Basil: Most Popular

Basil is by far the most popular herb in my garden. Not only is it easy to grow in this climate, but I plant a LOT of it, and use it all. This year is no different. Whenever I’m bummed about how all the other edibles are doing, I can always depend on basil to make me happy.

There are dozens of varieties of Basil, but I like to keep things simple, and grow three varieties: Sweet Basil (classic Italian), Red Rubin Basil, and Thai Basil.

I put Sweet Basil in salads, on pizzas, in sauces (especially pesto and marinara), and anywhere else I can because it’s such a palate puncher. I plant three Sweet Basil sprouts every Spring, and even with constant harvesting, by the end of summer they will be over two feet tall each. The day we get our first “cool front” in the Fall I go out and harvest ALL of my basil and freeze it so I can enjoy pesto a few more times before winter. Here’s a few pictures of this year’s crop…

This is Red Rubin Basil and yes, it isn’t really red, but a deep dark purple. It tastes very similar to Sweet Basil, but slightly less strong. I use it decoratively for the most part, and that’s why I only plant one every year. I like the way it makes pizza and salads look pretty without compromising on flavor.

This is Thai Basil, and it tastes quite different from the rest of the family, although you can tell there’s a relation. I use it in several Vietnamese and Thai dishes, especially this year since I’ve been learning more of them (most recently, Pho). Normally I only plant one of these, but I’ve been using it up fast so next year there will be two.

Here’s the pesto recipe I use. The only change I make is that I use macadamia nuts instead of pine nuts because I’m allergic to them. My favorite quick way to eat pesto is by tossing it over some penne pasta and sliced grilled chicken. Add cracked black pepper and some garlic bread you’re good to go.

Tagged as: Gardening