Basil (sweet) - Ocimum basilicum (Labiatae)

Otherwise known as St Joseph wort

Basil can be found in our Italian and Pasta blends.

This commonly used herb is bushy with brittle stems, growing to about 60cm (2ft). Grown annually, it is very aromatic. Its leaves dark green or red tinted (dark opal basil) are oval in shape, shiny and fleshy, which are very fragile, and bruise easily. The plants produce creamy white flowers in midsummer. Found extensively growing wild in hot, humid countries, it is also cultivated in other forms such as Greek, lemon, red or ruffles basils.

The leaves are used either fresh, frozen or dried (preferably naturally in shade). The dried stems can be placed in olive oil to give a slightly herby taste.

Basil is widely used in Mediterranean cuisine, and has been used since ancient times. Indeed, the remains of basil have been found in Egyptian burial chambers.

Basil oil is used in perfumery, and also in the production of soaps and cosmetics.

If you want something more unusual to do with basil, try the following recipe to make a wonderfully aromatic alcoholic drink!

• Take 30 basil leaves, 300 gr sugar, 300 ml alcohol (try using Vodka!) and 300 ml water.
• Pick the basil leaves early in the morning, before they are warmed by the sun, and clean them carefully with a dry cloth. Place them in a jar with an airtight seal (kilner jars are great for this job), and add the alcohol. Seal the jar carefully and set aside (I keep mine in a dark cupboard) to marinate, for 3 weeks. Carefully shake the jar every 2 days, to encourage the leaves to give off their flavour and colour.
• After 3 weeks, make a sugar solution – heat the sugar in the water, bringing the mixture to a rolling boil, without stirring. Ensure all the sugar has dissolved, and continue to boil for 2 minutes.
• Set the sugar solution aside and let it cool (tepid). Add the solution to the leaves and alcohol.
• Reseal the jar and let it stand for 24 hours. Filter the contents (using fine muslin) and bottle in a suitable clear bottle. Your liqueur should be clear and green in colour. If you have any residual sediment, filter again, using a double layer of muslin.
• Enjoy! As an aperitif or a digestif – or as a long drink with tonic and ice.