About

Native to India, Africa and the Mediterranean, Basil was called "The Herb of Kings" by the ancient Greeks. Like many herbs Basil has some medicinal properties. For example it can be used to draw out poison from insect bites. Basil was said to have been found growing around Christ's tomb after the resurrection, and so some churches place it around altars and use it to prepare holy water.

An easy herb to grow, basil likes warm weather and lots of sun. There are many varieties of the herb, but the three most common seem to be the Large Leaf Basil, the tiny leafed Bush Basil, and the dark Purple Basil. The most common is the Large Leaf Basil, but they all work equally well in recipes. If you attempt to grow basil in a garden, or outside in a pot, be sure to wait until after the last frost. And also make sure you harvest your Basil plants long before the first cold snap in the fall. Basil is an annual plant, and so will not survive the winter outside. When harvesting your grop you should pull up the entire plant, including the root ball, clearing the way for next years crop.

Stalks of basil can be added to bottles of vinegar and used on salads. Use a good quality wine vinegar and allow the vinegar/Basil to steep for at least 2 weeks before using. You can do the same with a bottle of olive oil. Basil leaves can be dried and crumbled and used just like the store-bought varieties. Fresh Basil leaves can be packed into the bottom of an air-tight container, covered with olive oil, and stored in the fridge for a month or 2. Don't freeze your Basil! Freezing will render it useless.

In Persia and Malaysia Basil is planted on graves, and in Egypt women scatter the flowers on the resting-places of those belonging to them. Both Bush and Garden Basil are natives of India, from whence it was introduced in 1573. Bush Basil may occasionally live through the winter in this country, though Sweet Basil never does. Both varieties flower in July and August.

From basil.com.