Ramona Werst has a love for growing and cooking with basil. Currently, she mas more than 30 varieties in her collection, and she is adding to it all the time. She creates basil-infused and would love to teach you how to Love Your Basil! Visit her blog (www.ramonasbasilgarden.com) to download her free e-book, Love Your Basil.

There are hundreds of different basil varieties. I have come to love the common Ocimum basilicum 'Sweet' as well as the exotic and incredibly useful Ocimum basilicum 'Lang', which is only grown in the Lang area of Vietnam. Most basils can be used in the kitchen, medicinally, as a pest repellent and as your garden's plant companions. Other basils are known for their beautiful flowers and their multi-colored leaves. In the late summer, Ocimum basilicum 'Thai' bares beautiful red or deep purple blooms.

Photo by bourgeoisbee/Courtesy Flickr
http://www.flickr.com/photos/bourgeoisbee/  

'Thai' is one basil that is a little fussy to grow. It doesn’t like to be too wet and it will wilt quickly if it gets too dry. When it's planted from seed it takes approximately 5 to 7 days to sprout, depending on how warm the soil is. It can be started indoors and transplanted into gardens or into container pots. When I harvest mine, I wash it, pinch the leaves from the stems, chop it, place it in labeled zip lock bags and freeze. Anytime I want to use fresh 'Thai', all I have to do is reach into my freezer to cook with it any time of the year.

Photo by David Werst

Here in Real Texas, we like our food just a little spicy; 'Thai' adds a little kick when you cook with it. 'Thai', which is also used in Asian cooking, is an herb of many names, depending on which culture is using it. There is 'Siam Thai', 'Queen of Sheba Thai', 'Red Stem Thai', and the list goes on. It has a licorice flavor and is actually used more by the Vietnamese and in India with their Curry dishes, than in Thai cuisine.

I use 'Thai' in a lot of different recipes, from my Real Texas Recipes to my Cooking Vietnamese Food recipes. 

Chicken and Dumplings with 'Thai' and 'Lettuce Leaf' Basil

• 1/8 cup fresh 'Thai' basil leaves, chopped
• 1/8 cup fresh 'Lettuce Leaf' basil leaves, chopped (you can also use Ocimum basilicum 'Sweet' leaves)
• 1 to 2 small sprigs fresh rosemary, minced
• 3 tablespoon fresh oregano, chopped
• 4 chicken legs, quartered, or 2 chicken breasts
• 2 small garlic cloves, minced
• 1 to 2 fresh jalapenos, minced (if you are using hot jalapenos, only use one)
• 1 small bunch of scallions or little green onions, sliced into rings (using white and some of the green part)
• Salt and pepper, to taste
• 1 can Cream of Chicken Soup
• 1 can Cream of Celery Soup
• 1 package small butter tortillas, sliced or torn into 1/2-inch thick strips (you may not use the whole package, depends on how thick you want the mixture to be)

1. Rinse the freshly gathered herbs with cool water; it will help liven up the leaves a bit. Pat the leaves dry with a paper towel.

2. Peel off the leaves from the branches and chop them with kitchen utility scissors. Make sure you are not adding any stems to the recipe; the stem is coarse and always has a stronger flavor than the leaves. Separate the herbs into separate bowls.

3. Place the chicken legs in a large pot and cover with water and bring to a boil. Make sure that that the chicken pieces are completely covered by water.

4. Add the minced garlic, jalapenos, herbs and scallions to the chicken broth. Add salt and pepper to taste.

5. Allow the tasty broth to come to a boil, then turn down the heat and simmer until the chicken becomes real tender.

6. When the chicken is completely cooked, take it out and cut it up into smaller pieces. Strain the chicken broth, then put it back in the pot. Add the cans of chicken and celery soup to the broth and bring it back to a boil.

7. Once the mixture comes to a boil, add the sliced tortilla pieces (one at a time) to the mixture. The more tortillas you add; the thicker it will be, so add the tortillas accordingly.

8. Now add the chicken pieces back in to the broth again. Taste the chicken broth to see if you need to add more salt and pepper. Cook the mixture so that it thickens up.

9. This easy and tasty chicken and dumplings with basil is now ready to be enjoyed. Be prepared to overeat. This recipe is a family favorite.

Don't forget: You can watch the videos on how I prepare this recipe on my blog.

I’m Ramona Werst, teaching you to Love Your Basil. Please visit my Facebook Fan Page.

Cynthia Meredith has been gardening with herbs, reading about herbs, and discussing herb gardening in Texas for more than 20 years. She has owned The Herb Cottage ( www.theherbcottage.com ) for over 10 years, selling herb plants to people all over our state. 

It's full summer here in Texas. The afternoon temperatures regularly hit the mid to upper 90s with the heat index, or "feel like" temperature, anywhere around 105 to 108 degrees. In other words, it's hot!! I usually finish my gardening in the early morning, if at all. I still have beds that were overtaken by weeds due to the spring and, more recent, rains. I'm getting them cleared out little by little. I'd like to have fall flowers, which means that I have to clear the beds out now for that to happen.

In the herb garden, though, I did get my parsley and soapwort cleared out so that I could plant my specialty basil plants. The bed looks so nice now, all newly planted and mulched.

Preparation for the new herb bed.


All the plants laid out.


Plant and water!
Photos by Cynthia Meredith

Some of the basils I planted are different varieties of African and Indian basil. I also planted a Serrata basil, which is a sweet basil with serrated edges on the leaves. It has a traditional sweet basil flavor.

The African types are called Ocimum canum 'Mtule', and lime-flavored 'Kivumbasi'.

You should grow 'Mtule' as an annual, according to Horizon Herbs.

This is a handsome, upright African bush basil that becomes woody with age. Within its native range, the arching, reddish seedheads are a common sight throughout the wildlands. The plant is similar to wild Vana Tulsi and is very high in Eugenol. Eugenol is oil of clove, and interestingly the local use of 'Mtule' follows the same use that is commonly employed for oil of clove—as an antiseptic and pain reliever for dental woes. Among other uses, local people give the fresh leaves to children to allay pain of teething.  This plant prefers full sun and is not picky about soil, growing well in regular garden soil, even waste places, abandoned fields, etc. —Horizon Herbs

African basil (Ocimum canum) is rare and tastes like mint, according to Horizon Herbs. It can be used as a tea to combat persistent headaches, migraines, fevers, worms and rheumatis. It can also be used as an incense to welcome newborns and to drive away evil spirits.

Kivumbasi has a very strong lime scent and flavor. It is a small plant that flowers under one foot tall.

The varieties of tulsi that I planted are all Ocimum sanctum, or Holy basil. The three types are Rama Tulsi, Vana Tulsi, which if kept from freezing will be a perennial, and Krishna Tulsi, a purple-stemmed variety.

According to Horizon Herbs, planting these tulsi varieties by your doorstep is said to bring good luck.

