Basil

Aromatic sweet basilis the
king of herbs,and my personal favourite.
Sweet basil leaves are shiny green and
clove-scented. Square stems, topped with
spikes of white flowers (which are popular
among bees and other insects,) reach around 75cm
in late summer. Basil will not survive
cold or frosts. Leaves should be used fresh
and not stored in the refrigerator.

Basil grows best in manure rich soil sheltered from the wind. Young seedlings must be protected from snails and liquid fertiliser applied to maintain growth.
Sow the seed when the soil temperature reaches 20 degrees C; pinch out flower buds to promote bushier growth. Perennial basil is easily propogated from cuttings.
Pesto
In a food processor or using a sharp knife, chop one large handful of basil leaves with 2 cloves of garlic, a pinch of salt, 2 tablespoons of pine nuts and 2 tablespoons of grated parmesan cheese. Add enough olive oil to give the mixture a creamy consistency. Spoon into sterilised jars and seal with a layer of olive oil. Label and store in the refrigerator or freezer. Add to pasta, soup or tomato dishes.		 Basil is used primarily in cooking and is prized for flavouring tomatoes and making Pesto.It is an herb used extensively in Mediterranean cooking to flavour soups, salads, pizzas, sauces and cooked vegetables. Basil leaves can also be added to pot pourri, and rubbed on the skin can act as an insect repellant. Plant basil among tomatoes to repel thrips.
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