Basil and the Texas heat....

[Michelle Fulton]

Hi, all :-) I'm new to the group, from Fort Worth and have a question. I
decided, yesterday, to plant some basil so I would have a constant supply of
fresh basil that doesn't cost an arm and a leg. Now I'm not sure how best
to harvest it and keep the plants healthy and growing. Also, I know when
that little tag says "full-sun" it doesn't usually take into account *our*
full-sun. What really is the best sun condition for basil in Texas?

I'm sure someone here has some good tips for me.
Thanks, in advance, for any help :-)

M

[dt]

"Michelle Fulton" > wrote in message
gy.com...
> Hi, all :-) I'm new to the group, from Fort Worth and have a question. I
> decided, yesterday, to plant some basil so I would have a constant supply
of
> fresh basil that doesn't cost an arm and a leg. Now I'm not sure how best
> to harvest it and keep the plants healthy and growing. Also, I know when
> that little tag says "full-sun" it doesn't usually take into account *our*
> full-sun. What really is the best sun condition for basil in Texas?
>
> I'm sure someone here has some good tips for me.
> Thanks, in advance, for any help :-)

We had some basil growing in a planter last year on the north side of the
house. It got direct sun until maybe 10:00 in the morning and did just
fine. Don't know what's "best".
Pinch off a stem when you need it. Pinching the end of a stem will make it
get bushier, too.

And wouldn't "Basil and the Texas Heat" be a good name for a band? (I gotta
quit reading Dave Barry!)

Dale

[animaux]

Basil does perfectly well in full sun, in Texas. It is a Mediterranean native,
so does great in baking, dry heat. I grew several types of basil up in Dallas,
when we lived there. Keep the flowers nipped off to encourage foliage to keep
coming and harvest the morning after you've watered it. Do not water it, then
harvest immediately. The flavor will not be as strong. Italian basil is the
best culinary basil. Many others are available and I've grown those for
ornamental value.


On Thu, 15 May 2003 20:30:54 GMT, "Michelle Fulton"
> wrote:

>Hi, all :-) I'm new to the group, from Fort Worth and have a question. I
>decided, yesterday, to plant some basil so I would have a constant supply of
>fresh basil that doesn't cost an arm and a leg. Now I'm not sure how best
>to harvest it and keep the plants healthy and growing. Also, I know when
>that little tag says "full-sun" it doesn't usually take into account *our*
>full-sun. What really is the best sun condition for basil in Texas?
>
>I'm sure someone here has some good tips for me.
>Thanks, in advance, for any help :-)
>
>M
>

[Michelle Fulton]

"dt" > wrote in message
...
>
> And wouldn't "Basil and the Texas Heat" be a good name for a band? (I
gotta
> quit reading Dave Barry!)

Sounds good to me ;-) Thanks for the tips, everyone :-)

M

[Cliff]

It must be a terrible responsibility to be an expert on every subject.
"animaux" > wrote in message
...
> Basil does perfectly well in full sun, in Texas. It is a Mediterranean
native,
> so does great in baking, dry heat. I grew several types of basil up in
Dallas,
> when we lived there. Keep the flowers nipped off to encourage foliage to
keep
> coming and harvest the morning after you've watered it. Do not water it,
then
> harvest immediately. The flavor will not be as strong. Italian basil is
the
> best culinary basil. Many others are available and I've grown those for
> ornamental value.
>
>
> On Thu, 15 May 2003 20:30:54 GMT, "Michelle Fulton"
> > wrote:
>
> >Hi, all :-) I'm new to the group, from Fort Worth and have a question.
I
> >decided, yesterday, to plant some basil so I would have a constant supply
of
> >fresh basil that doesn't cost an arm and a leg. Now I'm not sure how
best
> >to harvest it and keep the plants healthy and growing. Also, I know when
> >that little tag says "full-sun" it doesn't usually take into account
*our*
> >full-sun. What really is the best sun condition for basil in Texas?
> >
> >I'm sure someone here has some good tips for me.
> >Thanks, in advance, for any help :-)
> >
> >M
> >
>

[Gjkajal]

what were the tips on this, as i also have a basil plant and would like to know
the tips.

[animaux]

On Sat, 17 May 2003 01:51:42 GMT, "Cliff" > wrote:

>It must be a terrible responsibility to be an expert on every subject.

Jealous?

[Michelle Fulton]

"Gjkajal" > wrote in message
...
> what were the tips on this, as i also have a basil plant and would like to
know
> the tips.

