The Family Kitchen Gardener (1856)/Basil
BASIL.
O’cymum Basílicums—Basilic, Fr.—Basilikum, Ger.
There are two sorts of Basil, the sweet or large leaved, Ocymum Basilicum; and the small leaved or bush Basil, Ocymum minimum. The qualities of both are the same, but the former is principally used for culinary purposes. They are both annuals; the leaves or tops are the parts gathered for use. The French are very partial to the flavor of this plant; its leaves enter into the composition of many of their soups and sauces; and, on account of their strong flavor of cloves, are used in all highly-seasoned dishes, and even introduced into salads.
Culture.—The seeds should be sown on rich, light ground, about the middle of April, or it may be grown in a gentle hot-bed with early salad, and transplanted to the open ground about the end of the month, in rows one foot apart and six inches from plant to plant. It makes a very good edging for some of the vegetable quarters. It is a tender plant and very easily injured by the early frosts of autumn, previous to which they should be pulled up by the roots, tied in small bunches, and hung up in an airy room or loft to dry. They will retain a great portion of their aromatic qualities for Winter use.
