How To Build A Butterfly Oasis

Butterfly gardening can be a wonderful way to experience wildlife in your garden, encourage pollination, and it takes very little maintenance, giving you more time to enjoy the beauty of watching butterflies flock to your plants. Many people who have maintained a butterfly garden for such a long time actually enjoy having visitors to come and look at their creation. This is also a great way to give back to your local ecosystem, as many natural habitats for butterflies and other pollinators have been destroyed by urban development and human interference. We always let about half of our test garden go wild in the summer, in addition to the many flowering shrubs and trees throughout the yard, to give butterflies a safe place to feed and lay their eggs. This is common practice, and we let this happen until the flowering shrubs and trees start to become an issue.



Here’s a wonderful photo showing a Fennel plant hosting Eastern Black Swallowtail butterfly caterpillars

In planning your butterfly garden, make sure to plant plenty of host plants and feeder plants. Host plants are specific herbs, flowers and other plants, that mature butterflies lay their eggs on because they create a safe haven for their young who will also feed on these plants once they become caterpillars. Be aware that these plants will be the sole food source for caterpillars, so it will be pretty heavily snacked upon. Because these may look rather ragged by the time the caterpillars are done munching on them, you may want to add these to the back of your garden, but still close to feeder plants so that the caterpillars are able to find them easily in their next stage of life. Some common host plants include Fennel, Italian Flat Leaf Parsley, Dill, Broccoli, Sunflowers, and Butterfly Flowers (also known as Milkweed).



Butterfly on the flowers of oregano (lat. Origanum vulgar)

Feeder plants are nectar rich plants that adult butterflies will feed on throughout the season. These will also attract other helpful pollinators to your garden like honeybees and hummingbirds! Feeder plants tend to be fragrant and brightly colored, and you may be surprised to find that you already have many in your garden already. Some common varieties from our garden include Lantanas, Buddleias (also known as “Butterfly Bushes”), Joe Pye Weed, Bee Balm (Bergamot), Garlic Chives, and Oregano.


  • Remember to plant your perennial butterfly plants toward the back of your garden and your annuals toward the front, for easy seasonal replacing.
  • Don’t forget to incorporate herbs into your butterfly garden! Many herbs are perennial and will provide you with a safe haven for caterpillars and beautiful blooms when they flower. You can also use them in many other ways!
  • Choose an area that is protected by the wind, as butterflies are delicate and don’t want to fight strong breezes to feed.
  • Provide a water source, such as a birdbath or a shallow bucket filled with water with sand in the bottom.
  • Avoid using pesticides on your plants as these will harm the butterflies and their young.
Have Yourself Some Cocktail Herbs This Christmas

Have Yourself Some Cocktail Herbs This Christmas

Make festive sips that lighten the season with a must-have herb or two. This ingredient is the underrated star of cocktails ranging from the classic to artisanal. Take fresh mint leaves, for instance, which can brighten any flavor. Or a sprig of rosemary as a garnish, which can make any average mixed drink glow.

The best part is that you can grow these herbs in your garden — so you can experiment on your own blend all year and then impress your friends come Christmastime. Here are some ideas to get you started:


This cool and refreshing leaf is a universal component of cocktails. Together with spirits and other ingredients, it has come to define traditional drinks like the mojito and julep. But that doesn’t mean you can’t go off the beaten path and pair it with your distilled liquor, ingredients and garnishes of choice.

