Calm and Lift Morning Tea - Tea Blend of the Month

For morning energy, this brew is high in antioxidants and includes some caffeine. It also might help stabilize blood sugar.

Gotu kola, (Centella asiatica) commonly known as Indian pennywort, Asiatic pennywort, spadeleaf, or coinwort, is a herbaceous, perennial plant in the flowering plant family Apiaceae. It is native to tropical regions of Africa, Asia, Australia, and islands in the western Pacific Ocean. I find it easier to get dry leaf via mail order than grow it here in Illinois, but one can grow it as an annual.

Gotu kola

Holy Basil

In Ayurveda, Ashwagandha is known as the rejuvenator and Gotu Kola is known as the herb of longevity, speaking to the plants' abilities to relieve the fatigue and restlessness associated with stress; and support overall quality of life.

Calm and Lift Morning Tea
 
1 part gotu kola
1 part holy basil
1 part jasmine green tea

 
Infuse 1 teaspoon to 1 tablespoon per cup of hot water (just off the boil) for 5 minutes

Tea to Help you De-stress - Tea Blend of the Month

This blend of herbs is designed to help you handle stress and the reactions your body takes to it. it contains three herbs which work together on stress issues in a variety of ways.

Holy Basil, also known as Tulsi - helps to maintain the normal levels of the stress hormone, cortisol in the body. The leaf also has powerful adaptogen properties (also known as anti-stress agents). It helps sooth the nerves, regulates blood circulation and beats free radicals that are produced during an episode of stress

Chamomile flowers - always popular for its ability to reduce anxiety and depression symptoms, it also adds an apple flavor to tea.

Oatstraw (Avena sativa) - a native of temperate northern Europe and southwest Asia, the plant will nourish the central nervous system and help one to fend off seasonal depression.

Seasonal Stress Reducing Tea

25 tsp holy basil, dried

10 tsp chamomile flowers, dried

5 tsp oatstraw, dried

Method 1. Measure out your dried herbs into a bowl.

2. Mix herbs together, then transfer to jar with a tight-fitting lid for storage.

TO USE: For a single cup or mug, 1 Tablespoon to 8 to 10 ounces of water. Place the herbs in a cloth bag, coffee filter tied closed, or a tea infuser. Pour boiled water over the herbs, set aside and let steep for 5-10 mins, Sit back and enjoy.

If you want to make the blend by the cup combine 2 tsp holy basil, 1 tsp chamomile, 1/2 tsp oatstraw, add the measured out ingredients to an infuser, place in cup and pour over, allowing to steep for 5 to 10 minutes before drinking.

Lemon Berry Basil Tea - Tea Blend of the Month

For this time of year as days get short, temps cool and colds increase we need a bit of a boost and this tea will doo that simply and easily.  You can make a batch ahead and drink as the need arises. This recipe makes 8 to 9 cups of tea, and can easily be multiplied.

Lemon Berry Basil Tea

1 Tbls Lemon balm for brighter moods 1 Tbls Holy basil to help with the waning sun 1 Tbls Elderberry, dried for virus prevention

Combine ingredients in a jar with a tight fitting lid. Shake well to combine.

To Use: Add one teaspoon to a cup of hot water and allow to steep 7 minutes. Sweeten with honey if desired. Sip and enjoy!

Basil Bliss - The King of Herbs 6 varieties to try

Learn more about the fascinating history, varieties, and culinary uses of basil in our blog post. Get inspired to grow your own basil garden and explore more basil-based recipes.

Basil, with its diverse range of varieties, has long been cherished in kitchens and gardens around the globe. From the classic sweet basil to the exotic Thai basil, this herb has the power to elevate any dish with its distinctive essence.

Let’s take a look at six extraordinary basil varieties and provide you with valuable insights on how to cultivate them in your own garden.

Sweet Basil (Ocimum basilicum)

Let's begin our basil adventure with the most well-known variety, Sweet Basil. Its lush, green leaves and delightful aroma make it a staple in Mediterranean and Italian cuisine. Sweet Basil thrives in full sun and well-drained soil. It prefers a warm climate but can be grown as an annual in colder regions. This versatile herb adds a fresh and aromatic touch to salads, pesto, pasta dishes, and more. Trim it often for the best harvest and busier plants.

