Annual

Ocimum basilicum
Family: Labiatae/Lamiaceae

History

The history of basil dates back many centuries and its is said to have come to Europe from India via the Middle East.

In Iran, Malaysia and Egypt, it is planted on graves; in Crete it stood for sorrowful love, while in parts of Italy it was used as a love token.

However, in ancient Greece and Rome it was believed that basil would only prosper where there was chaos and it was aligned to poverty, hate and misfortune.

In India it is a sacred herb dedicated to the Hindu gods Vishnu and Krishna.

Globe basil

Uses

Medicinal: A leaf tea aids digestion and expels gas. Also recommended for stomach cramps, vomiting and constipation. Extract from the seeds exhibits an antibacterial effect.
Culinary: Used extensively in tomato sauces and the classic Italian pesto sauce. Traditional in Italian, Mediterranean and Thai cookery.
Fresh basil is delicious added fresh to salads, especially tomatoes.
It is used in soups, stews, vegetable dishes, and with eggs, poultry and mushrooms. Use sparingly in cooking as heat develops the herb’s flavour.
Aromatic: Add dried leaves to potpourris and sachets. Grown indoors, the aroma will discourage flies.
Cosmetic: Brings lustre to hair when added to the final rinse.
Companion planting: Plant basil near capsicums and tomatoes to enhance their growth.

Lettuce leaf basil

Cultivation

Sow outdoors after all frost and when the soil is warm.
Prefers sunny, sheltered position in rich, moist, well-drained soil.
Harvesting & storage: Harvest just before flowering. Freezes well, retaining it’s colour and flavour, or store in olive oil. Can also be layered and salted.

‘Dark Opal’ basil