One of the most popular herbs that should definitely be in your home herb garden is  the basil plant.

Description
The basil  plant herb comes from the large mint family Lamiacae and is native to tropical and sub tropical climates.  It is related to a number of well known herbs – mint, rosemary, sage, savory, marjoram, oregano, thyme and  lavender. In its own climate zone it can be grown as a perennial otherwise it  dies off at the end of the season.   Basil is appreciated mostly for its culinary use and because it is easy to cultivate. It does have some medicinal uses and is rich in natural antioxidants.

Not only does basil come from a large family, it is a large family with about 60 different varieties of basil plants and counting.   So different areas tend to grow their specific type of basil and it gives distinction to their local cuisine.  It is prominent in Italian cuisine and used a lot in Asian countries such as Thailand, Vietnam, Cambodia, and Laos.  It is popular in India. As with other well known herbs, people think that if a plant smells like basil it must be basil.  Thus there are some plants bearing the name which do not belong to the mint family.

Typically the basil plant has opposite leaves and flowers on spikes.  The height can differ from 0.3 to 3 meters (1-10 feet) and leaves and flowers vary.  Most people are familiar with sweet basil (Ocimum basilicum), the common culinary basil, The Asian varieties tend to be stronger and have a slightly clove-like flavor.  Lemon basil has a lemony smell and flavor and is used a lot in Indonesian cuisine.

Basil herbs can be used raw and added to cooking.  They can be made into a herbal infusion tea and a tonic.

Growing
Basil is native to warmer areas and grows best with those conditions.  Thus it requires  heat and plenty of light.  It is not frost tolerant.  It can do well indoors.

To get an early start on the season in colder areas, it is advised to plant seed indoors about a month before the last frost or under glass.  This applies to temperate areas such as northern Europe, Canada, the northern states of the U.S., and the South Island in New Zealand.  Plant out of doors  in late spring/early summer when there are no more frosts and the earth has warmed up a bit. Choose a sunny spot where the soil is well-drained.

The seeds should be planted on top of the soil or just lightly  covered with soil and watered enough to keep them moist.  Cover the seeds or keep them in a dark place until they germinate. This will take around 8 to 14 days.  If you are buying seeds, you need to buy them from a reputable supplier.  The packets are often mislabeled and you could wind up with a plant you never intended.

When the seedlings have a few leaves they can be transferred into a small pot or the original pot thinned out.  Indoors, they need to be placed on an  equator-facing windowsill and protected from drafts.  However they can be grown without natural light under under fluorescent grow lights.

Basil can be grown also from seed or cuttings.  Before the plant flowers, cut a portion of the stem about 4 inches long, remove any leaves and put the stem in a small cup of water. Place it on a windowsill and change the water daily until roots form. Once the plant has rooted it can be moved into a small pot.

The development of flowers  slows the production of essential oil on that particular stem. So pinch off the flower part before it can bloom.  However you can leave other stems to flower and then harvest the seed pods to plant the following year.  This way you definitely know which species of basil you are planting.

The plants benefits from pinching off leaves as it promotes further branching and leaves. This way you produce a nice bushy plant.

The soil should be moderately rich and the plant will tolerate some shade.  There are different views about adding fertilizer. Some people believe it will spoil the flavor, others use a nitrogen fertilizer and yet others use an organic balanced fertilizer containing nitrogen, phosphorous and potassium.   My choice would be to consult other gardeners and find out what works best in their soils.

Culinary
Dried basil gives of a spicy scent and according to the species, the scent and taste differ.  This is a herb that needs to be used when it is fresh as the dried herb loses most of its flavor, and what little flavor remains smells and  tastes very different from fresh basil     It is a good idea to grow some in a pot either indoors or near the kitchen door to have it on hand.   You might even experiment with growing it indoors in winter at least to lengthen the growing period.  Given optimal conditions it might do quite well.

Basil has been used for centuries in Asian and European cuisines but now is known world wide.  Over time different types of basil have developed which give a particular cuisine its distinctive taste.  It is used in cooking and raw in salads and other dishes rather as you would scatter parsley on to a dish.