Lemon Basil (Ocimum basilicum 'Citriodorum')

If you're looking to infuse your dishes with a zesty and refreshing citrus note, Lemon Basil is the perfect choice. With its bright green leaves and invigorating aroma, this variety is a delightful addition to salads, fish dishes, and desserts. Lemon Basil prefers full sun and well-drained soil. Its compact growth habit makes it suitable for containers or garden beds. It also attracts pollinators, adding beauty to your outdoor space.

Holy Basil (Ocimum tenuiflorum)

Holy Basil, also known as Tulsi, holds a sacred place in Ayurvedic medicine and spiritual practices. With its aromatic leaves and therapeutic properties, this variety offers a unique experience. Holy Basil thrives in full sun and well-drained soil. It prefers a warm and tropical climate but can be grown as an annual in cooler regions. Apart from its culinary uses, Holy Basil is often brewed into herbal teas known for their calming and rejuvenating effects.

Purple Basil (Ocimum basilicum 'Purpurascens')

For a touch of visual delight in your herb garden, Red Ruben Purple Basil is a showstopper. With its deep purple leaves and intense aroma, this variety adds a splash of color and flavor to your culinary creations. Purple Basil thrives in full sun and well-drained soil. It is often used as a decorative element in salads, desserts, and as a garnish. Its striking appearance also makes it an attractive addition to flower arrangements and as a landscape plant. My favorite use is to make herbal vinegar.

Cinnamon Basil (Ocimum basilicum 'Cinnamon')

Imagine the warm and comforting aroma of cinnamon combined with the freshness of basil—that's Cinnamon Basil for you. With its rich scent and slightly spicy taste, this variety adds an intriguing twist to your cooking. Cinnamon Basil thrives in full sun and well-drained soil. Its compact growth habit makes it suitable for containers or garden borders. Use the leaves in teas, desserts, fruit salads, and as a flavorful seasoning.

Thai Basil (Ocimum basilicum var. thyrsiflora)

Thai Basil, with its distinct licorice and mint-like flavor, brings an exotic twist to your culinary creations. This variety is a key ingredient in Thai, Vietnamese, and other Southeast Asian cuisines. Thai Basil thrives in full sun and well-drained soil. It appreciates a warm and humid environment. With its purple stems and fragrant leaves, Thai Basil adds a touch of elegance to stir-fries, curries, and noodle dishes.

Cultivation Tips:

Location and Sunlight: Basil loves full sun, so choose a spot in your garden that receives at least 6-8 hours of direct sunlight each day.

Soil: Basil prefers well-drained soil with a slightly acidic pH level (around 6.0 to 7.0). Ensure good drainage by adding organic matter like compost or well-rotted manure to the soil.

Watering: Basil prefers consistent moisture but avoid overwatering, as it can lead to root rot. Water the plants deeply when the top inch of soil feels dry, but allow the soil to dry out between waterings.

Pruning: Regular pruning encourages bushier growth and prevents the plants from becoming leggy. Pinch off the top leaves regularly to encourage lateral branching.

Harvesting: Begin harvesting basil leaves when the plants have reached a height of about 6 inches. Harvest by pinching off individual leaves or cutting entire stems just above a leaf node. Regular harvesting promotes continued growth and enhances the flavor of the remaining leaves.

Remember, basil thrives in full sun, well-drained soil, and regular pruning. With a little care and attention, you can cultivate these remarkable herbs in your own garden, allowing you to infuse your dishes with the vibrant essence of various cuisines.

Recipes

So, whether you're preparing a classic Caprese salad, a fragrant Thai curry, or a refreshing lemon-infused beverage, let the enchanting world of basil be your guide, and savor the delightful results!

Caprese Salad

Herb Infused Lemon Beer-tail

Thai Basil Curry

• 2 tablespoons vegetable oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 carrot, thinly sliced
• 1 zucchini, thinly sliced
• 1 can (14 ounces) coconut milk
• 2 tablespoons Thai red curry paste
• 1 tablespoon soy sauce
• 1 tablespoon fish sauce (optional for non-vegetarian version)
• 1 teaspoon brown sugar
• 1 cup fresh Thai basil leaves
• 1 cup tofu or your choice of protein (chicken, shrimp, or vegetables)
• Salt, to taste
• Cooked rice, for serving
• 
  
