what's on your plate?

harvest

11 September 2012

Basil

Italian Large Leaf
Basil

the makings for backyard pizza

garden produce 2011

Dear Garden Diary,

In order to better map our garden, and for when I speak of spaces such as "the west side garden", "east garden" I chose to draw what I see from the balcony. The balcony faces south(eastern a bit) and is just off our study steps away from my desk. I sat there yesterday and drew what I saw from the east side by the door, then took some pictures shooting downward.

CLICK TO VIEW

This summer in our backyard the vegetables are finding homes wherever they can; they'll weave through the established perennials, and take up spaced once used by ones lost. We've got one pot crowded with Brussels Sprouts (to torture Hannah); others with jalapeño peppers, purple sage, purple basil snapdragons, verbena, browallia, or nicotina. The potted grape tomato is already thriving (though the other in the largest pot, bush beefsteak, is a little slow but is growing...)

Above: Browallia 'Blue Bells', not yet blooming, near the weside side garden. Behind: Hosta 'Twilight Time'. 

We seem to have a bit of a purple theme this year:

purple dragon carrots

purple sage

purple caspicum

purple basil.

The east garden (named so because it is on the east side of the yard) is what I'm looking forward most to watching grow this season (and next). Between the established plants and trees, some who were planted by W (the pine, the irises, bergenia, juniper and cedar), and some by R (the caragana, and sumac). Together we've now added the Wegeila, and four clematis: 'The President' and 'Niobe' climbing up the fence between the caragana and peonies, and 'Daniel Deronda' and 'Nelly Moser' to grow up and along the dog run fence between the lilac and cedar.

Hannah's basketball  court/ east side dog run

Also climbing the fence: two 'black beauty' zucchini, with some sweet peas scattered here and there. For this to work (to not overcrowd the space) the zucchini has to climb. There's no space for it to ramble because beside it and in front a little is a cucumber 

(there are cucumbers all over the garden this year. Something (or someone) must have compelled us to buy cucumber plants every time we've entered a greenhouse. Not that I've ever had a problem with more plants than space.)

I wouldn't be worried if I wasn't leaving the garden for three weeks in prime growing time...training vines isn't something T, our dog and house sitter, will want to have a crash course in. He's the best dog sitter in the world, but not a gardener. That said, we came to a great garden last year, so he did well for not eating vegetables. Yeah, he doesn't eat vegetables <- that was what he told me when I first told him about the garden; excitedly I told him he's have tomatoes and cucumbers, zucchini and herbs at his fingertips, so to enjoy. That was when he looked at me - sort of scared-like (of my vegetablemania), and said, "I don't eat vegetables." 

"Oh," I said. Ooh. hmm

I've wondered ever since how he survives, but he seems to do well, and loves our dogs and is excited to see them again after a year abroad. So, that is all that matters. That and because he's the cleanest person we have ever known. We (all three of us - even Hannah) marvel at what a strange clean house we returned to; delirious after the backward flight home from Australia, I think we all thought the cleanliness of our house was a mirage of sorts, but no - no, in the morning it was still there: a clean house. 

(It didn't last of course, but whatever..)

Anyway, so T doesn't eat vegetables and that is why I can't expect him to manage a zucchini vine that will be growing vigorously at that time. N said he would harvest and tend to the garden while we're gone...but we, in a fit of friendly guerrilla gardening, just  planted a spare jalapeño pepper in the middle of their garden surrounded by a hot pink tomato cage while they were away celebrating their anniversary. hee hee 

N would tend to the vine well, but we might have also get some prankster payback. 

the east garden, 14 June 2011

In front of the zucchini is one of the yellow tomato plants (another mystery variety, with a tag that just says: "yellow tomato"), and a "purple pepper" (capsicum), both in ordinary tomato cages. The bee balm, rudbeckia, and Baby M's Lady's Mantle surround the vegetables, with the cucumber rambling through them and the wegeila, irises (which are severely stunted from the long drawn out separating process, but have survived), the rescued red daylilies and now, a a hardy shrub rose, Marie Bugnet.

Rosa x Rugosa, 'Marie  Bugnet' - hardy shrub rose

 I had in mind the David Austin 'Winchester Cathedral' for the spot, remembering the one I had years ago (which survived in a similar sunny location for a number of years).Winchester Cathedral has one of the prettiest fragrances I've ever known in a rose, plus the actual cathedral holds sentiment to a romantic memory my mother has with my father - which means something to me. :) I wouldn't refuse a good substitute though, and I found that yesterday while plant shopping (with my mother): Marie Bugnet, a hardy shrub rose.