Tulsi is considered to be adaptogenic in its effects, and among the many documented uses are the following: stress reduction, immune enhancement, promoting longevity, improving metabolic oxygenation, increasing endurance, fighting infections, and improving digestion. Tulsi is also a rich source of bioavailable vitamins and minerals. —Horizon Herbs

Basil does so well here in general because of the heat and I'm excited about the different varieties I've planted. The grasshoppers have only attacked the Tulsi Rama, but I think it will recover. (I have more plants if it doesn't.)

For those of you who have been reading this blog for a while, you know I lost the trunk of my lemon eucalyptus tree. Here is a picture of the new growth. Wow!! Fast!

Photo by Cynthia Meredith

I hope you're all surviving the summer, keeping cool with herbal tea from your garden and harvesting your herbs for vinegars, pesto and summer salads!

 Do you have any basil in your garden? Let us know!

Ramona Werst has a love for growing, caring for, and cooking with basil. There are over 30 different varieties of basil in her current collection, and she is adding to her collection all the time. She creates recipes to use with different basils and will teach you how to Love Your Basil! Visit her blog, www.ramonasbasilgarden.com, to download her free e-book, Love Your Basil.

My love for basil started by wanting to enhance my culinary skills, but once I started collecting this amazing herb and cooking with it I wanted to share with everyone how to grow, care for, and cook with basil.

It's summer! Summer always makes me think of refreshing beverages, delicious salads, cooking out on the grill, and fancy fruit desserts. I grow several basils year-round to cook with my special pasta sauce, picante sauce and fresh fruit desserts.

Basil (Ocimum basilicum 'Spicy Globe') grows as a small compact bushy basil plant. The leaves are very tiny and it takes quite a few leaves to use in my recipes. I have several 'Spicy Globe' plants and I use them not only as decorative landscape but in container pots to keep in the greenhouse year-round. They have a delicate, little white flower and they look so pretty around bird baths or in a garden around trees. We have large pecan trees that provide plenty of shade for them; my 'Spicy Globe' grows and thrives all summer long.

I have several 'Spicy Globe' plants that I don’t let flower so that I can harvest the tiny leaves and freeze them. The spicy flavor adds a unique taste to many sauces and fresh fruit desserts. I have even added 'Spicy Globe' to my Fresh Homemade Peach Cobbler!

Photo by matthew_middleton_dot_ca/Courtesy Flickr
http://www.flickr.com/photos/middletonpics/

I love to entertain and serve one-of-a-kind desserts. You never know what I’ll bring to the table to share. My 'Spicy Globe' Blackberry Tart is a crowd pleaser. It’s so attractive that you can’t wait to take your first bite. When you do, you won’t be disappointed.  Take time to savor all the different flavors ranging from the rich cornmeal shortbread crust and the creamy vanilla bean flavored filling, to the juicy blackberries with just a little spice from the 'Spicy Globe'.

'Spicy Globe' Blackberry Tart

I freeze fresh blackberries and fresh 'Spicy Globe' so I can prepare this dessert for special occasions. (Click here for the original recipe.)

Filling

• 2 cups sour cream
• 3/4 cup sugar
• 1/2 vanilla bean pod, halved lengthwise

Cornmeal Shortbread Dough

• 1 1/4 cup all-purpose flour
• 3 tablespoons fine yellow cornmeal
• 1/4 teaspoon salt
• 1 large egg yolk
• 1 1/2 tablespoons heavy (whipping) cream
• 1/2 teaspoon pure vanilla extract
• 6 tablespoons butter, softened
• 3 tablespoons sugar
• 1 tablespoon orange zest, finely grated

Topping

• 2 cups blackberries
• 1/4 cup fresh 'Spicy Globe' leaves, loosely packed, plus sprigs for garnish
• 1/4 teaspoon ground cinnamon
• 1 tablespoon water

1. After washing the 'Spicy Globe', pinch the leaves from the stem and put them in a bowl.

2. Combine the sour cream and white sugar, mixing until white sugar is dissolved. Cut the vanilla bean pod in half and slice it lengthwise. Scrape the vanilla bean out with a knife and add it to your mixture. Since it is very costly, make sure that you are not wasting any of it. Stir the vanilla bean into the mixture; once it is completely mixed put a lid on it and refrigerate it for 3 hours or overnight.

3. After refrigerated, prepare your cornmeal shortbread dough for the crust. Combine flour, cornmeal and salt. Set aside.

4. In another bowl, whisk egg yolk, heavy cream, and vanilla extract together. Set aside.

5. Add butter and sugar to an electric mixing bowl and beat it at medium speed until it is light and fluffy. Now, add in your yolk mixture and the orange zest. Turn down the speed of the beater and add your flour mixture. Beat the mixture until it forms a dough that is very soft. When the dough is ready, form it into a little disk and wrap it with plastic wrap. Refrigerate it for at least 30 minutes.

6. Remove the dough from the refrigerator. Cover the bottom of the pan with parchment paper and spread the dough over it. Leave a little bit over the edge so that you can easily pick up the crust once it is baked.

7. Mold the dough to the pan and make sure that the bottom of the pan is completely covered with dough.

8. Place the crust in the oven for about 18 to 20 minutes until it turns golden. Then, set it on a rack and let cool completely.

9. In a saucepan, combine fresh blackberries, 'Spicy Globe', cinnamon and sugar. Bring to a boil and cook it until the juice starts to come out; about two minutes.

10. Take the dough out of the tart pan on a dish. Spoon the vanilla bean filling that we have already prepared onto the crust. Spoon the cooked blackberry mixture over the crust. Garnish with some fresh basil tops.

The 'Spicy Globe' Blackberry Tart is now ready for you to eat and enjoy!

You, too, can enjoy the many benefits of learning to grow, care for, and cook with basil. The Herb Companion is a treasure of news and tips in learning all about the fascinating basil and other healthy herbs.

I’m Ramona Werst, teaching you to Love Your Basil.

Cynthia Meredith has been gardening with herbs, reading about herbs, and discussing herb gardening in Texas for more than 20 years. She has owned The Herb Cottage (www.theherbcottage.com) for over 10 years, selling herb plants to people all over our state.

As spring morphs into summer, mornings are very special in the herb garden. The air is so soft, humid and even a little bit cool ... as cool as it is going to be for the day. The Texas heat has set in. The gardens, and the gardener, look best in the early morning before the heat and humidity rise during the afternoon to the mid 90s. After a cool spring and a colder than usual winter, it's taking me some time to get used to summer temperatures. The herb gardens, however, are taking it all in stride.

Even the onslaught of the grasshopper hoards who are visiting us this year barely dampen the spirits of the plants. With the grasshoppers (to right) are munching on everything in sight, the herbs are the least bothered by the little critters.