These holidays, let the soft and sweet (with a hint of lemon) taste of mint grab your guests’ attention with the ultimate easy mint mojito recipe

Ingredients: Sugar, fresh mojito mint leaves, white rum, fresh lime juice, club soda (chilled), crushed ice, lime slices and mint sprig

On the other hand, why don’t you put a twist on your mint cocktail in the spirit of the season? The twist? Cranberry mint fizz

Ingredients: Cranberries, mint leaves, sugar, lime juice, Smirnoff Cranberry Vodka, cranberry juice, ginger ale and cranberries for garnish

Some combinations to consider for your mint-infused cocktail:

  • Blend with lavender for a floral accent.
  • Mix with lemon mints to achieve a citrus taste.
  • Pair perennial mint with berries, melons, gingers and peaches.

raspberry blueberry cocktail


This savory herb pairs well with sweet and citrusy drinks. And it does a good job of adding flavor when infused into a cocktail or elevating the experience when applied as a garnish. When used fresh and raw, it also brings comfort and warmth, exactly what we need to survive the cold that envelops us.  

Turn your joyous celebrations into a beautiful memory. Go all out with this rich and remarkable rosemary peach sangria recipe.

Ingredients: Pinot grigio, peach liqueur, simple syrup, club soda, peaches, fresh rosemary sprigs and extra rosemary sprigs for garnish

Are you hosting a party for friends and family? Keep things lighthearted this season with berry and rosemary juniper gin fizz.

Ingredients: Blackberries, lemons, rosemary sprigs with leaves picked, juniper berries, honey, Bombay Sapphire gin and soda water

Lastly, strike a balance when you pair rosemary with the right elements:

  • Mix it with apples, berries, citrus and pears
  • Combine with gin, vodka or sparkling wine. 

Mix Your Herb and Drink Wisely

There are no hard-and-fast rules when it comes to preparing a cocktail infused with mint or rosemary. Instead, take your time to perfect the art of mixing drinks behind the bar. 

With a herb garden to pick from no matter the occasion, you can also go beyond these two options. But of course, you can always bet on them to be fan-favorites during the merry days of winter.

Useful Tips for Preserving Fall Annuals for Winter Use

Useful Tips for Preserving Fall Annuals for Winter Use

Humans have been using fresh herbs to boost the flavor of food and enjoy plant-based healing properties for centuries. Now, many of those healing properties have been backed by science–and you don’t need a study to tell you that fresh herbs will always taste better!

Stocking up on annual herbs is a great, cost-effective way to access fresh herbs in your kitchen. The question is, what do you do when your fall herbs go out of season?

Preserving fall annuals is surprisingly easy. Plus, many preservation methods ensure that you’ll still get great flavor and plenty of beneficial nutrients even after the plant’s life cycle is complete.

Read on for useful tips for preserving fall annuals. All of our methods are easy and delicious!

Preserving Herbs For Baking: Honey Herb Infusions

If baking is your passion, you’re going to love this herb preservation method. Honey herb infusions can run the gamut from floral-sweet to savory-sweet. You can use your honey infusions to flavor cakes, scones, bread, and more. Lemon Balm would make a great infusion with honey to add into tea to help combat seasonal colds and flu.

To create your infusion, we recommend using one cup of honey per every half to one cup of fresh herbs. Add all of your ingredients to a small saucepan and heat it on the stove over low heat. You want the honey to become runny but you don’t want it to boil.

Keep the mixture over low heat for five to six minutes. Then, cut the heat and allow the mixture to cool in the pan for about fifteen minutes before transferring it to a glass jar. 

 By using this flavorful herb, you’re cutting down on the amount of sugars used to artificially produce the same taste, and infusing your honey instead with nutritious natural lemony flavor.

Boosting Gut Health: Fermented Herbs

Fermented foods boost the growth of healthy gut bacteria, which can improve digestion and decrease a surprising number of health risks. Some culinary experts have given fermented herbs a shot and found delicious and pleasing results! If you’ve got an excess of fall herbs like dill on hand, grab some garlic and other aromatics and get fermenting!

Fermentation requires a perfect balance of water, salt, and environmental factors like temperature. The procedure varies based on the amount of herbs you intend to ferment, the size of the container you want to use, and more. We suggest doing some research to get your levels exactly right. If fermenting herbs doesn’t sound good, make homemade pickles with this mixture (plus vinegar) instead!

