OF THE PLANT USED: Leaves
IN THE GARDEN: Basil is a leafy annual that is easy to start from seed. Grow basil in full sun in well-draining soil that is nourished with compost. Grow in a sunny garden location alongside tomatoes and peppers. The colorful leaved basils, like the variety ‘Dark Opal’, are a great addition to container gardens. Basil is best planted outside after all danger of frost has passed and nighttime temperatures are consistently above 45° F. The plant will shut down leaf production in cooler temperatures and is prone to rot in wet soils.
Regularly pinch off the flowers during the growing season to encourage bushy, leafy growth. Once basil starts to flower, much of the leaf flavor is lost to the flowers, which are edible but not very palatable.
HARVEST NOTES:
• Basil is best used fresh whenever possible. The desirable basil essence is typically lost during the drying process. In some cases, the leaves need to be dry to use in a recipe, so harvest timing is more important.
• The leaves will be most flavorful in the morning just after the dew dries. Harvest the stems with leaves.
• Gently remove the whole leaves from the stems and place in a single layer on a drying screen.
• When completely dry, store the leaves whole and break them down as needed for use in recipes; this will help preserve the flavor. Basil can also be frozen in ice cubes (see how to freeze herbs on page 82).
FOOD AND FLAVORING: Basil’s flavor is best described as a deep, rich, clove-like flavor with undertones of lemon and anise. The large leaves and heavy, fresh flavor are used as the main ingredient in vinegars, oils, and to season and garnish cheese and butter. For a rich, classic pesto, use the true Italian basil varieties like Genovese and Napolitano. You will find basil used many ways, but it has flavor kinship with tomatoes, both fresh and simmered into sauces. (For recipes that use basil, see pages 104, 132, 135, 139 and 146.)
OTHER USES: Healing and aromatic, basil is known as a refreshing and calming herb. It has anti-inflammatory and anti-bacterial properties. Make a strong infusion of basil in warm water, dip a cotton ball in the basil water and smooth over skin to help calm rash and irritations. Drink a cup of basil tea to calm nerves and soothe a stress headache.
Purple Genovese-type basil, ‘Amethyst Improved’
Siam Queen Thai Basil
COMMON NAMES: Bee balm, bergamot, Oswego tea
BOTANICAL NAME: Monarda spp.
VARIETIES TO LOOK FOR: There are many species of Monarda and each with varying flavors. Monarda fistulosa has a bergamot “Earl Grey”-type of fragrance and flavor and the leaves are good in tea. Monarda citriodora is also known as lemon bergamot; its new leaves have a strong lemon aroma that makes an excellent tea. The more commonly grown bee balm, Monarda didyma, has tangy flower petals, as well as fragrant leaves. In culinary dishes use varieties with red flowers; they are the ones that have the spiciest flavor. Look for these varieties: ‘Gardenview Scarlet’, ‘Cambridge Scarlet’ and ‘Violet Queen’. Monarda citriodora ‘Bergamo’ and Monarda fistulosa ‘Claire Grace’ are nice varieties for tea making.
PLANT NOTE: Monarda is not the source of flavor for true Earl Grey tea. True bergamot is Citrus aurantium var. bergamia. The flavor and fragrance of wild bergamot (Monarda fistulosa) is very similar and can be used as a substitute.
PARTS OF THE PLANT USED: Flower petals and leaves
IN THE GARDEN: Most Monardas are perennials that can spread aggressively in moist garden soils. M. didyma cultivars do well in partial shade, but need evenly moist, well-draining soil. M. fistulosa needs full sun, with moist, well-draining soil. Don’t crowd plants in mixed planting beds; some varieties are prone to powdery mildew. The ones I have listed above have been shown to have excellent powdery mildew resistance.
HARVEST NOTES:
• Harvest only young fresh leaves. Older leaves have a rough texture and less flavor.
• Dry the leaves whole on drying screens and store in tightly sealed glass jars.
• To use the edible flowers, use just the petals by gently pulling them out of the center of the flower. The flower petals do not hold their flavor in the drying process, so they are best used fresh.
FOOD AND FLAVORING: Use the brightly-colored flower petals in salads and to flavor and adorn butters and cream cheeses. The leaves of Monarda are tangy and heavy with camphor and make a tingly, refreshing tea. Add the dried leaves to tea mixes to give a deep bergamot aroma. The flavor is especially tasty and enhanced when mixed with citrus-flavored herbs like lemon verbena. (For recipes that use Monarda, see pages 118, 152 and 169.)
OTHER USES: The leaves used in teas are reputed to help ease nausea and aid with digestion. In reference to its common name, bee balm is used as a healing soother for bee stings: Grab a few fresh, tender leaves, crush into a pulp and place at the site of the sting. Bee balm is an excellent pollinator plant in the garden, attracting bees and butterflies. Hummingbirds are highly attracted to the bright-colored flowers.
Gardenview Scarlet (Monarda didyma)
Wild Bergamot (Monarda fistulosa)
COMMON NAMES: Chamomile, German chamomile, Roman chamomile
BOTANICAL NAME: Matricaria recutita (German chamomile), Chamaemelum nobile (Roman chamomile)
VARIETIES TO LOOK FOR: Both types of chamomile are used interchangeably in teas and medicine. Roman chamomile has a sweeter, green apple-like aroma and is better used in cooking and teas. Double chamomile (Chamaemelum nobile ‘Flora Plena’) is a lovely double flower form. Bodegold Chamomile (Matricaria
