Basil Monograph PDF

HERBALPEDIA BASIL Lesbos, Lettuce Leaf, Mexican Spice, Miniatrue, Miniature Puerto Rican, Miniature Pu...

HERBALPEDIA BASIL Lesbos, Lettuce Leaf, Mexican Spice, Miniatrue, Miniature Puerto Rican, Miniature Purple Well-Sweep, Napletano, New Guinea, Osmin, Peruvian, Piccolo, Puerto Rican, Purple Ruffles, Red Rubin, Sacred, Spice, Spicy Bush, Spicy Globe, Sweet Basil, Sweet Fine, Thai Purple, True Thai, West African. Since the descriptions of these varieties covers 24 pages in the book, my recommendation is that you read up on ones that appeal to you. Tastes vary as do growth habits. Lemon Basil: one of the smallest varieties of basil and has delicate leaves under 1 inch in Ocimum basilicum length and ½ inch in width. Its relatively dull [OSS-ih-mum bass-IL-ee-kum] green leaves have a very assertive citrus scent and can almost be biting in flavor when raw. Family: Labiateae Their lemon taste is straight-forward, pungent, strong, and ideal for pairing with fish, seafood, Names: Sweet basil, St Josephwort, and poultry. Basilienkraut, Kleine Bergmunze, Basilikum (German); basilica, basilique sauvage (French); Dark Opal Basil: Commonly used in Southeast basilico (Italian); Albahaca, alboharcar, Asian dishes and one of the few basil varieties albacar, albahaca meno (Spanish); Basilkört that have dark, shiny, purple leaves. Spiked (Swedish); Raihan (Arabic); Vol Mynte, around the edges, these 1-inch-long and ¾- Basilicum (Dutch); Manjericao (Portuguese); inch-wide leaves have a deep, dusky flavor and Bazilik (Russian); Meboki (Japanese); Lo-le, aroma that are more complex than those of luole (Chinese); American Dittany, Alabahaca; other types of basil. Because of its dark color, Witches’ Herb; Our Herb; Bazylia pospolita, Bazylek Ogrodowy (Polish); ca-cal-tun opal basil is not suitable for using in pesto, (Mayan); barsley, balsley (Creole) sauces, or in dishes cooked for long periods of time. Its beautiful appearance, however, makes Description: There is a wide variety of basils. it ideal for use in salads or stir-fries or as a From Tom DeBaggio’s book comes the garnish. following list: African Blue, Anise, Bush Cultivation: The basic information for Green, Camphor, Cinnamon (separate profile), production is that unless you live in a southern Clove, Cuban, Dark Opal, Dwarf Bouquet, East climate with a long growing season, it’s not Indian, Genoa Green Improved, Genoa advisable to sow basil directly into the herb profumatissima, Green, Green Bouquet, Green garden. Start indoors and move outside when Ruffles, Holy Basil (Indian Tulsi separate night temperatures stay above 50 degrees. profile), Holly’s Painted, Italian Dwarf, Seed germinates in 5-14 days. Seeds may rot Karamanos, Lemon, Mrs. Burns’ Lemon, in a cold, damp soil. Sow to a depth of one- fourth to one-half inch. Expected germination with basil. They dubbed it Herbe Royale. And rates should be between 80-95%. The seed will in northern Europe, lovers exchanged basil remain viable for over a decade if refrigerated. sprigs as signs of faithfulness. Haitians believe About six pounds of seed will plant an acre. In in basil’s protective powers. Shopkeepers in 4-6 weeks the plants should be large enough for Haiti sprinkle basil water around their stores to you to begin harvesting leaves. Fertilize the ward off evil spirits and bring prosperity. The plants at this time and at 3-4 week intervals whole leaf carried in the pockets is considered thereafter. To encourage basil to grow in a good luck for love or money. bush, periodically pinch the center stem 1 inch Its old association with the basilisk from the top. This will also prevent the plant explains sweet basil’s contemporary from flowering and going to seed, thus correspondences with such creatures as reducing leaf production. Harvest basil totally salamanders and dragons. As a consequence of when the possibility of low temperatures is this association, the plant became associated approaching. After you’ve harvested the crop, with scorpions Grieve writes that the strip the leaves from the stems, cleaning them if “superstition went so far as to affirm that even necessary and freeze in plastic bags in recipe smelling the plant might bring a scorpion into size portions. Or, to dry, hand in small bunches the brain.” It is believed that Solomon chose in a dark place. Once the leaves become brittle, sweet basil when making his ritual aspurger to strip them and store them in an opaque jar. use in his temple. Language of Flowers: Another harvesting method is to chop basil in a Hatred food processor, adding a little olive oil and freeze in small jars….pesto waiting to happen. Constituents: volatile oil (including estragol), tannins, borneone, cineole, methylchavicol, History: The specific and common names are eugenol, ocimene, pinene, sylvestrene, basil derived from the Greek basileus, king, and the camphor; eugenol, methyl cinnamate, others herb, by reason of its special properties was depending on species. The oil is 40-45% given regal status; the generic name may also methyl linalol, 23.8% methyl chavicol and come from the Greek okimon, fragrant-lipped. small amounts of limonene and citronellol The ancient Egyptians burned a mixture of basil and myrrh to appease their gods and Nutritional Profile: one ounce of fresh basil embalmed their dead with it. In Persia and leaves has 12 calories. It provides 0.9 g Malaysia Basil is planted on graves, and in protein, 0.3 g fat, 2 g carbohydrates, 91 mg Egypt women scatter the flowers on the resting calcium, 0.3 mg iron, approximately 12,380 IU places of those belonging to them. To the vitamin A and 8 mg vitamin C. One teaspoon ancient Greeks and Romans, the herb was a ground basil has 4 calories. It provides 0.2 g symbol of hostility and insanity. They painted protein, a trace of fat, 0.9 g carbohydrates, 30 poverty as a ragged woman with a Basil at her mg calcium, 0.6 mg iron, 131 IU vitamin A and side. They believed that to grow truly fragrant 0.9 mg vitamin C. basil, one had to shout and swear angrily while sowing its seeds. In French “sowing basil” Energetics: sweet, pungent, slightly bitter, (semer le basilic) means “ranting”. Other folk very warm, dry. The oil is a colorless or pale traditions have associated the herb with love. yellow liquid with a light fresh sweet-spicy and During recent centuries, when an Italian balsamic undertone. The taste is pungent. woman placed a potted basil plant on her Energy is heating, neutral balcony, it signaled that she was ready to receive her lover. The French were introduced Meridians/Organs affected: lungs, stomach to it by Catherine de Medici in 1533 when she married King Henry II and brought with her Properties: antidepressant, antiseptic, Italian chefs and a taste for food well seasoned stimulates the adrenal cortex, prevents vomiting, tonic, carminative, febrifuge, Restful sleep: 4 drops Peru balsam, 4 drops expectorant, soothes itching. celery, 4 drops orange, 3 drops sweet basil in 1 Tbsp carrier oil Dosha effect: VK-, P+ in excess Digestive: 5 drops basil, 3 drops peppermint, 3 drops Roman Chamomile Blends Well with: bergamot, black pepper, Respiratory: 6 drops basil, 3 drops pine, 3 lavender, marjoram, melissa, neroli, drops benzoin sandalwood, verbena, clary sage, lime, Reproductive: 5 drops basil, 4 drops lavender, 3 opopanax, oakmoss, citronella, geranium, drops jasmine hyssop and other ‘green’ notes, camphor, rosemary, juniper, lemon, eucalyptus, myrle, Medicinal Uses: The Chinese used it to treat lavender, bergamot, stomach, kidney and blood ailments. During the 11th century, Hildegard of Bingen used basil Extraction Method for Oil: steam distillation in a complicated mixture to treat cancerous from the flowering herb tumors. By the 17th century, basil was widely used in Europe to treat colds, warts, and Aromatherapy Use: Top Note. The essential intestinal worms. In Ayurvedic medicine, the oil is used in soaps, toothpastes, mouthwashes, juice is recommended for snakebites, as a and perfumes. It is also a basic ingredient for general tonic, for chills, coughs, skin problems the