Basil is considered one of the most widely used herbs in the world, and it is touted as the most popular herb in America

Here at Timberlakes, it is by far the top-seller in our fresh herb market, outranking all other 18 herb offerings combined by a hefty 600%, in terms of pound sales.

In addition, basil takes credit for over one-half of the Timberlakes income generated from a slate of 42 fresh products (herbs and produce) offered for sale last season.

However, basil enjoys its top billing in the herb sphere not only because of its versatility in the realm of fine cuisine, but for its aesthetic appeal in the home and garden.

Whether your interests are rooted in the garden, kitchen or marketplace, you'll no doubt want (and need) to include this "main player" in your herb patch this season. Plus, it's about as easy to grow as your hair!

History

Basil's regal status should come as no great surprise since its name is purportedly derived from the Greek root words "Basileus" and "Basilikon" meaning "king."

Considered one of the oldest of the world's herbs, basil appears to be the sole member of the mint family not native to the Mediterranean area, with a reported origin based in India.

During its travels across the globe (spreading to Asia and Egypt some 4,000 years ago; then to Rome and southern Europe; reaching England by the 16th century; and arriving in North America with the earliest settlers), basil has a colorful and romantic history.

In India it still grows in abundance as a perennial and is considered sacred. Worshipped more highly than kings, basil was valued by Indian cultures for its religious ceremonial virtues. Sprigs of Holy Basil were placed upon the breasts of the dead at the time of burial, offering them entrance into paradise, as well as protection from evil in the next world.

In France, where sidewalk cafe planters overflow with basil (making use of its power as a natural insect repellent), it is coined l'herbe royale.

In Italy, basil was (and is still) renowned as "a sign of love." As tradition goes, a pot of basil placed on her balcony signified that a woman was ready to receive a suitor. Moreover, if he gifted her with a sprig of this herb upon his arrival, she would surely fall in love with him and never leave his side.

However, Italy is also the home of pesto, basil's signature dish and the springboard for its current mass rage.

In the United States, the tale of basil's unveiled romanticism lives on, this time sparked by the American palate!

Beginning with a love affair inaugurated some 30 years ago by a sudden passion for pasta with pesto, basil-mania continues its upsurge now fueled by the additional energy created through the excitement over Thai dishes and curried fare.

In addition to its sweeping popularity in the world of fine dining, basil has attained status as the lush centerpiece (and a true "must have") in today's herb gardens. Basil is available in a wide variation of color, size, leaf configuration, and aroma. The seed is relatively inexpensive and the growing of basil is easy and rewarding.

Basil selection

Although there are over 150 species of basil throughout the world, it can be grown as a perennial only in hot tropical climates. Therefore, those of us in the more temperate latitudes of the world must treat basil as an annual.

Most of us are fairly limited to those varieties which are obtainable in seed form and will survive (and thrive) in our climates.

My estimate is that between the major seed/plant houses in the United States, there are about 14-15 different species (or spins on them) out there.

At Timberlakes, our commercial seed purchases are made exclusively from Johnny's Selected Seeds, 184 Foss Hill Rd., Albion, ME 04910. Johnny's offers a wide selection of species not only targeted to our market, but hardy, reliable, affordable seed of good quality from germination on through harvest.

Of course, we seed out our own plants in a greenhouse setting, but for those of you purchasing already-started plants in minimal amounts, there may be more venues and options available. Your selection of basils will largely depend upon your interests.

For the garden

At least a few of these basil varieties should be included for both beauty and aroma: Fairly large green sweet, Purple sweet, Green-ruffled, Thai variety, Compact bush-type, Holy Basil, and then some of the scenteds-lemon, cinnamon, lime, or anise.

For the kitchen

For pestos, a nice green sweet type of basil is essential, after that some Thai Basil and then cook's choice of the scented specialty varieties. Some of the seed houses (such as Pinetree Garden Seeds, PO Box 300, New Gloucester, ME 04260; www. superseeds.com) offer a "Basil mix" which is a selection combining a generous handful of each color, type and scent into one seed packet.

For the market

Some type of sweet Italian Green Basil-and lots of it! In lesser amounts a Purple Basil and Sweet Thai. The scented specialties are up for grabs depending upon the preference of the chefs you serve. (In our business, the chefs are pretty definite about what they want, and while they like to try new things from time to time, they very rarely get hooked on them.)

From our experience, I'd offer these recommendations, particularly if you're interested in marketing your fresh herbs:

Genovese: For the Italian sweet green "pesto" type. This "Genoa Green" is far superior in taste (according to our chefs) than any others available on the market. (Available from The Cook's Garden, PO Box 535, Londonderry, VT 05148; 800-457-9703.) In addition, its aroma and color hold throughout the season and its fleshy large, dark green leaves exhibit more "lasting power" after harvest than the more common varieties.

While there are other sweet basils available (with thicker stalks and extra large leaves) that will give you a larger poundage yield per plant, we have found that in a limited local market, the increased sales generated through offering the superior Genovese product (not readily obtainable elsewhere) far outweigh any bulk-yield considerations.

For the purple basil, I'd recommend a glossy, flat-leafed type over the ruffled leaf selections: Red Rubin (offered by Johnny's) primarily because the opal basils and their pink flowers are used primarily for garnish. And Red Rubin seems truer to its opal hue, with less red/green leaf variegation.

