Isn’t basil one of your favorite herb plants? A meal can’t possibly be considered Italian if there isn’t any basil in it. It’s one of the best herbs to start with because it’s not complicated to grow, a cinch to harvest and it smells awesome too.

You will see basil all over Greek, French and Italian menus, but this small herb that could is native to the tropical Pacific islands. I don’t know what twist of chance brought it to Europe, but what a lovely twist it was. In my opinion, the best basil meal is a scrumptous pesto, which is a green sauce made from a whole lot of chopped basil mixed with olive oil. Wonderful!

Just some of the many varieties of basil that you can select from are:

• Sweet Basil: This is the most typical type used in recipes. The leaves are glossy in appearance and they have a full basil taste.
• Lettuce-Leaf Basil: This type of basil has wide leaves and a milder flavor. There are a number of types of this leaf type, such as Mammoth, Napoletano and Green Ruffles.
• Bush Basil: Tiny Leaf Purple, Bush, Piccolo Fine Verde, Spicy Globe and Green Bouquet are just a few of the many types of this smaller basil which is great for edging.
• Lemon Basil: This lemon scented type has short, small leaves. You can use the leaves in vinegar, fruit salad, fish and poultry dishes and herbal tea.
• Purple Basil: It’s no shocker that purple basil has wide purple leaves and delicate pink flowers. This type is best in vinegars and Greek dinners.
• Thai Basil: This type, which is native to Thailand (of course), has long, narrow leaves. It also has a slight licorice taste that adds extra flavor to Thai and Indian dinners.

Starting with seeds is a good way to get going with basil, but you can also purchase your plant from the nursery, greenhouse or home improvement store. Regardless of how you start, your herbs should grow to about 20 inches high as long as they have plenty of sun and well-drained soil.

I pinch back the white blossoms that can start showing up during the summer. I do it because I could care less about the flowers; I want the one to 2 inch leaves. When you cut off the flowers, you get a fuller herb with more leaves.

Harvesting your basil is as easy as one, 2, three: simply cut the stem just before the flowers, pick off the leaves and dry them. Once they are dry you will put them in a freezer bag to store them. If truth be told, you don’t have to dry them, they will go immediately into your freezer. You can even put them in a container and cover them with olive oil, which will release all their taste. Your herbs will keep for several months this way.

Raising basil indoors is not something that I recommend, even though it can be done. My attempt at wintering basil several years ago wasn’t successful. It really needs about 5 hours of direct natural light a day with moist sod to grow and succeed. I just didn’t have the right amount of sunlight in my kitchen.

Good luck with your herb gardening. Be sure to let me know how your herb garden grows.

Here is more information on Italian Herb Garden. Here is a website with a free mini-course dedicated to Herb Gardens.

Annuals are plants that grow, reproduce and die in a single summer. Biennials grow leaves and roots the first year, then flower and set seeds the following summer. Most people grow biennial herbs as annuals, since the foliage is often the part used in the kitchen. These temporary herbs are often more succulent, more delicately scented and flavored than many perennial herbs.

Familiar herbs that fit this category are basil, parsley, chervil, chili peppers, coriander (also known as cilantro), dill, fennel, celery, marjoram, and summer savory. Many of these herbs, such as parsley and basil, can be used by the handful for delicious results. Just think of pesto and tabbouleh – two dishes that use great quantities of these two herbs. Very often, the dried version of these herbs is different from the fresh, fine in a pinch, but with not anywhere near the flavor of the fresh herb.

Some annual herbs are excellent choices for containers, since they can be placed for maximum sun. At the end of the season, it is easy to clear them away. However, it is also possible to grow some of these plants in smaller containers and place them in a sunny south facing window for an extended season. Basil can easily be grown in pots indoors, as can chili peppers, marjoram and parsley.

Others, like dill, fennel, celery and coriander are too large to be grown indoors. Dill is grown for its feathery foliage by some, and for the seed heads by others. It generously self seeds, new plants springing up all over the garden. Coriander is another that can be grown for both foliage and seeds. The parsley-like foliage is known as cilantro, and prized in Mexican cooking, When the plant flowers and goes to seed, you can harvest the seeds for cooking. It also self-seeds readily.

