Just Basil

FROM THE URBAN HERBAN’S NOTEBOOK: 
BASIL

Basil & Tomatoes are the Peanut Butter and Jelly of Vegetable Land. 

The last basil needs to be harvested before it disappears into the frost, to be grown in the home garden---next year.

The best tasting basil, if plucked, in July or August can be part of Sicilian Tomato and Basil Salad. Take a tomato, quarter it, drizzle freshly made  oil and vinegar dressing over it, and top with sliced thin basil.  

Also, try a Many-Basil Pesto: use Genovese Basil with others, such as Cinnamon, Lemon, or Pistou, the French contribution. Each blends for a piquant pesto.

Basil is past its prime, which was July 21; it lost some of its volatile oils. It would be best in stews and sauces. Just dry it carefully and store in a brown glass jar (Why? Chemists have figured out that the volatile oils will not seep through the glass, as they do with plastic. )

Or, store in the fridge, to be used a bit at a time when you wish.

Basil comes from India and spread quickly to the Mediterranean, thanks to travelers. It was used medicinally to cure coughs and colds, just like its relatives, the mints.

 It was originally considered dangerous, and it was believed that a pot of basil hid a scorpion under the pot base (Do you believe that one?)

Program at Van Saun for Children: "Just Basil"
https://www.scribd.com/doc/248655680/05232014-Latest-Van-Saun-Desc-Adults