My Name Be Basil

Did you ever notice that in books and movies, Basil is usually a name for ordinary characters? Well, there is nothing plain about this herb.

To be completely honest with you, I had not paid much attention to basil in the past, either. It was the green stuff you needed for Italian food. Especially for mozzarella and tomatoes. Or the “in between” of green pesto. But other than that?

The first time I realized how wrong I was in my attitude toward basil was about seven years back. I was a guest at a party up in the Alex, in Berlin. Yes, that’s right, the old radio transmission tower, which is now one of Berlin’s distinct landmarks. Kind of looks like a ball on a very tall stick. And it gives you a spectacular view over the city. Better have a steady stomach to take a look down, though. Really high.

Anyhow, I was on the “Alex” that night, and I got to talk to a nice owner of a small bar who was a guest there as well. Sadly, that place does not exist anymore, and I do not remember his name. But he told me that his favorite cocktail was one that had dark fruit syrup and basil in it. And I went: “Basil? Really? But that’s an herb? Like, for making pasta and such?”

And he smiled and answered: “Yeah, I get that a lot when I tell people what’s in the drink. But you should try it. Combine basil with fruits. It’s a natural mix.”

Of course, nowadays, everyone knows summer drinks with basil in it, but back then, I had not come across the mix yet. So, I tried it. And loved it.

I am not the only one who has underestimated basil, it seems, though. As I looked through the older part of my cookbook collection, I found that, a couple of years back, outside of Italy, basil was “basi(l)cally” one of the standard mixes. You know: Use together with rosemary and sage for fish dishes, combine with young vegetables, and anything that needs a lighter touch. Contrary to that, I also found a note that, in combination with rosemary and savory, it can be used to replace pepper. Which, again, I found interesting, because I am using that combination in my recipe for vegetable broth [AnyBroth]. Together with mint, it might be a replacement for very spicy pepper, like maybe … chili? Very interesting.

Also, I found that about a hundred years ago, the plants with smaller leaves, which I have now on my balcony as “Bush Basil,” were the ones the average home gardener would probably have planted in the back yard around here. Which makes sense, because that bush basil can take a lot more when it comes to drought or massive rain than the pretty big leaved version one would put on your typical tomato-mozzarella starter. Nowadays, we even have a red basil out with the other herbs that gets green leaves sometimes when it does not have enough sun. Both the red and the ‘bush’ version of basil have a taste that is also much more intensive than the standard basil. That’s why I prefer to work with them.

In my research, by the way, I found an old recipe for a mouth refresher as well. As in, if you have bad breath, make a strong basil tea (250 ml boiling water in a large cup with a handful washed and chopped basil leaves, let stand for 15 minutes). The same measure, actually, works for a slightly upset stomach (I have tried it a couple of times). Only in the latter case, you swallow the liquid, whereas in the first case (bad breath), you thoroughly wash and gargle with it. Which, I am told, might also help against a case of “frog in the throat”. Ingested as a tea, but in smaller amounts, basil is also supposed to help against mild headaches or even minor nervousness. Take out a book about natural remedies and look up basil. You will be surprised about the many uses of that modest plant.

Which brings me to my final conclusion: herbs have many properties to them. To bring them out, it sometimes just takes a different angle or a creative mind. So, thank you, unknown, friendly bar owner from back then, for sharing your ideas and inspiration. And here’s to you: All you creative owners of little bars, family restaurants, or ice cream places, and small local food manufacturers, who invent new recipes using standard herbs instead of fancy artificial flavors. You are the true explorers of (the) wild taste.

Side Notes

1. My favorite soda pop, for the record, is made mainly from blueberries and sage. No kidding, and no sugar added. And it is produced in a small, family-run place around Berlin. Local heroes of taste.
2. Along with this post, you will find a recipe that uses an extra amount of basil. Also, I am taking the opportunity here to introduce you to cousin number six: Sammy Fredo. You have already met Cousin One to Four in the Barbeque-Quartet (aka [The Sauce Brothers]) and [Cousin Herb] as the fifth member in the family of smooth operators (sauces and creams). No, that is not funny. After all, it’s the summer slump. Time to get really … CREATIVE.