September Herb of the Month - Basil

Spring>>> Now is the time to plant basil as the weather is warming up. Basil seeds can be planted into seed trays or directly into the garden or alternatively established plants can be purchased and planted into well-draind fertile soil.

Basil likes full sun and does not like to be over watered. Most varieties of basil are annuals, pinching out growing tips regularly encourages bushy growth.

Basil is native to India, and has been cultivated and used in the Mediterranean for thousands of years. The ancient Egpytians burned basil and myrrh to appease their  gods and embalm their dead.

In Greece it was used as a sign of mourning, the Romans regarded it as a love token. The french dubbed it "Herbe Royale". In Arabic countries basil tea is used ot alleviate menstrual cramps.

Over 150 varietes are grown around the world. which vary in size, flavour and colour. Sweet basil has a distinctive warm and spicy flavour, a mixture of cloves, mint and thyme. It has an affinity with tomatoes and combines well with garlic, onion, and olive oil.

Tear the fresh leaves and add to salads, pastas, spaghetti sauce, fish, egg, mushroom, chicken and tomato dishes. Use in herb oils, vinegars, dressings and pesto. It loses its flavour when dried so it is best to use it fresh.

Puree leaves with a little water and freeze for winter casseroles. Mash the leaves with pepper, lemon peel and butter, serve with grilled seafood, chicken or meat.

Medicinally basil acts on digestive, and nervous systems easing flatulence, nervous exhaustion and mental fatigue. The leaves can be rubbed on insect bites. Basil tea is uplifting and clears the head.

Has insect repllent properties. Companion in the garden to tomatoes and plants from the Solanaceae family.

Basil Pesto

2 cups fresh basil leaves                 

1/4 cup pine nutes, walnuts or almonds
3 cloves garlic
3/4 cup grated parmesan cheese
1/2 Cup olive oil

* In a food processor, blend basil, garlic and pine nuts, then add grated cheese.
Add the oil gradually. Place in clean jars and cover surface with olive oil. Seal and  store in the fridge. (pesto is traditionally made with a mortar and pestle)