Basil is not only one of the tastiest herbs to use in the kitchen, but also one of the healthiest. Part of the mint family (Lamiaceae), basil likely originated in India, but today it is most commonly associated with Italian and Thai cuisine, and it grows in gardens all over the world. It is still used as a medicinal herb in India and elsewhere.
Health Benefits
Basil leaves have traditionally been used to provide relief from indigestion and as a remedy for irritation of the skin and digestive tract. In Thai herbalism, the plant is also used for coughs. It has a long list of other uses, including treatment for stomach spasms, kidney conditions, and insect bites. The plant has antiviral, antibacterial, and antiproliferative (inhibiting the growth of malignant cells) effects. It even has some insecticidal properties, possibly because it contains methyl cinnamate.
Basil has been used orally as an appetite stimulant, antiflatulent, diuretic, lactation stimulant, gargle, and mouth astringent. It’s a rich source of vitamin C, calcium, magnesium, potassium, and iron.
The herb contains strong-smelling oils that are composed primarily of compounds called terpenoids, which give basil its unmistakable aroma. Essential oils such as these are used in perfume and aromatherapy. They are also the reason basil is such a health-promoting herb: some of these terpenoids—particularly eugenol, thymol, and estragole—play a role in the plant’s antibacterial properties, for example. Thymol (which is found in even higher concentrations in thyme) is also a powerful antioxidant and anti-inflammatory.
DIFFICULTY
Medium
HARDINESS
Annual
TIME TO PLANT
Spring, after threat of killing frost has passed; can be sown indoors 6 to 8 weeks before last frost date
TIME TO HARVEST
Early summer through early fall
LOCATION
Full sun
SOIL TYPE
Well-drained
Growing
Basil is one of the most popular and beloved of all herbs. Plucked fresh from the garden, it adds flavour to a simple caprese salad, pesto sauce, and countless other dishes in many cultures. Unfortunately, basil isn’t the easiest plant to grow. Its delicate foliage can be fussy. High winds, hail, and frequent heavy rainfalls can all contribute to its demise.
Common Varieties: Traditional sweet basil has many cultivars. My favourites include ‘Genovese Gigante’, ‘Spicy Globe’, ‘Purple Ruffles’, Thai basil (O. basilicum var. thyrsiflora) and Greek Columnar basil (O. × citriodorum ‘Lesbos’).
PLANT
Basil is cold-sensitive: if planted too early, when temperatures are cool and the threat of frost looms, it’s doomed. So don’t plant it outdoors until mid- to late spring, when both soil and air temperatures warm to approximately 20°C (68°F). Basil should be located in full sun and protected from high winds. Plant in well-drained soil and keep it evenly moist. Space the plants 25 to 50 cm (10 to 20 inches) apart, since most basils grow 45 to 60 cm (18 to 24 inches) tall and have a bushy appearance. If you plant it in containers, use a potting soil.
GROW
Basil will struggle with two things: lack of water and high humidity. During the growing season, water frequently and evenly, being careful to avoid watering the foliage. Basil doesn’t enjoy overhead watering, and will benefit from mulching or use of a soaker hose. With the proper location and watering, basil can grow up to 2.5 cm (1 inch) per day. If it’s planted in the ground and the soil is rich in organic matter, it will not require fertilizer. However, if you plant it in containers, it will benefit from an all-purpose fertilizer (20-20-20).
Diseases that attack basil include Pythium, verticillium wilt, stem canker, tomato spotted wilt virus, stem die-backs, leafspot diseases, and damping off. To keep your plants disease-free, use quality seed and seedlings, use disease-free soil, wash your hands and sterilize your tools after handling infected plants, and don’t plant basil in the same spot two years in a row. If a basil plant becomes badly diseased, remove it to minimize the threat to others.
HARVEST
Basil benefits from frequent cutting and should be harvested often to maintain plant health, even if you don’t require any leaves. It can be harvested immediately after it has rooted, or approximately 2 months after grown from seeds. Pick the leaves before the plant sets flower, and select leaves above the bottom 2 to 4 sets. Wash before using or storing.
STORE
Basil can be stored fresh or frozen. Gently wash it under cool running water and then hang it in a dark, dry place to air-dry. Roll it in damp paper towel and place it in a resealable bag in the refrigerator. To freeze basil, arrange washed leaves in a single layer on a baking sheet, freeze, then transfer the leaves to a resealable bag. You can also purée basil and freeze it in a BPA-free ice-cube tray. (Use basil purée in sauces, soups, marinades, or any recipe calling for the herb.) To garnish summer drinks, place a single basil leaf in each compartment of an ice-cube tray, cover with water, and freeze.
Put It to Work
Stomach upset? Sip basil tea!
If you’re suffering from a stomach ache, basil tea is a natural way to ease the digestive system. It can calm your body, and the micronutrients (including potassium) can help rid you of feelings of nausea and cramping in the stomach.
Roughly chop 20 fresh basil leaves (to help release the oils) and place in a mug. Fill the mug with boiling water, cover with a saucer, and steep for 10 minutes. Strain before drinking, if desired.
Acne breakout? Make a blemish mask!
If you have acne, a basil blemish mask is your solution. In a blender, combine ¼ cup of plain yogurt with 25 fresh basil leaves and blend on high speed until smooth. Apply evenly to your face and leave on for up to 30 minutes. Rinse with cool water.
Aging skin? Tighten it with a basil toner!
Poor hygiene, oil, makeup, dead skin cells, and cumulative exposure to sunlight all contribute to enlarging your pores: the surrounding skin loses its firmness and the pore may appear larger because of the lack of support. Excessively clogged pores can lead to blackheads. Fortunately, basil can help.
In a blender, combine 30 fresh basil leaves with ½ cup of boiling water and blend on high speed until smooth. Let sit for 15 minutes to cool down, then strain through a fine-mesh sieve into a glass container with a tight-fitting lid. Use a cotton swab or ball to apply the toner to your face in the morning and evening. The toner will keep in the refrigerator for up to 7 days.
Love your pasta? Healthify it with basil!
Basil is a strong anti-inflammatory. But what causes inflammation in the first place is eating too many refined carbohydrates: cakes, cookies, breads, crackers, and—you’ve got it—pasta. There are a few things you can do to make your pasta healthier and taste better, too.
First, cook pasta until al dente or slightly firm to the bite. Mushy pasta makes it too easy for your digestive system to use the available carbohydrates. This means the energy extracted from the pasta enters the bloodstream too quickly, causing a spike in blood sugar and a biological cascade that contributes to inflammation.
Second, make your pasta dish with a basil pesto instead of cream sauce. You’ll save calories and garner the anti-inflammatory effects of the basil. You’ll need the following ingredients:
3 cups fresh basil leaves
½ cup grated Parmesan cheese
½ cup pine nuts
Pinch sea salt and fresh ground black pepper
½ cup extra virgin olive oil
2 cloves garlic, chopped
In a food processor, finely chop the basil, Parmesan, pine nuts, and salt and pepper. Add the oil and garlic and pulse to combine. Be careful not to over-process—the pesto should be thick with some texture.
Fast Forward
Fast forward to the health food store to purchase Simply Organic dried basil or equivalent.
Cautions
People with serious kidney or liver damage should not consume basil essential oil, as they may have trouble eliminating it.