Letters

I read with interest Andrew Messinger’s article on basil [“Choosing, Raising And Harvesting Basil,” Hampton Gardener, Residence, 27east.com, February 16]. Having gardened with basil for over 58 years and used it in many dishes — and being of Italian descent — I would like to respectfully add to his tome.

Many years ago, when there was no basil marketable in the winter months, Gino’s Restaurant in New York City always offered fresh pesto pasta. Gino Circiello, who was unable to return home to Buenos Aires from a family trip to Capri due to World War I, during his time in Capri learned to prepare the local dishes.

Gino taught me the best way to prepare the basil for year-round use. In the fall, when the last basil was available, he would blend it with olive oil and store it in a mason jar, topping it with a layer of olive oil to prevent oxidation. This basil jar, well-sealed in the refrigerator, would last almost a year or until signs of deterioration appeared.

I have followed this technique with success for many years and have shared the results with many friends. The addition of grated cheese and pignoli nuts — try it!

Also, the best basil seeds available are from Italy, where nine varieties of basil are offered. They come in plastic packets, and the number of seeds far outnumber the paltry amount in other packets.

I grow the Italian Classico and the Bolloso Napoletano in staggered containers and cheat a little in early spring with cell packs for the seedlings.

Richard A. Nigro, M.D.

Center Moriches