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Although this month's plant is holy basil, we're talking about its cousin today, ocimum basilicum, or just plain garden basil.
I just called it plain, but there is hardly anything ordinary about this plant. Brush by it in the garden or pick a few leaves, and its aroma lingers like a thick fog. It demands that you stop what you're weeding, harvesting, or planting and take a deep, present breath. What an herb!
Most summers, we have way too much basil, and it ends up flowering and going to seed before we can do anything with it. Sad.
No more basil guilt!
Our solution: Basil Ice Cubes.
They take less than 5 minutes to make {You really don't even have to take the leaves off of the stems if you don't want to.} and will absolutely brighten up your winter when you're wishing for warmth.
Add to soups, stews, scrambled eggs, smoothies, stir-fries, sauces and broths after the basil is long gone for the season.
You can also make herbal ice cubes to preserve these fresh herbs {use water instead of olive oil and drop in your winter teas}:
- lemon balm
- mint
- holy basil
- plantain
- comfrey
- chamomile
This week, my Kitchen Herbalism video shows BASIL ICE CUBES. Click on the image below to watch and follow along!
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