manufacture of Chartreuse-type liqueurs. and earaches. It is called tulsi. The oil kill Basil also helps to restore the sense of smell intestinal parasites confirming its traditional lost from sinus congestion. Aromatherapists use in Malaya and as a stomach soother and massage oils scented with basil into treatment for a broad range of intestinal overworked muscles and use the fragrance to ailments. Indian researchers have reported that decrease mental fatigue and to clear the head. basil kills bacteria when applied to the skin and SKIN CARE: insect bites; insect repellent, have used basil oil successfully to treat acne. refreshing and tonic action benefits sluggish One animal study shows basil stimulates the and congested skins and may help to control immune system by increasing production of acne. disease-fighting antibodies by up to 20%. In CIRCULATION, MUSCLES AND JOINTS: the West it is considered a cooling herb and is gout, muscular aches and pains, rheumatism used for rheumatic pain, irritable skin RESPIRATORY SYSTEM: bronchitis, coughs, conditions and for those of a nervous earache, sinusitis disposition. The tea is a general remedy for DIGESTIVE SYSTEM: dyspepsia, flatulence, menstrual cramps. If the cramps are nausea accompanied by scanty or clotted menses, GENITO-URINARY SYSTEM: cramps, combine it with Inmotal root or leaves. The tea scanty periods also lessens the severity of labor pains. For IMMUNE SYSTEM: colds, fever, flu, colic in babies, combine it with lavender, infectious disease steeped in hot milk or sweetened water. A cup NERVOUS SYSTEM: anxiety, depression, of the tea every 3 or 4 hours alleviates diarrhea. fatigue, insomnia, migraine, nervous tension. Combine with Crucifixion Thorn if amoebas or Good tonic for the nerves when feeling fragile, giardia is suspected. Steap the ground leaves in sharpening the senses and encouraging olive oil for a week or two, and use the concentration. resulting oil for earaches. For older people, to stimulate appetite the leaves are steeped in BLENDS: white wine or steeped for a tea to be taken Alertness: 80 drops lime, 60 drops rosemary, before meals. Basil is one of many healing 20 drops ginger, 15 drops sweet basil combined herbs containing both pro-and anti-cancer in 4 oz of pure water substances. On the prevention side, it contains Vitamin A & C, anti-oxidants that help prevent oil for nervous weakness and can also be cell damage. But basil also contains a applied as an insect repellent. chemical, estragole, that produced liver tumors Sweet Basil Balm (for hard-to-heal blisters and in mice, according to a report published in the minor burns): Journal of the National Cancer Institute. 8 fresh sweet basil leaves However, the cancer risk, if any, remains 1/8 tsp apricot kernel oil unclear. It’s on the FDA list of GRAS herbs. sterile cotton gauze Basil was recently shown to reduce surgical tape swelling and inflammation in arthritic patients Rinse the sweet basil leaves under cold by about 73 percent, which is on par with water. Pat dry. Mince the leaves. In a small commonly used drugs for arthritis. The glass bowl, combine the basil and the apricot researcher who presented the results at The kernel oil. Mash to form a smooth paste. Cut 2 British Pharmacology Conference said they rectangular strips of gauze large enough to were going to begin studying the properties of cover the injury, plus an extra inch all around. basil to determine the active compounds which Spread an even layer of the basil paste on the could be made into drugs. This is in contrast to surface of one of the gauze strips, leaving an just encouraging people to eat more fresh, inch around the edges free to accommodate the organic basil. surgical tape. Place the clean strip of gauze on Basil actively inhibits the same enzyme top. Fasten the poultice to the injured area with that anti-inflammatory drugs do, including surgical tape. Keep the balm on the injury for Ibuprofen and Tylenol. Basil is anti-bacterial at least 2 hours. Remove and discard. and protects against pathogens, even those that Rebandage with plain gauze for the next 24 have become resistant to antibiotics. Basil also hours to keep clean. guards against free radical damage, while protecting your cells and chromosomes from Flower Essence: An integration of sexuality radiation damage. and spirituality into a sacred wholeness. Good in relationships where there is a compulsive Applications: need to seed sexual liaisons outside the main Leaves: Rub fresh leaves on insect bites to partnership. Basil flower essence helps the reduce itching and inflammation. As an soul to experience the world and the Self as infusion, combine with a little motherwort and truly sacred and whole. drink immediately after childbirth to prevent a retained placenta. Combine the leaves with Toxicity: Though no uterine stimulant has ever wood betony and skullcap in a tincture for been identified, given its pervasive nervous conditions or with elecampane and multicultural use as a menstruation promoter hyssop for coughs and bronchitis. Combine the and labor inducer, pregnant women should juice of the leaves with an equal quantity of probably limit their consumption to culinary honey and use for ringworm and itching skin. amounts. Do not use the essential oil externally Mix the juice with a decoction of cinnamon and or internally in pregnancy. Do not use for cloves for chills. Combine the juice with an nephritis or acute kidney inflammation. equal quantity of honey for coughs. Pour boiling water onto the leaves and inhale the Cosmetic Uses: Essential oil useful as hair steam for head colds. conditioner. Essential Oil: Add 5-10 drops to a bath for nervous exhaustion, mental fatigue, Spring-Green Summer Facial melancholy, or uneasiness. Dilute 5 drops basil 1 cucumber, peeled and seeded oil in 10 ml almond or sunflower oil for asthma 1 cup lemon basil, leaves only and bronchitis. Use the diluted oil in a massage 2 egg whites, whipped to soft peaks  Place cucumber and lemon basil in a blender vision clear. Basil’s medicine is courage in the or food processor. Puree until smooth. Quickly face of initiatory change and growth. It is an fold in egg whites. Apply to the face, avoiding herb of fluid movement on many levels. the eyes, for 5-8 minutes. Lie down, put your Basil Spell with living plants: Basil’s very feet up. Wash off the facial with tepid water. presence is believed to enhance fertility. Plant Apply skin cream or moisturizer. basil around the home or maintain abundant potted plants. Place basil plants in windows Psoriasis Relief Treatment boxes or beside the door to signal your wish for 1 anise bulk, cut into pieces fertility to Earth’s spirit forces. 3 cups water 1 Tbsp basil Culinary Use: 1 Tbsp parsley The key ingredient in pesto. It is the essential 1 cup steeped black tea ingredient of many Italian, French, Greek and In a blender, mix anise on medium speed until Southeast Asian dishes. One of the most smooth. In a small saucepan, heat water, basil, wonderful summer dishes is slices of ripe and parsley until boiling; then reduce heat and tomatoes, buffalo mozzarello cheese, and simmer for 45 minutes. Remove from heat and handfuls of chopped basil. Stuff sweet red or cool. Mix liquid with anise and tea in small yellow peppers with cooked rice combined mixing bowl. If you don’t want herbs in the with chopped fresh basil, minced scallions, final mixture, filter them out before using minced Italian plum tomatoes and crumbled liquid. Apply mixture with a clean cloth to feta cheese. Bake at 350F until tender about 40 psoriasis-affected areas every 30 minutes for 2 minutes. This is one case where more is hours every night. Makes 2 cups. Cover and always better than less if you’re using fresh refrigerate. Discard after 5 days. (Blended basil. Beauty) Recipes: Ritual Use: Planet: Mars. Element: Fire; Sweet Basil Thai Style Relish Associated Deities: Krishna, Vishnu; Gender: 16 fresh sweet basil leaves hot.. Basil is used in rites of exorcism and to 1 medium cucumber, peeled bring happiness to the home. Burn it as 1 tsp salt incense, sew