Basil

Basil is an incredibly familiar culinary herb that also has a number of medicinal properties. Medicinally, it is mainly used as a tea for colds and flu or for upset stomachs and/or vomiting.

Like many garden herbs, basil prefers light, well-drained soil and partial to full sun. Basil is a great companion plant throughout the garden, growing well with tomatoes and generally repels flies and mosquitoes.


The type of basil pictured here is local to the highland regions of Guatemala. It is actually so well adapted that it grows almost like a weed, often shady out other plants in its area. This plant is almost one year old and was start from a cutting about ¼” thick and 4” tall. Look at it now, enormous.

To encourage bushy growth and longer life (Basil survives for several years or more in sub-tropical areas where there is not harsh winter), it is good to cut the tips of the plant and especially all of the flowers off on a regular basis. We use the basil flowers for tons of things in the kitchen and the chore of cutting back the plant also serves as a harvest as well. With the leftover basil, one can make pesto or dry out the herb for later use.

This is me and Maynor cutting off the flowers from the giant basil plant.