About Basil

by Laurie

Lemon basil - have light green leaves and a lemony fragrance. The leaves are great in vinegars, potpourri, fruit salad, fish, poultry, and herb teas.

Purple basil - have purple foliage and pink flowers. It brings a lot of color to the herb garden and makes a wonderful red herbal vinegar.

Fragrant basils - for special kinds of cooking and potpourri include purple-stemmed anise basil, cinnamon basil, and Thai basil.

Thai basil - an annual native to Thailand and Burma. It has a darker leaf than common basil and a slight anise flavor. It is used extensively in Thai and Indian cooking.

Medicinal

Basil is used to treat stomach cramps, vomiting, fevers, colds, flu, headaches, whooping cough, and menstrual pains. It is also used to reduce stomach acid, making it a valuable part of any treatment for ulcers, and a valuable addition to any recipe using tomatoes for those with sensitive stomachs. Externally, it can be used for insect bites, to draw out the poisons. It has been used in other countries to eliminate worms from the intestines, and the oil from basil leaves is applied directly to the skin to treat acne.

Cooking

Scented basils add a unique flavor to dishes and can be used to make jams, jellies and vinegars and teas. Try making tea from basil, as you would mint, for an after-dinner tea.

Basil goes well with other herbs, spices, and flavorings, especially thyme, garlic, oregano, and lemon.