it into sachets, weave it into 1 fresh jalapeno pepper wreaths, or sprinkle the powder in the corners 2 Tbsp unsalted peanuts of rooms. An open bowl of basil placed in a 2 Tbsp sesame oil room dispels melancholy. Basil brings joy to 2 Tbsp honey the user. It creates an aura of understanding 3 Tbsp minced red onion between people. Use in tea and in the ritual 2 Tbsp fresh lime juice bath. It is used to mend lovers’ quarrels and in 1 Tbsp rice vinegar love spells. Basil attracts money and brings Rinse the basil under cold water. Pat good luck to a new home. Sprinkle the powder dry. Coarsely chop. Slice the cucumber in over the area of your heart to promote fidelity. half, lengthwise. Remove the seeds and The scent brings happiness to the home and coarsely chop. Place in a medium bowl and will protect you in crowds. Any person in need sprinkle with salt. Set aside to dehydrate for 30 of courage should use basil. It brings strength minutes. Seed and dice the jalapeno pepper. and helps one move forward in a positive Coarsely chop the peanuts. In a small bowl, manner no matter how perilous the dangers. combine the sesame oil and honey. Whisk to Birthday flower of July 12. blend thoroughly Drain the cucumber. Discard Spiritual Properties: Basil will help develop, the liquid. Add all of the ingredients to the reveal, and use the enthusiastic fire element bowl of cucumber, except the sesame-honey within. It supports idealism and keeps inner mixture. Toss. Drizzle the honeyed sesame oil over all. Toss to coat. Cover and chill in the 1 cup of combined flours, reserving the rest, refrigerator for 30 minutes before serving. and place large bowl of electric mixer along Stored in an airtight container in the with cornmeal, salt, and yeast. Mix well. Place refrigerator, the relish stays fresh for 3-4 days. chocolate, molasses, butter, and water in small (The Healing Kitchen) saucepan. Stir over low heat until mixture is 120F. Add liquid mixture to dry ingredients in Basil Almond Deviled Eggs bowl a little at a time, stirring well after each 6 large eggs addition. Beat mixture for 3 minutes at ¼ cup toasted almonds medium speed, scraping bowl occasionally. 1/3 cup sour cream Add ½ cup reserved flour mixture and mashed 1 ½ tsp Dijon-style mustard potatoes. Beat at high speed for several ½ tsp paprika minutes. Add basil and sage and enough of ½ tsp salt, or to taste reserved flour mixture to make dough easy to ¼ cup packed fresh basil leaves handle. Knead dough until smooth and elastic, 12 small basil leaves about 15 minutes. Place dough in well-oiled Cover the eggs with warm water in a bowl, turning once to grease the top. Punch saucepan. Bring them to a simmer and cook for dough down and allow to rise again, this time 10 minutes. Cool the eggs under cold water, for only 30 minutes. Divide dough in half and then shell them and cut them in half lengthwise. shape each half into a long loaf. Set on well- Remove the yolks and press them through a oiled baking sheet. Cover and let rise until sieve into a small bowl. Chop the almonds double in bulk, about 45 minutes to 1 hour. until they are about the size of tiny peas. Mix Bake in oven preheated to 350F for 30-40 the sour cream, mustard, paprika, and salt well. minutes. Cool on wire rack. (Cooking with Add this mixture and the nuts to the sieved Sage) yolks and combine thoroughly. Taste the mixture for seasoning. Mince the basil leaves Chilled Pink Consommé and add them to the yolks; chill, covered, for 1 3 large ripe tomatoes, skinned and chopped hour. Fill the egg whites with the yolk mixture 2 large basil leaves, torn into pieces with a teaspoon or pastry bag with a wide tip. 5 cups chicken or vegetable stock Garnish each egg with a basil leaf (Herbs in salt and pepper the Kitchen) 4 Tbsp heavy cream basil and sorrel flowers, to decorate Black Bread with Purple Basil and Sage Simmer the chopped tomatoes and basil 4 ½ cups all purpose flour leaves in the stock for 25 minutes. Season to 1 ½ cups rye flour taste, then strain through a sieve and leave to ½ cup whole wheat flour cool. Serve the soup well chilled in individual scant ½ cup yellow cornmeal bowls. Decorate each with a swirl of cream 1 tsp salt and a sprinkling of basil and sorrel flowers. 1 pkg active dry yeast (Cooking with Flowers) 1 1-oz square unsweetened chocolate 2 Tbsp dark molasses Grilled Salmon with Lavender & Basil 1 ½ tsp butter 4 fresh salmon steaks or fillets 1 ¾ cups water Marinade: 1 cup leftover mashed potatoes, at room 1 tsp dried lavender temperature 5 large basil leaves, chopped ¼ cup fresh purple basil, finely chopped 2 Tbsp tamari ¼ cup fresh sage, finely chopped 2 Tbsp fresh squeezed lemon juice Mix all purpose, rye and wheat flours 1/3 cup olive oil together in bowl. Blend thoroughly. Measure  Combine all marinade ingredients to use paprika as a baste for grilling. Place salmon on a hot, seasoned salt & ground black pepper to taste lightly oiled grill or barbeque, skin side down. Heat the oil in a large skillet. Add the Baste frequently with the marinade. When chicken and sprinkle with seasoned salt and salmon is done, baste with the remaining paprika. Lightly brown the chicken on both marinade, serve. (From Purple Haze Lavender sides. Add the broth and white wine. Cover the Farm) skillet tightly and simmer for 20 minutes. Meanwhile, chop the vegetables into 1 inch Pork Ragù with Fresh Herbs pieces. Turn the chicken, add the diced 4 tablespoons olive oil potatoes. Sprinkle with half of the herbs. Cover 1 medium onion, finely chopped the skillet tightly and cook another 20 minutes. 1/2 cup chopped fresh basil or flat-leaf parsley Add the remaining vegetables. Sprinkle 1/4 cup chopped fresh mint leaves or 1 the remaining herbs over the vegetables. Add teaspoon dried freshly ground black pepper to taste. Simmer 1 tablespoon chopped fresh sage or 1 teaspoon another 10 minutes or until the vegetables are dried tender crisp. Spoon the sauce over the chicken 1 teaspoon chopped fresh rosemary or 1/2 and vegetables to serve. Serves 4. Copyright teaspoon dried 2001 Sandie Shores 1/2 teaspoon fennel seeds 1 pound ground pork Basil Corn Chowder Salt and freshly ground black pepper 1 medium Walla Walla onion, coarsely 1/2 cup dry red wine chopped 1 28-ounce can imported Italian peeled 1 Tbsp olive oil tomatoes with their juice, chopped ½ cup basil flowers Put the oil, onion, all the herbs, and 8 medium red potatoes, cut into 1-inch cubes the fennel seeds in a large saucepan and turn kernels from 8 ears corn, divided the heat to medium. Cook, stirring 6 cups vegetable stock (or chicken stock) occasionally, until the onion is tender and salt and pepper to taste golden, about 10 minutes. Stir in the pork, then In a large saucepan, sauté onion in olive the salt and pepper to taste. Cook, stirring oil until translucent. Add basil flowers, frequently to break up the lumps, until the pork potatoes and half the corn. Continue to cook loses its pink color, about 10 minutes. Add the for 3 minutes. Pour in the vegetable stock, and wine and simmer 5 minutes. Stir in the bring to a boil. Lower heat, cover and simmer tomatoes and cook 1 hour or until the sauce is for 15 minutes or until potatoes are tender. thickened. Serve hot. Can be made ahead and Remove from heat and allow to cool for 15 to stored in an airtight container in the refrigerator 20 minutes. Pour half of the soup into a up to 3 days or in the freezer up to 2 months. blender or food processor. Process until smooth. Our back into saucepan. Reheat and Herbed Chicken Skillet Dinner add remaining corn. For a smoother soup, 4 chicken quarters (legs & thighs) purée all of the soup, for a chunkier soup, 4 medium red potatoes process for less time. If you like soup thinner, 1 red bell pepper add more vegetable stock. Adjust seasoning 1 medium zucchini with salt and pepper. The secret is pureeing ½ sweet onion part of the soup. (Edible Flowers from Garden 1 Tbsp canola oil to Palate) 1 cup chicken broth 2/3 cup white wine Sweet Basil Soup 1 Tbsp chopped fresh basil 4 Tbsp butter 1 Tbsp chopped fresh sage 1 1/3 cups chopped scallions, including