Oh, yes, they're having their fun with the parsley, too, sharing what's left of the plants still to be harvested for seed with the swallowtail larvae. I've already harvested some seed from the parsley, and more is ready to cut. When saving seed from your own plants, it's important not to harvest the seed too early. If the seed is not fully mature, germination will be poor or non-existent. I'm anxious, though, to finish the harvest and pull the plants.

Not only is it nearly impossible to get through the path next to the bed, but I'd like that space to plant some more basil.

I did prune the monster Little Pinky Climbing Rose on the other side of the narrow pathway, but the parsley still impedes progress along the path. Once the parsley is gone, I plan to make a generous planting of the many different basils I'm currently growing out in the greenhouse. I have 'Serrata', with a serrated margin, three kinds of holy basil from India and several African varieties. The 'Serrata' is a sweet basil variety, and I'm anxious to see how the others taste.

Parsley flopping over the pathway awaiting harvest.

This time of year, basil does so well with adequate water. It's one herb that really loves our Texas heat and humidity, so I like to grow a lot of it. I know we're out of pesto, too, which I like to make and freeze in ice cube trays. It's so easy to cook up some pasta while a cube or two of pesto is thawing: Simply toss the hot pasta with the thawed pesto for an easy and delicious meal. Fresh tomatoes and squash from the garden can go in to make a more complete dish. Chill it and you have an easy pasta salad.

African blue basil—strong flavor and great flowers.

In the last month, I haven't worked too much in the gardens due to the business keeping me very busy, but I have done a few things. I added comfrey, pineapple sage and dwarf curry plant, Helichrysum microphyllum, to a mostly shady area on the north side of the yard (more about that bed in the future).

Dwarf curry—the little grayish plants in front of the comfrey.

I planted some stevia plants in a spot that gets morning sun and a little afternoon shade. The big job in the garden, however, was when we took down the tall lemon eucalyptus tree that died during the winter. Originally, we called a fellow whose ad in the local paper said "Tree Removal". But, when he called to tell us he couldn't keep his appointment to assess our project due to a broken arm received on a tree trimming job, we decided to do the job ourselves. We even treated ourselves to a new chainsaw, which will also come in handy to cut up the numerous dead pecan tree branches that have started to fall.

We roped off the dead trunk of our lemon eucalyptus for safety.

Making the notched cut.

Look out! Falling tree!

The tree measured almost 50 feet tall, exactly the distance from the base of the tree to our fence. After much studying of angles, reminding ourselves where the power lines are, roping the tree off so it wouldn't fall into said power lines if the cut was not right, my husband fired up the chain saw and made the precision cuts necessary to fell the tree and have it land where we wanted it to. And, it did ... pretty much. We were quite relieved and pleased that the tree was down with the only collateral damage being a pottery Toad Abode given to me by a friend. The pieces now decorate the cactus garden. The sprouts from the base of the old tree can grow up shrub like and full. Just today, I inadvertently ran the hose across some of the stalks that lie on the ground, and was rewarded with the pungent aroma of the lemon eucalpytus. Lovely.

What's going on in your early summer herb gardens around Texas? Whatever it is, I hope you are harvesting lots of your favorite herbs for salads, cooling teas and more.

Habek mint (Mentha longiflora) also known as bible mint,
with blue chicory flowers peeking from behind. This is a nice tea mint.

Here's a little poem I found which sums up my feeling of an early summer morning:

Turn out at six on a still June morning.
That's the hour, with the dew sheeting the grass,
and no one but the birds busy.
Five o'clock may be better if the weather is hot and fair.
This is one of the mystery hours in a garden, when the sunlight comes slantingly,
and strikes upon the wet and brilliant colors, and everything is still.

You are alone.
Your garden is yours and with it the whole world.
Not a voice to be heard...you are alone with beauty,
an impersonal and strange beauty,
a something that heals the heart of your restlessness.
For [we] need to be alone sometimes; and flowers ask no questions.

— Warwick Deeping

Patsy Bell Hobson is a garden writer and a travel writer. For her, it's a great day when she can combine the two things she enjoys most: gardening and traveling. Visit her personal blog at http://patsybell.com/ and read her travel writings at http://www.examiner.com/x-1948-Ozarks-Travel-Examiner.

In my Zone 6 garden there are always three kinds of tomatoes: a paste tomato for sauces, a cherry tomato, because these small tomatoes are always the first to ripen (and later, when the big tomatoes are producing, these small ones will be dried), and a big, meaty tomato for eating fresh (and for bragging rights). I love tomatoes and when I saw Tomatoes Garlic Basil (St. Lynn's Press, 2010), I judged the book by its cover. It is beautiful. Eventually, I was tempted to open the paperback tribute to the garden and kitchen's favorite produce and I'm glad that I did. The book only gets better!

Tomatoes, garlic and basil are the holy trinity of the vegetable garden.

Doug Oster's Tomatoes Garlic Basil is a love letter about our favorite home garden produce. If you are one of the millions of backyard gardeners who grow tomatoes, this book is for you. Tomatoes are the star of the show. And, just like most gardens, basil and garlic have strong supporting roles in the book that magnify the magic of home grown tomatoes.

The book will not overwhelm you with soil science and plant genetics. It will give you some good advice about soil preparation and plant selection. The pleasure of reading this book grows as Oster offers us many choices with these three simple garden staples.

Like most gardeners, Oster is generous in sharing his experience and recipes. If you are new to gardening, try the simple combination of these three plants. He also encourages people who do not have garden space and shares some planting options. Each chapter begins with a garden or food quote that ties into the chapter. In Chapter 2, I was inspired by "Summer Celebrations" and looked forward to incorporating some of his ideas as I create new traditions for my own family. And by the time you get to the great advice in Chapter 9, which is about soil preparation and weed control, Oster will feel like an old neighbor

Oster is still on the big adventure of trying some different tomato plants every year as well as growing his favorites. It's a good idea and you will never run out of tomato varieties to try. After reading this book you will be able to speak about basil and garlic as well as tomatoes with any home gardener.

This book would make a great gift for either a new or experienced gardener, as well as for the recipients of your produce bounty. (I recommend you buy the print version to enjoy the artful photographs.) The only difficult part is deciding whether to put this book with my cookbooks or on the shelf with the gardening books. I decided to take the book into the kitchen and try the recipes with my own fresh tomatoes, garlic and basil.

I enjoyed the humorous and serious gardening stories and there are plenty of artsy photographs throughout the book. I will definitely put Doug's recipes and gardening tips to use this summer.

Cherry tomatoes are heavy producers.

Book Details

• Tomatoes Garlic Basil: The Simple Pleasures of Growing and Cooking Your Garden's Most Versatile Veggies by Doug Oster
• Paperback: 272 pages.
• Publisher: St. Lynn's Press; 1st edition, ISBN-10: 0981961517 and ISBN-13: 978-0981961514
• See Doug Oster's Blog at http://www.dougoster.com/books/ to read “My favorite story from Tomatoes Garlic Basil.” 

