One of the great characteristics of culinary herbs is that besides
looking attractive within your landscape, they remain evergreen
throughout the winter season.
This evergreen list is a long one: rosemary, garden sage, thyme,
oregano, garlic and onion chives, salad burnet, savory, lavender
and the two parsleys (Italian and curled) all keep their leaves
during the winter.
However I must mention two herbs that are annuals in their growth
habits: basil and cilantro. These culinary herbs grow in entirely
opposite seasons.
Basil loves the heat of summer, while cilantro loves the cool temp-
eratures of fall and winter. So now is the time to plant basil… and
October will be the time to harvest basil before it’s lost to the first
freeze. That is when you will plant your cilantro.
Currently at our nursery we have tables overflowing with nine diff-
erent types of basil, including Italian large leaf, Greek, Indian tulsi,
Thai green holy, Thai red holy, Siam Queen Thai… and a few others.
Each has a different role in the culinary traditions of its country of
origin.
If you are growing Italian large leaf basil, you might try your hand
at making some pesto this coming fall.
Pesto (from the Italian verb ‘to crush’) is a versatile sauce with many
uses in pasta, soups, pizza and for flavoring breads. Also it is easy
to store in the freezer. (We fill old-fashioned ice trays and use cubes
for soups and pasta dishes.)
All you need to make a great pesto is olive oil, basil leaves, pine nuts
(substitute walnut or pecans), garlic, and parmesan cheese. Here is
a traditional Italian recipe that my family always enjoys.
CLASSIC GENOESE PESTO
Ingredients:
2 to 3 cups washed basil leaves
3 tablespoons pine nuts
½ cup of olive oil
2 peeled garlic cloves
½ cup fresh parmesan cheese
A pinch of salt
3 tablespoons soft butter
Mix the basil leaves, pine nuts, olive oil, salt and garlic in a food
processor and process until blended into a smooth paste. If it’s too
dry, add a little more olive oil.
Transfer to a bowl and stir in the grated parmesan cheese and the
soft butter. Your pesto is now ready. Buon appetito! ❦
