The oyster mushroom gets its name from its cap which, some say, resembles an oyster. The stem of the oyster mushrooms is perhaps more distinct; it unfurls something like one of those old-time paper lady's fans. The oyster mushroom has...

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How to Grow Basil

Basil is a tender warm-season annual. Sow basil in the garden after all danger of frost has passed in the spring or start basil indoors as early as 6 weeks before the last frost for planting out after the weather has warmed. Basil is easily damaged by cold weather and will be killed by frost.

Use basil in cooking and basil's flavor partners: click here.

Description. Basil is a tender annual that can grow to 30 inches tall. Basil has square stems and opposite arranged leaves. Leaves are lightly toothed, pointed, and oval. Leaves can be bright green or purple-red. Spikes of small whitish or lavender flowers appear in mid to late summer.

Yield. Grow one basil plant per household. Succession planting will ensure a steady supply of basil.

Site. Plant basil in full sun. Basil will tolerate light shade. Grow basil in well-drained but moisture-retentive sandy loam. Soil too rich in organic matter will result in lush foliage but low oil content which can affect the strength of fragrance. Basil will grow in poor soil but well-drained soil. Basil prefers a soil pH of 5.5 to 7.5. Basil will grow easily in a sunny window.

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Basil and Tomato Soup

What could be more satisfying than a late summer soup made from the vegetables out of your own garden or the one's you hand selected at the farm market.

Here's a basil and tomato soup which you can serve hot or cold. I like to serve it cold for lunch on warm late summer days. I add a few slices of warm, buttered French bread and finish the meal with some early apple slices.

For this soup I like 'Genovese Basil' which is extremely tender, very fragrant, and has extra-large leaves and the 'Celebrity' tomato which is exceptionally flavorful. The 'Celebrity' is supposed to be a mid-season tomato, but I can tell you I am still picking a half dozen at a time in September.

Ask your tomato grower at the farm market which tomato she recommends. There are dozens to choose from right now.

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Sweet Basil

Basil with tomato, basil with garlic, basil with onion, basil with olives.

The sweet, clovelike aroma and warm and peppery yet minty flavor of basil can liven up mixed green salads, vegetables and vegetable soups, pasta and pizza, eggs dishes and eggplant salad, fish and seafood, veal, lamb, pork, and chicken.

Basil—which is native to India--is a key herb in the Mediterranean regional cooking of France and Italy and is important to Thai, Vietnamese, and Laotian cookery as well.

There are more than 60 varieties of basil in various shades of green, reddish, and purple. Sweet basil—also called Genoese basil, with large, bright green, silky leaves--is most often used for cooking in the western world.

Sweet basil—like other basils—is available from the garden in summer; hothouse basil can be found year-round. Hothouse basil can be tenderer than garden grown basil but less aromatic.

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Sweet Basil

Well, here we are in the middle of basil season.

Of course, you want the freshest basil.

The delicate aroma. The flavor or spicy cloves.

A pefect summer salad: sliced fresh tomatoes dressed with a little oil and lemon juice served with a sprinkling of fresh basil leaves chopped very fine. Besides its affinity for tomatoes, you will find basil the perfect match for fish and egg dishes as well.

Your key to fresh basil? Of course, grow your own. Basil grows easily in any climate that does not run to extremes of temperatures. It prefers heat over cold. So from spring until the first fall frost, basil will thrive in most well-drained soils. Keep the soil moist, but avoid over watering. Basil is not demanding. It takes hardly any garden space and will thrive in a small pot in a sunny kitchen window.

But if you can't grow you own or your crop has just run out, here's your key to fresh basil at the farmers' market or produce stand. Ask the produce lady for the bunch that has not yet been put on display, the bunch still snug in the shipping box or behind the counter. Basil is highly perishable. the more it's handled the less fresh basil it will be. It's that simple.

When you get home, wrap the root end of the bunch in a wet paper towel and seal it in a plastic bag and place it in the refrigerator. It will keep a couple of days.

Better yet, enjoy fresh basil right away!

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How to Grow Basil

Basil and Tomato Soup

Sweet Basil

Sweet Basil