Organic, and Tastier
At Clemson University, Dr. Hyun-Jin Kim and Professor Feng Chen recently exploited this fact to intensify the flavor of basil plants. They induced a defensive response in the plants by exposing them to a material derived from chitin, a long chainlike molecule that funguses use to reinforce their cell walls. Insects and crustaceans also build their hard exoskeletons out of chitin. The chitin from crab and shrimp waste is processed industrially to make a shortened form called chitosan, and this is what the Clemson food scientists used.
They soaked basil seeds for 30 minutes in a chitosan solution, then soaked the roots again when they transferred the seedlings to larger pots. After 45 days, they compared the chemical composition of leaves from treated and untreated plants. They found that at the optimum chitosan concentration, the antioxidant activity in treated plants was greater by more than three times. The overall production of aroma compounds was up by nearly 50 percent, and the levels of clove-like and flowery components doubled.
Chitosan is readily available as a dietary supplement that supposedly encourages weight loss. When I asked Professor Chen by e-mail if chitosan capsules from the health food store dissolved in water would work as well as his lab-grade chemical, he replied, ³I would guess they will have the same or similar effect.² He added, ³I would like to encourage master gardeners to try them for fresh aromas.² . . .
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. . . Moreover, after the elicitor chitosan treatment, the growth in terms of the weight and height of the sweet basil significantly increased about 17% and 12%, respectively. Our study demonstrates that an elicitor such as chitosan can effectively induce phytochemicals in plants, which might be another alternative and effective means instead of genetic modification.
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Some how, it seems like cheating. Morality aside, I'm pondering if I could just pour some chitosan solution "into my potted basil". Think I'll high-tail it on out of here to my local health food store before it's to late in the season. Our first pesto dinner of the year is already on the menu for Saturday. I'm running out of time (again).