Well, what I got out of it was....

It does fine in full "Texas" sun, as well as , just getting morning sun.
Also, we should pinch the end of the stem, when you need some, to encourage
the plant to get bushier, which means more ends to pinch :-)

M

[Victor M. Martinez]

Gjkajal > wrote:
>what were the tips on this, as i also have a basil plant and would like to know
>the tips.

Full sun, water only when needed, pinch flower stalks before they bloom. It's
actually quite easy to grow. Does much better in the ground than in containers
though.

--
Victor M. Martinez

http://www.che.utexas.edu/~martiv

[Mr. Chaos 007]

I like to plant in full or partial sun, usually between the tomato plants,
well mulched and decently watered.

Dave
Gardens of the Ancients Herb Emporium
www.gardensoftheancients.com

"dt" > wrote in message
...
>
> "Michelle Fulton" > wrote in message
> gy.com...
> > Hi, all :-) I'm new to the group, from Fort Worth and have a question.
I
> > decided, yesterday, to plant some basil so I would have a constant
supply
> of
> > fresh basil that doesn't cost an arm and a leg. Now I'm not sure how
best
> > to harvest it and keep the plants healthy and growing. Also, I know
when
> > that little tag says "full-sun" it doesn't usually take into account
*our*
> > full-sun. What really is the best sun condition for basil in Texas?
> >
> > I'm sure someone here has some good tips for me.
> > Thanks, in advance, for any help :-)
>
> We had some basil growing in a planter last year on the north side of the
> house. It got direct sun until maybe 10:00 in the morning and did just
> fine. Don't know what's "best".
> Pinch off a stem when you need it. Pinching the end of a stem will make it
> get bushier, too.
>
> And wouldn't "Basil and the Texas Heat" be a good name for a band? (I
gotta
> quit reading Dave Barry!)
>
> Dale
>
>

[Elizabeth of the Tudor Tarts]

Actually, I prefer African Blue Basil as the best culinary basil. It has an
incredible flavor that compliments any dish in which you use it. It's also
a lot easier to grow here. It's heat-hardy and I end up with large bushes
at the end of the season to dry or freeze.
--
Elizabeth of the Tudor Tarts
http://www.tudortarts.com/

"animaux" > wrote in message
...
> Basil does perfectly well in full sun, in Texas. It is a Mediterranean
native,
> so does great in baking, dry heat. I grew several types of basil up in
Dallas,
> when we lived there. Keep the flowers nipped off to encourage foliage to
keep
> coming and harvest the morning after you've watered it. Do not water it,
then
> harvest immediately. The flavor will not be as strong. Italian basil is
the
> best culinary basil. Many others are available and I've grown those for
> ornamental value.
>
>
> On Thu, 15 May 2003 20:30:54 GMT, "Michelle Fulton"
> > wrote:
>
> >Hi, all :-) I'm new to the group, from Fort Worth and have a question.
I
> >decided, yesterday, to plant some basil so I would have a constant supply
of
> >fresh basil that doesn't cost an arm and a leg. Now I'm not sure how
best
> >to harvest it and keep the plants healthy and growing. Also, I know when
> >that little tag says "full-sun" it doesn't usually take into account
*our*
> >full-sun. What really is the best sun condition for basil in Texas?
> >
> >I'm sure someone here has some good tips for me.
> >Thanks, in advance, for any help :-)
> >
> >M
> >
>

[Steve Coyle]

Howdy folks,
A neighbor of mine planted African Blue Basil in a mass planting
around an ornamental tree in a five foot diameter circle last year.
Aside from cooking with it, it was great to look at with dark leaves
and purple flowerheads. It had no problems with the heat and produced
far more than he could use for pesto. It also didn't get that black
stem rot that I always have a problem with on the standard sweet
basil.
I took some photos of his garden for my web site, so if anyone
wants to look they can go to my article index and find ( 'The garden
across the street' ) and the photo shows the tree ring planting, with
the flowers up above his sitting bench in bloom.
In our household I have to keep a steady supply of Basil for my
wife who loves the stuff which is difficult since I can't stand the
taste and am always picking leaves out of my salad. It's a trade off
though, because if I lived alone and had to cook for myself, I would
probably spend my life growing nothing but Kentucky Wonder and Blue
Lake Beans and living off my favorite recipe of Green beans,
Cambell's mushroom soup, and canned crunchy onion rings. So I guess
she keeps my gardening radar up in good order.

take care,
Steve Coyle
www.austingardencenter.com

[Victor M. Martinez]

What does this basil taste like compared to regular italian (sweet) basil?