Drizzle or Saute: Oil Herb Infusions

Honey isn’t the only thing you can infuse with herbs! Oil infusing herbs is another great herb preservation method that is easy to master. Our favorite infusion method is the no-cook method that keeps your herbs and oils at their freshest.

Grab a clean glass jar and fill it with the herbs of your choice, leaving about a half to a third of the jar empty. Cover the herbs with the oil of your choice (we suggest extra virgin olive oil) so that the herbs are fully submerged. Seal the jar and leave it in a sunny window, shaking the jar once a day.

After about three weeks, your oil is almost ready to go. Use a cheesecloth to strain the herbs out of the oil and get ready to drizzle and saute with your new fragrant oil herb infusion!

Steeping Teas and More: Dried Herbs

Freeze-dried herbs are some of the freshest and best-preserved herbs in the dried herb world. However, most of us don’t have a freeze drier lying around at home. The good news is that there are other methods available that are easy to follow.

One method is to dehydrate your herbs using a food dehydrator. Remember, a lot of fall annuals are on the delicate side, like basil, cilantro, and dill. Make sure your dehydrator temperatures aren’t too high, or you may end up with a little more crunch than you intended!

Another method is to bundle your herbs and hang them in a cool, dark space. Keep the stems as long as possible and tie them together with yarn or string. Then, hang your bundles upside down and let them dry out over the course of three to six weeks, depending on the variety. 

Once your herbs are dried, regardless of method, you can preserve them whole or crumble them up. The dried leaves will crumble easily and you can store them in an air-tight container like a glass bottle or a reused spice jar. Then, you can use your dried herbs to flavor food or create unique loose leaf teas–this method also works nicely for flowers like roses and chamomile.

Stocking the Freezer: Frozen Herb Cubes

The freezer isn’t just for microwave meals and frozen peas! There are plenty of fresh creations you can store in the freezer to use at your leisure later in the year. Having a tray of frozen herb cubes is one of our absolute favorite kitchen hacks.

To start, you’ll need at least one ice cube tray. Shape and size don’t matter but keep in mind that when you use one of your herb cubes, you’ll need to use the whole thing at once. You may want to choose an ice cube tray with small to medium compartments.

Chop up your herbs into small pieces and distribute them evenly in the compartments of your ice cube tray. Then, fill each compartment with an oil of your choice (again, we recommend extra virgin olive oil.) You can then put your ice cube tray in a freezer bag or directly into the freezer and pull out cubes as needed for sautees and soups.

Preserving Fall Annuals Made Simple

You don’t have to stop enjoying your annual herbs just because their seasons have passed. Preserving fall annuals can be fun and simple. What preservation methods will you try this fall?

Are you ready to start prepping for the fall growing season? Get your fall plant order in today with The Growers Exchange.

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12 Whimsical Uses for Incredible Edible Flowers

12 Whimsical Uses for Incredible Edible Flowers

After realizing the rich history behind Edible Flowers, you probably feel the urge to reincorporate them into daily life. But, let’s be honest: our experience coupling flowers with food is perhaps limited to throwing them on as an attractive garnish or tossing them into a salad. But, with these new ideas under your belt, you won’t just be eating your ‘rainbow’ every day; you’ll be eating your bouquet too!

Photo Courtesy of Jennifer Osborn

In The Kitchen

Flower Ice Cubes

This will take your “garden party” to a whole new level. Following these step-by-step instructions will give you perfectly suspended flower-cubes! Truth be told, these flowers may not get eaten. But, just look at them! Add these cubes to your favorite beverage (like this Sparkling Borage Cocktail) for an instant smile.

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Borage & Goat Cheese Ravioli

If you’re a cheese fan, this one’s for you! Ricotta, goat cheese, and parmesan make for a decadent filling, complemented nicely by the addition of Borage. Cook stems, leaves, and petals in water for 8 minutes. Give it a rough chop, and add it to your three-cheese mixture. If you’re not into the fresh-pasta-making-game, you can use this hack and improvise with premade lasagna sheets from Whole Foods.