There are two types of fennel – Florence fennel that is grown for its anise-flavored bulbs, and sweet fennel that is grown for the fine leaves. Both types of fennel go well with fish dishes. Fennel can grow to six feet, and with its feathery foliage, sometimes bronze, and its umbels of yellow flower heads, it is a handsome and decorative plant. The seeds are used, either whole or crushed, like aniseed. It makes a calming tea, that can also aid digestion.

If you want to extend your season for annual herbs, then do not transplant specimens from the garden. They will be picked over, perhaps flowering or seeding and even chewed by insects. Instead in early August sow a few seeds in a large pot and water it well. The plants sprout quickly in the summer heat and sun, and will require thinning as they grow. Choose four or five strong plants, and discard the rest. In mid September bring the pots indoors, to the sunniest spot in your home. If your light is not adequate, you can supplement it with artificial lighting. Harvest the leaves as you need them, but do not take too much foliage at one time.

If you are even considering the possibility of growing your own basil then we are here to tell you, yes, absolutely, do it!  Basil herbs come to us from popular Italian and Thai cuisine (especially in curries), though it actually originated in India.

The name basil translated means “Sacred Basil” and to some, this is an apt description of a tasty herb.

Through the years, basil developed in countries that were known for subtropical weather and temperatures.  Today, in the U.S. basil is often used as an annual for colder climates.

Gardeners must give their basil plant at least five hours of full sunlight a day along with a moderate amount of water.

How Basil Grows

Gardeners might provide special food and starter material in order to grow basil herbs like organic compost or even Miracle Grow material.  Growing with these substances helps increase the growth and also improves the flavor.

Besides, the healthier the plant is the more resistant it will be to bugs.  Gardeners are advised cut away any flower spikes on the plant, as this also helps to facilitate growth.

Remember that in order for them to flourish they must get an adequate amount of warmth through sunlight.

In colder temperatures it is recommended that you put the plant inside and use heating when possible.  In winter season, water dries easily and so you may have to spray the plant to keep it watered.

If you’re worried about a lack of sun, then try using fluorescent lighting for part of the day.

What are the benefits of growing your own herbs?

Naturally, the gift of basil itself, one of the tastiest herbs you will find in a Thai or Italian restaurant.  Basil is a diverse herb and can be used in many styles of cooking.  It can be used on everything from pasta to grain to veggies or fruits.

Common Uses of Basil

Some of the most common uses for basil include sweet basil sandwiches, basil with cheese, basil on salad with tomatoes and of course, as a topping on pasta.  Basil herbs are truly a cook’s delight and a must-have for every beginning chef.

What is the advantage in growing your own basil herbs?

First of all, it can help save you money.  You no longer have to pay inflated prices for herbs at the supermarket, and you don’t have to worry about the store being sold out of your favorite spice.  Additionally, when you grow your own basil you can taste the difference.

Basil tastes its finest when it has been freshly picked from the plant.  It also maintains most of its vitamins and minerals when it has been freshly picked, as opposed to being stored for weeks in a jar.

Freshness is very important when you are cooking… so give someone the gift of basil herbs, a taste that is unmistakable and every cook’s secret weapon.  For more information on basil herb plants look up kits online or visit your local nursery.

The rich delights of fine Italian cuisine is enjoyed everywhere in the world. The colorful array of flavors that excites the pallet can be largely attributed to the refined blend of herbs that has been grown by this fine nation for centuries in herb gardens.

Almost everyone prepares Italian cuisine at home for their families and many grows the plants in their own garden to keep at hand a fresh and flavorful supply for preparing these wonderful meals. If you wish to start this fine hobby for yourself, this is a list of the 7 most used herbs to assure a complete authentic Italian herb garden.

1. Garlic is probably the most used herb to be grown in the garden and is the basic ingredient in many Italian dishes. One thing is certain, a garden that doesn’t grow garlic cannot be considered an Italian garden. This herb can be planted and will thrive requiring very little attention. Once harvested, they can be frozen or pickled and stored in the refrigerator for later use.

