A tasty way to get linalool
It might be easier to establish world peace than to get raccoons or morning glories to behave. Basil behaves. Basil (Ocimum basilicum) is in the Lamiaceae family along with oregano, mint and thyme, and it contains the essential oil linalool, my new favorite word. Some mint varieties do not behave, but you can count on basil.
There might be 150 varieties of basil, and different varieties grown near each other might cross. Two years ago I grew varieties from Europe, Africa and North America side-by-side and saved seeds, so I might have new mongrel basil varieties growing right now. Cool!
The most common variety sold as seedlings in spring is usually called sweet basil, which is probably the Italian variety called Genovese or a version of it. Forty years ago, purple varieties debuted in seed catalogs, and gardeners said, “Ooh wee!” Then came Mammoth basil with large leaves (my basil is bigger than your basil). Now, with the internet in our pockets, we can order different varieties every year, and even though some have ruffled or serrated leaves and some are dark purple or green with bursts of red flowers, they all have a basilness that can’t be denied.
Human people have been using basil for 5000 years for culinary and medicinal purposes. Ancient Egyptians included it in their mummification recipes, and Roman naturalist Pliny the Rascal claimed it was an aphrodisiac.
We have figured out the antioxidants and essential oils in basil can relieve coughing and fight viruses related to colds and flu. Basil is replete with ursolic acid, and that’s a good thing because its anti-inflammatory properties benefit liver function and gastric processes thereby helping to prevent flatulence. Like I said, that’s a good thing.
And that’s not all! Linalool, my new favorite word, along with its partner geraniol affect our nervous system in a way that fosters calmness and relieves depression. And because of its antimicrobial properties, you can make a paste with crushed up basil leaves to soothe skin irritations and insect bites.
Or you can make pesto. Typical recipe for pesto includes fresh basil, pine nuts, parmesan cheese, olive oil and garlic in your personal proportions because you know best. In my garden, garlic is usually harvested about the time basil leaves begin to flourish, so I have no choice but to make pesto. Gently cook rotelle with the best intentions, cut up tomatoes while singing “Mother Nature’s Son,” mix it all up with fresh pesto and even a few basil leaves for fun and dine like somebody did you a favor. Add your other favorites (free-range gluten-free organic mozzarella, for example) if you choose.
Pesto also makes a tasty pizza or you can mix it in with couscous and cherry tomatoes, but you know about pesto recipes better than I do, and now you know about linalool too.
Purple Ruffles basil has serrated leaves which accent its basil flavor with traces of anise and cinnamon. Cinnamon basil has purple flowers, and cardinal basil has bright green leaves with showy red flowers.
Holy basil, known in India as tulsi, has been revered throughout history in Ayurvedic medicine for its litany of benefits to health and well-being, and modern clinicians have confirmed what ancient practitioners knew. Research indicates the pharmacological makeup of the essential oils in tulsi protects the body from physical, psychological and health-related stress. It can moderate blood pressure and improve cognitive capacity. I grow it because it has shiny green leaves on purplish stems.
Basil is easy to grow. Gardeners can start seeds in protected places ahead of the last frost or plant seeds in the garden after the soil has warmed up. If you’re careful, seedlings can be transplanted for adequate spacing. Basils and tomatoes both benefit by being planted near each other, and you and I benefit by getting pesto and linalool. Everybody wins.