Basil. Have you ever heard someone say “I hate basil”? With its roots in the culinary, medicinal, and even spiritual worlds, it’s difficult not to love at least one of it’s 50-150 different varietals. Italian Sweet Basil is what we grow, and it’s the type you might recognize the most. Basil is exceptionally high in the antioxidant Vitamin A, which the body needs for skin and mucus membrane health. It’s also a great source of Vitamin K, aiding in blood coagulance and bone health.


Store your basil in a plastic bag in the crisper drawer of your fridge. Try to use up in a few days – week.


Cooking & Eating Tips

Basil is often thought of as the base of pesto, but that’s just one of its characters. Eat the whole leaves in fresh mozzarella and tomatoes salad, with a light drizzle of balsamic and olive oil (Driftless Sunflower Oil is excellent in lieu of olive oil). But also tear the leaves and add to a fresh summer salad, or a stir fry. If you want to chop basil up to add to a soup or garnish over grilled summer squash, it’s best to stack the leaves, roll them up, and use a very sharp and thin knife to slice them. Basil bruises easily, and if you don’t keep the leaves whole, or if you heat them up, they tend to oxidize to a turn very dark color, just like potatoes and apples do, and there’s no need to fret. Even add fresh basil to an icy beverage, or a hot tea (hot basil tea is great for fighting those nasty summer colds). It’s an extremely versatile herb!