2. Basil is among the most commonly used herb. Its distinctive flavor is the soul of Italian cuisine and it also offer certain benefits to the garden itself. This herb repels flies and mosquitoes in the garden and, if planted nearby, will improve the taste of tomatoes and peppers.

3. Another herb that is widely used to garnish many dishes is parsley and can be eaten fresh and raw. An interesting fact about this herb is that it has the quality of absorbing the odors of ones breath after a tasty meal. This tradition is quite old and is still being practiced nowadays.

4. Oregano is a decorative and has a very distinctive flavor that is strong enough to hold its own in any meal. The herb will deliver the most flavor when harvested only once lovely small purple flowers start to sprout. Be patient, it is definitively worth the wait.

5. Sage is a herb that graces many different Italian recipes ranging from salads to meats. It is strongly advised to keep the plants well trimmed when growing this herb for the new shoots are the most flavorful part of the plant. You should harvest the sage plants only after they have bloomed.

6. Rosemary is a perennial plant that forms a rather big shrub that sprouts beautiful blue flowers. This plant is valuable in the garden for its ability to attract bees, thus keeping them away from other plants. Keep in mind though that rosemary is easily affected by frost.

7. Fennel is used when making Italian sausages that adds a distinctive exciting flavor to the palette. This perennial plant must be divided and replanted every 2-3 years because once the fennel plant has reached maturity there is a noticeable loss of flavor.

With these herbs growing in your Italian herb garden you’ll be able to use fresh basil when preparing a tomato based Italian meal or oregano with fried foods and grilled meats. Sage has a peppery flavor that is magnificent with meat dishes, Italian salads and dressings. It will also be a welcomed addition to stuffing for poultry, pork, lamb or seafood.

Of course there are many other herbs that can be added to the garden that are used for Italian dishes but these 7 herbs described above is a great start and will be sufficient for a large variety of recipes. Of course, you can balance them to your particular taste and needs. Be sure to consider the growing needs of each herb you plant.

When herbs comes to mind one of the first thoughts is Italian food. An Italian herb garden would need to be abundant to support all the possible dishes that come with Italian cooking. Once fresh cut herbs are used with this fare, there will be no turning back. Just imagine dishes such as lasagna, spaghetti, and more steaming with the scent of herbs to delight the discriminating nose. Some herbs for an Italian garden would be basil, fennel, oregano, parsley, and rosemary.

Basil is a hardy plant which needs to be started indoors. It can be left indoors permanently as long as it gets about 16 hours of sun. Sun lamps can provide this. Once basil has grown to several inches it can be planted outdoors. Choosing a sunny location with good drainage helps foster growth. As a natural repellent it may be planted along with pepper plants and tomatoes. This helps keep some pests at bay. An Italian herb garden with basil will need to be tended for long lasting growth. Once flowering takes hold the plant loses flavor. Prune the flowers and basil will become bushy and abundant.

Fennel has a dual purpose. It not only adds flavor but it also helps with digestion. That distinct flavor in Italian sausage is fennel. An Italian herb garden requires fennel. The main thing to remember is that it would be best to grow in a windy area. This shakes off the pests. Fennel starts from seed and is a perennial. Easy fennel is the balance for challenging parsley.

Seeds for parsley require soaking in warm water. The next day they can be planted outdoors in a garden or pot. The root is long and needs the space to grow properly. If parsley is grown indoors it requires about five hours of sun. To keep parsley hardy from year to year remove the flower stem at first sight in the spring.

Oregano grows with gusto. It will take over a garden so careful planning must be used for the Italian herb garden. It is popular as one of the most often used herbs in Italian dishes. This plant can be started from seeds but is often started with shared cuttings from farmers. Oregano is not ready to be used until it has flowered.

Rosemary is a perennial and grows into a shrub. It is a strong plant which likes the sun. Indoor preparation from seeds will take about five months. Sun lamps are best to allow for the need for a lot of sun. Rosemary can then be transplanted to pots or gardens. They do best with moderate, not saturating, watering. The flowers can also be eaten and make attractive garnishes. Bees love rosemary.

There are many more Italian herbs for you to consider.  These are just a small sample of some of the most popular ones and would be a great choice to start an Italian herb garden.