If you have ever had even a fleeting thought of trying a little herb growing for your own culinary creations, then by all mean remember the name Aristotle. Aristotle is a relatively new compact basil that will thrill with both its ease at growing and its flavor in the kitchen.

In the past I’ve written about the Tumbling Tom tomato and how vegetables were going compact or even in baskets for today’s urban gardener. Well, Aristotle Basil fits this theme perfectly. In a container or the landscape, for that matter, it looks like a 12-inch dwarf evergreen shrub, at least until you brush the aromatic foliage with your hands. As the name might suggest, many consider it a fine Greek basil.

Whether you say “bay-zil” or “baa-zil,” we can agree on one thing. Juicy tomato chunks mixed with olive oil, freshly torn basil and garlic spooned over hot pasta is a true feast.

Besides having extraordinary taste, basil is incredibly easy to grow. Aristotle is perfect for tucking into unused garden corners, displaying among vegetables, edging a flower garden or along a path where it gently releases pungent anise aroma when brushed. Since it is a smaller basil it makes a superb edging for the perennial border or vegetable garden. But don’t forget the container on the porch, patio or deck.

Basil asks for nothing more in the garden than full sun and well-drained soil. It grows quickly from seed but several varieties of transplants can be found in the herb section at your garden center. Basil thrives during warm summer weather and excels in fall plantings as well.

Harvest basil just as the flower buds begin to form. The leaves contain the most concentrated oils and provide the best flavor and fragrance at this time. Once the plant begins to expend energy in flower and seed production, it loses some of its potency.

Cut or pinch basil just above a leaf or pair of leaves, removing no more than one-fourth of the plant. This leaves enough foliage to keep the plant healthy and looking good in the landscape.

Simple air drying produces tasty basil for use all winter. Rinse the leaves in cool water and gently shake off extra moisture. When thoroughly dry, tie a handful of stems firmly into a bundle. Place the bundle in a paper bag, gather the top of the bag around the stems and tie again.

Label, and hang the bag in a dry place where the temperature doesn’t get above 80 degrees. After two to four weeks, the herbs should be dry and crumbly. Once basil is dried, store it in an airtight container in a cool, dark cupboard. Keep the leaves whole if possible to preserve the oils and crush or grind only when using them.

For the fullest flavor in the kitchen, add fresh basil to dishes within the last 5 or 10 minutes of cooking time. Use fresh in tomato dishes, soups, salads, sauces, and pasta. Its flavor blends well with other herbs like rosemary, oregano, thyme, and sage.

Look for basils and many other fresh herb transplants at your garden center. There are so many basils in the marketplace, you may want to search out Aristotle via specialty seed catalogues and plant your own.