There are so many different kinds of basil to grow these days!  All beautiful and uniquely fragrant!  I grow lots of it!  In fact I grow it everywhere I can!  It’s even pretty enough to grow in flower beds, enhancing the aroma and keeping pests away!  I usually buy a few starts to get a head start on the harvest, but this year I started my own seeds under lights and grew more, directly sowing them into the ground as a border around some of my vegetable beds.  I am now harvesting from my larger plants, throwing it into green salads, pastas and making fresh pesto (see recipe below)!  Basil is a sun loving, tender annual herb and needs to be planted by starts or seeds after the danger of frost has past.  Usually around the middle of May.  Be sure to cut the flowers off so the plant doesn’t go to seed extending the leaf growth all season long!

There are many health benefits to basil some include protection from certain cancers because of it’s high levels of flavonoids and anti-oxidants, protecting our body from free radical damage and cholesterol.  Basil is also an excellent source of magnesium, improving blood flow, and promoting cardiovascular health and well being.  Essential oils found in basil have long been effective as organic alternatives in treating dry skin, acne, psoriasis and even ear infections.  Basil’s not just an herb to sprinkle on spaghetti, basil has important antibacterial properties. When applied to the skin or surfaces, basil fights back against bacteria and so much more.   Not just any old herb, basil’s got anti-inflamatory properties second-to-none that can provide much-needed relief from all kinds of conditions, including inflammatory bowel disease (IBD) conditions. Basis is also reportedly helpful in treating constipation, indigestion, stomach cramps, and more.

Harvesting Basil

When harvesting basil cut 1/4 of an inch above the first or second main stem where it begins to branch out.  This will force the outside stems to grow bigger, allowing for more harvest later!  Be sure to not cut off anymore than a 1/3 of the plant to allow enough energy to keep the plant alive.  Cutting basil on a regular basis will help encourage more growth!

Other varieties I grow in my garden!

Fresh Basil Pesto

Freshly made basil pesto is a little piece of heaven in my kitchen!  The fragrance and flavor are hard to beat and only seasonal which makes it even more beloved!  This simple recipe is perfect for so many different kinds of recipes!  Try putting it on pasta, pizza, bruschetta, tomatoes, other veggies, sandwiches and crackers.  There are endless possibilities!

Recipe

While processor is going add 4 cups packed fresh basil leaves

Emily Saddler

Emily is married to her best friend Ryan, homeschool mom of 7 awesome kids, Holistic Health Practitioner in the state of Utah and Traditional Naturopath outside of the state of Utah, master gardener, yoga/pilates instructor, certified clinical and master herbalist, licensed massage therapist, and doula. She is a very passionate advocate of all things Mother Nature! Emily maintains a blog called “Sage and Sourdough Wellness and Herbs” where she shares gardening advice, delicious recipes made with fresh, organic ingredients, herbal and natural home care product recipes and loves teaching classes on gardening, plant identification and herbal remedy workshops. Check out the events and classes page for more info.