My favorite Herb

MY FAVORITE HERB, LOVES ALL DIFFERENT WINES

 

Botanic Name:  Ocimum basilicum.

Common Name: Basil, sweet basil, bush basil.

Family: Labiate(mint family); Genus: Ocimum; species: Basilica

Basil is an annual herb that loves sunshine, rich soil, and plenty of water. It can be, grown in the ground, or in containers. To encourage new growth and bushiness, pinch back tips as branches get longer. Remove all flower buds as they appear to encourage more leaves. It should be planted in the spring or you can purchase seedlings at the nursery. Plants can grow 18inches to 3 feet in height.

Basil is a plant with hundreds of varieties and cultivars, and many varying and different flavors, scents, and colors that are grown all over the world. The most common plant is the Mediterranean or Italian basil. It is an upright, branchy, bushy little plant, of a deep bright medium green color. There is also a purple leaved variety. All leaves have an unforgettable spicy scent. There are some varieties that have a lemon scent, some smell like cinnamon, also anise, clove etc.

There is nothing nicer than a bouquet of fresh basil used as a center piece at your dining room table. I put a few sprigs in a glass of water, in the kitchen so it’s handy and easy to use.  I have had Basil last up to two weeks or more this way. In a few days it will start to root, you can then plant it back in the ground or in a container.

Culinary uses: Fresh raw leaves can be used in salads, soups, numerous sauces, especially pasta sauces, hot and cold dishes of all kinds; meat, poultry, fish and eggs. Basil’s delicious fragrance and taste will lessen a bit with drying or freezing.

As a youngster I can remember my Nana having a Basil plant that must have been at least 3 feet in height and 4 feet wide. It was huge. She would dry the seeds when they appeared and drop them back into the ground. I can still remember picking the leaves and chewing on them.

The use and flavor of basil, in your foods, will compliment, many different dishes, from the appetizers, to the salads to your main entree.

Basil pairs with all different styles of wines, from the heartiest reds like Petite Sirah, Cabernet Sauvignon, Merlot, Zinfandel, to the lighter styles like, Pinot Noir and Chainti.

If your serving a white wine like a Chardonnay, Sauvignon Blanc or Pinot Grigio, it is a match made in heaven.

 ·        Artichokes are the hardest vegetable to match with wine, but when dipping those hearts in mayonnaise with some added basil pesto sauce, the white wines you are serving, will jump right out of the glass.

Now is the time to plant your basil, so good growing and cooking, and wine consuming to you all.

 

Wine quote for the week:

“ The wine must taste of its own grapes” Elizabeth Barrett Browning

All winemakers, that over oak their Chardonnay’s, please make sure you read the above quote.

Till Next time, Good health and Peace to all,  Salute = sah-LOO-tay