Ramona Werst has a love for growing, caring for, and cooking with basil. There are over 30 different varieties of basil in her current collection, and she is adding to her collection all the time. She creates recipes to use with different basils and will teach you how to Love Your Basil! Visit her blog, www.ramonasbasilgarden.com, to download her free e-book, Love Your Basil.

My love for basil started by wanting to enhance my culinary skills, but once I started collecting this amazing herb and cooking with it I wanted to share with everyone how to grow, care for, and cook with basil.

Lemon basil is beautiful and aromatic. When you press leaves
between your fingers you can smell a light lemony scent.
Photo by David Werst

Summer is fast approaching! I always think of refreshing beverages, salads, cooking out on the grill and fancy delicious fruit desserts.

Photo by zoyachubby/Courtesy Flickr
http://www.flickr.com/photos/zoyachubby/

Lemon Basil Varieties: I grow several basils to celebrate summer: lemon basil, Mrs. Burns' lemon basil, Thai lemon basil, Penang lemon basil, lime basil, Key Lime basil and Spicy Globe basil.

Growing Tips: Lemon basil is easy to grow, but sometimes it sprouts slowly. Have patience with it and make sure its soil is moist and warm. Like all basils, the ideal temperature is in the mid-70 degree range. Even though in my area of Texas our days can get up to 100 degrees, my basils are kept in the shade and seem to manage all summer long. Just make sure you refresh them with a drink of water (but not on their leaves!) during the heat of the day.

Planting lemon basil in containers and placing these containers around your patio will help repel mosquitoes and flies. Also, planting lemon basil in your tomato garden will repel pests that enjoy eating your tomato plants.

Cooking Tips: I can use any of my lemon basils to make Lemon Basil Syrup for lemonade. With my lime and Spicy Globe basils, I can prepare different fruit desserts. Simply adding chopped leaves from any of your basils can add a tang to your salad. Also, try adding a sprig of lemon or lime basil when you are grilling fish. When I grill fish, I will wrap my fish in foil and sprinkle it with spices, squeeze a little lemon on it, add a couple of slices of butter, and top it off with a lemon basil sprig. Next, I will fold the foil and cook it on the grill. Some people use cilantro, or parsley, but I use lemon or lime basil.

Now, don’t go and replace your lemons in recipes with lemon basil! Use the basil like a spice to add to your lemon recipes to add a different pleasant flavor.

If you garnish your ice tea with any of the lemon basils, you can advise your guests to rub the basil between their fingers just enough to bruise the basil, which will release its flavor, put it back into their ice tea and stir. This will add just a hint of lemon basil flavor to their beverage and your friends will enjoy learning the tips and secrets of using basil in their cooking and drinks. I still garnish with a fresh lemon slice. Although it adds a special mild flavor all on its own, the lemon basil is not strong enough to replace the flavor of fresh lemon.

Enjoy a freshly squeezed glass of lemonade
made with homemade lemon basil syrup.
Photo by David Werst

Try my recipe for Old Fashioned Lemon Basil Lemonade. Prepare the Lemon Basil Syrup ahead of time to dissolve and blend all the flavors. This will leave a smooth and refreshing lemonade flavor. (Click here to watch a video of Ramona prepare her Old Fashioned Lemon Basil Lemonade.)

Lemon Basil Syrup

• 1 cup water
• 2 cups sugar
• 1/2 cup lemon basil leaves, loosely packed
• 1/2 of one lemon

1. Bring water to a boil in a saucepan; add sugar, lemon basil leaves and lemon (without squeezing it) to the water and stir.

2. Bring the mixture to a boil. Once the mixture comes to a boil, turn the heat down and allow the mixture to remain at a simmering boil for about 5 minutes. Cool the mixture to room temperature.

3. Strain the basil leaves, and discard the lemon. You can refrigerate the lemon basil sugar water in an airtight container.

Old Fashioned Lemonade

• 1 lemon
• 12-ounce glass filled with ice
• 1 tablespoon Lemon Basil Syrup (Use this according to your sweetness preference.)

1. Squeeze lemon juice from one fresh lemon into a glass filled with ice. Add some lemon basil syrup according to your preference to how sweet you like your lemonade,then fill glass with filtered water.

2. Put another glass on top of the glass and shake the mixture well.

3. Garnish with lemon and lemon basil.

You, too, can enjoy the many benefits of learning to grow, care for, and cook with basil. The Herb Companion is a treasure of news and tips in learning all about the fascinating basil and other healthy herbs.

Ramona Werst grows and cares for her lemon basil plants
year round and uses them in many recipes.
Photo by David Werst

I’m Ramona Werst, teaching you to Love Your Basil.

Ramona Werst has a love for growing, caring for, and cooking with basil. There are over 30 different varieties of basil in her current collection, and she is adding to her collection all the time. She creates recipes to use with different basils and will teach you how to Love Your Basil! Visit her blog, www.ramonasbasilgarden.com, to download her free e-book, Love Your Basil.

My love for basil started by wanting to enhance my culinary skills, but once I started collecting this amazing herb and cooking with it I wanted to share with everyone how to grow, care for, and cook with basil.

There are hundreds of different varieties of basil. I have come to love the common sweet basil we all know as well as the exotic and incredibly usefull Lang basil only grown in the Lang area in Vietnam. Basil can be used for culinary purposes, medicinal purposes, as a pest repellant, and as a garden plant companion. Others basils are known for their beautiful flowers and the different colors of their leaves.

Cinnamon basil is beautiful and aromatic
with its red stem, bright green leaves and purple flowers.
Photo by David Werst

One of my favorite basils is cinnamon basil. Let’s talk about the amazing cinnamon basil just a moment:

• Did you know that gardeners plant cinnamon basil close to their tomato plants in the garden to discourage bugs from damaging the tomato plants? It’s true that cinnamon basil, when planted near tomatoes, not only enhances the flavor of the tomato but also repels mosquitos and white flies. It also will enhance the growth of asparagus and roses while protecting these plants from some insects. What else can it do? Rub its leaves on your skin or grow it in containers on your patio to help repel mosquitos. You can also place fresh sprigs on top of food containers to keep flies from landing at picnics.

• Did you know that cinnamon basil seeds have gone to space? When Park Seed Company turned 115 years old they put cinnamon basil seeds on a space shuttle to see if traveling in space would have any effect on the seeds. Park Seed Company and NASA have been collaborating to learn how seeds respond to outer space conditions since 1983 with a program titled "SEEDS in Space"; they are giving students around the world an opportunity to perform hands-on science experiments with space-exposed seeds.

Photo by Strata Chalup/Courtesy Flickr
http://www.flickr.com/photos/strata/

• Cinnamon basil is one the easiest basils to grow. When planted from seed it takes approximately 5 to 7 days to sprout depending on how warm the soil is. It can be started indoors and transplanted into gardens or container pots. Cinnamon basil can grow up to 3 feet tall and, if you pinch back the leaves, it can bush out to 3 feet. When I harvest my cinnamon basil, I wash it, pinch the leaves from the stems, chop, place in labeled zip lock bags and freeze it. Anytime I want to use fresh cinnamon basil, all I have to do is reach in my freezer and I can cook with it all year round.

