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I am a die-hard proponent of 'container gardening'. Growing the culinary and medicinal herbs in terracotta containers...

Basil is a strong,pungent & slightly bitter culinary herb that features in nearly all types of cuisines

I am a die-hard proponent of ‘container gardening’. Growing the culinary and medicinal herbs in terracotta containers,in hanging baskets or in the kitchen windowsill pots will add flavours and anti-oxidants to your food. These aromatic plants can be used fresh or dried for seasoning. In my ‘Go Green with Gardening’ series,let us look at the delicate low-growing herb commonly found in almost all gardens dotting the globe. Basil,the queen of herbs infused with healing powers which belongs to the family of mints grows in many varieties such as the sweet and the holy basil,lemon basil,Thai basil,cinnamon basil and many more. We have mixed views and folklore associated with this holy herb. History records that for an Italian girl gifting a basil sprig to a man declares her undying love for him. In Indian context,a Hindu goes to rest with a basil leaf in the mouth or placed on his heart as a passport to Paradise. In a few Orthodox churches,basil is used to prepare holy water. Jews consume this herb which is believed to add strength during fasting. European folklore claims basil to being satanic.

This strong,pungent and slightly bitter culinary herb prominently features in nearly all types of cuisines,be it Italian,Southeast Asian,Mexican etc. It acts as an antidepressant,antiseptic and carminative. An array of flavonoids such as orientin and vicenin exist in basil,which help to protect cells and chromosomes from damage. Basil is effective against common stomach ailments such as vomiting,nausea and constipation. Eugenol,which is found in essential oil of basil,provides an anti-inflammatory effect,by blocking an enzyme called cyclooxygenase and hence very effective in headaches,fever and cold. We have all had tulsi chai during exam time and made full use of it for increasing memory. Basil contains essential nutrients such as vitamin A and C,magnesium,potassium,iron and calcium. A quick tip from this amateur gardener: Do not panic when you find the basil a little wilted from lack of water,it will recover if watered thoroughly and placed in a sunny location. But on a daily basis,make sure you avoid over watering this delicate plant getting inspired from the soaps on TV where you find one pot of this holy herb being watered by the women from four generations. Over watering on the other extreme will cause its roots to rot. Yellow leaves towards the bottom of the plant are an indication that the plant needs more sunlight or less fertilizer. In the kitchen,basil will take the blink of an eye time to convert to a delicious pesto sauce. Try it!

FRESH BASIL PESTO
Ingredients
2 cups packed fresh basil leaves
1/2 cup freshly grated Parmesan or Romano cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts and walnuts
3 medium sized garlic cloves,minced
Salt and freshly ground black pepper to taste

Method
Combine the basil in with pine nuts,pulse a few times in a food processor. Add the garlic,pulse a few times more. Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste. You can serve with pasta,or over baked potatoes,as a dip or spread over toasted baguette slices.

(The writer is a city-based food and diet consultant who can be contacted at adda.mehrotra@gmail.com)

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