Basil

We’re getting pretty far into the herbs series!

So far I have articles on these major herbs to know:

• Bergamot Bee Balm

• Borage 

• Calendula

• Chamomile

• Clover

• Dill 

• Echinacea

• Goldenrod

• Mallow

• Mullein

• Nettle

• Purple Deadnettle

• Rosehip

• Rosemary

• Sage

• Thyme

• Yarrow

So today let’s add a classic: Basil!

Plant Profile:

Scientific Name: Ocimum basilicum (sweet basil)

Preferred Habitat: Native to Central Africa and tropical regions of the Asian continent. In cooler climates it is grown as an annual.

Edible Parts: Leaves, flowers, seeds

Distribution: Basil is grown worldwide but in the US, it is grown as an annual nation-wide.

Harvest Season: Summer till Fall

Nutrition/Health benefits:

Basil is a significant source of Vitamin K, but most other nutrients are fairly insignificant in basil leaves.

Basil does have a few great health benefits on top of being delicious:

• Reduces aging symptoms like memory loss

• Eases depression and chronic stress

• Reduces stroke damage and supports recovery (taken both before AND after a stroke)

• Reduces blood pressure in people with hypertension

• Relaxes blood vessels and thins blood similarly to aspirin

• Protects your gut from aspirin damage (especially with ulcers)

• Prevents certain cancers such as breast, colon, and pancreatic

• Aromatherapy using basil inhalation increases mental alertness

• Inhibits bacteria growth in the mouth that cause dental decay

• Basil also combats infectious disease bacteria strains that are otherwise resistant to antibacterial medications

Uses

Basil is used most commonly in savory dishes and is famously paired with tomatoes.

It can also be taken as tea and the oil is good for aromatherapy and other medicinal uses.

I personally recommend pairing it with the following flavors:

• Garlic

• Tomatoes

• Strawberry

• Blackberry

• Cucumber

Basil has a habit of not holding it’s flavor very well after being dried, but this is a more efficient way of taking in the nutrients. So decide which to prioritize for yourself!

They also form a coat of mucilage when moistened, (similar to chia seeds) so people will sometimes eat them that way!

Growth Habits

Basils in general like to be pruned.

I always prune right above a leaf node (where two leaves branch out from the stem) which forces the plant to grow two new branches in its place! This is the secret to getting nice bushy basil.

Basil is definitely fond of full sun, and while you can eat the flowers (I do!) they typically signal the end of the plant’s life-cycle and it will start to slow down and eventually die if you don’t pick all of the flowers off as they appear.

I personally just leave flowers a lot of the time. I get plenty of basil throughout the summer and the pollinators love it anyways!

Basil seeds take close to a month to germinate, so be patient!

I have found that when growing basil as microgreens, they are particularly prone to mold so give them plenty of ventilation if you choose to do that.

Additional Information

There is actually a perennial cousin of Ocimum basilicum called O. tenuiflorum or “Holy Basil” aka “Tulsi”.

Tulsi is known for its medicinal properties and is actually a perennial species of basil!

I have yet to grow tulsi but rest assured, when I do I will report back on how it goes.

Basil also varies a little bit in flavor depending on what type you get. Some taste a little more savory, some are more minty, and some can be more mild depending.

That said, it’s really hard to go wrong with a basil and most types can be interchangeable in recipes.

*I would note that Thai basil has a different enough flavor that you should probably taste it first to see if it’s what you want to replace Genovese basil with

Cultivars

There are several great cultivars of basil all of which you will likely be very happy with! Here are a few good ones I recommend:

• Dark Purple Opal - A rich, bold, purple basil variety. Very pretty, great flavor!

• Lemon Basil - A hybrid type of basil that has a zesty lemon flavor!

• Lettuce Leaf - A giant basil with a more mild flavor and huge curly leaves.

• Cinnamon Basil - A basil with a distinct cinnamon hint to it.

• Chinese Sweet - A richly flavored basil with bright zesty notes and a tender aroma.

• Lime Basil - A distinctly lime-flavored basil that is great in Thai dishes

• Purple Ball - A purple variety that doubles as ornamental! Bred for flavor and beauty.

• Superbo - An improved Genovese type from Italy, bred for form and performance

• Pesto Perpetuo - A non-flowering hybrid basil that has variegated leaves!

• Finissimo Verde A Palla - A micro basil bred in Italy for a tiny compact shape that is perfect for pots and window ledges!

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