I’ve done blogs on chives and dill—two of my favorite herbs. Well, here is a blog on the “Queen” of herbs—basil. Basil, believe it or not, is a member of the mint family. The name comes from the Greek word basilkon meaning Royal. It is native to the tropics from Central Africa to Southeast Asia. The botanical name is Ocimum basilicum.
What is Basil?
Basil is a traditional herb used to give its rich flavor to lots of dishes. It comes in many different varieties–sweet basil, lemon basil, cinnamon basil, Thai basil, Dark Opal basil. The one mostly commonly used is sweet basil but the others are also fun.
To Grow Your Own
Do not plant basil out until all danger of frost is past. Basil is an annual–meaning it grows for one season, goes to seed, and dies. It will not make it over the winter. It thrives in 6 to 8 hours of direct sun. It needs well-draining soil and adequate moisture to do well. If you grow it in a pot on your deck, water it when the soil is dry about 1/3 of the way down. Never let it go so dry it wilts. Fertilize with a fertilizer with even numbers (10-10-10 or 20-20-20). If bloom spikes appear, pinch them off. You can also pinch the plant back a bit on occasion to keep it full.
How to Save Basil
One of the best and easiest ways to save basil over the winter, is to get an ice cube tray and layer 3 to 4 basil leaves in each compartment. Top each with a couple of tablespoons of water and freeze, When frozen, dump the basil cubes into a zippered freezer bag. When you need basil for a recipe, take a cube or two out and defrost by running water over them–just don’t use hot water, use cool.
And the single most important thing to remember–enjoy!