• Heat the vegetable oil in a large pan or wok over medium heat. Add the onion and garlic and sauté until fragrant and translucent. Add the bell peppers, carrot, and zucchini to the pan and stir-fry for a few minutes until they begin to soften. In a separate bowl, whisk together the coconut milk, Thai red curry paste, soy sauce, fish sauce (if using), and brown sugar until well combined. Pour the curry mixture into the pan with the vegetables. Stir to coat the vegetables evenly with the curry sauce. Simmer for about 5 minutes until the vegetables are tender.
• 
  
• Add the tofu or your choice of protein to the pan and cook until it is heated through. Stir in the Thai basil leaves and cook for another minute until the basil wilts and releases its aroma. Taste the curry and season with salt if needed. Remove from heat and serve the Thai Basil Curry over cooked rice.
• 
  
• Note: Feel free to adjust the ingredients and spice levels according to your taste preferences. You can also add other vegetables or proteins of your choice to make it even more flavorful.

Beginner’s Guide to Growing Basil

Almost everyone loves to eat fresh basil and some people have a hard time growing it.  Basil can be a finicky little plant in the changeable weather that is Spring.  Don’t let the Basil get the better of you with these simple tips.

If you are planning your Spring garden, here is a Beginner’s Guide to Growing Basil to help you out.

SEEDS OR TRANSPLANTS

Beginners, don’t even think about growing basil from seed. If you do, just wait for the frustration to come out after two weeks. You will be SO excited to see the little guys sprout up and then you will wait, and wait, and wait for them to grow bigger. You will keep waiting. It won’t happen. Basil seeds are susceptible to a fungus on the soil that stunts their growth. It is due to poor air circulation and not keeping the soil’s water level maintained. If you are experienced with starting plants from seed you will be okay, but if you are new, just go over to the nursery or local plant sale and pick out 1-2 basil plants in different varieties. Unless you plan on freezing and drying basil, a 6-pack of basil will produce too much.

Lemon Basil

VARIETIES

Purple basils have a smaller more compact habit and take up less space, yet taste the same as sweet basil, so try them if your space is limited.  Lemon basil has a distinctive flavor and many uses in cooking.  If you have never tried it, you should take the plunge.  Sweet basil comes in many varieties.  If pesto is your aim try Genovese or Napaletano. For those wanting to try a basil tea, cinnamon, tulsi (holy,) or thai basil have unique flavors that are great for food or beverages.

Purple Basil

ADVICE AND INFO

Basil is a heat lover and a cold hater.  Make sure your plants are hardened off before you leave them out overnight.  This means introducing them to the outdoors one hour or two a day for about a week then moving up the time until they stay out an entire day.  Keep them shaded for that transition period.  Once they are ready to stay outside, you still need to protect them (I bring them back indoors) if the temps dip into the 40s (Fahrenheit) at night.  The leaves will turn black if they get too cold and this can kill a young seedling. 

Basil is a heavy nutrient user. If growing them in a container, you will need at least a one gallon container for them to spread out in and you will need to feed them every month. When growing in the ground you may still need to feed them.

Since basil plants produce edible leaves, they need more nitrogen, making blood meal the perfect soil amendment (this is available at your local home and garden center.) Basil also needs a lot of water. It can handle the soil drying out in between waterings, but it really likes to be moist if possible. Basil is also a sun worshipper – give your plant at least 6-8 hours of bright sunlight a day.

HARVESTING AND USING

Harvested Basil

You can start to harvest basil as early as 3-4 weeks after it has been able to stay out overnight, or once the plant is taller than six inches. Gently pinch all the way down the stem to the union of the next leaf set. You want to remove that stem so that new leaves will grow from that point. Pinch off as much as you need at the time or harvest full stems for freezing and drying. 

Pinching out the center above two branching leaves.

Always remove the flowers the minute that they emerge, especially in the early season. If you don’t, the leaves diminish in size and flavor as the plant sends energy to make seed.

Flowering Sweet Basil

Once the weather man predicts an overnight temp less than 45 degrees F, cut down the last of your basil and dry it or preserve it for winter use. I have several posts on making pastes and pesto with basil, that you can check out once you have enough harvest. 

Most important harvest your basil often.  If you just let it grow, you will not get a bushy plant but a single stalk that will flower early and get top heavy, so pinch and enjoy your basil as soon as it is ready!

