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Basil (Ocimum Basilicum)
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In India, basil is regarded as a sacred plant and is often found near temples. The Ancient Greeks and Romans associated it with disaster, poverty and hatred, whereas the Italians saw the herb as a symbol of love. Young women in search of a partner used to place a Basil plant in their bedroom window. Later the emphasis was mainly put on the healing powers of this herb. For centuries it was thought that tea made from the (dried) leaves purifies the blood, stimulates the digestive system and relieves stomach cramps. It was also used as a mouthwash against any mouth problems.
The shiny green leaves have a strong aroma and can be used fresh as well as dried. Freshly cut leaves can even be frozen in small quantities. Removing the flowers stimulates bushy growth and intensifies the taste of the leaves. Their taste is slightly bitter, which makes them very suitable to be used together with Rosemary and Sage in salads, soups and pasta sauces.
Basil can be sown each spring, preferably in a sheltered spot in well-drained soil. The plant, if grown in a bed, can grow up to 50 cm. If grown in a container, the plant stays slightly smaller. The plant can be kept in a container in the kitchen over winter and the leaves can be freshly picked every day. It will also keep flies at bay!
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