Basil is a half hardy annual. Its name is derived from the Greek basileus meaning King as it was seen to have a royal fragrance. It can be used to flavour foods and is used mainly with tomato, although it can also be used in salads, to flavour vinegar, to complement egg dishes and sometimes in teas. Basil was once considered to belong to the Devil and was used in a remedy against witches.


Basil originates from Africa and Asia and was thought to have been another one of the herbs that Alexander the great brought to Greece in about 350 BC. It’s journey to the UK can be dated back to around 1500 where it travel from India.

One of the varieties of Basil, Holy basil (Ocimum tenuiflorum) is sacred in the Hindu religion. The goddess, Tulasi is thought to have manifested into the plant. A widely known version of this legend states that, “Tulasi was tricked into betraying her husband when she was seduced by the god Vishnu in the guise of her husband. In her torment, Tulasi killed herself, and Vishnu declared that she would be “worshipped by women for her faithfulness” and would keep women from becoming widows . Thus, holy basil, which also goes by the common name Tulsi, an obvious reference to the goddess, became a Hindu symbol of love, eternal life, purification and protection.

Growing Basil  

Basil is a worshiper of hot weather, and it should never be grown outdoors if there is any chance of a frost. In Northern Europe,the Northern US states and the North Island of New Zealand it will grow best if sown under glass in a peat pot then planted out in late spring/early summer (when there is little chance of a frost). It fairs the best in a well-drained sunny spot.

Although basil will grow best outdoors it can be grown indoors in a pot and like most herbs will do best on a south facing windowsill. It should be kept away from any drafts and must be able to get plenty of sunlight, therefore a greenhouse or cloche would be ideal if you have them. I bought a Basil plant from the supermarket about three months ago. It is watered every day and we ensure that we do not over pick the leaves.  This is how it looks and I think you will agree that it has done well.

I have also grown some basil in pots from seed . I used a good compost and lightly watered it every day. I have not started to pick the leaves yet as I am waiting for the shoots to be 20cm tall (about 7 inches) as this is when they are strong enough to allow for picking.

In sunnier climates such as Southern Europe, the southern US states, the South Island of New Zealand, and Australia, Basil will thrive when planted outside. It will need regular watering but not as much attention as is needed in other climates.


Basil leaves can be preserved by packing in jars of olive oil and then used in cooking dishes. Stick a load of the leaves in a glass bottle (the amount depends on how strong you want the flavour to be), then top up with the oil. Leave in a sunny position for two weeks and shake every now and then. The bottles can look quite pretty and you might want to consider giving them as gifts.

Basil can also be frozen, put in a plastic bag, seal and label then place in the freezer.

To dry basil hang upside down in the a room that will stay at 20-30°c for about 2 days. They can also be dried in the microwave but as I don’t own one and think they are the work of the devil (only joking). Stick them in for about 30 seconds at a time until dry. The process should take about 3 mins tops.


Use internally to aid relief from colds, influenza, stomach cramps, nausea, migraine, insomnia, low spirits and exhaustion.



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