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Calendula & Thyme Shortbread Cookies

Who doesn’t love cookies? With this recipe, don’t just garnish your dessert with petals: put them inside! If you want to mix it up for an extra floral taste, swap out the thyme for lavender flowers. Delightfully chewy, pull-apart, sugary goodness awaits you!

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Lilac Jelly

Use Lilac flowers, or any other type of strong-smelling edible blossom (like the Lavender shown here), to make this jelly! Its lightly floral taste pairs nicely with many things: add it to your cream cheese and bagel routine in the morning, or include it in a lemon drop martini at night. Either way, you won’t be disappointed.

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“Poor Man’s Capers”

Nasturtium flowers will produce large, pea-sized seeds, which you can transform into “capers.” Assembly is pretty basic: one cup vinegar, one cup seeds, one teaspoon salt, one teaspoon sugar. You can spice up the recipe by adding sprigs of your favorite herbs to the mix!

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Summer Rolls with Marigolds & Nasturtium

Forget Spring Rolls; Summer Rolls are our new favorite. Fresh Marigolds, Nasturtium, Cilantro, and Mint combine for a spicy fresh flavor. Nestled in a conveniently see-through rice wrapper, you’ll have a dippable, tantalizing showstopper on your hands. We can taste the soy sauce already!

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Lavender Blueberry Earl Grey Pound Cake

You are a handful of fresh Lavender flowers and one bag of tea away from the moistest, crumbliest, most delicious breakfast of your life. (With a little bit of coffee, you can have this cake for breakfast, right? At least on the weekend?)

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In The Bathroom

Borage Face-Mask

Skincare is one of the many medicinal uses of Borage. Tap into its skin-healing properties by making this simple face-mask. What’s required? Borage, an egg, and a blender! Easy enough. The results? This (hilarious) tester reported that her face became smooth, plump, and appeared to have fewer wrinkles. Is it worth incorporating into your weekly spa routine? Possibly!

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Calendula-Infused Oil

It’s no secret that Calendula has been a popular skincare ingredient in the past; so, why not cut out the middleman and make your own infused oil? Infuse Calendula into your favorite carrier oil (olive oil, argan oil, jojoba oil) and use it as a nighttime moisturizer on its own. Or, use your concoction as an ingredient in this salve, designed to help heal scars.

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Chamomile Face Toner

Use up some of your dried Chamomile flowers for this recipe. Chamomile contains flavonoids that are known to protect the skin, calming rashes and acne. Coupled with Apple Cider vinegar, this Face Toner is a breakout buster! Not sure how to dry your Chamomile flowers? Keep reading.

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In The Home


Are you tired of that shoe-closet funk? Use your dried herb flowers to create Sachets (little pouches of smell-good-goodness) to throw in your closets and dresser drawers. Since there’s no right-or-wrong in the Sachet scenario, use your nose to determine the mixture that will suit you best. Not in the mood to buy or make Sachet bags? Instead, fill up a small children’s sock with your unique mixture, tying the end with ribbon.

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Incorporating dried flowers into candles is an easy way to elevate decor or create an attractive gift for a friend! Get creative by choosing flowers with different colors and scents, or keep them simply beautiful by selecting your favorite one. 

Not up to a candle-making challenge? Add some floral pizzaz to an existing pillar candle by:

  1. Placing dried flower petals on wax paper.
  2. Covering them with a layer of melted wax.
  3. And then rolling the candle in the flowers.

A Quick Flower Drying Tutorial

Fresh and dried flowers both have a place in our hearts, diets, and daily routine! Dried flowers have a bonus: they can keep! Save them to make a hot cup of tea during the winter; use them in your bath soaks or as potpourri. Not sure how to do it? Don’t worry; read these simple steps!