• When dried, cinnamon basil is wonderful in potpourri and can be used in herb/dried flower wreaths.

• I love the mild cinnamon flavor when cooking with cinnamon basil. I have made several recipes from cinnamon basil including Cinnamon Basil Pumpkin Pie, Cinnamon Basil Lime Icebox Cookies (recipe below), and Cinnamon Basil Chicken over Bowtie Pasta. I’ve also enjoyed adding cinnamon basil leaves to my tea. It can also be used in jellies, honeys, vinegars and baked goods.

You’ve just got to try my cinnamon basil cookie recipe. It will be a big hit in your family cookie jar and it’s a good way to introduce cooking with basil to the family. This is one of the recipes you will receive when Ramona's Basil Garden Membership launches on my website. Get a sneak preview:

Cinnamon Basil & Lime Icebox Cookies

• 2 cups all-purpose flour
• 1 1/2 cups whole wheat flour
• 1/4 cup flax seed, ground
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 1/3 cups butter, softened
• 2 cups granulated sugar 
• 2 large eggs
• 2 teaspoons vanilla extract
• 1/2 teaspoon nutmeg, ground
• 2 tablespoon grated lime zest
• 6 tablespoons fresh cinnamon basil leaves, chopped
• 2 cups pecans, chopped
• Parchment or wax paper for wrapping dough

1. Pinch some cinnamon basil leaves from your herb; wash it, chop it and put in a small bowl.

2. Add flours, flax seed, baking powder and salt in a bowl. Mix and set the mixture aside. 

3. Add butter and beat until fluffy. Add sugar and eggs; beat the mixture until it becomes light and fluffy. Add vanilla, nutmeg, lime zest and cinnamon basil; blend. Take a measuring cup, scoop a cup from the flour mixture at a time and add it to the butter and blend. Add the nuts and gently stir. 

4. Once the dough is mixed, remove from the bowl onto a piece of parchment paper that has been dusted with flour. Shape the dough into a log shape and then wrap it completely with the parchment paper. Put it in a refrigerator overnight until the mixture gets hardened so that you can slice the dough. Take the dough that was refrigerated overnight, user a serrated and cut the dough about 1/4-inches to 1/2-inch slices. Arrange the cookies on a cookie sheet.

5. Bake at 375 degrees for about 10 to 12 minutes until the cookies become golden brown. Once the pieces are baked, put on a rack to cool.

Recipe Tip: You can bake some of the cookies and freeze, then just microwave to thaw.  Or wrap the dough log and put in ziplock bag, and freeze.  When you are ready to use, thaw almost completely, but still stiff to slice into 1/4" to 1/2" slices and bake.

The good news? You can do all this too!

You, too, can enjoy the many benefits of learning to grow, care for, and cook with basil. The Herb Companion is a treasure of news and tips in learning all about the fascinating basil and other healthy herbs.

Ramona Werst grows and cares for her basil garden year round
and uses her favorite basils in many of herrecipes.
Photo by David Werst

I’m Ramona Werst, teaching you to Love Your Basil.

Cynthia Meredith has been gardening with herbs, reading about herbs, and discussing herb gardening in Texas for more than 20 years. She has owned The Herb Cottage (www.theherbcottage.com) for over 10 years, selling herb plants to people all over our state.

The spring equinox (or vernal equinox) arrived Saturday, March 20 at 12:32 p.m. CDT. That day we had a rain that lasted all morning. Almost an inch of rain fell—wonderful, beautiful, nourishing rain. Then later that day, the wind began. And did it ever blow!! Even though the temperature wasn't terribly low, it was quite chilly and uncomfortable outside. I should know, I was at a farmer's market in Richmond that day. I kept putting tender vegetable seedlings back into the truck to keep them from being destroyed by the wind.  

 It's spring in south central Texas as the redbud trees and bluebonnets bloom.

The herbs, being as tough as they are, survived just fine. Although I did put the basil back in the truck because it was looking very peaked in all the wind. When I returned home from market, I was pleasantly surprised to see the herbs in the beds and the containers looking just fine. The wind was dying down at that point too.

Most herbs have small leaves, basil being the exception. (That's why the plants are so tough and can survive less than perfect conditions outdoors.) The leaves do not lose a lot of moisture to the wind as larger leaved plants can. So cold, windy weather does not adversely affect thyme, oregano, rosemary, dill or fennel the way it affects basil with its tender leaves.

The chamomile is stretching and beginning to flower.

Monday dawned clear and cool but warmed up quickly. What a beautiful day! It was a joy to be outdoors. I almost decided to put the vegetable seedlings back outside but decided against it. The basil is nice and toasty in the greenhouse, too. It's not quite time to plant basil outdoors, although I have one type of basil that seems to be perennial and is coming back from the roots. That is the green pepper basil (Ocimum selloi). Green pepper basil is used as a culinary herb and is a nice addition to a green salad, soup or salsa. Tip: It is also an effective mosquito repellent and isn't irritating to the skin.

Green pepper basil leaves.

Other basil types that I like to grow are lemon, lime, cinnamon, purple ruffles, Ararat (with its bi-colored leaves) and of course everyone's favorite sweet (or Genovese) basil. Just as tomatoes are the favorite home gardener's vegetable, basil is the favorite summer herb to grow. I sell more basil plants than any other herb during the warm months. People just love it, and what's not to love? Its savory, complex flavor accents summer vegetables perfectly. Slice a perfectly ripe home-grown tomato, sprinkle a little olive oil on the slices, add a dash of salt and pepper and top it off with chopped basil leaves. What could be a better summer salad? Especially here in my area where lettuce cannot be grown during the summer months because the weather is just too hot and the leaves turn very bitter, we focus on salads with fewer leafy greens. 

I plan to wait for another couple of weeks before I put my basil outdoors. Last year, we had a hard freeze around April 6 that damaged many tender plants. So, don't be too anxious to get those summer plants outdoors. Or if you do, be ready to bring them in or cover them. Spring weather in Texas varies and brings many surprises. 

Last time I wrote that I thought my two big Kaffir lime trees were irreparably damaged. I gave them a closer inspection and now I believe they will recover. There are quite a few branches that are still green toward the main trunk. I'll probably have to do a lot of tip pruning, but I plan to wait until they start leafing out so I can see what to prune off. I'm thrilled though to learn that they will recover.  

Little pink roses are beginning to bloom.

I hope your gardens are springing to life and giving you great joy and herbal treasures.

Cynthia Meredith has been gardening with herbs, reading about herbs, and discussing herb gardening in Texas for more than 20 years. She has owned The Herb Cottage (www.theherbcottage.com) for over 10 years, selling herb plants to people all over our state.

