The most popular herb for U.S. gardeners to grow is basil. I've got some sweet basil in my small herb garden and also one of the new lime flavored plants.

I've always stuck with the basics -- basils to use in salads, sauces and other savories -- but after attending Summer Celebration in Jackson, I might branch out a bit.

Basil -- 44 varieties of it -- was the featured plant at the day-long gathering of gardeners at the UT Research and Education Center.

Jason Reeves, a horticulturist and landscaper at the center, planted the basils on one of the bermed beds where many plants are tested every year. Some of the more decorative varieties were planted where they could contribute to the landscaping around the office building and grounds.

One that drew a lot of interest is Magical Michael, an ornamental but edible sweet basil with a mounded form covered with purple flowers supported by stems bearing lush green leaves.

Because the plants are reliably 15 inches tall and 16 to 17 inches wide, they are easy to use in landscaping situations.

Magical Michael caught the eyes of Chris Conley and Kyle McLane of the Memphis Botanic Garden.

The Memphis Herb Society has booked Reeves to do a program on the basils at 7 p.m. Aug. 24 at the Memphis Botanic Garden. Check the events calendar on this site for more information.

This year I'm growing an unusual lime basil that smells and tastes like the tangy citrus fruit. It's great with fish and chicken, as is the lemon basil many of us have been growing for years.

Basil doesn't need much except lots of sun, occasional fertilizer and unlike other herbs from the Mediterranean that like dry conditions, adequate water.

Pinch off the flowers as they form to promote the growth of foliage and side shoots. The flowers will grow so long eventually the plant becomes more flower than foliage.

Basil was a popular plant indoors as well where extension home economists Tennille Blakemore (Haywood County); Amy Elizer (Madison County); Gwen Joyner (Carroll County) and Sarah Poole;
demonstrated how to use fresh basil in a number of tasty dishes.

Here are a few of their cooking tips and recipes:
For optimum flavor, add fresh basil to cooked foods just before serving. The longer it simmers, the weaker its flavor becomes.
Don't wash the leaves until just before you will use them. Pat them dry with a paper towel.
Dried basil is not a good substitute for fresh. But if you are substituting fresh for dried in a recipe, use triple the amount called for.

Creamy Basil Dressing
1/4 cup fresly washed firmly packed basil leaves
3 tbsp. white wine vinegar
1 cup mayonnaise
2 tbsp. chopped tarragon
2 tbsp. chopped chives
1/2 cup sour cream
1 tsp. Worcestershire sauce
3 green onions, chopped
1/2 tsp. dry mustard
1 clove garlic, peeled and crushed
Freshly ground black pepper

Combine all ingredients in a blender or food processor until smooth. Chill until ready to serve. This dressing will keep in the refrigerator for several days. Makes 1 1/4 cups.
This is a pale green, smooth dressing that is very good on tomatoes, salads, shrimp or used as a dip for vegetables.

Marinated Cherry Tomatoes on Bruschetta

1 pint cherry tomatoes, quartered lengthwise and halved crosswise
About 4 tbsp. olive oil
1 tbsp. balsamic vinegar
1 clove garlic, minced
1/4 cup chopped chives, common or garlic
Salt and pepper
1 long baguette or 1 loaf country style bread
1 or 2 cloves garlic, peeled
1 cup basil leaves, cut in chiffonade (thin ribbons)
1/2 crumbled feta cheese, optional

Combine tomatoes in a bowl with 2 tablespoons olive oil, balsamic vinegar, garlic and chives. Salt and pepper generously and toss well. If using feta, scatter it over the tomatoes.
Slice baguette or country bread into 1/2-inch slices and place on a baking sheet. Toast in 400-degree oven for about 6 to 8 minutes, turning once. White the bread is toasting, add basil to the tomatoes and toss well. Remove toast from the oven when it is crusty on both side and rub the cut side with a clove of garlic.
Brush cut side with remaining olive oil. Spoon the tomato and herb mixture evenly over the baguettes and drizzle a little of the marinade juices over all. Serve immediately.
Serve 4 as a luncheon entree or 8 as an appetizer.

Lemon Basil Potato Salad

2 1/2 lbs. small Yukon Gold potatoes, cut into eighths
Nonstick cooking spray
1/4 cup lemon juice
4 garlic cloves, minced
3/4 cup fresh basil, chopped
1 tbsp. Dijon mustard
1 tsp. salt
1/2 tsp. freshly ground pepper
2/3 cup olive oil
1/2 medium purple onions, chopped
10 thick bacon slices, cooked and crumbled

Arrange potatoes on a lightly greased 15-by-10-inch jelly roll pan. Coat potatoes with cooking spray. Bake at 375 degrees, stirring occasionally, 20 to 25 minutes, or until tender and golden. Whisk together lemon juice and next 5 ingredients. Whisk in oil is a slow, steady stream. Gently toss potatoes, onions and bacon with 1/2 cup vinaigrette. Drizzle the remainder of the vinaigrette over top of mixture. Garnish with crumbled bacon, if desired. Serves 6.

Billy Joe's Tomato Pie

1 pie shell (9 inches), baked
3 ot 4 homegrown tomatoes, peeled and thickly sliced
Salt and pepper to taste
2 tbsp. freshly basil, chopped
2 tbsp. fresh chives, chopped
1/2 cup mayonniase
2 cups grated Cheddar cheese

Place sliced tomatoes between paper towels to absorb some of the moisture. Cover bottom of pie crust with tomatoe slices. Sprinkle with salt and pepper. Combine herbs, mayonnaise and cheese. Carefully dot mixture over tomatoes. Bake at 400 degrees for 20 to 30 minutes.