--
Victor M. Martinez

http://www.che.utexas.edu/~martiv

[Michelle Fulton]

"Steve Coyle" > wrote in message
om...
>
> A neighbor of mine planted African Blue Basil in a mass planting
> around an ornamental tree in a five foot diameter circle last year.
> Aside from cooking with it, it was great to look at with dark leaves
> and purple flowerheads.

Thanks for the info, Steve, but you call it African Blue Basil in your post,
and on the website I believe it said Thai basil. Would you please confirm?

Thanks,
M

[Michelle Fulton]

"Victor M. Martinez" > wrote in message
...
> What does this basil taste like compared to regular italian (sweet) basil?

I was surfing for info on basil and came across this site that says African
Blue Basil is not usually used for cooking.
http://chefsgarden.com/basilafrican.htm

M

[Elizabeth of the Tudor Tarts]

Hate to say it, but those folks have no idea what they're talking about. I
use it like crazy. It has a little more peppery taste than Sweet Basil, but
is absolutely perfect for steamed veggies, Italian cooking, meatloaf, etc.
It's also nowhere near as cold-sensitive as Sweet Basil, and is much more
heat-tolerant. I've been growing it for ten years or better.

--
Elizabeth of the Tudor Tarts
http://www.tudortarts.com/


"Michelle Fulton" > wrote in message
. com...
>
> "Victor M. Martinez" > wrote in message
> ...
> > What does this basil taste like compared to regular italian (sweet)
basil?
>
> I was surfing for info on basil and came across this site that says
African
> Blue Basil is not usually used for cooking.
> http://chefsgarden.com/basilafrican.htm
>
> M
>
>

[Victor M. Martinez]

Michelle Fulton > wrote:
>Thanks for the info, Steve, but you call it African Blue Basil in your post,
>and on the website I believe it said Thai basil. Would you please confirm?

According to this: http://www.mountainvalleygrowers.com/ocikilimanscharium.htm
that's what african blue basil looks like. Thai basil is purple and edible.

--
Victor M. Martinez

http://www.che.utexas.edu/~martiv

[Elizabeth of the Tudor Tarts]

Other sites referring to African Blue -
http://www.romwell.com/cookbook/Herbs/herbs/africanbluebasil.htm
http://www.petesherbs.com/basil.htm#African%20Blue
http://www.sycamorefarms.com/ExperimentPesto.html
http://www.quietcreekherbfarm.com/basil.htm

--
Elizabeth of the Tudor Tarts
http://www.tudortarts.com/


"Michelle Fulton" > wrote in message
. com...
>
> "Victor M. Martinez" > wrote in message
> ...
> > What does this basil taste like compared to regular italian (sweet)
basil?
>
> I was surfing for info on basil and came across this site that says
African
> Blue Basil is not usually used for cooking.
> http://chefsgarden.com/basilafrican.htm
>
> M
>
>

[Victor M. Martinez]

The first three seem to imply that the african blue basil is too strong
to use by itself or as a substitute for italian basil.

--
Victor M. Martinez

http://www.che.utexas.edu/~martiv

[Elizabeth of the Tudor Tarts]

I guess it's just a matter of taste. I prefer it over Sweet Basil.

--
Elizabeth of the Tudor Tarts
http://www.tudortarts.com/


"Victor M. Martinez" > wrote in message
...
> The first three seem to imply that the african blue basil is too strong
> to use by itself or as a substitute for italian basil.
>
> --
> Victor M. Martinez
>
> http://www.che.utexas.edu/~martiv
>

[Steve Coyle]

Howdy folks,
The basils are haunting me.
I will double check with the gardener, whether we are talking Thai
Basil or African Blue. I let him edit the article but we could have
missed that. The head chef in our household uses the milder 'sweet'
Basil's to use raw in salads and anything else she can hide raw Basil
in, but likes the stronger,more pungent Basils like Spicy Globe and
the purpleflowering types for cooking because they hold their flavor
when cooked.