the tops 2 cloves garlic, minced SZECHUAN MARINADE 6 cups chicken stock or broth 1 8-oz can Szechuan chile paste 1½ cups peeled, seeded and chopped tomato 1 cup dark honey ½ cup long grain rice 2 Tbsp rice wine vinegar 5 cups chopped fresh basil 3 Tbsp Oriental sesame oil 1 Tbsp minced fresh chervil (optional) 3 Tbsp peanut oil In a Dutch oven, melt the butter over juice of 1-2 fresh limes medium heat Add the scallions and the garlic and sauté for 5 minutes. Add the chicken SPICY SZECHUAN SAUCE stock, tomato and rice and cook, covered, for 1 cup mayonnaise 20 minutes, or until the rice is tender. Add the 2 Tbsp rice wine vinegar basil and the chervil, lower the temperature and 1 Tbsp Oriental sesame oil simmer the soup for 10 minutes. Serve ¼ cup Szechuan marinade immediately, garnished with a good homemade 3-4 Tbsp Thai basil, chopped bread and herb butter. (Special Request Herbal Prepare the marinade by mixing all of Recipes) the ingredients, blending well. Mix together the ingredients for the Spicy Szechuan Sauce Basil Soup and chill. Dip the fillets in the marinade, and 2 cups firmly packed fresh spinach, stems place presentation-side down on the grill over removed red-hot coals. Grill until well marked by the 1 cup firmly packed fresh parsley sprigs grill, turning once (approximately 8 minutes 8 cups chicken broth per inch of thickness of fish). Serve with a ¾ cup fresh basil, or ¼ cup dried basil generous dollop of Spicy Szechuan Sauce, ¼ cup chopped walnuts either on the side or melted on the fish, and 1 garlic clove, minced garnished with a sprig of Thai basil, several ¼ cup olive oil lime wedges, and slivered scallion. (The Herb 1 cup orzo noodles Garden Cookbook) 1 egg ½ cup water Salad with Purple and Lettuce Leaf Basils 2 cups shredded Parmesan cheese About 12 cups mixed lettuces and salad greens In blender, puree spinach, parsley and 1 such as red or green leaf, Boston, bibb, deer cup broth. Add basil, walnuts and garlic. Blend tongue, oak leaf or limestone lettuces, spinach, until smooth, about 2 minutes. Add olive oil. chicory, endive or frisé Blend again. Pour into large pot. Stir in About 3 cups lettuce leaf basil leaves remaining broth. Heat to boiling, add noodles, About 1 cup purple basil leaves return to boil. Reduce heat; simmer covered 15 1 pint basket of baby pear tomatoes minutes. Beat egg in water. Stir in 1 ¾ cups about ¼ cup basil, balsamic, or red wine cheese. Gradually add 1 cup of hot soup. Blend vinegar well. Gradually stir cheese mixture into soup. about ½ tsp salt Garnish with remaining cheese. (Tidewater on about 1 cup extra-virgin olive oil the Half Shell) 1 large clove garlic, finely minced freshly ground pepper City Grill’s Gulf Redfish with Spicy Wash the salad greens well and spin Szechuan Sauce them dry. Tear the leaves into large pieces, if 6 redfish fillets or use swordfish, tuna, Mahi necessary. Rinse the basil leaves and spin them Mahi or shark dry. Wash the tomatoes and halve them Garnish 6 Thai basil sprigs, lime wedges, and lengthwise. Pour the vinegar into a small bowl, slivered scallion add the salt, and stir well with a fork. Add the oil, garlic and pepper and stir until blended. Taste for seasoning; stir well before using. pepper and process to the desired consistency. Arrange the greens on a large serving platter. Let stand 5 minutes before serving. (Pestos! Scatter the basil leaves over the greens. Scatter Cooking with Herb Pastes) the tomatoes over the salad. Dress the salad just before serving, or serve the salad and pass Basil and Coconut Muffins the vinaigrette. (Basil: An Herb Lover’s 2 eggs Guide) 6 oz milk 3 ox vegetable oil Spiced Potato and Basil Gratin 8 oz plain flour 6 medium boiling potatoes 1 level Tbsp baking powder 2 cups loosely packed fresh sweet basil leaves 2 oz caster sugar 2½ cups heavy cream 1 tsp cinnamon 1 Tbsp ground coriander seeds ½ tsp salt 1 tsp each salt, black pepper, mace and allspice 3 Tbsp basil leaves, chopped ¼ pound fontina or domestic provolone 5 oz desiccated coconut cheese, grated. 2 oz chopped hazelnuts Preheat oven to 375F. Cook the Topping potatoes in a pot of salted boiling water for 10 2 tsp demerara sugar minutes. Drain and cool to room temperature. Preheat the oven to 400F. Combine the When cool enough to handle, remove the skins eggs, milk and vegetable oil. In a separate and cut the potatoes into 1/ 4 inch slices. bowl, sift the flour and baking powder and add Arrange one-third of the potato slices in a thin the sugar, cinnamon, salt, basil, coconut and layer on the bottom of a round 10-inch baking hazelnuts. Mix together, then make a well in dish rubbed lightly with olive oil. Sprinkle the center. Add all the liquids and mix briefly one-third of the basil over the potatoes. Cover until combined. Do not overstir. Place paper with half of the remaining potatoes and the muffin cases in bun tins and fill the cases with remaining basil. Finally, top with the spoonfuls. Top with sugar. Bake in the remaining potatoes. Combine the cream and preheated oven for about 20 minutes until well spices in a small bowl. Slowly drizzle the risen. Cool on a wire rack. (Feasting on mixture over the potatoes. Bake for 1 1/ 2 Herbs) hours or until the cream is thick and the potatoes are very tender. Sprinkle the cheese Tomato and Cucumber Salad with Basil over the top; bake for 5 minutes longer or until Flowers the cheese is melted. Remove from the oven 2 medium ripe tomatoes and let stand at room temperature for 10 1 medium cucumber minutes before serving (Basil) 1 medium sweet onion such as Vidalia, Walla Walla, or Texas Classic Basil Pesto 8 oz mozzarella cheese 2 cups fresh basil leaves about 3 Tbsp olive oil 2 large garlic cloves salt and freshly ground pepper ½ cup freshly grated Parmesan cheese 1/3 cup basil flowers (cut the flower stems in 2 Tbsp freshly grated Pecorino Romano cheese between each whorl ¼ cup pine nuts or walnuts Core and chop the tomatoes into ¾ inch ½ cup olive oil dice. Peel the cucumber, quarter it lengthwise, salt and freshly ground pepper and then cut it into ½ inch pieces. Cut the onion Combine the basil, garlic cheeses and into ½ inch dice. Combine all the vegetables in nuts in a food processor or blender. With the a bowl. Cut the cheese into ½ inch dice, or if machine running, slowly add the olive oil. using fresh mozzarella, shred it into bite-sized Season to taste with salt and freshly ground pieces. Add the cheese to the vegetables and toss. Drizzle the oil over the vegetable mixture the freezer for up to two weeks. For best and season with salt and pepper. Toss the flavor, do not serve it rock hard. Allow it to vegetables with the basil flowers and taste for stand at room temperature for 5-10 minutes so seasoning. Add a bit more olive oil if the salad that it softens slightly. (The Herb Companion, is not moist enough. Let the salad marinate at Feb/Mar 2001) least 30 minutes, and as long as a few hours, before serving. Refrigerate it in hot weather, Strawberry Meringues with Basil Custard allowing it to come to cool room temperature 1 cup milk for serving. (Flowers in the Kitchen) 3 egg yolks ¼ cup sugar Chocolate Ice Cream with Basil ½ cup fresh basil leaves 2 cups milk 4 meringues 2 cups whipping cream 2 cups fresh strawberries 1 cup sugar 1 cup whipping cream ½ cup packed whole basil leaves 1 tsp icing sugar 6 extra-large egg yolks ¼ tsp vanilla 2 oz unsweetened chocolate, broken into pieces fresh basil to garnish 6 oz good semisweet chocolate, broken into Heat millk in heavy saucepan, stirring pieces often. Whisk egg yolks with sugar, blend with Combine the milk with 1 cup of the milk, add basil and cook over low heat about 8 whipping cream, sugar, and basil in a 2-quart, minutes. Stir constantly. Strain sauce into heavy-bottomed nonreactive saucepan. Bruise bowl, cover and refrigerate. Whip cream with the leaves against the side of the pan with a icing sugar and vanilla. Set aside 4 wooden spoon. Bring the contents of the pan to strawberries and slice remaining berries into a simmer; remove from heat. Cover, and let the whipped cream. Pour custard cream on 