Ocimum basilicum

Has been cultivated for over two thousand years and probably originated in India, although it is seldom used in Indian cooking. It is one of the few herbs that cannot be dried successfully so always use fresh leaves. Young leaves are the sweetest so it is best to sow plenty of seeds to ensure a constant crop. it will thrive in a sunny position and light, rich soil, but do not be tempted to over-water. Growing to a height of 1-2 ft, it has large, shiny leaves and small white flowers that bloom in clusters. Remove the flowers to encourage more leaf growth.

Basil is susceptible to frost damage, so grow it in a pot that can be moved indoors during colder weather. Tear the leaves rather than chop them to preserve their flavor and add to hot dishes before the end of the cooking time.

Uses: Basil is widely used in Mediterranean cooking and it is the perfect partner for eggs and tomatoes.

Medicinal: Basil can be dried and used as snuff to cure nervous headaches.

Legends: In Tudor times, farmers wives traditionally gave small pots of basil as parting gifts to visitors.
                 In Moldavia, the custom is that a young man will love any girl from whom he accepts a sprig of basil.

Fun Facts: Basil is one of the herbs symbolizing love. At one time young girl would place a pot of basil on their windowsill to show that suitors would be welcomed.