My kitchen has been taken over by basil plants. I don’t just mean a couple; this is a true infestation. They seem to grow indefinitely and, despite my completely un-green-fingered tendering, they refuse to die.
This is war and in order to win the war, you must know your enemy.
KNOW YOUR ENEMY
Basil comes from a group of plants with a rather rude name (labiatae), which includes sage, rosemary, thyme, mint and lavender.
It originates from India (so who brought it over here – they have a lot to answer for; I can’t even do washing up without the damned things getting in the way).
For Hindus it is a sacred herb and the Greeks use it ward off the evil eye and to repel flies.
The fragrance (aka stench) of basil is used in perfumery (not the ones I wear I hasten to add; I don’t want to smell like a pesto dish) and aromatherapy. It is supposed to be a calmant and to help with stress and insomnia (although it doesn’t seem to do the trick for me; basil infested kitchens are not relaxing).
Now I can get into the ‘mind’ of my enemy and I must now investigate growing techniques. Maybe using reverse engineering I can defeat these plants.
THE BATTLE PLAN
Seeds should be sown in April/May and should germinate within a fortnight. They should be kept warm and dark (the airing cupboard would be perfect) until the first shoot appears, then should be moved to a sunlit position.
The plants should be watered regularly but well-drained, so that their roots are not waterlogged.
Once the plants are in full growth the tips should be pinched from the top of the shoots to ensure a bushy growth and delay flowering.
Come September the plants will start to die off and all remaining leaves can be picked and frozen.
THE CAPTIVES
The basil is well and truly entrenched in the kitchen, so I suppose I could take them captive and make them work for me. Ten years hard labour is the sentence. So, some recipes are needed:
1. Pesto Sauce
Ingredients: small bunch of fresh basil, 2 cloves of garlic, 75 g/3 oz pine nuts, 225 ml/8 fl oz olive oil and 75 g/3 oz of parmesan cheese.
Method: grind the basil, garlic and pine nuts together. Once pulped add the oil. Stir in the cheese. Your sauce is now ready to be added to pasta to create a quick and easy meal.
2. Basil and Chive Vinaigrette
Ingredients: small bunch of fresh basil, small bunch of fresh chives, 6 tablespoons of olive oil, 2 tablespoons of sherry vinegar.
Method: Chop the herbs finely. Beat the oil and vinegar together and stir in the herbs. This should be served with salad, which should be served as soon as the vinaigrette has been added, otherwise the lettuce will wilt.
ENTENTE
Basil is an extremely useful herb and is also useful for garnishing dishes. It is all to easy to keep, as I have found to my cost. And for those of you who are not keen on the whiff taking over your house they can be planted outside in full sun or partial shade.
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