4 herbs steep in the liquid for 30 minutes. Strain dessert plates, put a meringue on each, fill with the infused cream through a sieve, pressing on whipped cream mixture. Put a strawberry on the herb leaves to extract their essence. Return top of each meringue. Garnish plate with basil the infused cream to the pan, reserving about 1 leaves and serve. cup. Lightly whisk the eggs in a small bowl. Add about half of the reserved cup of cream to Fresh Basil Ale the eggs and whisk. Add the remaining cream 1 gallon water and whisk again. Whisk the egg and cream 1 cup brown sugar mixture into the saucepan and gently reheat the 1½ cups unhopped amber malt extract infused cream over low heat. Cook, stirring 15-18 fresh Basil tops, about 3-4 inches each constantly, until the custard lightly coats a 1 teaspoon ale yeast (SafAle or Danstar brand) metal spoon, about 5 minutes. Remove from 1 gallon wide mouth glass jar heat. 1 plastic bag Melt the chocolate in a double boiler or 1 elastic band microwave. Whisk about a quarter of the Boil water, sugar, and malt extract, melted chocolate into the custard. Add the rest covered, for 30 minutes. Add Basil, boil 15 of the chocolate to the custard in three parts. minutes more. This boil yields the "wort," the Strain the cream mixture into a bowl and cool it sweetened herbal decoction which is the basis to room temperature. Putting the bowl into of every ale. Remove the wort from the heat another, larger bowl full of ice will speed this and the Basil from the wort, cover, and set step. Stir in the remaining 1 cup whipping aside for 6-7 hours to cool to room temperature cream. Pour into an ice cream maker and (70 degrees). While it cools, make an infusion freeze according to manufacturer’s instructions. of Sage or Yarrow. Wash the glass jar, plastic Best served day it’s made, but it will keep in bag, and elastic band, and use the cooled infusion to rinse them all thoroughly. Pour the leaves with the mozzarella, then pour any cooled wort into the clean, rinsed glass jar (the remaining dressing over the platter. Garnish "fermenter"). Dissolve 1 teaspoon of brewer's with fresh basil flowers if desired (The Herbal yeast in ½ cup of water, then add it to the wort Palate) in the fermenter. Cover the fermenter's opening with the plastic bag, and secure it with Using Lemon Basil the elastic band. Label, date, and leave Basil Brandy undisturbed to ferment for a week or until 3 large handfuls of lemon basil leaves, soft bubbles subside. Make another disinfectant stems and flowers infusion to rinse your bottles. Funnel the ale 1 handful of sweet woodruff into clean bottles (recycled Grolsch beer bottles 1 angelica leaf come with reusable flip tops) and store in a 6 sprigs French tarragon cool place for at least 2 weeks and up to 4 ½ handful Roman wormwood months. Improves with age. (From Radical 1 fifth brandy. Weeds) Twist and cram all of the herbs into a quart canning jar. Pour in the brandy. Stir to Roasted Pepper, Fresh Mozzarella and Basil release air bubbles. Seal, shake, expel air Salad bubbles. Seal and store in a cool, dark place ½ lb fresh mozzarella for four months. Decant quickly to remove 5 Tbsp extra-virgin olive oil herbage and minimize exposure to air. 3 garlic cloves, peeled and crushed Rebottle suitably and label. (The Basil Book) 2 Tbsp minced fresh thyme leaves 2 Tbsp minced fresh oregano leaves Lemon Basil, Chicken and Nut Spread minced zest of 1 lemon (2-3 tsp) 1 cup water 4 medium red bell peppers ½ cup dry white wine 4 medium yellow bell peppers ¼ cup balsamic vinegar 1 cup fresh basil leaves 1 garlic clove, peeled and halved 2 Tbsp small capers, drained one 4-inch sprig fresh parsley 2 Tbsp balsamic vinegar 1 bay leaf ¼ tsp ground black pepper ½ lb skinless, boneless chicken breasts, fresh basil flowers trimmed of fat Cut the mozzarella into 1-inch pieces or 4 oz light cream cheese at room temperature use a melon baler to make 1-inch spheres. 1 Tbsp honey Combine the mozzarella with 3 Tbsp o the 1 Tbsp minced fresh lemon basil leaves olive oil, garlic, thyme, oregano, and lemon ½ tsp grated lemon zest zest. Marinate at room temperature for at least 1/3 cup finely chopped toasted pecans 1 hour. Under a broiler or on a grill, roast the salt and freshly ground black pepper to taste peppers, turning them as each side blackens. In a saucepan, combine the water, wine, When the peppers are blackened all over, put vinegar, garlic, parsley, and bay leaf and bring them in a paper bag or lidded container to to a boil. Reduce the heat to low and simmer steam. When they have cooled, peel off the for 5 minutes. Add the chicken breasts, cover, skin, scrape out the seeds, and cut the peeled and poach gently just until the chicken is no pepper into inch-wide strips. Combine the longer pink inside, 6-8 minutes. Remove the peppers, basil, capers, balsamic vinegar, the chicken from the poaching liquid, drain, and remaining 2 tablespoons of olive oil, black chop finely. Blend the cream cheese and honey pepper, and the marinade from the mozzarella until smooth. Stir in the chicken and remaining in a large bowl and toss. On a serving platter r ingredients. Serve immediately or chill for up individual plates, arrange the peppers and basil to several days. Bring to room temperature leaves in a contrasting color pattern. Top the before spreading on bread. (Recipes from an Lemon Basil Salad Dressing American Herb Garden) 4 cups lemon basil loosely packed 6 tsp fresh oregano leaves Orange and Basil Granita 1 cup fresh lemon juice 4 average-sized sprigs basil 1 tsp salt 3 cups spring water 8 cloves garlic, peeled and minced 1 cup freshly squeezed orange juice (about 3 3 cups extra-virgin olive oil oranges) 2 cups Parmesan cheese 1 cup sugar 1 tsp coarsely ground pepper Wash the basil and remove the leaves. Combine all ingredients in food Reserve the stems. Carefully dry the leaves processor or blender; process until smooth. with paper towels, and cut the leaves into very Pour into a pitcher or bottle, cover and thin ribbons. In a nonreactive saucepan, bring refrigerate. Yield: 5-6 cups (Today’s Herbal the spring water and basil stems to a simmer. Kitchen) Add the ribbons of basil, stir, and transfer the basil mixture to a large Pyrex baking dish. The Lemon Basil Chicken dish should be large enough so that the liquid is 1/3 cup minced lemon basil no more than ½ inch deep. Place the dish in the 1 clove garlic, minced freezer overnight. To serve, grate the granite sea salt and white pepper to taste with a fork to form crystals, and serve them in a ¼ cup tarragon or rosemary vinegar chilled bowl or goblet. (My Favorite Herb) 2 Tbsp olive oil 2 chicken breasts, skinned and boned Lemon Basil Cheesecake Combine the first 5 ingredients and 2 lbs cream cheese, at room temperature whisk well until thoroughly blended. Add ¾ cup sugar chicken breasts and marinate for 4-5 hours in 1 cup sour cream the refrigerator. Chicken may be oven broiled, 2 large eggs, lightly beaten pan broiled or grilled, using the marinade ½ cup lemon basil leaves, stems removed, mixture as a baste. Cook approximately 15 finely chopped minutes or until a fork inserted into the thickest 2 Tbsp lemon juice part releases a clear white fluid when 1 tsp vanilla withdrawn. (Can also use opal basil or anise 2 Tbsp cornstarch basil). (The Herb Cookery) 1 cup crushed vanilla wafers 2 Tbsp butter, softened Lemon Basil Salad Add sour cream, sugar, basil, 4 cups cooked angel hair pasta cornstarch, and lemon juice to lightly beaten ¾ cup chopped lemon basil eggs. Bet with an electric mixer until smooth. 