I'm sure someone will beat me to this but Thai basil in Thailand is
called 'Hora-pa'' but be careful not to confuse it, as often happens
with 'Gra-pow' according to www.learnthaicooking.com. So I'll be
especially careful in that regards. Close inspection will reveal tiny
hairs on the stem that distinuqishes it as "Gra-pow" as opposed to
hairless 'Hora-pa"
Now that I'm clear on that, I checked the sites on African Blue Basil
and the best description I found of it, was on :
http://www.sycamorefarms.com/2001BountifulBasil.html
which described opinions of it's taste as ranging from turpentine to
'strong'
If anyone out there knows the history of the plant travels, where it
was native, when it was introduced I would love to hear it. I always
enjoy thatst stuff.
There seems to be an inedible ( not poisonious just bad tasting )
Basil called 'Camphor Basil" which I guess explains why I've never
seen it for sale.

What I've noticed is how often sone 'Sweet Basils" end up tasting like
licorice. I've even noticed sometimes batches of sweet Basil pick up
that taste which I don't know is the result of cross pollination of
the breeding line, or a reaction within the plant to environmental
stresses.

Speaking of Basil's for a couple of winters here in Austin, I used
those "Water Walls" that are marketed for tomatoes but useless since
they are so small to keep Basil growing in a ten gallon pot outside
all winter long. During ther periodic freezes I placed a dish on the
top opening for added protection, and they survived temps into the
upper twenties.

take care,
Steve Coyle

[Victor M. Martinez]

Steve Coyle > wrote:
> I will double check with the gardener, whether we are talking Thai
>Basil or African Blue. I let him edit the article but we could have

It should be easy to tell. Thai basil is actually purple and it has white
flowers, African Blue is described as having mostly green foliage and purple
flowers.

I planted one thai basil plant this year, but something ate the whole thing
overnight. They left the italian basil though.

--
Victor M. Martinez

http://www.che.utexas.edu/~martiv

[animaux]

'Siam Queen' is another nice ornamental basil. I don't know it's culinary
value, or the intensity of essential oil, but it's a beautiful plant.

On 21 May 2003 11:24:41 -0700, (Steve Coyle) wrote:

>Howdy folks,
> A neighbor of mine planted African Blue Basil in a mass planting
>around an ornamental tree in a five foot diameter circle last year.
>Aside from cooking with it, it was great to look at with dark leaves
>and purple flowerheads. It had no problems with the heat and produced
>far more than he could use for pesto. It also didn't get that black
>stem rot that I always have a problem with on the standard sweet
>basil.
> I took some photos of his garden for my web site, so if anyone
>wants to look they can go to my article index and find ( 'The garden
>across the street' ) and the photo shows the tree ring planting, with
>the flowers up above his sitting bench in bloom.
> In our household I have to keep a steady supply of Basil for my
>wife who loves the stuff which is difficult since I can't stand the
>taste and am always picking leaves out of my salad. It's a trade off
>though, because if I lived alone and had to cook for myself, I would
>probably spend my life growing nothing but Kentucky Wonder and Blue
>Lake Beans and living off my favorite recipe of Green beans,
>Cambell's mushroom soup, and canned crunchy onion rings. So I guess
>she keeps my gardening radar up in good order.
>
>take care,
>Steve Coyle
>www.austingardencenter.com

[Elizabeth of the Tudor Tarts]

"Victor M. Martinez" > wrote in message
...
> It should be easy to tell. Thai basil is actually purple and it has white
> flowers, African Blue is described as having mostly green foliage and
purple
> flowers.
>
> I planted one thai basil plant this year, but something ate the whole
thing
> overnight. They left the italian basil though.
>


Affirmative. African Blue has a predominately green leaf with purple-ish
veins. They are also a little fuzzy and not at all smooth like any of the
other basils. The flowers are a light lavender color. Very pretty plant.
--
Elizabeth of the Tudor Tarts
http://www.tudortarts.com/

[Steve Coyle]

Howdy folks,
I checked with my neighbor and he did plant last year, African
Blue Basil in the tree ring. I took the pictures of that garden in
August because I was looking for a garden in Austin that looked good
at the hottest time of the year ( and in my neighborhood, "North of
Hyde Park", as we like to say ,there weren't many. )
He said he did cook with the African Blue Basil but it is very
strong, and I'm guessing an aquired taste, so I wouldn't expect to use
it as a substitute for Sweet Basil and expect the same flavor in a
recipe. I did see one cooking website that suggested cooking the
stronger basils with Italian flat leaf Parsley to soften the flavor.

" ( ?! ) " as we say in Chess.

