Time to Harvest Your Basil

By Margaret Gilmour

I still want to make more pesto this season, and I never tire of tomato, basil and cheese sandwiches (tossing in avocado, sprouts or cucumber when within reach).

Yet, according to my well-read, slightly tattered book, Tips for the Lazy Gardener, by Linda Tilgner, we need to harvest our sweet basil (Ocimum basilicum) before evening temperatures get much below 50 degrees because the flavor of its leaves taste better if they are dried or frozen before the cool weather hits.

So this week I’ll head out  just after the morning dew, the best time to harvest basil—when the essential oils are said to be at their peak. Then I’ll pluck my three healthy plants from by herb garden and give the other herbs some room to grow.

In Tilgner’s book she suggests using any basil blossoms that escaped cutting for vinegar. She writes: “In fact, herb vinegars are a convenient way to use herbs you’re too lazy to dry or freeze, and make wonderful gifts.”

Tilgner dries her basil by spreading out washed and pat-dry leaves on a screen or paper and placing in a cool, dark, room.

Then there’s Paul Feenan, a farmer from out West who shared his method on a food blog: (I like this idea because it seems quick and easy and won’t take up counter space.)

“At Barnyard Gardens we have had good luck drying our extra basil by simply putting it in a large paper shopping bag in a dry but not too hot of a spot (not too much in a bag at once). We fold the top of the bag shut, and once a day (or so) we open it up and give the bag a shake and rustle the basil about. The dried basil has an intense fresh flavor for our pasta dishes in the winter.”

Whether or not you freeze or dry basil, there’s still debate over which method retains the herb’s flavor best. I may try both.

To freeze, wash the leaves, blot them dry and set them into a freezer bag or small plastic container before committing the basil to the freezer.

Then there’s the ice-cube tray method, where the other half of my harvest will end up: In a food processor blend basil leaves with just enough olive oil so that it covers the leaves (adding more oil for thinner consistency), and place the mixture in an ice cube tray and freeze. This is a great way to prepare pesto or other pastes during the winter months.

Or, (I may even try this) apparently you can freeze a whole basil leaf in water in an ice-cube tray, then pop it out when you’re ready to use it–the water will melt and leave you with an aromatic, bright green leaf ideal for sauces (and reminiscent of summertime).

Nice.

Tips for the Lazy Gardener is a great resource for those of us who need practical advice to “minimize your input to maximize your garden’s output.” Really, the author isn’t lazy at all…she is a skilled and efficient produce grower with great insights on simple gardening methods.

The Best Basic Pesto Recipe (ever)

1 cup packed basil

½ cup olive oil

1/3 cup pine nuts

2 cloves garlic

¾ cup grated Parmesan cheese (stirred in last)

Blend in a food processor

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Some Health Benefits of Basil:

• The essential oils of basil are known to inhibit growth of some bacteria, so adding basil to your vinaigrette adds flavor while making salad greens safer to eat.

• Eugenol is an essential oil found in basil. It provides anti-inflammatory effects (similar to Aspirin and Ibuprofen) by blocking an enzyme called cyclooxygenase.

• Basil is a good source of vitamin A, which helps prevent damage to the cells by free radicals.

• There’s also Magnesium in basil, which improves blood flow by helping the heart and blood vessels relax, and also aids with digestion.

• Basil oil is also known to improve blood circulation, which helps speed up metabolism.

• More nutrients in basil include potassium, iron, calcium, and vitamin C.

• Flavonoids found in basil provide protection by safeguarding cell structures as well as chromosomes from radiation and oxygen-based damage.

Sources: Organicfacts.net, WorldshealthiestFoods.com, ezinearticles.com