Herbage

I write today's blog as an homage to my late basil plant that died this week after a long battle with mealy bugs and a voyage halfway across the country. It was a mere five months old (which in the life of a plant cared for by me is ANCIENT) and didn't deserve such a cruel death.

An herb is defined as a plant that does not have a woody stem and dies back to the ground each winter, leaving only its root system behind.

Once again I've picked an ingredient that has both history and culinary merit (those are, after all the best, right?). Evidence of herbs goes back to early cave paintings 12000-25000BC and have had significant use in many cultures. The ancient Greeks and Romans crowned their leaders with dill and laurel. The Romans also used dill to purify the air. In the middle ages, herbs were used to both preserve meat and cover the rotting flavor of food pre-refrigeration. Herbs were also used to mask odors of non or irregular bathers. This is one period of history in which herbal medicine did not progress as the Catholic Church burned "herbalists" (aka: witch trials).

Most recently, herbs have come back into the limelight as we've experienced a revolution of the culinary sort in our culture. Not only are herbs full of flavor, contribute to a flavor profile, but they contain no calories or fat making them appealing to cooks with healthier intentions.

In terms of gardening, herbs are super hardy garden plants and were even quoted today in the Chicago Tribune as being the easiest of all edible plants to maintain.  Multiple sources state that the basics to successful herb gardening are simply: fast draining soil, 6 hours of sunlight a day, and regular harvesting.

Herbs are excellent for container gardens as long as the container drains well, water is given regularly when the soil starts to appear / feel dry and you clip them often. Clipping not only encourages the plant to give off new shoots, but also keeps the root system in control which is important when the root system is contained in a specific space as in container gardening.

Lastly, I thought I would include an herby recipe. A final homage to my lost little basil plant that did provide a handful of successful pesto dishes, the traditional basil pesto.

Ingredients:
1 cup fresh basil leaves
2 T garlic, minced
1/2 cup pine nuts, toasted
1/2 cup freshly grated parmesan cheese
3/4 cup extra virgin olive oil

Method: Combine all ingredients except olive oil in a food processor. Process on high until ingredients are ground. With machine still on, drizzle in olive oil slowly and process until a paste forms.

Most commonly served with pasta, but also tasty with grilled meats and vegetables.

Cheers,
LiA

references:
backyardgardener.com
herbgardeningguru.com
ChicagoTribune.com