Basil (Ocimum basilicum) is an all round herb, used both for culinary and medicinal purposes. It has been known about for millennia and originates from the Medirreranean region where it is an integral part of the diet.

It is an easy herb to grow, existing quite happily in pots on window sills, or in temperate and warm climate gardens. They can easily be grown from seed (sow indoors in march), or cheaply bought from markets and garden centres.

For culinary use, Basil can be found in all sorts of dishes, and it goes best with tomato based dishes, where it’s flavour combines with the tomatoes to produce a wonderful aroma. The leaves of Basil can be used raw to mix into salads and also added to soups and stews. The strong taste of basil means that adding a sprig of fresh Basil to olive oil or vingar leads to a wonderfully fragranced liquid ideal for use as dressings.

Medicinally Basil has a range of uses, including the ability to reduce fever and aid relaxation. A few sprigs of basil in a warm bath is said to be an aid to sleep. Not exactly medicinal, but none the less helpful to our health is that Basil can also be used as a natural pesticide. Brew up basil in hot water and use it control a veriety of leaf dwelling pests in the garden (stinging nettles added to the brew also is said to help).

As with many pungently flavoured herbs it is important never to use too much in your cooking.