Basil - Sweet Basil

Sweet Basil
Ocimum basilicum

Basil is native to India, and has been cultivated and used in the Mediterranean for thousands of years.

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, stomach cramps, nausea and vomiting, colic and indigestion. Basil is good for nervous exhaustion and mental fatigue. The leaves can be rubbed on insect bites. Basil tea is uplifting and clears the head.

Has insect repellent properties.

Basil is a beneficial companion in the garden to tomatoes, capsicum and eggplants.

Growing Conditions

Basil likes full sun and well drained soil it prefers the warmer months of the year and does not like to be over watered. Pinching out growing tips regularly encourages bushy growth.