One of our best-loved herbs is basil.  Perhaps that’s because it’s not only reliable –  blooming abundantly, until autumn, when it dutifully reminds us of its annual status, and fades away within days – but also because it’s so versatile and varietal that we can add it to any number of dishes.

Basil, botanically known as Ocimum basilicum, is a member of the Lamiaceae, or mint, family.  This means its stem is square, and it’s incredibly fragrant.  It also means that it’s a little easier to grow than some other plants.  Simply get some basil seeds, sprout them around April, and prick out your plants once the danger of frost has passed.  You can also sow seeds directly into windowsill pots, or get small seedlings now at a nursery or grocery store. All basil needs is plenty of water (how do you tell if your plant’s too dry?  Stick your finger about an inch into the soil – if your finger doesn’t feel moist, your plant needs some water.), full sun, and some compost tea every now and then.

You can pick basil leaves off your plant throughout the duration of the summer, so long as you don’t strip it bare.  They’re great as an addition to lemonade, as the primary ingredient in pesto, or shredded atop homemade pizza or Thai food.  Go ahead and pile it on – basil’s been proven to fight aging, microbes, cancer, and viruses.  In India, basil’s been used to treat stress, asthma, and diabetes.  Basil’s also a great companion plant – putting some stems in the ground near your tomato plants will keep both species healthy all summer long.

Not all basil is of the Italian or sweet variety (the most common types we see in the supermarket).  With a little research, you can cultivate varieties with hints of lemon, cinnamon, geranium, and tarragon.    

Biting into basil is like taking a taste of history. Basil was used to prepare holy water in the Serbian, Greek, and Macedonian Orthodox churches, and Jewish folklore suggests that eating basil will give you enough strength to complete a fast.  Basil can even be beneficial after we’ve passed on – Europeans placed it the hands of a deceased person to insure a safe journey, and in India, basil was placed in a person’s mouth to achieve the same end.  Ancient Greeks and Egyptians both believed the plant would abet the deceased in opening the gates of heaven, as well.

One of my favourite recipes that incorporates basil is a Thai curry I’ve learned courtesy of a Pennsylvania friend of mine, who insists that if you serve this on your second date, you’re guaranteed to get a third.  Whether you enjoy your Second Date Green Curry with a cat or two or the love of your life, try to get your greens locally, and think about sprouting your own patch.

Emily’s Fabulous Second Date Green Curry

1 bunch basil
1 bunch cilantro
Juice of 2 limes
1 bunch scallions
4 cloves garlic
1 2” piece ginger
1 12 oz can crème de coco (Not coconut milk!  This stuff is usually found in the Hispanic section of the grocery store.)
2 tbsp vegetable oil
Whatever you want to top with your curry sauce – chicken, tofu, shrimp, vegetables, etc.

Put all ingredients (except for crème de coco) in a food processor. Pulse.  Put contents of food processor, crème de coco, and protein in a large, heavy-bottomed pan.  Sautee until protein is cooked, then enjoy over steamed rice.