2 Tbsp chopped chives Add cream cheese, 8 oz at a time, mixing well 1 Tbsp Italian parsley after each addition. Spread softened butter on 1 cup sour cream the bottom and halfway up the sides of a 9-inch parmesan cheese springform pan. Press vanilla wafer crumbs Prepare pasta, add herbs and sour into butter. Pour in batter. Bake in a preheated cream. Stir until combined. Refrigerate and 450F oven for 35-45 minutes or until a add Parmesan cheese before serving. (Herbs in toothpick inserted in the center comes out a Minnesota Kitchen) clean. Run a knife around the edges as soon as the cheesecake is removed from the oven. Let Lemon Basil Spinach Souffle cool for 5-10 minutes, then remove sides of the 2 Tbsp butter pan. (An Herbal Collection) 2 Tbsp flour ¾ cups milk 1 tsp chopped onion remaining olive oil and the peanut oil in a thin 1 Tbsp chopped Italian parsley stream, whisking constantly. Add the garlic, ½ cup chopped lemon basil basil, and sherry vinegar and mix well. Season 1 ½ cup grated cheddar cheese with salt and pepper. Cover and refrigerate 3 eggs, separated until needed. 1 ½ cps chopped, cooked spinach To make the corn crab cakes: Sauté the Make cream sauce with butter, flour, onion and coriander in the olive oil and butter and milk. When smooth add onion, herbs, and over moderate heat for 10 minutes, stirring cheese. Stir in beaten egg yolks and spinach. occasionally. Add the corn and cook for 2 Fold in stiffly-beaten egg whites. Pour into minutes. Add the sherry and cook for 5 greased 1-quart casserole. Bake in preheated minutes, stirring often. Remove from the heat, 350F oven until knife comes out clean place in a large bowl, and cool to room (approximately 55 minutes) (Herbs in a temperature. Add the crab, eggs, bread crumbs, Minnesota Kitchen) mayonnaise, and basil; mix well and season with salt and pepper. Cover and refrigerate for Corn Crab Cakes with Lemon Basil at least 3 hours or up to 1 day. Mayonnaise To fry the crab cakes: Form the crab Lemon Basil Mayonnaise mixture into small patties using about 2 2 egg yolks tablespoons for each cake. Dredge each pattie 1 Tbsp Dijon mustard in just enough flour to coat all sides of the cake. ½ cup olive oil Heat a thin layer of oil in a very large, nonstick ½ cup peanut oil sauté pan over moderately high heat. When the 1 clove garlic, minced oil is moderately hot, add a small bath of cakes, 1 cup minced fresh lemon basil allowing a ½-inch space between each cake. 2 tsp sherry vinegar Fry the cakes on each side for 2-3 minutes until salt and pepper, to taste golden brown. Drain on paper towels. Cook the remaining cakes in batches, using more oil Corn Crab Cakes: as needed. Serve hot, with the Lemon Basil 1 large onion, cut into small dice Mayonnaise. (Basil) 1 Tbsp ground coriander seeds 3 Tbsp olive oil Lemon Basil Snaps with Pistachio Nuts 2 Tbsp unsalted butter 2 cups flour 2 cups fresh corn kernels ½ tsp baking soda ¼ cup sherry wine ¼ tsp salt ½ lb crabmeat ¾ cup butter, at room temperature 2 eggs, lightly beaten ¾ cup sugar ½ cup fine bread crumbs 1 egg 1 cup mayonnaise 1 Tbsp grated lemon zest 1 cup coarsely chopped fresh sweet basil leaves 1 Tbsp lemon juice salt and pepper, to taste 1/3 cup chopped fresh lemon basil Topping: Flour for dredging 1/3 cup finely chopped pistachio nuts ½ cup vegetable oil, for frying 3 Tbsp sugar To make the mayonnaise: place the egg Sift together the flour, baking soda and yolks and mustard in a small bowl and whisk salt. Set aside. In a bowl cream the butter and well. Slowly begin to add the olive oil a drop sugar until light and fluffy. Beat in the egg, at a time, stirring constantly with a wire whisk. mixing until combined. Add lemon zest, lemon When an emulsion starts to form and the juice, and lemon basil. Stir in the dry mixture begins to thicken, gradually add the ingredients, blending thoroughly. Wrap and chill the dough for 1 hour or until firm. 8 oz Mozzarella cheese, thinly sliced (Buffalo Meanwhile, preheat oven to 350F. Shape the Mozzarella is perfect) dough into 1-inch balls. Combine nuts with 3 1 red onion, thinly sliced Tbsp sugar. Roll the balls of dough in sugar- opal basil sprigs nut mixture until coated. Place 2 inches apart Place first 6 ingredients in blender on ungreased baking sheets. Flatten cookies container or food processor with metal blade. slightly with the palm of hand. Bake 10-12 Cover and process until well blended. Season minutes or until golden. Transfer to racks to with salt and pepper to taste. Line large cool. (More Recipes from a Kitchen Garden) serving dish with lettuce leaves. Arrange alternating slices of tomato and Mozzarella Lemon Basil Zucchini Muffins cheese in rows, overlapping slices. Spoon 1 cup whole wheat flour dressing over salad. Top with onion rings and 1 cup plain flour garnish with opal basil sprigs. (The 1 Tbsp baking powder Windowsill Herb Garden) ½ tsp baking soda ½ tsp salt Opal Basil Cheddar Crisps ¼ tsp freshly grated nutmeg 8 oz cheddar cheese, grated 1 egg, lightly beaten ½ cup butter, room temp 3 Tbsp vegetable oil ½ tsp Tabasco sauce 1/3 cup honey 1 tsp prepared mustard ½ cup milk 1 cup flour ½ cup low-fat yogurt 2 Tbsp chopped opal basil 1 cup grated zucchini 1 ½ cups crisp rice cereal 3 Tbsp fresh lemon basil, minced Preheat oven to 350. In large bowl mix Sift together the flours, baking powder, cheese, butter, Tabasco sauce and mustard. baking soda, salt and nutmeg. In a separate Blend in flour and basil. Stir in cereal. Shape bowl, combine the egg, vegetable oil, honey, into small balls and place on greased baking milk and yogurt. Stir until well combined. Stir sheets. Flatten with bottom of lightly floured in the zucchini and lemon basil. Add the wet glass. Bake for 15 minutes. Serve hot. May ingredients to the dry ingredients and stir until be stored for several days in an airtight just moistened. Do not over mix. Fill greased container or frozen. Reheat for 5 minutes as muffin tins 2/3 full with the batter. Bake in a needed. (Festival Favorites) 350 oven for 30-35 minutes. Yields 1 dozen. (The Charlotte Herb Guild Cooks) Herbed Proscecco 1 cup sugar 1 cup water Using Opal Basil 4 whole cloves Tomato, Opal Basil and Mozzarella Salad 15 whole black peppercorns 5 Tbsp olive oil 20 fresh sweet basil leaves 2 Tbsp red wine vinegar 10 fresh spearmint leaves 2 Tbsp fresh opal basil, chopped 1 bottle Prosecco or other dry sparkling wine, 1 Tbsp fresh parsley, chopped chilled 1 tsp lemon juice Bring sugar, water, cloves and 1 clove garlic, chopped peppercorns to a boil in a medium-sized salt saucepan. Remove from heat. Stir in basil and pepper mint. Let sit for 20 minutes. Pour through a leaf lettuce leaves strainer and allow to cool completely. The 4 large tomatoes, cut into ¼ inch slices syrup can be made in advance and refrigerated for several days. To make each cocktail, pour about 1 ½ oz of syrup (or to taste) into a tall potatoes. Beat at high speed for several champagne glass. Top with Prosecco and serve minutes. Add basil and sage and enough of immediately. (Herb Companion, Aug/Sept reserved flour mixture to make dough easy to 2003) handle. Knead dough until smooth and elastic, about 15 minutes. Place dough in well-oiled Red Basil Pesto bowl, turning once to grease the top. Punch 1 ½ to 2 cups fresh opal basil leaves dough down and allow to rise again, this time 2 ½ Tbsp minced sun-dried tomatoes for only 30 minutes. Divide dough in half and 2 medium-size garlic cloves shape each half into a long loaf. Set on well- 2 Tbsp freshly grated Pecorino Romano cheese oiled baking sheet. Cover and let rise until 6 Tbsp freshly grated Parmesan cheese double in bulk, about 45 minutes to 1 hour. 1/3 cup pine nuts Bake in oven preheated to 350F for 30-40 ½ cup olive oil minutes. Cool on wire rack. (Cooking With salt and freshly ground pepper Sage) Combine the opal basil, sun-dried tomatoes, garlic, cheeses, and pine nuts in a Bacon, Brie and Basil Omelet food processor or blender. Process to mix. 6 eggs With the machine running, slowly add the olive 2 Tbsp milk oil. Season to taste with salt and freshly ground large pinch of coarse salt pepper and process to the desired consistency. large pinch of freshly ground black pepper Let stand 5 minutes before serving. (Pestos!) 