Lemon Basil makes everything better

July 7, 9:45 AMNewark Food ExaminerDave Hershorin

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Lemon basil, with flavorful tops you should covet (for fry storage)

The planting season is nearly over. Still, there is one herb you must grow, and with July here, it’s a good thing Lemon Basil just loves heat.

Ergo it’s popularity throughout the southern rim of Asia - from the Arabian Peninsula to Indonesia – though lemon basil (Ocimum xCitriodorum) has never been embraced in the same loving way here in America. But why not, I ask, especially with all of the self-proclaimed “foodies” who would, once tried, soon find lemon basil (like its brother ‘lime basil’) ostensibly indispensable.

That’s because a basil variety such as this boasts so much unique, special flavor. Lemon essences just jump out of every part of this plant! Once you pick some, the culinary applications will become obvious and endless – you’ll realize quickly how anything to which you might add (both) lemon and/or basic sweet basil, simply adding lemon basil (a.k.a ‘Hoary’ basil in some western cultures, ‘Kemangi’ in parts of Indonesia, and ‘Indonesian’ basil usually anywhere outside of that country) instead allows you to get that deep citrus burst without bringing excessive acidity or too much basil flavor into your creations.

Making lemon bail pesto is easy and a good longterm storage method

When using it with just vegetables, lemon basil’s green, earthy texture will afford you the ability to add more spices without losing your chosen veggies’ unique taste(s). But, just like with meats and fish, I strongly suggest you use lemon basil raw whenever possible, usually as a way to finish your efforts.

Moreover, remember that cooking/heating lemon basil will change its flavor textures. Heat makes it lose its depth and distinction, though, embracing the way it changes when heated will afford you even more directions this magical herb can take your food (especially Spanish and Latin).

Pesto is a no-brainer. Lemon basil will stand up nicely to heavier meats like lamb and duck; similarly, even liver (any kind) can’t overpower it in its raw form. Seafoods sing with a few flowers, and furthermore, applying a squeeze of real lemon whenever using lemon basil will slingshot both component flavors – lemon and basil – exponentially, but not to excess.

A ‘bouquet garni’ (bundled herbs) explodes with the perfect amount of citrus flair when lemon basil (as well as lemon thyme) is utilized. Stocks, sauces and stews of all kinds change for the better. Try sticking entire shoots (flowers and leaves) into the cavity of whole chicken or fish to infuse a lemony aromatic through every morsel.

Since it’s already summer, growing lemon basil is pretty effortless. Once starters are planted, it’s the gift that keeps giving. As you pull the tops off, those stems will split and then continue growing, eventually offering even more of its flowers over and over.

The tops/flowers are the true prize. Just keep picking and using the white, frail-looking blossoms, and any extras can be dried in a paper bag or on a raised sheet-pan for long-term storage (I’ve had lemon basil tops in a jar for 2 years now, and they’re no worse for the wear.)

Growing lemon basil in pots optimizes sun, throughout summer and then into the winter

Lemon basil will grow deep into the fall, as long as it doesn’t freeze. In early fall, transfer a cutting or two into an indoor (potted) environment to assure you’ll have some fresh bounty throughout the winter. Transplant these orphans back in the spring to jumpstart next season’s production.

By late September into early October, you’ll have so much lemon basil, you’ll be giving it to eager friends by the handful just to alleviate your burden. What a problem to have, eh?

Basil itself was first noted historically by the Greeks, who gave it a royal moniker that meant only the king himself could harvest it, and then only with a golden sickle. Romans named it “Basilescus” after their word for fire-breathing dragon, “Basilisk”, as it was thought to be a charm against the beast. Pretty ironic since basil is still used in parts of the modern-day world as anti-venom.

Therapeutically, basils of all kinds have homeopathic applications. Anything from earaches to kidney stones, and from diabetes to insomnia, is said to be affected by utilizing basils (and their oils). It is rumored to be both a hair conditioner and a promoter of romance. Eugenol, contained in the leaves, is a proven painkiller.

The wise chef has multiple kinds of basil growing. Spicier ‘Globe’, ‘Licorice’ and ‘Mexican/Cinnamon’ basils have very different essences, but none of these is overly dominant as a component flavor, likeits lemony cousin. As its name suggests, ‘Lettuce Leaf’ basil is big enough to use in salads, while multiple purple varieties (‘Thai’, ‘Opal’, and ‘Osmin’, to name just a few) can bring a needed color compliment and are also less intense than common sweet basil.

Try growing as many as you can to see the infinite possibilities within the Ocimum genus. And if you discover what I have, lemon basil will soon displace the ever-popular sweet variety as your favorite.