Spring is slowly, slowly showing signs of beginning. Much of February had cold, rainy, wintery weather. Today, March 1, was sunny and around 70 degrees by late morning. Now, mid-afternoon, the clouds have moved in and we're experiencing a shower. So, what's happening in The Herb Garden here at The Herb Cottage?

Roses are definitely showing new leaf growth. My big Little Pinkie climber has tipped over its copper trellis. Somehow, I'm going to have to right the trellis without being eaten by the plant!

There is a lot of new growth from the yarrow patch. 

Herbs in the beds are beginning to show some size, even though most of the potted stock plants are in desperate need of sun for growth. Root systems are gaining size and strength due to diligent feeding, but top growth of herbs and tomato plants is very slight. It's as if the plants are just waiting for sun before they really put on new leaves. I guess this is their way of survival in the cooler temperatures.

Soon we should be able to tell what actually was killed off by the deep cold we had back in January. I'm looking daily at more of the plants, which generally die back for the winter and re-appear in spring, to see if they, indeed, shall recover. In my last blog post (Growing Herbs in Texas: Early Spring Planting), I wrote about my ramie plant showing new growth. That new growth has stayed the same size. But, it survives!

Green pepper basil  (Ocimum selloi) is returning to life.

I'm seeing new shoots peeking out from the frozen stems of the Mexican mint marigold, also known as Texas (or Mexican) tarragon. This is a fabulous perennial for landscape use and for cooking. The leaves are used as a substitute for French tarragon, which just does not like our Gulf Coast conditions. I like to use the leaves in tea, too, and the flowers add a cheery yellow to salads.

Mexican mint marigold in full flower.

One plant in my herb bed, lemon eucalyptus (Eucalyptus citriodora), is an herbal tree. The freeze really affected the leaves, although they are now just beginning to drop. I know, however, the tree survived because it is shedding its bark, as it does every year during the spring growth spurt. The bark that is shed seems thicker this year, perhaps due to the extreme cold. This year we experienced the coldest temperatures since I've had the tree in the ground. Even though the tree has only been in the ground about 7 or 8 years, it's already attained a height of about 30 feet!! 

Lemon eucalyptus trunk. (Old live oak in the background.)       

Way up there!! Cleaned, new trunk with shredded bark above, ready to be discarded.

What's going on in your gardens? One day, we'll look out at the gardens and realize that spring is in full swing with flowering herbs, fragrant roses and lush vegetable plants. The gardens will be a riot of color, scents and buzzing, busy insects. Until then, bask in the sunny days when we have them, plant some basil seeds in preparation for summer and enjoy the winter flowers.

For the bees, I planted flowering arugula (white flowers) and minutina (yellow flowers). On sunny days, the bees are a-buzz in these flowering tops.

"If you have a garden and a library, you have everything you need." —Marcus Tullius Cicero

Patsy Bell Hobson is a garden writer and a travel writer. For her, it's a great day when she can combine the two things she enjoys most: gardening and traveling. Visit her personal blogMy garden blog  at http://patsybell.blogspot.com/ and read her travel writings at http://www.examiner.com/x-1948-Ozarks-Travel-Examiner. 

Every day is a gamble in October. I begin checking the evening temperature to see if the basil will survive another night. The least hint of frost will kill a basil plant. Before we go into mourning over the loss of our favorite fresh herb, consider these five ways to stretch out your harvest.

Basil is best used fresh. If you can’t use all the basil before the first frost, consider these ways to preserve the harvest. When they predict the first frost, madly run out and bring in as much basil as you can carry.

Cross pollinated basil in the Rodale Gardens, Kutztown, Pennsyvannia

1. Fresh Basil: Cut off branches or stems of the basil plant and put them in a vase or jar. Pinch off leaves to use fresh. You might have fresh basil for weeks past the first frost. Basil stems easily root in water. I have a big bouquet of the different kinds of basil in my garden.

2. Basil Vinegar: Splurge on a good white wine vinegar. Fill a jar with basil leaves. Cover the basil with warmed vinegar. Gently shake or press the air bubbles out of the basil and vinegar. Cover and let the vinegar steep for a week. Taste the vinegar, if you would like a more pronounced basil flavor, let it steep for another week. Using a kitchen strainer colander, stain the basil vinegar. Remove and discard the basil leaves. Strain vinegar again through a paper coffee filter or cheese cloth. Label the bottle. It’s ok to add a little water if the vinegar is too strong for your taste.

3. Basil Cubes: Chop up the leaves into small pieces and place in a plastic ice cube tray. Cover leaves with water and freeze. When frozen, store the basil ice cubes in a heavy plastic freezer bag. Drop a frozen cube, directly into any simmering sauce or soup.

4. Basil Butter: Add 3 or 4 leaves of chopped basil to a softened stick of butter, then roll into a log wrap plastic wrap or waxed paper and freeze.

Fresh coarsely chopped basil for basil butter.
Add a slice of basil butter to vegetables or rice.

5. Pesto: The Herb Companion has printed many recipes for pesto. Basically, only three ingredients are needed to make pesto: basil, pine nuts and olive oil. I freeze pesto in a plastic ice cube tray. When frozen, pop the cubes out and put into a heavy duty freezer bag. Skip the cheese in the recipe if you are freezing the pesto. Add fresh grated cheese when you use the pesto.

Here is a good pesto recipe from the September 1996 Herb Companion article "A Basil Harvest," Italian-Style Pesto

Here is another basil recipe from fellow blogger, the Lemon Verbena Lady: Basil Jelly Recipe.

Mixed variety of fresh basil rescued before the big chill. In about two
weeks the stems will root in tap water.
Photo by Lara Ferroni

I will miss fresh basil. If you see me moping around the garden centers, don’t go overboard. A simple “I’m sorry for you loss.” will do.

Later, when the basil recipe making frenzy subsides, we will talk about starting basil indoors from seed. I use an AeroGarden.

According to a recent study conducted by the British Pharmaceutical Conference in Manchester, concentrated extracts from two types of basil, Ocimum americanum and Ocimum tenuiflorum, reduced joint swelling by up to 73 percent within just 24 hours.

So far basil has not been found to cause side effects like diclofenac has. Diclofenac, an existing joint-relieving drug, has been known to cause gastro-intestinal irritation and abdominal burning and pain.

Although basil-extract pills are not yet available, you can still take advantage of its newly discovered health properties by incorporating the basil grown from your garden into your meals. Try recipes from our article A Basil Harvest.  

Photo by sukandia (balifotografer.net)/Courtesy Flickr
http://www.flickr.com/photos/sukandia/

Resources:
How eating fresh basil can help banish arthritic aches and pains  (Mail Online)

You can check out the Lemon Verbena Lady at her blog  http://lemonverbenalady.blogspot.com.

