I usually grow Italian and Thai basil and find they are really pretty hardy. Don't be afraid to prune basil. It will usually have to be pruned every 2 to 3 weeks to encourage a bushy, healthy plant. Pinch off the flower buds as soon as they begin to emerge to maximize leaf production.
It seems I'm not the only one here who loves it. In the past I have gone out to the patio to pick some basil only to find just a leafless stem standing. Either we have gourmet chipmonks or deer, I'm not sure which ones were the culprits. Now I keep it on a table and it seems to do just fine, thank you. It turns out that Nikki, our cat, loves basil too, but not fresh, only dried. That makes sense as it is a member of the mint family like catnip (cat mint). As soon as I bring basil indoors she will bug me until I give her some of the basil I have already dried.
I recently had my oldest daughter and her boyfriend over for dinner. Since she is a vegetarian but does eat fish and seafood, I made lobster ravioli. No, I didn't make it myself but it was from Trader Joe's and delicious. Just before I served it I poured the basil oil around the plate and lightly on top of the raviolis. I also gave the chicken breasts, which I made for her boyfriend a light beautiful green halo. We all had some on garlic bread as well. My husband and youngest daughter weren't home and had to wait till the following night for their taste of the vibrant green oil. I think I will be busy making basil oil weekly as it is really good.
I'm already planning on growing two or three plants indoors so when it's cold outside I will still have my dose of fresh basil. I'm sure Nikki will appreciate that.
Basil Oil
(adapted from Once Upon a Plate)
Makes about 1 cup
Ingredients
1 1/2 cups lightly packed fresh basil leaves (I used Italian basil)
1 cup olive oil
Preparation
Fill a large bowl with ice water, set aside.
Bring a large saucepan of water to a boil. Add the herbs, blanch for 5 seconds (make sure the leaves are submerged.) Drain into a strainer and immediately plunge the herbs into the bowl of ice water until cold. Drain the herbs and pat leaves dry with a paper towel.
Combine basil leaves and olive oil in a blender and puree. Strain puree immediately through a fine-mesh strainer into a bowl. Strain again through three or four layers of cheesecloth (rinsed in clear water and squeezed dry before straining the herbs.)
After oil passes through, gently press basil to release remaining oil.
Put the oil in a sterilized glass bottle, cover tightly and refrigerate.
For best flavor, use within one week. If stored in the refrigerator the olive oil may solidify slightly when chilled, but it will quickly liquify when it comes back to room temperature.
Yum, I want some now!