Cultivation

Basil grows easily from seed outdoors, but you can get a good six to eight week jump on your season with transplants from seeds started indoors.

Neither seeds nor plants should be placed in the soil until night temperatures are at least 50 degrees, and when you are absolutely certain that all danger of frost has passed.

It is admittedly difficult to curb the urge to plant once those balmy springtime days set in. However, while you can get away with "jumping the gun" on planting several other herbs and vegetables (which experience only a temporary setback), basil has difficulty withstanding the shock and will either totally bite the dust or suffer from stress and never completely recover. Thus leaving you with an under productive, unhealthy plant for the entire season.

So here at Timberlakes, our basil seeds and transplants go into a fairly toasty-warm soil in late May. Basil plants flourish in warm soil and the seeds germinate best in soil temperatures ranging from 75-85 degrees. Plant seeds about 1/8 inch deep, topping them with only a scant soil covering. Keep the soil moist (but not drenched) until germination takes place (about four days). Water delicate seedlings only as needed, to prevent a fungus disease known more commonly as "damping off."

We start our first planting indoors (in a greenhouse setting) about eight weeks before planting time then either seed out our subsequent rows or start a new batch of seedlings indoors. Either way, by the time the first planting is showing a generous yield, we've got another one waiting in the wings.

Place transplants 18 inches apart in order to get the optimum yield from each plant. When placed too closely together, plants will overlap, depriving many of the bottom and side leaves of the sunlight required to flourish.

Requirements

Basil is a sun worshipper, requiring at least six hours of full sun each day. It enjoys a rich, well-drained soil in the pH range of 6.4-7.0 and is highly sensitive to drought conditions, but absolutely hates to stand in water. For this reason, a mulch dressing around the plants is beneficial, for it not only retains moisture, but heat as well.

Avoid mulching until the soil is fairly warm however, since basil roots require heat in order for the plant to thrive.

Fertilize about every two to four weeks during the peak harvest time.

Pruning and harvest

Pruning basil plants is necessary to encourage a fuller, bushier plant. At Timberlakes, pruning and harvest, for the most part, is one and the same. We primarily market only the leafy "heart" portion of the plant, rather than any stem material.

Our pruning/harvest method is accomplished by pinching off the outermost leaves (all around the plant) just below the "heart" (usually a cluster of four to six leaves-a larger pair, with one or two smaller pair nested within).

Make the pinch (or cut) below this cluster and just above a node sporting one or two pair of new shoots ready and waiting to become the subjects of your next harvest.

To encourage the initial branching out of the basil plant, pruning can begin once the seedlings have six leaves (three pair opposite each other on the stem) by simply pinching off the topmost pair.

As the plant matures, continuously pinch off the topmost cluster on each branch, as explained above.

We prefer the hand-pinching method over scissor cuts for these reasons: because there is less bruising where the division is made; pinching closes the point of severance rather than leaving the broader open-cut scissor wound exposed to the sun and other elements; and once you get the hang of it, pinching is faster, since you can use both hands at once.

Some harvest rules of thumb:

• During the heavy picking period only harvest a small amount at a time, as the weight of the leaves upon each other in the intense summer heat (which corresponds with the peak harvest) can wilt them to a point of no return.
• Wash harvested basil thoroughly in cool water, then spread out loosely to semi-dry before storage.
• Stored in sealed plastic bags or containers, fresh basil should stay perky for about a week.
• Do not permit bolting or flowering as this depletes the plant's energy and reduces the available healthy leaves for harvest.
• Do not freeze basil as it will turn an unappetizing black (the same way it does in the garden setting, when touched by the first frost of the fall season).
• These forms of storage can extend your supply of fresh basil beyond the frost: herbal vinegar, frozen pesto, and a refrigerated mix of basil leaves packed in olive oil.

Culinary uses

Basil is most famous as the prominent herb in Italian pesto sauce (or, its French version, "pistou"). Essentially, this is a blended combination of basil, garlic, oil, nuts and grated cheese-with as many recipe variations as pages in a phone directory.

Basil also is acclaimed for its companionship with tomatoes both in the garden and on the dinner plate.

It is the prime herb ingredient in many versions of the cold soup, gazpacho, and lends itself quite well to chicken, shellfish, and game dishes. Fresh salads and mildly cooked vegetables are enhanced with basil flavoring, as are omelets and other egg creations.

Because its versatility is so wide, you'll enjoy experimenting with the possibilities both during harvest and afterwards. I imagine I've used it in cooking combinations with literally everything (except, possibly oatmeal) and have been duly pleased.

Marketing

Most of the large food service purveyors sell-and our chefs buy-basil by the pound.

On the open market last season, freshly cut basil sold for anywhere from $8-$14 per pound, depending upon the availability, the period of the growing season, and transportation costs. Most local chefs are more than happy to quote you the going rates of their corporate suppliers and you can adjust your price accordingly.

We've found that product freshness and quality, as well as reliability of service, were of greater concern to our chefs than the price (if it fell within a reasonable range).

Whether you're a garden buff, budding chef, or entering the marketplace, welcome this herb of royalty into your herb patch this season and reap the rewards!