Date: 11:29 pm Fri Apr 12, 1996 Number : 45 of 100 From: Galen Starwalker Base : [PODS] Herbal Tips & Tricks To : All Refer #: None Subj: Culinary Herbs 03 Replies: None Stat: Sent Origin : 11 Apr 96 23:36:00 ----- DRYING BASIL ----- > drying basil - how long? The time factor really depends on where you hang it to dry, what the temperature is. Mine usually takes about 2 or 3 weeks to dry. That is hanging upside down with stems tied together in a bundle, in the kitchen. If you have a dusty house, after tying together in a bundle put inside a small paper bag that has been punched full of small holes and hang that (tie the top of the bag to the top of the stems so your herbs are still hanging upside down). My dehydrator has a fan and the drying takes only 1 1/2 -2 hours, depending upon the humidity of the day of course. I suggest you start in the am and keep a close eye on the process - it shouldn't take too much longer in your model. ===== 2.1.4 Which basil do you have? ----- Some suppliers offer different varieties of basil. Chiltern Seeeds in the UK, for example, has about a *dozen* different varieties. Two I have growing now are: Lemon basil - thinner, smaller, rather pointed leaves when compared with regular basil. Has strong lemony odour: when you tear up the leaves the smell is gorgeous, somewhere between mint and basil. Thai basil - similar in appearence to lemon basil leaves, but slightly darker with stems having a purplish tinge. Scent is somewhat like regular basil, but much spicier and more fragrent. A friend says her Thai cooking using regular basil never tastes quite the same as authentic thai, so I'm going to give her some of the thai stuff to see if that's the reason.... ----- From: culinary@richters.com >> The basils I grow are regular sweet basil, Spicy Globe, lemon basil, >> cinnamon basil, licorice basil, and holy basil. ... snip .... >> I've tried the holy basil in tea, but don't care much for it. I've >> read about using it as an incense/smudge ingredient. > >Rick, have you tried using the holy basil in Thai cooking? I've seen >a number of Thai recipes that call for it. From what I've read, it's >a hot (spicy) variety. I've been thinking of growing it, since I >haven't found a source to buy it. I thought I should jump in here. There is a lot of confusion in the herb world about "holy" basil. Most of the seeds I have seen on the market is actually a hybrid of undetermined parentage. It is NOT Ocimum sanctum, the "sacred" basil known to the Indians as "tulsi" which many people assume. We call "holy" basil, "spice" basil, following a convention established by Helen Darrah in her monograph on basils. I actually don't like her choice of name because it confuses newbies who think that this is the regular basil for regular basil use, but at least it is better than "holy" basil which everybody gets confused with O. sanctum. If you want the real McCoy, you need to insist on O. sanctum. There are several varieties (purple, green and probably others) and it does turn up in seeds from Thailand where the plant is grown for use in cooking. Now, there is also such a thing as "Thai basil" which yet another animal altogether. If you are looking for the basil used in Thai and Vietnamese cooking, you will want this. Now, some companies (including us) have in the past sold "anise basil" as being equivalent to "Thai basil" but we now know that this is not true. Conrad Richter ========== 2.2 Curry plant / Curry leaf ----- Latin name: Curry Plant: Helichrysum angustifolium; Curry Leaf: Murraya Koenigii ===== 2.2.4 Which curry plant / curry leaf do you have? ----- The "Curry Plant" is an herb, Helichrysum angustifolium, from the family Compositae. I believe it came from Africa or Australia, so it's tropical, and probably perennial; although in North Texas you may need to grow it as an annual or in a container (probably not frost-hardy). The name "curry plant" originated from this herb's pungent smell, which is reminiscent of some curries or curry powders; however it is not used in curry. I believe that it is widely cultivated in the U.K., and is used there mostly in salads, or mixed with cream-cheese. There actually is a plant that produces what is known as the "curry leaf", and which *is* used in the preparation of some curries (much the same way as bay leaf is used). The leaves of this plant, a woody tree from the Asian sub-continent called Murraya Koenigii, also have a strong curry-like smell, and can be purchased dried at most asian markets. The tree itself has only recently been cultivated commercially in this country, and is carried by only a very few nurseries. It is still considered an exotic, and commands a premium price. ========== 2.3 Sage ----- Latin name: Salvia officinalis, other Salvia species. ===== 2.3.1 Growing sage ----- Sage is a perennial here in zone 5. It's a very easy-to-grow plant. Half a day of sun, reasonable soil, and don't let it get too awfully dry. The main problem with sage is to keep it under control. I've never had any insect problems with it. Pinch small plants to make them branch, then let them grow to harvesting size. Don't let stems get so tall that they lay down, or you'll end up with a twisted, woody mess in a couple of years. ===== 2.3.2 Harvesting sage ----- Harvest sage before it blooms. After the dew dries in the morning, cut the stems, leaving a leaf or two at the bottom. I air-dry my sage, stringing the stems on a strong thread and hanging it in a breeze. It will dry leathery rather than crisp, because the leaves are so thick. Strip the dry leaves from the stems and place the leaves into a jar. Chop or rub the leaves into powder when you need to use them. To use fresh sage, clip off enough of a branch to get the number of leaves you need, strip off the leaves, and chop them up if desired. ===== 2.3.3 Using / preserving sage ----- > I have a very healthy sage plant in my garden but I don't know what to use the herb for, except of course for stuffing a chicken. Stuff a few leaves into the cavity of a trout. Tie with string, baste with a little oil and grill. Use only 1 or 2 leaves per fish otherwise the sage will overpower the fish. Chop fine, lightly saute in olive oil with minced garlic. Add a little chopped parsley & toss with spaghetti or other pasta. Serve as a side dish to grilled chicken, fish or meat. Toss a few sage leaves with quartered onion and flattened garlics into clay pot chicken. ----- We use sage for stuffing turkeys in addition to chickens, if you have turkeys in the UK. We also use it in foccacio... ...Sage pesto is another way to use large quantity of sage and it can be frozen to be used in the winter. You might use walnuts or pecans instead of the traditional pignoli nuts in pesto as sage is stronger than basil. It goes well with pork or chicken. You can also roast eggplant and sweet red pepper and food process them together with sage for a nice dip to be used with homemade french bread. ====== --- DB 1.58/003790 * Origin: The Rain Forest * Denver,CO * (93:9083/4)