We have had beautiful weather here in the western Pennsylvania area, and I have been INDOORS preserving the herbal harvest. We were part of a garden tour this summer, so I wasn't clipping as many herbs as I normally would have. Also, our summer has been very Seattle-like. We have had warm days, cool nights, and unfortunately my basil has suffered. The Herbal Husband wanted me to cut it and make jelly much earlier in the season. I am so glad I waited! 

So I took my basil out of its misery last week and started making scented basil jelly. The recipe is a tried and true favorite of mine from Renee Shepherd & Fran Raboff's cookbook, Recipes from a Kitchen Garden or Renee's website, Renee's Garden. It was also mentioned in the March 2009 Herb Companion article "In Basket." Here is a happy basil bed in Cleveland, Ohio at the Western Reserve Unit's beautiful herb garden at the Cleveland Botanical Garden.

I love its jewel tone qualities. I made a box (12 jars) of lemon basil jelly and eight jars of cinnamon basil. I planted three plants of each varieties. Note to self: Plant more basil next year! I think it is so interesting that it looks like there is cinnamon in the cinnamon basil jelly because of its color!

I use this recipe as a quick appetizer. Spoon some jelly over the cream cheese and serve with crackers. Use it in the middle of thumbprint cookies or use it in the last 15 minutes of baking chicken or pork in the oven as a glaze. Herbal yumminess! I am going to be making lemon verbena jelly later this week. I use the scented basil recipe as a foundation replacing the basil with lemon verbena and the rice vinegar with apple cider vinegar. It works very well. I will be making herb vinegar next time. 

Scented Basil Jellies
Makes four 8-ounce jars

• 1½ cups packed fresh anise, cinnamon, opal or lemon basil
• 2 cups water
• 2 tablespoons rice vinegar
• Pinch of salt
• 3½ cups sugar
• 3 ounces liquid pectin

1. Wash and dry the basil in paper towels, then coarsely chop it. Put the basil in a large saucepan and crush the leaves, using the bottom of a glass. Add the water, bring slowly to a boil and boil for 10 seconds. Remove the saucepan from the heat; cover and let sit for 15 minutes to steep.

2. Strain 1½ cups of liquid from the saucepan and pour through a fine strainer into another saucepan. Add the vinegar, salt and sugar and bring to a hard boil, stirring. When the boil can't be stirred down, add the pectin. Return the portion that can't be stirred down to a hard boil and boil for exactly 1 minute; remove saucepan from heat.

3. Skim off the foam and pour the hot jelly into four hot, sterilized (sterilized in boiling water for 10 minutes) half-pint jelly jars. Leave ½-inch (or less) headspace and seal at once with sterilized 2-piece lids. I just leave my lids in hot water not boiling until you need them. Can the jars in a boiling water bath for 5 minutes.

Recipe from Recipes from a Kitchen Garden by Renee Shepherd & Fran Raboff, Berkeley (Ten Speed Press, 1993).

Cynthia Meredith has been gardening with herbs, reading about herbs, gardening with herbs and discussing herb gardening in Texas for more than 20 years. She has owned The Herb Cottage ( www.theherbcottage.com ) for over 10 years, selling herb plants to people all over our state. 

This summer has been exceedingly hot and dry where I live. Plants that seem to have laughed at drought conditions in the past are showing the effects of many weeks without rain. The pastures around our farmhouse are brown and dusty. It's not an uplifting sight. But when I go out to my little herb garden I am met by the bright green leaves of basil plants!

Ah! Cool, green and flavorful. What could be more uplifting than to pick a leaf of sweet basil (Ocimum basilicum) just to smell and to rejuvenate the senses? Or how about lemon basil (O. xcitriodorum) with its citrus aroma and flavor that adds so much to a pasta salad or a marinade for chicken?

The purple and red leaved varieties add drama to the garden and a tossed salad. 

Then there is cinnamon basil, an unusual and surprising addition to an herbal iced tea. There is even a medicinal basil, holy basil, (Ocimum sanctum) from India. The variety known as 'Red and Green' is very ornamental as well as useful.

A tea prepared with the leaves of the 'Tulsi' variety, as it is known in India, is commonly used to treat coughs, colds and mild indigestion. Basil does so well here in Texas because it loves the heat and humidity. Given ample water and good drainage, basil thrives when the temperatures stay in the 90s or even the 100s during the day, and the mid to upper 70s at night. I have my containerized basil in a partly-shaded area. The roots in any container become so hot during the afternoon that some shade will help protect the roots and conserve moisture. In the herb bed, though, basil can be left in full sun. Just be sure to keep it watered and mulched.

One thing I like about basil is that if it is happy where it is planted, it reseeds itself. If you leave a few flowers on the stalks to go to seed, the seeds will drop around the existing plant. Then, you'll see little baby basil seedlings start to grow.

If you like, you can dig these up and pot them or simply replant them elsewhere in the garden. Basil also attracts butterflies and hummingbirds. In the fall, when lots of basil is flowering in my garden, butterflies are competing with the hummingbirds for the flower nectar.

If you need a pick-me-up this summer, and a break from the heat, look no further than your herb garden and the wonderful, flavorful, aromatic basil plants.

"If you have a garden and a library, you have everything you need."
—Marcus Tullius Cicero

Do you remember that Facebook chain letter called “25 Random Things About Me?” If you don’t, it was a popular trend to write 25 things, facts, habits or goals about yourself on Facebook then publish it so that all your friends can read it, learn something, and create their own! Well, I like the idea but I’ve decided to tweak it a bit and make my own version called "15 Herbs for Me.” In no particular order, here is a list of herbs that interest me.

Photo by Smoobs/Courtesy Flickr
http://www.flickr.com/photos/smoo 

1.) Stinging nettle (Urtica dioica). There are fine hairs on the leaves and stems of stinging nettle that contain irritating chemicals that are released when the plant comes into contact with skin. Trust me, I ran through a field of this stuff when I was too young to know any beter, and it wasn’t pleasant. Despite this, nettle is often used to relieve seasonal allergies.

2.) Lavender (Lavandula angustifolia). This sweet-smelling purple flowering herb is widely used in perfumes, soaps, shampoos and sachets. 

3.) Aloe (Aloe vera). The gel in the inner portion of the leaf is widely used for the treatment of minor skin conditions. I use aloe gel to sooth sunburn and razor burn. 

4.) Basil (Ocimum basilicum). The fragrant green leaves of this herb are great in salads and can be used fresh or dry to flavor pasta, stew and poultry.

5.) Artichoke leaves (Cynara). Artichoke extract is useful in support of general liver function and prevention of some digestive disorders.

6.) Chives (Allium schoenoprasum). Add flavor to virtually any dish with chives. I like chives in eggs, on my bagels and of course in baked potatoes.

7.) Alfalfa (Medicago sativa). Contains a high mineral and vitamin content; is rich in protein and calcium. Alfalfa seeds are useful in the form of sprouts. They are delicious in salads, soups and sandwiches.

8.) Ginseng (Panax quinquefolius). If you’re feeling lightheaded and out of sorts, this herb is used to enhance cognitive functions and give you a little energy boost.

