I think of myself as an herb aficionado - that means I am really enthusiastic about my herbs and I like to use big words :) - there is one herb that that tops my list; ocimum basilicum - commonly known as basil. I must admit I love cilantro too, but there is just something about basil! Whether it be cinnamon, spicy globe, purple ruffle, lemon, red rubin, or one of the 12 plus varieties; basil is delicious...and...a versatile herb to use!

Basil is an annual herb, but basil will propagate on its own in warmer climates if left to go to seed, producing a continuous supply of fresh basil. When planting established basil herb plants from the nursery, space the plants about 10" apart to leave room for the herb plant to grow into nicely rounded globes or bushes. When planting seeds in an outdoor garden, cultivate according to the seed packet instructions, different varieties have individual soil depth and soil nutrient requirements. For outdoor garden cultivation remember is that basil is very susceptible to frost; therefore cultivate the seeds or established plants when temperatures are at least a steady 70 degrees during the day with no chance of frost at night. Basil seeds will also grow well indoors in a pot, or from a purchased herb garden kit. Italian herb garden kits will contain basil seeds. To cultivate bushy basil plants pinch the top leaves off when the plant reaches about 6" tall. To produce a continuous harvest, the flower buds should be pinched off before they are allowed to set. Once the basil plant flowers the plant's energy and flavor will concentrate in the flower instead of the leaves.

Basil does have medicinal applications but is more widely used for culinary flavoring. Besides using basil in sauces and pesto, I love to layer a piece of toasted French bread with a drizzle of olive oil, a slice of roma tomato, a couple leaves of fresh basil and a slice of fresh mozzarella. Sprinkle balsamic vinegar over the top and you will have a tasty and healthy lunch. Yes, indeed, I enjoy my herb friend basil!