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Basil
Basil is an aromatic garden herb that does not have to be crushed or bruised to release its oils. There are over 150 different varieties of basil, each with its own unique fragrance, look and even medicinal properties. It is fun to plant a variety throughout the garden.
Ociumum, sp.
Family: Lamiaceae - mint family
Parts used: leaves and blossoms
Antibacterial
Anti-infectious
Anti-inflammatory
Antioxidant
Antiseptic
Antispasmodic
Antiseptic
Antiviral
Aromatic
Carminative
Decongestant
Diaphoretic
Expectorant
Febrifuge
Stimulant
Energetics/Body Systems Affected
Cooling
Digestive
Nervous
Uses
Sinus and bronchial congestion, dissolves phlegm and mucous
Cold and flu
Fever
Increase milk flow in nursing mothers
Fatigue, clears the mind
Depression, stress, and anxiety
Insomnia
Cleanses and tones the digestive system
Upset tummy (any digestive complaint)
Nausea, vomiting, gas, stomach cramps
Headache
Soothes insect bites and stings (use fresh as a poultice)
Repels flies and insects
Purifies the air
Food: pesto, use liberally in cooking dishes.
Tea
Tincture
Poultice, compress
Vinegar tincture for culinary use
Herbal oil
Syrup, honey
Herbal butter or ghee
Herbal sprinkle
Bath and foot soak
Herbal pillow
Basil is quite easy to grow from seed or you can transplant them from a nursery. It will grow in almost any garden and there are many varieties to choose from.
If starting from seed, start indoors 4-6 weeks before the last frost. Keep in a warm, sunny location. Basil loves it warm.
Transplant outdoors 12” apart in full sun after the last frost. You can sow seeds directly into the garden after the last frost also, it will take 7-10 days to sprout.
Water regularly.
Pinch back stems regularly to keep your plant full, bushy, and producing all season. Once the plant flowers it will go to seed and be done for the season.
Companion plant next to peppers and tomatoes.
To harvest cut leaves off the top of the plant throughout the growing season. At the end of the season cut the entire plant down to preserve for winter use. Basil is an annual so it will have to be planted each spring.
Medicinal Herbs A Beginner's Guide by Rosemary Gladstar
The Herbal Kitchen by Kathy McBride