I planted my previous Marie Bugnet beneath the sign post to the LU garden, where it remains, so I'm happy to have her again. Beautifully fragrant and an early & repeat bloomer she'll attract more things with wings - the kind we want - to our garden. A compact srub, she'll still probably grow a little big for her space between rescued red 1 and rescued red 2, in front of the irises (which are in front of the 'Red Prince' wegeila - all of which will be wonderful in bloom together ....next year. Everybody has to recover from the mass transplantation first.

I also picked up two yellow cornflowers (bachelor buttons, mountain bluet) yesterday, along with a single trollius (globeflower). I have no idea where I am going to plant them..(west side garden?) The globeflowers are in bloom across the street at H's right now, and every time I look over there I think: I want those. So, now I have one. I could plant it near the geum in the front garden, but that bed is, admittedly, getting full (R might never believe I said that). 

Geum, 'Totally Tangerine', 'Tim's Tangerine' 

The west garden has been turned over to the dogs, but is not without it's weeding and pruning needs. R pruned the junipers on the weekend clearing better pathways for dogs to chase each other through. He also trimmed some lower, scraggly branches off the the two spruce trees near the fence, which now look nice, and look like they'll have the space to grow - hopefully tall, providing much needed shelter in the city.

We've talked about adding some hops to the fence, and maybe adding a burning bush near the dogwood.

I honestly don't know how the trees are surviving there, on (what I've learned from R) is a pile of rubble. Apparently W threw some soil on it and planted the trees. After rescuing the red daylilies I don't doubt it - the soil there was terrible, and shallow - and my spade hit rock a few times before finally sinking in to soil (ow). 

I think we should work around the mulch and top up the garden soil, but I also think poor R is having gardening sticker shock, not to mention the composted manure in the "sports station wagon." 

(Is composted manure 

worse than

dead beaver?)

Terrible soil aside, the trees seem to be doing well. The dogs love to gallop through the trees and over the rambling junipers. It makes for a nice marriage of dog companionship and small downtown garden. There's nothing blooming there now, but it's still pretty, well used, and enjoyed by the whole family. :) (woof!)

Claire under the Tamarack in the west garden 

The west side garden begins near where Claire is standing in the photo above, with the hostas "Gold Drop" x 2 and 'Twilight Time.' Then there is the divided Rescued Red 2, a Morden shrub rose: 'Morden Blush' surrounded by two hardy geraniums, Geranium endressii 'Wargrave's Pink.' Beside it another hosta - the one from the Farmer's Market - which hosta-sticker-shock-suffering R now knows really was a bargain: 'Frances Williams.'
And, of course, tucked in between the geranium and hosta, a cucumber vine to ramble down the sidewalk.

There's a new one in a giant pot down there also, but I can't remember it's name right now. 

There's not a plan as such for the west side garden - other than taking advantage of it being an ideal location for lotsa hostas (I just had to say that, sorry..). I suspect it will develop like most other of my gardens: with whatever grabs my heart. 

As for the middle garden, like Middle Earth, it is another story and it is a long one. I'll talk about (and deal with) that another day.

Basil

Botanical: Ocymum basilium (LINN.)
Family: 
N.O. Labiatae

Sweet Basil

Ocimum basilicum

greenhouse 2008

Belonging to the Lamiaceae (formerly Labiatae) (mint) family, Basil in our region is an annual plant, with broad leaves ranging from green to purple, depending on the cultivar, with flowers range from white to lavender.

The aroma of basil, often compared to that of cloves, lemon, anise to cinnamon, and of course sweet, makes it ideal for any herbal garden especially an aromatic herbal garden.

Preferring a sunny location with at least six hours of bright light per day, Basil thrives in moist, well drained soil. It is quite sensitive to dry conditions, so it is important to watch it closely during hot weather.

Basil self-sows by producing many dark brown seeds in the many small florets.

The word Basil is derived from the Greek basileus, meaning "king," although to the ancient Greeks and Romans the herb was a symbol of malice and lunacy. They believed that to successfully grow basil, one had to yell and curse angrily while sowing the seeds. In French, semer le basilic, "sowing basil," means ranting. (source unknown)

• Basil attracts bees and is usually considered for a garden for honey bees.
• Basil has traditionally been given as a good-luck present to new homeowners.

Planting Seeds
For transplanting, start basil seeds indoors in small pots in mid-to-late April (bottom heat helps), moving plants outside when the temperature is warm (late May or June) or sow the seeds directly outdoors once all danger of frost is past.

It is important to keep the surface of the soil dry to avoid damping off, so water from below and use a fast-draining soil mix. Basil plants have large roots, so transplant carefully.

