Well, when I saw Sweetnick’s post about Weekend Herb Blogging, which Kalyn’s Kitchen hosts, I just jumped at the chance to share what I’ve just learned about basil.
You see, I’ve wanted to grow my own herbs for some time but I wasn’t sure where to start. I mean where do you put them, first of all? And what do you pot them in? And should I buy ones that are already growing or breakout the soil and seeds? Finally when I was doing the weekly grocery shopping yesterday, I decided to just jump right in and take the plunge with an already potted and growing basil plant.
So here it goes.
Care: According to the National Gardening Association, the plant should be kept “in full sun in moist, well-drained soil.” They go on to say (in another article on the subject) that basil plants should have six hours of full sunlight a day, and like warm environs.
Uses: This herb is great with tomato for sauces, bruschetta and salads. It is a great seasoning for Italian dishes as well. Basil is also used in pesto. According to Timeless Herb Secrets, basil can also make for a great bath. “You can make an invigorating beauty bath by adding a strong infusion of fresh basil leaves to your bath. Use 1 cup chopped basil leaves in 2 cups boiling-hot water. Steep for 15-20 minutes,” they write.
Legends: The Greeks once thought that only royalty should harvest this herb with a golden sickle, according to a column at Sally’s Place. Author Linda Gilbert also states that in ancient Rome, it was thought that basil could charm a fire-breathing dragon. Check out that column for some more fun tidbits.
Now onto my recipe to go with this fantastic herb.