Basil is a native of India, South Asia and the Middle East, and is found growing well in tropical and sub tropical regions.

Basil has it’s place in the folklore of many cultures. The French call basil ‘herb royale’, Italians say it is a sign of love and romance. In Europe and India they place basil in the hands of the dead to ensure a safe journey into the afterlife. In Romania , when a man accepts a sprig of Basil from a woman, he is officially engaged! No matter what country, the consensus is that Basil is royalty amongst herbs.

Basil likes a fertile soil with full sun to part shade. It can only tolerate very light frost (anything more will burn the plant – probably fatally!). The more you feed basil the bigger the leaves become. Underfed basil is less fragrant.

Basil can be grown from seed and cuttings. Once established, pinch out the tips to encourage bushier growth. Removing flower heads will also encourage more leaf growth. Basil is a great companion plant for tomatoes.

Stems and the lower woody part of the plant can be used medicinally as an antispasmodic and is also good for flatulence and indigestion. A tea made from basil leaves in a cup of boiling water is a good mouth wash for sore gums. Place a basil leaf over a mouth ulcer and keep it there for as long as possible to soothe pain. Basil leaves and flowers in the bath are very refreshing.

Sweet basil is best growth through the warmer months, however there are several forms of basil which are perennial and can be harvested throughout the year. It can be grown in containers if available space is limited.

Basil leaves can be preserved by drying, freezing, or making a Pesto sauce which can also be frozen.

Basil is delicious sprinkled over freshly sliced tomato, and gives a salad extra zing!

Basic Pesto Sauce

• 1 / 3 cup fresh basil leaves
• 2 cloves of garlic, crushed
• Pinch of salt
• ½ cup pine nuts
• ¾ cup parmesan cheese
• ½ cup olive oil

Blend basil leaves in a blender. Add garlic and olive oil, process for a few seconds. Gradually add pine nuts, parmesan cheese and salt. The consistency should be thick and creamy. Mix through around 400 – 500gm of cooked and drained pasta. Enjoy!

To preserve Basil by drying:

• Pick basil leaves removing all stems. Tear by hand into smaller pieces
• Lay the basil leaves on baking paper on a tray and place in a 180 oc oven.
• Bake until crumbly (not brown) – usually 7 – 10 minutes.
• Once the basil has cooled, crumble it with your hands to refine. If finer pieces are required, press through a sieve. Store in an airtight container. 2 large bunches of fresh basil will make approx. 2/ 3 of a cup of dried leaves.

Fresh basil can also be frozen. Wrap small parcels of leaves in plastic and keep in a freezer bag. When required, remove each parcel from plastic, chop while frozen and add to your recipe immediately.

Important tip – wash and thoroughly dry basil leaves before preserving.
It is important that leaves are totally dry.