Basil

Basil, although technically a perennial, is usually grown as a half-hardy annual. In this member of the mint family there are many varieties with different plant and leaf sizes, and also colours. Sweet Basil is probably the most popular with amateur herb growers, and grows to around 50cm (20in).

Basil seed can be sown in trays from early spring, pricked out into small pots or fresh trays when two leaves have formed, and later planted outside once there is no risk of frost. Alternatively plants can be grown on indoors. Basil is a very popular plant for the indoor herb garden. When grown outdoors it likes a rich soil in a warm sunny spot.

The refreshing basil flavour also varies somewhat between varieties with, to varying degrees, subtle suggestions of mint, pepper and aniseed. Leaves are best used fresh as in traditional Italian and Thai cuisine but dried basil is also very widely used in sauces, pesto, soups and pasta dishes. Fresh leaves can be added to green salads. Herb vinegars and oils also benefit from the inclusion of basil.

It has also been valued for its medicinal properties for many centuries and has been grown commercially since at least the twelfth century as an aid to the digestive system. Herbal teas are made by infusing one or two teaspoons of chopped basil leaves in around 250ml of boiling water for 10 minutes.

The oil distilled from flowering shoots has long been considered to have a healing effect externally. In ancient folk medicine the oil was used in the form of salves to treat skin irritations, and incorporated in compresses and bath mixtures. The oil should not be taken internally.

For detailed information on the growing and usage of basil and other herbs why not consult your own handy copy of one of the vital reference books shown the Books on Herb Growing page of our "Growing Herbs" blog. From that page you can order copies from reliable sources on both sides of the Atlantic.