Contributed by Angela Cleveland

Basil, or the “Herb of Kings” as it is known by the ancient Greeks, is a wonderful herb that can add zest to almost any recipe. With the large variety of types of basil available, we have the opportunity to make beautiful and tasty dishes. Aside from its culinary feats, basil has been recorded as a herbal remedy for brain, heart, bladder, kidneys and lung problems. It has also been used to draw poison out of insect bites. Basil, when mixed with sea salt and oil, has been used as a toning rub for the skin. A mixture of basil and wine has been applied to skin to reduce pore size.

Basil in our own Backyards

Basil is easy to grow here in the Okanagan as it requires lots of warm weather and sunshine. In the garden, basil can be planted next to tomato plants and will ward off any white flies that may be tempted by the fruit. However, be sure to plant it after the last frost and harvest it before the next cold snap in the fall. Remember, basil is an annual and must be completely harvested (including the root).

Basil Storage

Basil can be stored in a few different ways that will ensure the flavour will be retained. The first suggestion is to dry the basil. It can then be crumbled and stored in spice bottles. Another way is to pack the basil into an air-tight container, cover the leaves with olive oil and store in the refridgerator for up to 2 months. Most importantly, do not freeze your basil or it will lose all of its flavour.

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