In article ,
Bill who putters wrote:
In article
,
Billy wrote:
In article ,
"David E. Ross" wrote:
On 6/25/2009 2:44 AM, Pat Kiewicz wrote:
Paul M. Cook said:
My basil is growing like wildfre. Easy question, do you harvest just
the
leaves or do you ct the stems?
I cut the stems to harvest, even though I will only be using the leaves.
Basil needs to be cut back hard, to delay it going to seed.
If any shoots show flower buds, pick those first. Discard the flower
buds; they are supposedly bitter. (I don't know if they are really
bitter because I always discard them.)
If you are making pesto, the inflorescence is the best part of the plant.
New word for me maybe you too.
An inflorescence is a group or cluster of flowers arranged on a stem
that is composed of a main branch or a complicated arrangement of
branches. Strictly, it is the part of the shoot of seed plants where
flowers are formed and which is accordingly modified. The modifications
can involve the length and the nature of the internodes and the
phyllotaxis, as well as variations in the proportions, compressions,
swellings, adnations, connations and reduction of main and secondary
axes.
The stem holding the whole inflorescence is called a peduncle and the
main stem holding the flowers or more branches within the inflorescence
is called the rachis. The stalk of each single flower is called a
pedicel.
Down to this point, it is winery talk. Never talk about infructescence,
just clusters.
The fruiting stage of an inflorescence is known as an infructescence.
A flower that is not part of an inflorescence is called a solitary
flower and its stalk is also referred to as a peduncle.
.......
So I take it the the most essential oils reside near the flowers and
are primo ?
Take it from a northern Californian boy. Oh, high officer. We were just
talking about grapes;O)), Yes.
Pesto can smell wonderful and taste so so. With inflorescences, you have
a chance to make pesto that just reeks of basil, no matter how much
galic you back fill with.
Sort of remember soaking rose petals in oil. Anyone know
of a study that relates to this and offers a table or graph?
Let me know if you come up with one. Such things can be useful when
lying on the floor at a wine tasting. (Last one standing is the loser;o)
Bill who just gets leaves of Basil here and places it on toast with
tomato and EVO. Perhaps some goat manchego , Feta or other Italian
cheese.
I'm more of the garlic, olive oil, basil, tomato, parmesan type, but
that's usually for lunch or dinner.
--
- Billy
There are three kinds of men: The ones that learn by reading. The few who
learn by observation. The rest of them have to pee on the electric fence and
find out for themselves.
Will Rogers
http://green-house.tv/video/the-spring-garden-tour
http://www.tomdispatch.com/p/zinn