Steve Coyle
www,austingardencenter.com

[Michelle Fulton]

"Steve Coyle" > wrote in message
om...
> Howdy folks,
> I checked with my neighbor and he did plant last year, African
> Blue Basil in the tree ring. I took the pictures of that garden in
> August because I was looking for a garden in Austin that looked good
> at the hottest time of the year ( and in my neighborhood, "North of
> Hyde Park", as we like to say ,there weren't many. )
> He said he did cook with the African Blue Basil but it is very
> strong, and I'm guessing an aquired taste, so I wouldn't expect to use
> it as a substitute for Sweet Basil and expect the same flavor in a
> recipe. I did see one cooking website that suggested cooking the
> stronger basils with Italian flat leaf Parsley to soften the flavor.

Thanks for the clarification, Steve :-)

M

[G a e X a v i e r]

I love the African basil as do the bees on the flowers. I use it in
roasts and stews with other "leaves" as my son calls them. Most recently,
I made a chicken with a top from the African basil, a bay leaf from my
bay tree, a handful oregano (sweet marjoram), a top of my sage, and a
handful of lemon grass leaves.

Wad it all up and stuff the chicken cavity with some chopped garlic and
all those leaves I mentioned, and wowee... the teenagers came in and
said, "What is that you are cooking?!":)

I would probably never try to do pesto with African basil as it IS strong
like that fuzzy Greek oregano. I also like the holy basil and the thai
basil and use those in Pho dishes with beef broth and noodles.

My son used to hate the "leaves" I put in everything, but now he loves
cooking and will not eat anything without some "leaves" in it. Cooking is
his favorite class in school, and who knows maybe CIA? :)

African basil and Thanksgiving day turkey sage make a nice combo planting
with their flowers and lots of bees come to drink the nectar.

Best to All -- Gae

Steve Coyle wrote:

> Howdy folks,
> I checked with my neighbor and he did plant last year, African
> Blue Basil in the tree ring. I took the pictures of that garden in
> August because I was looking for a garden in Austin that looked good
> at the hottest time of the year ( and in my neighborhood, "North of
> Hyde Park", as we like to say ,there weren't many. )
> He said he did cook with the African Blue Basil but it is very
> strong, and I'm guessing an aquired taste, so I wouldn't expect to use
> it as a substitute for Sweet Basil and expect the same flavor in a
> recipe. I did see one cooking website that suggested cooking the
> stronger basils with Italian flat leaf Parsley to soften the flavor.
>
> " ( ?! ) " as we say in Chess.
>
> Steve Coyle
> www,austingardencenter.com

[G a e X a v i e r]

G a e X a v i e r wrote:

> I would probably never try to do pesto with African basil as it IS strong
> like that fuzzy Greek oregano. I also like the holy basil and the thai
> basil and use those in Pho dishes with beef broth and noodles.

Sorry, people. I misspoke. I meant to say "Cuban" oregano, not "Greek"
oregano.

I am sure everyone on this group knows the typical oregano (origanum
majorana) is also known as sweet marjoram is an excellent antioxidant tea
and is easily grown in droughtful areas but is NOT very hardy. But I think
mine has managed to survive our momentary freezes.

The "hardy sweet marjoram or oregano" Origanum x majoricum, is known for its
sweet savory mint flavor and is great with vegetables, salads, mushrooms and
fish.

"Cuban" (the powerful smelling, fuzzy, fleshy one) is ok with beans or fish
because it is so pungent. To me it is similar to African basil in flavor
power.

The "Greek" oregano has a creosote-like odor and is common in Italian food
and pizza.

Here is a good resource for info and has some interesting herb and Texas
garden info:

http://www.hortmag.com/articles/

Best -- Gae

> Steve Coyle wrote:
>
> > Howdy folks,
> > I checked with my neighbor and he did plant last year, African
> > Blue Basil in the tree ring. I took the pictures of that garden in
> > August because I was looking for a garden in Austin that looked good
> > at the hottest time of the year ( and in my neighborhood, "North of
> > Hyde Park", as we like to say ,there weren't many. )
> > He said he did cook with the African Blue Basil but it is very
> > strong, and I'm guessing an aquired taste, so I wouldn't expect to use
> > it as a substitute for Sweet Basil and expect the same flavor in a
> > recipe. I did see one cooking website that suggested cooking the
> > stronger basils with Italian flat leaf Parsley to soften the flavor.
> >
> > " ( ?! ) " as we say in Chess.
> >
> > Steve Coyle
> > www,austingardencenter.com