Using fresh herbs in your everyday cooking enhances any dishes' flavors while also pleasantly tickling your palette! Basil is officially known as Ocimum basilicum. Ocimum is derived from a Greek verb that means “to be fragrant.” Basil has been cultivated in India and Asia for over 5000 years. Part of the mint family, it is valued not only for its digestive attributes but also for its' aromatic and sweet leaves.

There are over 40 varieties of basil. The most commonly used in cooking are Sweet Basil and Thyrsiflora Basil. Thyrsiflora, also known as Thai basil, is bright green with smooth leaves and is very sweet and aromatic. Sweet basil is used in Mediterranean cooking and can be found in major grocery stores. Its deep green leaves are fragrant with traces of mint and clove. Mix dark purple basil with sweet basil for a bit of variety and color. Check out the Herb Cottage for a listing of basil varieties and their many uses.

Basil is a low-maintenance herb that can easily be grown from seed and transported outdoors to moisture rich soil that is exposed to an abundance of sunlight. Prune its flowers and your basil bush can reach a height of 2 ½ feet! Try to avoid using pesticides since they can diminish the plant's fragrant oils. Pepper spray – found at many nurseries and garden shops – is usually an effective alternative to chemical pesticides. Although difficult to freeze or dry, use fresh basil as a garnish in salads, meat or fish dishes. For more useful tips on growing basil, read "Bountiful Basil" by Deborah Wechsler.

Summer is basil season, though many home cooks grow basil indoors year round. Simply put the plant in front of a window that receives a lot of sunlight. Your meals are much more delicious when you have fresh herbs on hand!

Did you know?
When using fresh basil as a garnish, it is best to cut the basil with a plastic knife rather than a metal blade since the chemical reaction between the leaves and blade discolours the leaves?

Try out a fresh pesto recipe for a great way to use large amounts of fresh basil that will keep your taste buds satisfied until the next crop.

-by Chantal Clabrough