2 tsp unsalted butter 2 tsp unsalted butter Black Bread with Purple Basil and Sage 4 strips bacon, cooked and crumbled 4 ½ cups all purpose flour ¼ cup diced brie 1 ½ cups rye flour ¼ cup julienned basil leaves ½ cup whole wheat flour garnish scant ½ cup yellow cornmeal julienned basil leaves 1 tsp salt In a medium bowl, whisk eggs, milk, 1 pkg active dry yeast salt, and pepper just until combined. In a 10- 1 1-oz square unsweetened chocolate inch skillet (preferably nonstick or cast iron), 2 Tbsp dark molasses melt butter over medium-high heat. Pour in egg 1 ½ tsp butter mixture. As egg sets around the edges, lift 1 ¾ cups water edges and allow uncooked egg to run 1 cup leftover mashed potatoes, at room underneath, tilting pan as necessary. When top temperature is almost set, sprinkle half the omelet with ¼ cup fresh purple basil, finely chopped bacon, brie, and basil leaves. Let cook about ¼ cup fresh sage, finely chopped 30 seconds more; fold uncovered half of omelet Mix all purpose, rye and wheat flours over filling and slide omelet onto a plate. together in bowl. Blend thoroughly. Measure Divide into serving portions and serve 1 cup of combined flours, reserving the rest, immediately, garnishing with basil leaves if qand place large bowl of electric mixer along desired. (Morning Glories) with cornmeal, salt, and yeast. Mix well. Place chocolate, molasses, butter, and water in small Herbed Chicken or Turkey Salad saucepan. Stir over low heat until mixture is 2 cups diced, cooked chicken or turkey 120F. Add liquid mixture to dry ingredients in 1 cup chopped celery or lovage bowl a little at a time, stirring well after each 1 cup seedless red grapes addition. Beat mixture for 3 minutes at ½ cup walnuts, pecans or sliced almonds medium speed, scraping bowl occasionally. 8 oz plain low-fat yogurt Add ½ cup reserved flour mixture and mashed 1 ½ Tbsp honey 1 tsp fresh lemon thyme simmering water, or by heating them in a 1 tsp chopped fresh lemon basil microwave on low power for about 1 minute, Mix all ingredients together and serve stir until fully melted, heating them in immediately. (Lemon Herbs) additional 15-second increments as needed. Set aside to cool slightly. In a small bowl, Lime Basil, Coconut, and Blueberry Soup thoroughly whisk together flour, baking 1 pint fresh blueberries or 1 16-oz bag frozen powder, cocoa powder, and salt. In a mini-or blueberries (unthawed) full-size food processor, whiz lime basil leaves ½ cup granulated sugar and sugar until leaves are finely ground. water: ¼ cup with frozen blueberries, ½ cup Transfer to a medium bowl and add butter; heat fresh blueberries until light and fluffy. Beat in egg and vanilla 3 Tbsp (packed) whole lime basil leaves until well-blended. On low speed, beat in half 1 14-oz can coconut milk of flour mixture until barely blended, then milk, Garnish then remaining flour mixture. Fold in melted 1/3 cup lightly toasted flaked coconut; 1 Tbsp chocolate. Make streusel: In a medium bowl, minced lime basil leaves whisk together sugar and flour; cut in butter In a medium saucepan over medium- with your fingertips or a pastry blender until high heat, bring blueberries, sugar, and water to mixture resembles coarse crumbs. Divide half a boil. Reduce heat to medium-low and of batter among ramekins. Top with half of simmer berries for 10 minutes, stirring streusel, then remaining batter, spreading it to occasionally. Remove from heat and cool. cover streusel. Top with remaining streusel, Place blueberry mixture, lime basil leaves, and pressing it down slightly. Bake about 30 coconut milk in a blender. Blend on high speed minutes, until a toothpick inserted in the until smooth. Chill, covered. To serve, ladle middle comes out clean or with just a few soup into small serving bowls; sprinkle with crumbs. Cool 10 minutes or more on a wire coconut and minced lime basil leaves. rack; run a thin knife around the edge of the (Morning Glories) ramekins to release the cakes. Serve warm or at room temperature. (Morning Glories) Chocolate-Lime Crumbcakes ¼ cup semisweet chocolate chips Blueberry Lemon-Basil Coffee Cake ¾ cup all-purpose flour Streusel 1 tsp baking powder 2/3 cup brown sugar 2 Tbsp cocoa powder 5 Tbsp flour ¼ tsp coarse salt 1 tsp cinnamon 3 Tbsp (packed) whole lime basil leaves 3 tbsp butter ½ cup granulated sugar 1/3 cup chopped toasted almonds 4 Tbsp unsalted butter, softened 1 ½ Tbsp finely minced fresh lemon basil 1 egg Mix all ingredients together well, set aside. 1 tsp vanilla extract 2/3 cup whole milk or half-and-half Fruit filling Streusel 1 ½ cups fresh blueberries ½ cup granulated sugar 1 ½ Tbsp minced fresh lemon basil ½ cup all-purpose flour Toss the filling ingredients together in a bowl 3 tbsp unsalted butter and set aside Preheat oven to 375F. Grease 6 6-oz Coffee Cake ramekins (measuring about 3 inches across) ½ cup butter, softened and place on a baking sheet. Melt the ½ cup sugar chocolate chips, wither by stirring them in a 2 eggs small bowl set over (not touching) a pan of 1 tsp vanilla 1 cup sour cream In a medium skillet, heat the butter over 2 cups flour medium high heat until the foam subsides. 1 tsp baking powder Saute the corn for approximately 4 minutes. 1 tsp baking soda The corn will be partially browned. Place corn ½ tsp salt Cream butter and sugar until light and in a serving bowl and add basil, green onions, fluffy. Add eggs and beat until creamy. Add salt and pepper. This can be served warm or sour cream and mix well. Stir together flour, cold. Serves 4 basking powder, baking soda, and salt. Ad to creamed mixture. Mix just until blended. Lemon Herb Chicken Satays Spread half of the dough in a greased and You'll need 16 to 20 small skewers, preferably floured 9x13 inch pan. Place blueberries on the soaked in water for 30 minutes. The satays dough. Sprinkle with half of the streusel need to marinate in the refrigerator for at least mixture. Spread the other half of the dough 30 minutes and up to 2 hours. over the streusel and sprinkle with the Makes 16 to 20 skewers (4 or 5 skewers per remaining streusel. Bake at 350F for 35-40 serving) minutes or until it tests done. 12 large basil leaves 1/4 cup loosely packed flat-leaf parsley leaves Tipsy Spicy Basil Chutney Small handful of chives, chopped (1/4 cup) 2 cups sliced peaches, fresh or frozen 1 large or 2 small cloves garlic, smashed 1 small can bite-size pineapple chunks, drained Finely grated zest and juice of 1 lemon (about 2 (water-packed preferred) tablespoons juice and 1 or 2 teaspoons zest) 1 small unpeeled orange, quartered, seeded and 1/4 cup olive oil sliced thin 4 to 6 tablespoons white wine vinegar 2 Tbsp lemon juice 1/8 teaspoon sugar ¼ cup sugar 1/4 teaspoon salt 2 Tbsp spicy basil leaves Freshly ground black pepper 2 Tbsp light rum 1 1/4 to 1 1/2 pounds boneless, skinless chicken Combine peaches, pineapple, orange, breast halves, cut into strips 1 inch wide, 5 to 6 lemon juice and sugar in saucepan. Mix well. inches long and 1/4-inch thick Bring to boil, then simmer uncovered over low Combine the basil, parsley, chives, garlic, heat until thick (30-40 minutes). During the lemon zest and juice, oil, 4 tablespoons of the last 5 minutes of cooking, add spicy basil. vinegar, the sugar, salt and pepper to taste in a Remove from heat and stir in the rum. Spoon blender. Puree until smooth, adding vinegar as at once into hot sterilized jars. Process the jars needed to make a thick yet pourable marinade. in a hot water bath for 15 minutes or store in Thread the chicken strips onto the skewer. refrigerator for several weeks. (Savour the Ideally, each skewer will have one strip of Seasons with Herbs) chicken, but smaller pieces may be threaded together if necessary. Use a silicone pastry Brown-Butter Corn brush to coat each skewer with the marinade, 2 Tablespoons butter then carefully place the coated skewers in a 1-1/2 to 2 cups fresh corn, cut from about 3 large resealable plastic food storage bag (with the pointed ends facing in the same direction). ears Place the bag on a tray and seal; refrigerate for 2 Tablespoons fresh finely shredded basil 30 minutes or up to 2 hours. 