  • Cut fresh flower heads every 2-3 days to encourage your plants to produce.
  • Gather flower buds during the heat of the day; this is when the dew has dried, and the flower’s flavor is at its peak.
  • Put whole-heads on a mesh rack or basket.
  • Place them in a warm, well-ventilated location.
  • Toss them every day or two to dry them evenly.
  • Test a flower after 7-10 days to ensure that they have finished the process. Err on the side of too dry. Petals should be crispy, and the base should be malleable but not moist.

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More than Just a Pretty Face: The History and Medicine Behind Edible Flowers

More than Just a Pretty Face: The History and Medicine Behind Edible Flowers

Eating flowers is a practice that has deep roots in humanity’s history. More recently, the only place you might see an edible flower is on a fancy dessert at an expensive restaurant (and, chances are, you probably put it to the side). Why should we start eating flowers again? What role have edible flowers played in history and medicine?

An Unknown Beginning

Eating flowers goes back to the beginning of time. There’s no identifiable point in history that this practice began. Ancient Roman, Greek, and Chinese herbalists had plenty to say on the benefits of eating flowers. Incas, Aztecs, and Hindus also chose to include edible flowers in some of their religious rituals.

A Short History Lesson, Featuring Your Favorite Flowers

History shows that some of our garden favorites are more than just a pretty face: they have a fascinating back-story and practical uses today!


Calendula is one of the most universally recognized edible flowers, making an appearance in nearly every ancient culture. Records show that its cultivation goes back some 600 years, playing an important role in French and English culture.

Romans frequently used Calendula to give their food a saffron-like tinge, dubbing this herb “Poor-Man’s Saffron.”

Ancient Monks nicknamed Calendula “Pot Marigold” because they so commonly used it in soups and stews.

Yet another title that identifies Calendula is “Mary’s-Gold,” a name surrounded by folklore from the 1200s. Rumor has it that a beautiful, golden-haired girl who sat and watched the sun each day suddenly disappeared, the delightfully yellow flower emerged, the girl was never to be found again, and her friends declared that she had turned into a plant.

Fast forward to the 1800s, when doctors realized that Calendula was helpful as a poultice, stopping bleeding and encouraging wounds to heal. On battle lines, doctors would carry dried Calendula flowers to apply to their injured patients.

Using Calendula Today

Calendula is used by modern herbalists to help with ulcers, wound healing, relieve muscle fatigue, and regulate menstruation. The flower’s green base is where most of the Calendula’s “medicine” resides; petals do not have the same medicinal oomph but still have some value.

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These natives of Columbia, Peru, and Bolivia made their entry into European life by Spanish conquistadors in the 1600s. Their climbing abilities earned them their scientific name, Tropaeolum Minor, which comes from the Greek word meaning “to twine.” 

Victorian English women would include Nasturtiums in their “Tussie Mussies” (in medieval times, these were small bouquets given as gifts or carried instead of wearing jewelry) for their fragrance and symbolism of victory! 

It wasn’t too long until everyone decided Nasturtiums tasted just as good as they looked. Their seeds were soaked in vinegar and used as caper-substitutes, and their leaves and flowers added extra peppery flavor to salads.

Using Nasturtium Today

Modern herbalists use Nasturtium to help treat respiratory issues, such as bronchitis and congestion, in addition to urinary tract infections. Since Nasturtium is a natural antibacterial agent, some use it to sanitize wounds, while others focus on taking it internally (through tea or their diet).

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These buds have a long history of being included in salads, reaching back before 1390. With their light cucumber-like flavor, Borage became a fast favorite and a “cure” for nearly everything. An herbalist in the 1700s reports that a regular intake of “distilled water of Borage” would cheer you up, reduce your risk of fainting spells, and ward off “melancholy and tormented dreams,” among a few other things.

The use of Borage flowers went beyond the drawing-rooms of tightly-corseted, depressed English ladies, however. It is also known as “the herb of courage.” Borage was mixed with wine and given to nervous Celtic warriors before battle to provide calm and courage. These soldiers would sew a Borage flower on their sleeveless coat, under their suit of armor, to remind them to cheer up and be brave!

