purple basil

 Native to southern Asia and the middle east, basil was cultivated in India 3,000 years ago and arrived in Western Europe on spice merchants ships. In Hinduism it is sacred to gods Krishna and Vishnu, while in the Greek Orthodox Church it’s believed basil sprouted at the foot of the cross on which Jesus was crucified, and leaves are sometimes sprinkled into holy water. While not commonly used in medicine, the flowering stems of basil contain stomachic, carminative, expectorant, antispasmodic, mild sedative and galactagogic properties. The leaves can be added to an aromatic bath and can even prevent travel sickness.

A sun and moisture loving plant, basil does well grown indoors on a sunny windowsill or a warm sheltered position outdoors where bees will enjoy its purple flowers in summer.

Add the leaves to pizza, pasta, risotto, a bloody Mary, or make purple pesto!

grow

Poke seeds into moist compost about 1cm deep, lightly cover and water. As seeds germinate (usually within 7-12 days) keep compost damp but not too wet. When seedlings emerge thin as necessary to about 10cm apart. Seeds can be sown directly in the ground in late spring or started in early spring indoors/under cover and transplanted outside when warm enough, in a sunny sheltered position. Alternatively, basil can be grown indoors as an edible houseplant on a sunny windowsill. Try not to let the compost dry out and avoid watering at night.

drink - a dark and bloody Mary

Add a touch of darkness to this classic cocktail with purple basil leaves and kalamata olives: 

Scoop a handful of ice into a jug. Add a shot of vodka, 250ml of tomato juice and a squeeze of lemon. Tear 2-3 purple basil leaves roughly and stir them in. Add Worcestershire and Tobasco sauce to taste and season with salt and pepper. Stir for a few mins to let the flavours infuse. Pour or strain the mixture into a glass and float a sprig of basil on top, along with a slice of lemon, stick of celery and skewer a couple of kalamata olives onto a cocktail stick and enjoy. Tip: Pick leaves from the top of the plant to encourage bushy growth. 

eat - purple pesto

Use purple basil for a warm and colourful twist on this Italian classic: crush basil leaves, chopped garlic and pine nuts in a pestle and mortar until they form a paste, then stir in olive oil, salt and pepper and a squeeze of lemon to taste. Add ingredients bit by bit until you get the consistency you want - a good general ratio is 4:1 basil leaves to pine nuts with one clove of raw garlic, and add olive oil/lemon as you wish. Combine with pasta, dollop onto pizza and into soups, or use as a dip. Can also be made with chives/lemon balm leaves.

Caution: If you have any health conditions, allergies or are pregnant, always do your research and consult a doctor or trained herbalist before consuming herbs; while wonderful they are potent plants and should be used with care and in moderation.