Basil, sweet Basil

I want to share with you some tips about growing your own rosemary and potatoes. Both are easy to do, and require little maintenance throughout the growing season.

I definitely need some of this one!

Basil is a popular herb and a staple in the summer kitchen. The name Basil is derived from the Greek "basilikos", which means "herb worthy of a king", and it was also supposed to be an antidote to the basilisk's venom. It was brought to Western Europe in the 16th Century by the merchants of spices and is frequently associated with Italian cooking such as pizzas, salads, sauces and pesto.

Basil is used in both its fresh and dried forms. Sweet basil is the type most commonly used in cooking; it is balancing for VATA and KAPHA, as well as for Pitta when used in lesser quantities. It is a warming herb, and contributes the sweet, bitter and pungent tastes.

Basil should be planted indoors about 1/4 to 1/2 inch deep. The seeds are small, so they don’t need to be planted very deep. If you plant them too deep, they may not be able to germinate and grow. Once you have planted the seeds, water them well and keep the soil moist. Basil likes to grow in warm, sunny conditions, so place the pot in a spot where it will get plenty of light. In about 10-14 days, the seeds should germinate and start to grow.

My brother mailed me some anise hyssop seeds 20+ years ago and a UM student gave me two tulsi basil plants several years ago at “Maryland Day” on the College Park campus. I am deeply indebted to them both for introducing me to these mint family members that quickly became mainstays in my garden.

Basil leaves are very common in India and are found in almost every Indian household. It has been used for cooking and religious purposes. Many people worship basil leaves every morning. Basil is regional/local to India and has been grown in India for over 5000 years. Basil was brought to England from India in the 1500s and to the USA in the early 1600s. Basil leaves are best grown in countries with warm climates like India, Madagascar, Pakistan, Haiti, Indonesia, Thailand, France, Morocco, Egypt, and South Africa. The scientific name of basil is Ocimum basilicum L., which belongs to the family Lamiaceae. Ocimum originates from the ancient Greek word Okimon, which means smell. In Hindi and Bengali, basil leaves are called Babui Tulsi1 Let us look at the health benefits of basil leaves.

Basil, Ocimum basilicum, still reigns today as the King of Herbs. Its royalty was established by the Greeks, when they gave the herb its name based on the Greek word basilikon, meaning “king.” Alexander the Great is said to have brought basil to the Greeks.

What’s winter blues meaning, and how does that compare with depression? However you’re feeling this winter and beyond, learn about herbs and their medicinal uses to support your mental health.

James Churchill shares his edible plant recipes for foraged wild mint, catnip, blackberries, and chicory plant uses.

Metus dictum at tempor commodo While it’s not exactly a get-rich-quick scheme like those touted on matchbook covers, growing ginseng promises financial rewards that do sound almost too good to be true. But the fact is that, if you live where the climate is right, in five years (and with little capital investment) you can grow as much of the prized botanical on only half an acre of woodland!

Learn about growing hops at home for how and where to grow them, including the history of hops.

Beneficial Weeds? Garden weeds are often thought to be a nuisance destined for eradication in modern western culture, but I have come to appreciate them as an herbalist. Many herbal weeds have beneficial effects on health, contribute to the health of the soil, produce flowers that can serve as food sources for our pollinators, and thrive in difficult growing conditions.

Learn about the elderberry shrub that’s making a comeback, and explore elderberry uses that include culinary, garden, and medicinal purposes.

No Spanish American’s herb garden was complete — at least here in California during the state’s early days — unless it contained te-de-limon, or lemongrass. Then, over the years, the plant slowly faded from use and cultivation. Today’s renewed and still-growing interest in herbs and herb teas, however, is now bringing te-de-limon back once again: For the first time in years, dried lemongrass is being sold — and purchased! — in health food stores throughout southern California.

The chemical compounds in herbs and spices make them powerful gifts for our minds and bodies. They nourish our senses and provide wonderful memories. Think of the aroma and taste of eggnog with nutmeg during the holidays, for example, or the pungent flavor of garlic on pizza for a relaxing night.

While many people rely on a cup (or four) of coffee to get going in the morning, they may not realize that their favorite brew contains far more than the caffeine that kick-starts their days. Dozens of chemicals long banned in the United States, such as chlorpyrifos, disulfoton, and methyl parathion, are still used in nonorganic coffee production, putting both farms and field workers at risk of toxic contamination.

Growing your own thyme pleases people in so many ways it should be no surprise that more than 300 types have come into cultivation. The thymes preferred by cooks, broadly categorized as English or French thymes (Thymus vulgaris), impart a woodsy, aromatic flavor to savory dishes based on vegetables, grains, seafoods and meats. A few fruits make tasty thyme combinations, too, including figs and pears. The English thymes have broader leaves than the French; both are well-mannered garden

Instead of buying basil seedlings from a nursery, I buy one container of fresh, live basil from a supermarket. One bunch of live basil often contains between 20 and 40 individual plants; some are as tall as 12 inches.

Merlin is a comprehensive, interdisciplinary exploration of the natural origins and early evolution of this famous plant, highlighting its historic role in the development of human societies. This section details the nutritious benefits of hemp seeds for human consumption.

A classic culinary herb, rosemary makes a great dry rub ingredient for meats, brings out the savory flavor highlights of beans and lentils, gives flavor momentum to breads, and pairs beautifully with lemon in sweet cakes and custards.

The last crop to go into the garden, garlic is planted in fall and harvested the following summer. Flavorful, nutritious, and helpful for warding off vampires, garlic also is easy to grow as long as you plant varieties suited to your climate. Fertile, well-drained soils with a near-neutral pH between 6.5 and 7.0 are best for growing garlic.

A fast-growing annual, cilantro thrives in cool weather. You will find seeds widely available on retail seed racks and in mail-order catalogs. Among named varieties, “Santo” is a little slower to bolt than the species (wild) cilantro, and “Festival” and “Janta” have large leaves that help them grow quickly to a mature size. When sown in fall, established plants of any variety often survive winter in U.S. Department of Agriculture Zones 7 and 8. Where hard freezes are frequent, the plants need the protection of a plastic tunnel. In all climates, sow seeds at least twice a year where you want the plants to grow — first thing in spring and again in late summer, for a fall crop. Choose a sunny spot, and use only a little fertilizer — too much can make the leaves taste bland.

For many people, lawn maintenance is a laborious chore. Every weekend finds us trudging to the garage and fighting to start our reluctant, gas-powered rotary mower. Then we push the snarling little demon over wet, slippery grass, never minding the half-inch thick cutter blade whirling at 2500 rpm just inches from our tender toes. Why do we do it? And how can we stop doing it? A low-maintenance lawn is easier to achieve than you think.