Holy (Tulsi) Basil

Pesto and Pastes for Preserving Basil

Pesto Basils

Making Frozen Paste Ice Cubes

Making Pastes and Pesto

Creating a Culinary Herb Garden

In my family bland food was the norm.  I longed for food to taste like it did in fancy restaurants.  My mother however, was not interested in cooking, so as soon as I could cook without supervision, I was let loose in the kitchen.  At first I worked with those herbs that I could find easily in the store, then I worked up to unusual herbs that I needed to grow myself.  Today it is much easier to find fresh and dried herbs in the markets, but those elusive flavors from specialty herbs still require growing them yourself.  So if you love to cook and enjoy experimenting with favors I recommend putting together a Culinary Herb garden for yourself. 

Herbs to Choose

Garnish Herbs

chives

The most useful herbs for garnishing are parsley and chives. You can pluck a leaf of parsley and place it on a plate.  Nibbling the herb after a meal takes away food breath. 

Fresh chives clipped onto a baked potato or

Parsley border

snipped into a salad add a tasty dimension with no fuss.  These herbs are indeed readily available in grocery stores, but in one's own garden, you can have them fresh daily, whenever you need to pluck a few stems for use. 

These are also perfect herbs for a container, so you don’t need a large garden, just place a pot by the kitchen door.

Basic Herbs for the Herb Garden

Experiment with the herbs grown in the garden. The basic herbs most cooks use are:

• 

  Rosemary

  thyme
• sage
• rosemary
• parsley
• chives
• dill
• marjoram
• basil
• tarragon
• oregano

Dill

Choosing which herbs to grow is a matter of taste and experimentation.  Usually only one or two plants of any variety are needed. Sage, for instance, can grow into a very leafy low shrub. A family of three or four likely won't need more than one plant.

sage

If you love basil, remember it is an annual and not very hardy in cooler temps so placing it in a pot means you can bring it in when the weather cools.

Sweet basil

Exotic Herbs

Holy Basil in bloom

These are those special herbs, like scented geraniums, lemon-scented basil, apple mint, lemon verbena and other less-commonly seen herbs, that you must grow yourself if you wish to utilize them.  Purple Basils and Holy Basil are also among this group as finding fresh or dried can be a real challenge.  

Pineapple sage flowers

I grow Pineapple Sage and Lemon thyme because the tastes of these are so fleeting that even if you can find a source the quality is not always as good as it can be when you grow them yourself.  Choose one or two exotics to start with and experiment with them, then slowly add more to your garden.

Planting the garden

Basil & tomatoes together in rows

Requirements for a Healthy Herb Garden

For the most part, herbs require full to partial sun and an open location with good drainage. Even though they do best in open locations, they still need protection from those drying winds. A hedge or row of trees several feet away would be a perfect location, depending on which way the wind blows in the garden location.  

Herbs are not demanding when it comes to soil conditions, but clay which will hold too much water should be augmented with sand; and sand which does not hold enough water should be improved with compost.  


Till the soil down 15 inches to make it loose for the plant roots and plant according to spacing directions provided by the nursery or a good plant book.  Since spacing differs from plant to plant and are based on the potential of the plant to spread sideways as well as up, you need a bit of guidance for this or you could end up with an over crowded garden.  I recommend Rodale’s Encyclopedia of Herbs for spacing information and sun requirements.  Mulch around the plants to preserve moisture and keep down on weeds.

Thyme bed spaced with room to grow

The most important piece of information you need to start gardening is what your Hardiness Zone is.  I live in northern Illinois which is zone 5a meaning the winter average temp at its lowest is -20 degrees and the summer highest temp averages less than 90 degrees.  For full details on hardiness zones, check out:  the National Gardening Association Zone Finder.

The Herb Garden

Herb gardens can be traditionally laid out with raised beds, decorative patterns, or as a cottage or wildflower garden.  

thyme in a corner bed

You can even plant them in rows as the gardener would plant a vegetable garden.

vegetable-style patch in a raised bed

Whichever pattern chosen, nurturing the herb garden is most pleasurable pursuit.  Walking around the herb garden lightly touching the leaves can inspire recipes to suit the herb rather than herbs to suit the recipe.

The Basil Bed at the Case Western Reserve Herb Garden

Conclusion

Growing and nurturing a culinary herb garden gives you instant access to those special ingredients that add punch to a recipe. Even a few little pots of herbs on a balcony or in a kitchen window may be enough to get you started.  The scents alone will create a fun experience in the kitchen and the wonderful foods created with these fresh ingredients will only make you yearn for more!