Planting Out
As basil is frost sensitive, set plants outside after no risk (in the last few years here in Thunder Bay that has been late June, sometimes even early July). Transplanted seedlings need to be hardened off before planting out.
Basil needs real warmth and regular fertilization. A manure rich soil, I find, grows the largest leaves. Worm and compost tea, and cold coffee in my office seems to keep my basil plants happy.

Space basil 30cm (12") apart in full-sun.

Companion Plants
Pepper, Tomato, Marigold
When planted next to tomato plants, it wards of the white fly, which plagues the tomatoes.

There are more than 50 species of Ocimum and more than 60 varieties of Ocimum basilicum. A selection of basils, from Rodale's Illustrated Encyclopedia of Herbs, is as follows:

Ocimum basilicum / Sweet Basil
Ocimum americanum (tender perennial) / Lemon Basil
O. basilicum 'Anise' / Anise Basil
O. b. 'Cinnamon' / Cinnamon Basil
O. b. 'Crispum' / Lettuce-leaf Basil
O. b. 'Green Ruffles' / Green Ruffles Basil
O. b. 'Minimum' (tender perennial) / Bush Basil
O. b. 'Nano Compatto Vero' (tender perennial)
O. b. 'Piccolo Verde Fino'
O. b. 'Purple Ruffles' / Purple Ruffle Basil
O. b. 'Purpurascens' / Dark Opal Basil

O. b. 'Thysiflor' (tender perennial - used in Thai                                                cooking)

O. gratissimum (tender perennial) / Clove Scented Basil

O. kilimandscharicum (tender perennial) / Camphor Basil

O. sanctum (tender perennial) / Holy Basil

Diseases & Pests
Diseases to watch for are Botrytis cinerea, Black spot, Damping off, Fursarium wilt.

Occasionally pests such as aphids, flea beetles, and Japanese beetles will feast upon Basil plants. Rinse off aphids with a garden hose to prevent infestations. To prevent beetles from munching, cover the crop with fabric row cover (which can also keep heat in). If slugs are a problem on new transplants, try a barriers of copper flashing, egg shells, or coffee grounds.

Fusarium wilt of basil, first identified in the early 1990s, arrived via infected seed imported from Italy. Symptoms include sudden wilting and leaf drop, accompanied by dark streaks on the stems, usually in weather above 80°F. If you notice these signs, quickly dig up the infected plant, along with all soil around the roots, and discard it. Avoid spreading the disease by moving soil around on your tools or tiller.(source unknown)

Basil is also susceptible to a few bacterial rots that show up on stems or leaf clusters, usually in cool, wet weather, often late in the season (or in our case, June). Keys to control include planting in well-drained soil, spacing plants so they dry off after rain, and removing infected plants from the patch.

Consider growing your basil in containers.

Medicinal Uses / Homeopathy:

Basil has medicinal, culinary, magical, aromatic, cosmetic and ornamental properties. It's medicinal properties include: diuretic (increases urine flow), antispasmodic, carminative (expelling gas), stomachic (stimulating the stomach), antimicrobial.

It's many medicinal uses include for bad breath, constipation, vomiting, stomach cramps, whooping cough, wounds, bites.

• A teaspoon of dried basil leaves in 1 cup of boiled water is said to relieve cramps, vomiting, constipation and headaches caused by nerves.
• Basil tea is considered so calming, that it is used for upset stomach, spasms and in particular whooping cough.
• In massage oil it is a nerve tonic and helps to ease sore muscles.
• According to some, basil oil in a diffuser will relieve mental fatigue.
• Fresh leaves can be rubbed on the skin as an insect repellent, or chewed as a mouthwash. (It is a mint after all.)

According to Anne McIntyre's book Flower Power, Basil is revered for its ability to open the heart and mind, to engender love and devotion, to strengthen faith and compassion and clarity.

Culinary Basil

Basil contains calcium, fibre, iron, potassium, riboflavin and high amounts of Vitamin C.

Although identified readily with Mediterranean cuisine and Italian pesto, basil is a native of India where it is regarded as a sacred herb dedicated to the gods Vishnu and Krishna. Some species of basil will grow as perennials in the south Asian regions.

Basil is a very versatile herb with a variety of possible uses. It is excellent in tomato-based dishes, spinach, and all types of squash. It is great in soups and stews, but don’t add it until the last thirty minutes of cooking. Cooking alters the herb’s flavour and tends to make the minty side of basil come to the forefront.

It can also be used on sandwiches, dips, and pasta dishes. Basil is very important in Thai, Laotian, and Vietnamese cooking.