The commonly used sweet basil is  is a good source of vitamin A,  calcium, potassium and it has  smaller amounts of vitamin C plus other vitamins, minerals, protein and fiber.  Basil seeds are high in dietary fiber.   Basil contains flavonoids  and antioxidants

Basil is used for flavoring soups, stews,  meat, seafood, chicken, vegetables and fish dishes. Try it in stuffings and rices.   Basil is used with cheese, jellies, in vinegars and oils,  as a herbal infusion tea, and is added to drinks and liqueurs. and desserts. It makes salads special.  Chop it and sprinkle it on tomatoes with olive oil.  Basil is commonly used fresh in cooked recipes  added at the last moment, as cooking quickly destroys the flavor.  Even basil’s flowers are edible and can be candied or added to salads and other dishes

The fresh herb can be kept for a short time in plastic bags in the refrigerator, or for a longer period in the freezer, after being blanched quickly in boiling water.

It is prominently used in Italian cuisine.  In French cooking it is included in herbes de provence and bouquet garni. Genovese Basil is part of Italian pesto.  Try making your own combinations of flavors. The following herbs go well with basil.   Garlic, juniper, marjoram, mustard, oregano, paprika, parsley, pepper, rosemary, sage and  thyme.

In Taiwan, basil leaves are deep-fried and also steeped in cream or milk to add flavor to ice cream or chocolates.

The Vietnamese Basil is sometimes used with fresh fruit and in fruit jams and sauces It is popular when added to  strawberries or  raspberries or plums.

Cinnamon Basil is especially good with Middle Eastern and Asian style cooking

As happens, different growing conditions produce different flavors so that although you may have planted one species it may not taste the same as it does in another country.   Another very good reason for your own home herb garden is that more and more  commercial interests are taking over the herb supply market.  Is Italian pesto always made in Italy with Italian grown basil?   If the answer is no, then for purests you must be your own gardener and supply your own needs.

When soaked in water the seeds of several basil varieties become gelatinous and they  are used in Asian drinks and desserts  They are used for their medicinal properties in Ayurveda, the traditional medicinal system of India.

Tonic basil wine can be a great way to regain a flagging appetite or as a relaxant after a stressful day.  fYou need 2 handfuls of washed,  dried and minced basil leaves.  Place them into a bottle and pour on  a litre of red wine and add on a spoonful of honey. Leave it to macerate for 5-7 days shaking the bottle 4-5 times a day.  Filter the wine and put it into a bottle with a good seal.  As an appetite stimulant it should be drunk 30 minutes before a meal. The dose for adults is 100ml 3 times a day, and a spoonful of the tonic 2-3 times a day for children.  Sounds great doesn’t it!

Basil herbal infusion tea is made by pouring boiling water onto about six washed basil leaves. Leave it to steep for about 5 minutes and remove the leaves.  You can drink this herbal tea with a little lemon or natural sweetner. Basil tea has a  relaxing effect.  Just the thing after a stressful day.  Some people find it seems to act as a mild diuretic.

Medicinal*
Over the centuries basil has been used for a number of different ailments.

O. americanum has been used in Brazil for kidney problems and rheumatism.

In Sudan and India it is used for skin parasites.

The leaves and roots of O. kilimandscharicum have been used to treat colds and stomach complaints in Africa .

It has been used also for earache, anorexia, menstrual irregularities, malaria, fevers and fungal infections, acne and headaches and as an analgesic.  Several basil species have antimicrobial/antibacterial and anti-inflammatory  properties.

Animal studies have suggested that basil can have an impact on sugar levels and help insulin release in diabetics.

Basil leaf tea is recommended in nervous system fatigue, insomnia and painful menstruation. This tea also acts on minor intestinal  problems and has an effect on urinary infections.   It  can be sweetened with bee honey.

To avoid the unpleasant effects of insect stings rub the wounded spot with fresh leaves or apply a compress.

In case of insect stings, wounds, eczema.  Dab it onto the sting or put it on a pad and apply the pad and leave it for some time.

Why not plant a couple of different varieties of basil plants in your  home herb garden and   find out  how using a different varieties can enhance your dishes.

Good herbs gardening!

* Disclaimer: Information on Home Herb Garden about various medicinal uses of herbs is provided for your enlightenment, entertainment and education only.  Please do not use these herbs without expert advice from properly qualified personnel.   See my full disclaimer for more information.