Holy Basil - Herb of the Week

In keeping with my summer tradition of what herb is in my face this week and sharing about it, I have chosen Holy Basil.

We had an odd turn of the weather at the end of May.  We had days that were in the high 90s, then suddenly it turned chilly and windy.  I paid attention only to the temperatures which were to be in the low 50s, not at all thinking about the unseasonable winds which created a wind chill in the 40s and below.

I had planted out all my basil seedlings, including my Holy Basil seedlings on Memorial Day weekend.  The wind frosted them (basil does not really like temps in the 40s especially when young and tender.)  I tried to nurture them back to health and although I rescued the purple basil and the sweet basil, the lemon basil and the Holy basil eventually all died.  This week I bought replacement plants from a local nursery - Hacker's Glen Bard Gardens in Lombard, IL.

So this week's Herb of the Week is Holy Basil (Ocimum sanctum)

It is known as Tulsi by many who grow it, which is the Hindu name for it.  I refer to it that way most of the time to keep people from confusing it with culinary Basil.  This plant is entirely different.

Holy Basil has a long tradition of use in Ayurvedic medicine (which is becoming very popular in the US currently) and is a well-known sacred plant of the Indian subcontinent. Holy Basil has been called the “Queen of Herbs” and “The Elixir of Life.”   Holy Basil is also considered an Adaptogen or adaptogenic herb.

In new herbal medicinal thought there is a focus on adaptogens which have the unique ability to switch from stimulating to sedating effects based on the body’s needs – thus correcting dysfunctions and producing a biological state of balance. One example would be Panax ginseng which can either raise or lower blood pressure depending on the circumstances. Adaptogens also produce an increase in the power of resistance against multiple (physical, chemical or environmental) stressors. Simply put, adaptogens help the body adapt to stress, support normal functions and restore balance. 

Holy Basil seedlings

This concept of balance through herbal tonics is ancient, having been practiced for generations, especially in India and China.

There are three varieties of Holy Basil, Krishna, Rama and Vana.  Krishna is a red Holy Basil, the other two are green.  The flowers of Rama are purple/pink while Vana has a while flower.

These are my three plants but I do not know if they are Vana or Rama because all three varieties tend to have the same hairy stem and deeply veined slightly pointed leaves.  Rama tends to have a darker stem, so these may be Rama but it is too soon to tell.  They look like basil when you look at them but no not have the same shiny quality to the leaves that Sweet, Lemon and Red Rubin Basil tend to have, instead the leaves are more of a matte color.

The scent is camphor-like and the flavor has a hint of mint in the background.  It is difficult to explain the taste.  It is a cross between chickweed, nettles and lemon balm to me, but others have described it differently.  I think each variety has its own unique flavor.  Suffice it to say it in no way tastes like culinary basil and I am not in the least temped to make pesto out of it.

It does dry easily (unlike other basils) and works well in herbal teas, especially those for stress reduction and relaxation.  Holy Basil has the ability to calm the mind and promote restful sleep, as well as increase energy and vitality (see how it can be two things in one?)

I started growing it because the herb is said to help lower bad cholesterol which I seem to have in abundance even though my cholesterol numbers are not bad at all.  I will let you know if this crop does better than the crop I grew from seed.

As with all herbs it is not a perfect herb and it does have side effects.  It can thin the blood, which for me is wonderful, but for those already taking blood thinners, you might want to speak with a doctor.  It can lower blood sugar, which can be beneficial to some, but not those which chronic low blood sugars as this can make things worse.  Again if you have diabetes or hypoglycemia, consult a doctor. As is recommended for many herbs it is not recommended for women who are pregnant, nursing or trying to become pregnant.

It actually has its own website http://www.holy-basil.com/

Here is a tea recipe you can use Holy Basil in.

1 Tbls. Bergamot (Bee Balm)
1/2 Tbls. Holy Basil (any variety)
1/2 Tbls. Lemon Balm
1/2 Tbls lavender flowers

Mix together and store in an air-tight container.  To make tea use 1 heaping tsp. per cup of hot water and let steep 5 to 10 minutes depending on your tastes.

We use Holy Basil to make our Green Chai Basil Tea (scroll to the bottom of the website page to find it) and hope to add a Holy basil curative tea to our offerings this fall.  We will see how the harvest of these plants goes.