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The first thing my mom inspects when visiting my garden is the basil. Bypassing my perfect pineapple sage, she goes straight to it, assessing its height and width, and commenting on its genus, location, and how well it is doing. When it’s supple and almost knee-high, her eyes take on a strange Sicilian gleam. I know that look—she will drive off shortly with a few bunches for her dinner. In case you’re wondering, she grows her own beautiful basil, but we each plant different kinds, which makes it fun to share. She taught me to cherish this herb while it lasts. It thrives on heat and sun, so when it is gone, that’s a sure sign that summer is over.
A few tips: Pick a few leaves off each plant, rather than cutting off a whole stem. Pick often, so it doesn’t flower or bolt. If it does, the sweetness will vanish, and it will taste bitter. I recommend Sweet Basil, Genovese, Thai Sweet Basil, and Purple Basil. In my small garden, I plant at least six or seven plants for a nice yield. I recently bought Mexican basil and love its compact form and citrus-green glow. I am not sure it is really growing yet, so I will keep you posted.
Mix basil into omelets, smoothies, flavor your olive oil with it, and eat it raw for its antioxident vitamins. Basil is an excellent source of vitamin K and manganese, a very good source of copper, vitamin A (in the form of carotenoids such as beta-carotene), and vitamin C, and a good source of calcium, iron, folate, magnesium, and omega-3 fatty acids.
Blueberry Basil Lemonade
Ingredients:
• 1/4 cup of blueberries
• Two lemons, juiced
• 5 leaves of fresh basil
• 2 tbsp. simple syrup; add more for desired sweetness (To make syrup: Mix 1/2 cup of sugar with 1/2 cup of water and bring to a boil on the stove to dissolve the sugar. Chill.)
• Sparkling or soda water for topping
• Optional: add vodka to the mix
*This recipe makes one drink, but you can increase all of the ingredients to make a pitcher full.
Directions:
Smash blueberries, lemon juice, simple syrup, and basil leaves in the bottom of a glass. Add crushed ice. Top with sparkling water and stir. Garnish with blueberries, lemon wedges, and a fresh basil leaf. Serve immediately.
Recipe and photo by Leigh Ann Chatagnier, author of the blog My Diary of Us. To find more delicious recipes go to mydiaryofus.com
Follow Kymberly Taylor, editor-in-chief of AHM, on Instagram and Facebook: @thehighheeledgardener
Annapolis Home Magazine
Vol. 11, No. 3 2020