#2 – Marloe Scott Wilson, Keep it Green: The Herb Garden – Basil

Basil

(Ocimum basilicum)

Basil likes rich, well-drained soil.  Sow direct or in seed trays 2 to 3mm deep. Water regularly. Fertilise occasionally with a nitrogen rich organic food. (Grow comfrey to make a fertiliser ‘tea’ or place a leaf next to your basil plant. The comfrey leaf will biodegrade quickly and provide important nutrients.)                                                                                                                                   Pinch out the basil’s flowering centres to make a bushier plant.                                                   Mulch lightly in hot or dry weather.                                                                                           Grows in semi-shade in the tropics and is an ideal pot plant.                                                               Grow basil with tomatoes; it improves growth and flavour.                                                         Does not like Rue.                                                                                                                   Beetles and slugs love basil. Handpick beetles off and use beer traps or tobacco dust for slugs.

Dried basil stalks on the fire keeps mosquitoes away.                                                                         A fresh plant on your kitchen windowsill, bruised frequently, repels flies.                               Preserve basil in olive oil or layer it in coarse sea salt in a jar. Freeze it in ice-cubes.                 Tea made from a ¼ cup of leaves in a cup of boiling water, left to stand for 5 minutes and then strained is used as a remedy for travel sickness, a gargle for mouth infections, it lowers high blood pressure, blood sugar and cholesterol levels, relieves stress and tension, helps relieve nausea, aids digestion and is a detoxifier and an anti-inflammatory.

Use basil in tomato dishes, salads and sauces for pasta, chicken and fish.                                 The classic Genoese pesto is wonderful with just about anything! Try mixing it with mayonnaise.

Pesto

375 ml / 1½ cups basil leaves

2 cloves garlic

185 ml / ¾ cup olive oil

30-60 ml / 2-4 Tbs nuts (pine nuts/walnuts)

100gm freshly grated Parmesan cheese

salt and black pepper

Blend to a smooth paste in food processor or blender.

Enjoy!

For more information on Marloe Scott-Wilson and Keep it Green visit her website at: www.marloescottwilson.co.za