1/2 cup chopped green onions Prepare the grill for direct heat. If using a Salt and pepper to taste gas grill, preheat to medium-high (450 degrees). If using a charcoal grill, light the charcoal or wood briquettes. For a medium-hot fire, you should be able to hold your hand cover it with the chopped olives, spreading to about 6 inches above the coals for about 4 or 5 the edge and pressing gently. Add the final seconds. Have ready a spray water bottle for layer of cheese then finish with a layer of taming any flames. Lightly coat the grill rack whole, large basil leaves and press gently. Fold with oil and place it on the grill. the cheesecloth in to cover the torta and When the grill is hot, arrange the refrigerate for at least 2 hours before serving. marinated chicken satays on the grill, keeping To serve, fold back the cheesecloth and invert it the uncovered part of the skewers away from onto a serving plate. Carefully remove the direct heat if possible. Close the lid and cook cheesecloth from the top of the torta. Let the for 2 to 4 minutes, until the chicken starts to torta stand at room temperature for 15 minutes brown and the edges look done. Use tongs to before serving. turn the skewers over. Close the lid and cook for 2 or 3 minutes, until the chicken is cooked Pepper and Herbs Skillet Flatbread through. Serve warm or at room temperature. 4 cups warm water 1 cup all-purpose flour Cheese Torta with Basil, Olives, and 1 cup whole wheat flour Sundried Tomatoes 1 cup garbanzo bean flour 1 jalapeno, seeds removed 16 large whole basil leaves 1 clove garlic 10 ounces goat cheese, softened 1/2 cup packed fresh basil leaves 8 ounces cream cheese, softened 2 tablespoons packed cilantro leaves 1/4 to 1/2 cup (60 to 120 ml) milk 1 tablespoon coarse kosher salt 3 cloves garlic, minced 1/2 cup plus 2 tablespoons extra-virgin olive salt, to taste oil, divided black pepper freshly ground, to taste Coarse sea salt and ground pepper 1/2 cup (120 ml) finely chopped basil leaves Parmesan cheese, grated, for serving 1 tablespoon extra virgin olive oil Pour water into a mixing bowl. Use a 1/2 cup finely chopped sun-dried tomatoes whisk to gradually mix flour into water, adding packed in oil, drained 1 cup at a time. Whisk until mixture is smooth. 1/2 cup finely chopped Kalamata olives Set aside and let stand at room temperature for at least 2 hours. Up to 12 hours is fine. In the bowl of the stand mixer, mix the Preheat oven to 500 degrees. While oven goat cheese and cream cheese, adding enough is preheating, mince garlic and jalapeno milk so the mixture is smooth and spreadable. together. Add basil, cilantro and salt to the Add 1 clove of the minced garlic, season with garlic and jalapeno and continue mincing. salt and pepper, and mix well. In the other Stir 1/4 cup plus 2 tablespoons of the bowl, combine the chopped basil with the olive oil into the batter. Whisk until blended. remaining garlic and all the olive oil to make a Add minced ingredients and blend. thick paste. Line the 1-quart bowl with wet Heat two (10-inch) oven safe skillets in cheesecloth. Arrange 4 large basil leaves face the preheated oven for 10 minutes. Remove hot down on the cheesecloth. Carefully spread skillets from oven. Carefully pour 2 one-fourth of the cheese mixture over the basil tablespoons of remaining olive oil into each leaves on the cheesecloth. Add the sun-dried pan, swirling to coat. Divide the batter evenly tomatoes, evenly distributing and spreading between the two skillets. Bake for about 30 them to the edge of the cheese. Press down minutes, until edges are dark brown and crisp. gently. Spread one-fourth of the cheese over Let the flatbread set a few minutes in the pan. the tomato layer. Spread the basil and garlic Use a metal spatula to loosen the bread from mixture over this cheese layer, pressing lightly. the edge of the pan, carefully gliding the Add another one-fourth of the cheese, then spatula under the flatbread to nudge it out of A Compendium of Herbal Magick, Paul the skillet. Slide onto a cutting board. Sprinkle Beyerl, Phoenix Publishing, 1998, ISBN: 0- with coarse sea salt, some fresh-ground pepper 919345-45-X and grated parmesan cheese. Cut each flatbread Cooking with Flowers, Jenny Leggatt, into 8 wedges. Makes 16 pieces. Serve warm. Ballantine Books, 1987; ISBN: 0-449-90252-8 Dining with Herbs, The Herb Society of Strawberry Basil Lemonade American Southern Ontario Unit, 1995; ISBN: Makes 1. 0-9680087-0-4 3 small fresh strawberries The Directory of Essential Oils, Wanda Sellar, 6-8 leaves fresh basil C.W. Daniel, 1992; ISBN: 0-85207-239-2 2 teaspoons sugar A Druid’s Herbal, Ellen Evert Hopman, 1 1/2 ounces strawberry or unflavored vodka Destiny Books, 1995; ISBN: 0-89281-501-9 (such as Stoli) Edible Flowers from Garden to Palate, Cathy 4 ounces lemonade Wilkinson Barash, Fulcrum, 1993; ISBN: 1- Muddle strawberries, basil and sugar 55591-164-1 in a shaker (pulverize the berries to let them Feasting on Herbs, Sue Lawrence, Kyle Cathie macerate with the sugar). Add vodka. Shake Ltd, 1995; ISBN: 1-85626-176-X vigorously with ice. Fill a 16-ounce glass (or Flower Essence Repertory, Patricia Kaminski high ball) with ice. Pour strawberried vodka and Richard Katz, Flower Essence Society, over and top with lemonade. Garnish with a 1996; ISBN: 0-9631306-1-7 fresh basil sprig. Flowers in the Kitchen, Susan Belsinger, Interweave, 1991; ISBN: 0-934026-63-7 The Healing Herbs, Michael Castleman, Rodale References: Press, 1991; ISBN: 0-87857-934-6 The most complete book available on basil is: The Healing Kitchen, Patricia Stapley, Basil: An Herb Lover’s Guide by Thomas Macmillan, 1996; ISBN: 0-02-860394-X DeBaggio & Susan Belsinger, Interweave The Herb Cookery, Barbara Scoggins, 1992, Press, 1996; ISBN: 1-883010-19-5 It is the The Herb Purveyor; ISBN: 0-9633615-1-1 best!! The Herb Garden Cookbook, Lucinda Hutson, 500 Formulas for Aromatherapy, Carol & Texas Monthly Press, 1987; ISBN: 0-87719- David Schiller, Sterling, 1994; ISBN: 0-8069- 080-1 0584-0 An Herbal Collection, Herb Society of Wake Aromatherapy Blends & Remedies, Franzesca County, 1993 Watson, Thorsons, 1995; ISBN: 0-7225-3222-9 The Herbal Palate Cookbook, Maggie Oster Ayurveda & Aromatherapy, Dr. Light Miller & and Sal Gilbertie, Storey, 1996; ISBN: 0- Dr. Bryan Miller, Lotus Press, 1995, ISBN: 0- 88266-915-X 914955-20-9 Herbal Renaissance, Steven Foister, Gibbs- Basil, Janet Hazen, Chronicle Books, 1993, Smith, ISBN: 0-87905-523-5 ISBN: 0-8118-0170-5 Herbs in a Minnesota Kitchen, Bonnie Dehn The Basil Book, Marilyn Hampstead, Long and Jan Benskin, Shadow Books, 1984; ISBN: 0-671-50685-4 The Illustrated Encyclopedia of Essential Oils, Blended Beauty, Philip B., 10 Speed Press, Julia Lawless, Element, 1995; ISBN: 1-56619- 1995; ISBN: 0-89815-742-0 990-5 The Complete Book of Herbs, Spices and The Illustrated Herb Encyclopedia, Kathi Condiments, Carol Ann Rinzler, Facts on File, Keville, Mallard Press, 1991; ISBN: 0-7924- 1990; ISBN: 0-8160-2008-6 5307-7 The Complete Medicinal Herbal, Penelope Kitchen Herbs, Sal Gilbertie, Bantam, 1988, Ody, Dorling Kindersley, 1993; ISBN: 1- ISBN: 0-553-05265-9 56458-187-X Lemon Herbs, Ellen Spector Platt, Stackpole Books, 2002; ISBN: 0-8117-2033-0 Los Remedios, Michael Moore, Red Crane Books, 1990; ISBN: 1-878610-06-6 Magical Herbalism, Scott Cunningham, Llewellyn, 1982; ISBN: 0-87542-120-2 More Recipes from a Kitchen Garden, Renee Shepherd and Fran Raboff, Ten Speed Press, 1995; ISBN: 0-89815-730-7 Pestos! Cooking with Herb Pastes, Dorothy Rankin, Crossing Press, 1985; ISBN: 0-89594- 180-5 Recipes from an American Herb Garden, Maggie Oster, Macmillan, 1993; ISBN: 0-02- 594025-2 Savour the Seasons with Herbs, 1988; PA Heartland Society Simon & Schuster’s Guide to Herbs and Spices, edited by Stanley Schuler, Fireside Books, 1990; ISBN: 0-671-73489-X The Spirit of Herbs, Michael Tierra & Candis Cantin, US Games, 1993; ISBN: 0-88079-525- 5 The Windowsill Herb Garden, John Prenis, Runnng Press, 1990; ISBN: 0-89471-890-8 My Favorite Herb, Laurel Keser, Callawind, 1999; ISB: 1-896511-12-0 Sources: Companion Plants, www.companionplants.com seeds, plants of some HERBALPEDIA™ is brought to you by The Herb Growing & Marketing Network, PO Box 245, Silver Spring, PA 17575-0245; 717- 393-3295; FAX: 717-393-9261; email: [email protected] URL: http://www.herbalpedia.com Editor: Maureen Rogers. Copyright 2012. All rights reserved. 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