9.) Cayenne (Capsicum annuum). A popular spice used in different regional styles of cooking. Cayenne contains capsaicin, which may be used to reduce pain and inflammation caused by injury.

10.) Arnica (Arnica montana). Applied topically as a cream, gel, ointment, tincture or salve, arnica relieves soreness and reduces swelling. I’ve used arnica on my ankles after a good workout to reduce inflammation and relieve any pain.

11.) Ginkgo (Ginkgo biloba). This herb is used to treat altitude sickness and headaches because of its ability to increase blood flow to the brain.

12.) Shiitake (Lentinula edodes). Shiitake mushrooms are packed with iron and vitamin C. I like the rich flavor of these mushrooms in a spicy stir fry or in some miso soup.

13.) Garlic (Allium sativum). It’s been called the “stinking rose” in light of its many benefits. Garlic is rich in manganese, a good source of vitamin B6 and vitamin C.

14). German chamomile (Matricaria recutita). Known for it’s mild sedating effects and widely used in herbal teas.

15.) Catnip, catmint (Nepeta cataria). Cats have a bizarre reaction to catnip. But why? According to Arthur O. Tucker and Sharon S. Tucker, authors of “Catnip and the Catnip Response,” the chemical nepetalactone in catnip is the thing that triggers the unique sequence of responses in domestic cats.

Is their a particular herb that interests you? Share your thoughts by leaving a comment!

References: 

• Herbal Medicine From the Heart of the Earth by Dr. Sharol Marie Tilgner (Wise Acres LLC, 2009)
• Catnip and the Catnip Response by Arthur O. Tucker and Sharon S. Tucker (Springer New York, 1988)

Q: Why are my herbs dying?   

A: Many readers have called and written our office with a common frustration: Why are my herbs dying? Here at The Herb Companion, we thought everyone would be interested in the answer.

Although finding a cure varies for each herb, I’ll do my best to touch upon common herbs and their growing conditions in this series. I will cover basil (Ocimum basilicum), rosemary (Rosmarinus officinalis), mint (Mentha spp.) and lavender (Lavandula spp.) and on the final posting, I will take requests from readers about which herbs to address. Comment with your requests at the end of each blog post!   

Herbs can die for many reasons; a few being location, exposure to sun, amount of water and pests. Basil is an annual herb that is hardy and easy to cultivate. That being said, I’ve had my fair share of dead basil plants. 

Tips for Keeping your Basil Alive 

• If your basil is taking a turn for the worse, it may be because of the location. Pick a location that is sheltered from harsh wind and yields lots of sun exposure. Basil thrives in warmer conditions, especially in the summer months. Choose a site that receives at least six hours of direct sun each day. (Explore the Bountiful World of Basil)

• If your basil meets the location requirements and it is still not holding up, the cure may be in the soil conditions. Like most herbs, basil loves rich, moist and well-drained soil and the ideal pH range should be close to or around 6.0. Your local nursery or hardware store will have pH test kit that comes with a color chart.

• If the location is spot on and you’ve achieved a balance in the soil, it might be a temperature issue. Anything below 50 degrees is too cold for basil, and the herb will start wilting and turning brown.

• Keep in mind that the lower leaves which are closest to the soil may turn a yellow-brown and fall off. This is normal and healthy, due to the larger and higher up leaves soaking in the majority of the sun.

Over the holidays, someone gave me a jar of Chukar Cherry Salsa, a delectable treat with peaches, jalapenos and cherries, among other wholesome ingredients–almost more a chutney than a salsa, but whatever you call it, it tastes great. Now that I've tried it and am enthusiastic about it, I'd love to thank someone. However, I can't for the life of me remember who gave it to me or sent it to me or slipped it under my door.

So if you're the one who gave me this gift, thanks a lot. If you're not, you might want to try some yourself.

Here's the recipe I made up the other night to test out the salsa. I was in the mood for French toast, but didn't want anything too sweet. So this is what I came up with–a parmesan cheese French toast with fresh herbs and Peach-Cherry Salsa.

Ta-DAH!

Parmesan French Toast

Serves 2

• 2 large fresh eggs
• 1 or 2 tablespoons milk
• Dash of salt
• Ground pepper to taste
• 1/3 cup grated parmesan
• 2 tablespoons fresh basil, chopped roughly
• 4 pieces of bread, sliced in half (stale bread is just fine)
• 1 tablespoon olive oil or a few sprays of cooking spray
• 1/2 cup Chukar Cherry Salsa

1. Whisk the eggs and milk until the yolks are blended with the egg white. You want the consistency a little thick, so add the milk a little at a time.

2. Add salt and pepper, parmesan and basil. Whisk again.

3. Dip bread in egg mixture until well-coated. While it sits for just a few seconds in the egg mixture, heat the skillet with either the olive oil or cooking spray.

4. Make sure skillet is hot enough by splashing a drop of egg mixture in it. The egg should sizzle immediately.

5. Place bread slices in the skillet and cook on each side until toasty brown.

6. Take from skillet, drain briefly on a paper towel.

7. Divide on two plates, serve each with a dollop of the cherry salsa.

Now say "Yummm...." 

Here in Zone 6, Mother's Day traditionally is considered the safe-planting date for frost-sensitive plants, such as tomatoes and eggplant. It's also a fine time to plant basil, which thrives only in warm weather. (An annual native to Asia, Africa and Central and South America, basil can take the heat, but seems to shrivel at the mere mention of frost.)

I was thrilled to find a basil I've never encountered before at my local farmers' market this past Sunday, Mother's Day—just in time for planting. According to the grower, "mountain basil" is the same species as standard Mediterranean basils (Ocimum basilicum), yet the tall, purple-green plants are a bit more resistant to frost. (Makes sense if it originates in a mountain region.) The leaves are deep green with an attractive purple-red hue; stems also are purple red. Already 6 inches tall with multiple branches, the plant is about twice the size of the 'Genovese' basils I set out. The leaf I sampled had the characteristic basil flavor, but with a bit more spice.

Eager to learn more about my new mystery basil, I did a quick Google search and also checked the "Dave's Garden" website for other references to the plant ... but found very little. (Other than a reference to Mountain Basil "required for Tier 2 Cooking Mastery recipe" on a Lord of the Rings site!) The plant resembles photos of Indian holy basil, or sacred Thai basil (O. sanctum). I also wonder if it could be 'Ararat’, a basil offered by Johnny's Selected Seeds and J.L.Hudson Seeds; it also has mottled purple/green leaves and grows to 28 inches tall. Does my supplier really have something unique, or is it a familiar plant sold under a different name? I'll try to learn more this weekend.

Worth noting: Of the seven or eight stands at my little community farmers' market this past weekend, about half sold fresh herbs or herbal products! Several growers I spoke with said they used to grow and market veggies but have switched over to mostly herbs because they can be more profitable.