Speaking of Thai cooking, harvesting fresh leaves is easy for us; Rohan and I can demolish a pot of basil in one days meals. Frequent harvesting will prolong the life of the plant. Basil leaves have the best flavour just before the plant flowers, and if you plan to preserve some of your basil or make a big batch of pesto, this is the best time to harvest. (Flowering can be delayed by pinching or clipping off new flower buds.)

The later in the day you harvest basil, the longer it stays fresh. In a perforated bag kept at around 60°F, it will keep for 10 to 14 days. In contrast, refrigerated basil only lasts two or three days. You can also store stems in a vase in your kitchen, close at hand for cooking.

Tear basil rather than chop with a knife because when you chop the oil stays in the leaf and does not properly flavour your food.

Basil is best fresh, but can be preserved by drying or by freezing. To do this, tear the leaves into small pieces and freeze small batches of them in ice cube trays with a little bit of water. Once frozen, the cubes can be saved in zip-lock bags and can preserve the fresh flavour of basil for up to four months.

For a large harvest, you can cut off as much as a half the plant at once.

Of the countless species of basil the favourite in the kitchen is Sweet Basil (Ocimum basilicum), with its close relative Genovese Basil being preferred for making pesto. Also, the lemon basils with their citrus tang, are excellent for desserts, soups, tea, lemonade and for cooking with fish and chicken.

Pesto
1 cup fresh basil leaves chopped
2 tbsp pine nuts or walnuts
1 clove garlic
1/2 tsp salt
2 tbsp grated parmesan cheese
2 tbsp grated romano cheese
1/2 cup olive oil
1 lb egg or plain noodles

Sauce: puree all ingredients except the oil and pasta. Add the oil slowly until the sauce is creamy. Prepare the noodles. Drain and add the sauce.

Greek Summer Salad
3 to 4 tomatoes
1 cucumber
1/2 cup olive oil
1 tbsp lemon juice
1-1/2 tbsp vinegar
2 cloves chopped garlic
3 tbsp fresh oregano
1 tbsp fresh basil
1 tsp salt 1/2 cup feta cheese
1 head of lettuce olives (optional)

Cut up tomatoes and cucumbers and put in a large bowl. Mix olive oil, lemon juice, vinegar, garlic, oregano, basil and salt together and pour over vegetables. Refrigerate. At serving time, add lettuce, torn to bite size, and cheese crumbled into small chunks. Olives optional.

*Baked, Grilled or Barbecued Vegetables

*Add several fresh basil leaves to slices of zucchini, onions and tomatoes and bake, grill or barbecue until done.

To best maintain the flavor of dried basil, store it in the freezer. To quick-freeze basil, dry whole sprigs and pack them in plastic bags with the air pressed out. To dry basil, pinch leaves off the stem and spread them out in a shady, well-ventilated area. Check in 3 or 4 days, and if they don’t crumble easily between your fingers, finish drying in the oven; otherwise the leaves may turn brown or black in storage. Use the lowest heat possible with the door slightly open, turn leaves for even drying, and check them frequently.

Another method is to make pesto (or even basil processed with olive oil), pack it into containers or ice cube trays, and freeze it. Once cubes are frozen, you can pop them out of trays and into plastic bags for easy storage.

*Cinnamon Basil does not cook well, but contributes an interesting piquancy to stewed tomatoes.

*Thai basil, with its pronounced anise-licorice aroma and flavour is excellent with green curries and stir-fry dishes. Look for "Siam Queen".
*Opal Basil has dark, purplish leaves and is particularly good in herb vinegars and dressings.

Spinach and Basil Soup
3 tbsp. Extra virgin olive oil
1 large onion, diced
4 garlic cloves
2 bunches fresh spinach leaves, washed & with stems removed
1 cup fresh basil leaves
3 cups herb or vegetable bouillon
1 cup milk (or milk substitute)
Dash cayenne
Pinch of freshly grated nutmeg
¼ cup freshly grated Romano cheese

Sauté the onion in the olive oil until translucent. Lightly steam the spinach with just the water clinging to the leaves and add to a pot with the cooking liquid, sautéed onion, basil leaves and herb or vegetable bouillon. Cover and simmer over low heat for 10 minutes, and then add the milk, cheese, garlic (crushing the garlic is unnecessary as it's bound for the blender), cayenne and nutmeg.

Puree the soup in batches in a blender, then return to the pot, re-heat and add salt to taste. Serve hot.

As a member of the mint family, basil is sometimes recommended as a digestive aid. Try an after dinner cup of basil tea.

Sage Garden Herbs

a Winnipeg nursery specializing in culinary, medicinal and sacred herbs.The greenhouse is located at 3410 St. Mary's Road, Winnipeg, Manitoba.