s t r ue home i s t he ar ea ar ound Genoa.
I t seems as i f ever y seasi de r esor t on t he I t al i an Ri vi er a has i t s own
speci al f ocacci a. Whet her sof t or cr i sp, t hi ck or t hi n, t he dough i s
t ypi cal l y f l avor ed wi t h l ocal her bs and ol i ve oi l .
Sponge:
0. 5 cup war mwat er ( 105 t o 115 deg. F)
1 t sp. dr y yeast
0. 75 cup unbl eached al l pur pose f l our
Pl ace 0. 5 cup wat er i n l ar ge bowl . St i r i n yeast . Let st and unt i l yeast
di ssol ves and mi xt ur e i s cl oudy, about 10 mi nut es. St i r i n f l our . Cover
wi t h pl ast i c. Let st and unt i l ver y bubbl y, about 45 mi nut es.
Focacci a:
1 cup war mwat er ( 105 t o 115 deg. F)
1 t sp. dr y yeast
0. 25 cup pl us 2 t bs. ol i ve oi l
3. 25 cups unbl eached al l pur pose f l our
3 t bs. f i nel y chopped f r esh sage
Pl ace 1 cup wat er i n smal l bowl . St i r i n yeast . Let st and unt i l yeast
di ssol ves and mi xt ur e i s cl oudy, about 10 mi nut es. St i r i n di ssol ved yeast
mi xt ur e and 0. 25 cup ol i ve oi l i nt o sponge i n l ar ge bowl . St i r i n 1 cup
f l our . St i r i n 2 t bs. chopped sage. Add r emai ni ng f l our i n 2 bat ches,
mi xi ng unt i l wel l bl ended af t er each addi t i ons. Tur n out dough ont o l i ght l y
f l our ed sur f ace. Knead dough unt i l sof t and vel vet y, about 10 mi nut es.
Oi l l ar ge bowl . Add dough, t ur ni ng t o coat wi t h oi l . Cover wi t h pl ast i c.
Let dough r i se i n war mar ea unt i l doubl ed, about 1 hour 15 mi nut es. Oi l
11x17 i nch baki ng sheet . Punch down dough. Tr ansf er t o pr epar ed sheet .
Usi ng oi l ed hands, pr ess out dough t o cover bot t omof pan. Cover dough wi t h
ki t chen t owel . Let st and 10 mi nut es ( dough wi l l shr i nk) . Pr ess out dough
agai n t o cover pan. Cover wi t h t owel . Let r i se i n war mdr af t f r ee ar ea
unt i l doubl ed i n vol ume, about 1 hour .
Meanwhi l e, posi t i on r ack i n cent er of oven. Pl ace baki ng st one on r ack and
pr eheat oven t o 425 deg. F.
Usi ng f i nger t i ps, pr ess dough al l over , cr eat i ng di mpl es. Dr i zzl e dough
wi t h 2 t bs. oi l . Spr i nkl e wi t h 1 t bs. sage.
Pl ace pan di r ect l y on pi zza st one. Spr ay oven wi t h wat er f r omspr ay bot t l e.
Bake unt i l f ocacci a i s gol den and t op i s cr i sp, spr ayi ng oven wi t h wat er
t wi ce mor e dur i ng f i r st 10 mi nut es, about 25 mi nut es t ot al . Tr ansf er br ead
t o r ack. Cool sl i ght l y. Ser ve br ead war mor at r oomt emper at ur e.
Makes one f occaci a, 4 ser vi ngs. Per ser vi ng, 400 cal or i es, 13 g pr ot ei n, 87
g car bohydr at es, 0 g sugar , 3 g f i ber , 0 g f at , 0 g sat ur at ed f at , 0 mg
chol est er ol and 0 mg sodi um.
Bon Appet i t , May 1995
- - - - -
Pi neappl e sage ( Sal vi a el egans)
- - - - -
>I t ' s so smel l y! How di d ma nat ur e ever get such a sweet sni f f y pl ant ? I
l ove t hat st uf f ! Now t he quest i on: what do i do wi t h i t ?
Fr om: Rast apoodl e@newsguy. com( Rast apoodl e)
* I t i s gr eat chopped f i ne and mi xed wi t h cr eamcheese and cr ushed
pi neappl e f or a di p/ spr ead wi t h cr acker s.
* Al so, cr ush l eaves and l et t hemst eep wi t h f r ui t t o f l avor a f r ui t
sal ad.
* A spr i g i s a gr eat gar ni sh f or an i ced t ea, especi al l y i f t he r ed
f l ower s ar e on t he spr i g.
* I t makes a gr eat i ced t ea i n i t sel f - - st eep as you woul d any t ea.
* Dr y and mi x wi t h pot pour r i .
* I f you l i ke S. el egans, you wi l l *f l i p* f or S. dor i sana,
" Mel on- scent ed Sage" , avai l abl e f r omLogee' s Gr eenhouse. I ' maddi ct ed
t o bot h var i et i es.
- - - - -
Fr om: " Mar t i n Wi t char d ( Cat ) " <mwi t char @met z. une. edu. au>
How about addi ng some l eaves t o a cool i ng dr i nk? - woul d go per f ect l y wi t h
l emonade! Al so ( and I ' ve not t r i ed t hi s one) , l ay some l eaves out on t he
base of t he cake t i n bef or e cooki ng - t he ' t ast e' shoul d i nf use up t hr ough
t he mi xt ur e. Anyway, t her e' s a coupl e of suggest i ons,
- - - - -
Fr om: es051447@or i on. yor ku. ca ( J oseph St . Lawr ence)
mmmmmm. . . t ea.
oh yeah, you can eat t he f l ower s t oo.
=====
2. 3. 4 Whi ch sage do you have?
- - - - -
Ther e ar e a f ew ot her pl ant s t hat ar e cal l ed Sage and t hat t ast e ver y
bi t t er . I f your sage i s cal l ed Ar t emi si a i n Lat i n f or get t he cooki ng par t .
I f i t i s Sal vi a t r y a l eave or t wo and i f t he t ast e i s OK j ust go on and
use i t .
To i l l ust r at e:
Fr om: j oehanso@badl ands. NoDak. edu ( J oey L Hanson)
Subj ect : Re: What ' s t he wor se t hi ng you ever at e?
Ever t r y sage br ush t ea? Ki nd of t ast es l i ke you' r e dr i nki ng i nsect
r epel l ent woul d be t he cl osest t hi ng I can r el at e t o i t . Damndest t hi ng
t hough i t made ya spi t bl ue ki nd of l i ke a smur f t r yi ng t o get t he t ast e
out t a your mout h.
==========
End of par t 1 of 7
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