Basil: It's not just for pesto

Scott Whalen of Lakeville works at White Flower Farm in Litchfield, where he sniffs and samples many different kinds of basil. Some varieties that he grew this summer included lemon, thai, cinnamon and spicy globe. (Whalen also takes photos for The Lakeville Journal every so often.)

“My two favorites were the spicy globe, which had a bit of a kick to it, and the lemon,� he said. “It was good with fish. You could actually taste the lemon when you cooked with it.�

Basil grows easily from seed, Whalen said. It takes less than a week to germinate when planted outdoors. The young seeds need moisture, so water them but don’t drown them, he advised.

Basil can be grown indoors with some success. It prefers generous watering and a southern window. Keep it away from drafts.

Spicy globe basil grows to about a foot high, but is bushy, while the lemon basil can grow to hip height, Whalen said. Picking leaves off the plant helps promote growth.

Basil is best used fresh, as it loses most of its flavor when dried. It is most commonly found in pesto sauces and tomato dishes. The flat-leaf basil often used in Vietnamese cooking pairs well with strawberries and raspberries in jellies and jams. In Taiwan, basil is fried and eaten with chicken. Basil can also liven up sauteed spinach or roasted vegetables, especially zucchini.

Medicinally, basil has been used to treat headaches and migraines, allergies, asthma, bronchitis, congestion, emphysema and whooping cough. It is a natural antiseptic and is thought to stimulate the adrenal cortex.

Oil made from basil is potent: No more than three drops should be added to a bath, and pregnant woman should avoid it.