Using Borage Today

Sure enough, the medieval knights had one thing right: even modern herbalists use Borage to help treat depression. As a natural anti-inflammatory agent, some have found success in treating asthma and rheumatoid arthritis with Borage.

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The Greeks nicknamed this cheery, daisy-like flower “Parthenium” because (rumor has it) doctors used it to save the life of someone who had fallen from the Parthenon during its construction in the 5th century BC.

The common name “Feverfew” comes from the plant’s antipyretic (fever-reducing) qualities. It’s known as the “aspirin” of the 1800s: treating fevers, colds, and headaches.

There’s a possibility that Feverfew also fits the description of “parthenion” (which means “maidenly” in Greek) because it has been widely used to regulate menstruation and ease labor pains.

Using Feverfew Today

Feverfew also has extensive anti-inflammatory properties, which gives it similar modern-day uses to Borage. Most commonly, it is used to treat migraines and tension headaches.

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A Bitter End to Edible Flowers

Interestingly, while there’s no identifiable beginning, there is an identifiable end to the common practice of eating flowers: the industrialization of food. Once everyone started purchasing food instead of growing their own, edible flowers became a novelty.

A Hopeful Comeback

Recently, there has been more interest in organic farming and natural living. We are all smitten with the idea of “farm to table.” We want to use every bit of what we grow, including the mesmerizing buds!

With more recognition of “natural living,” the medicinal uses of flowers have come out of the closet and into broad daylight as well.

The Amazing Abilities of Basil: It’s Not Just Pesto Anymore

The Amazing Abilities of Basil: It’s Not Just Pesto Anymore

None of us like to be pigeonholed. Truth be told: We all wear many different hats. One role, no matter how important, doesn’t describe our entire life. The most devoted “Mom” is also a daughter, friend, worker, artist, horticulturist, and who knows what else! The world of herbs is no different; their uses are endless! Basil is known for Pesto, but exactly what else can it do?

The Many Abilities of Basil

Many people scour the internet for “non-pesto ideas” of what to do with their extra Basil. It’s clear: We love you, Pesto, but we’ve had enough. So, here are a few other ideas:

Basil Truffles

Rich, creamy, semi-sweet chocolate with a subtle flavor of Basil. Do you feel spoiled yet? There isn’t anything much more decadent than a truffle, and they aren’t hard to make. This recipe calls for ½ a cup of fresh Basil leaves and yields 54 spheres of chocolate-bliss!

Basil Ice Cream

If you’re thinking, “I don’t have an Ice Cream machine,” don’t despair! This recipe is churn free and only has four ingredients! You can either leave in the 1 cup of Basil bits or strain them out for an extra smooth texture. Either way, serve this ice cream with some fresh fruit, and you’re suddenly everyone’s best friend. (Make extra Basil-syrup to use in your favorite drinks too!)

Thai Basil Gimlet

The naturally sweet licorice flavors of Thai Basil make this drink incredibly refreshing. Muddle the six basil leaves before mixing and use your Basil-syrup as a replacement for an average simple syrup (if you’re going for an extra herbaceous beverage)!

Basil Infused Vodka or Vinegar

Infusing Vodka or Vinegar is an insanely simple process. Choose whichever Basil you like! Your Basil Infused Vodka will be ready to add some extra pizazz to your mixed drinks for the season, while your souped-up Vinegar will give added flavor to salads.

Natural Cleaning Spray

Similar to the above method, you can also infuse white cleaning vinegar with the fresh-smelling essence of Basil! With only three ingredients needed, this household cleaner is a no-brainer! For extra germ-fighting power, check out this Basil Essential Oil cleaner.

Bath Bags

Drying some of your summertime Basil bounties also means you can make these relaxing, giftable “bath bags.” Essentially, they’re giant, homemade tea bags for your bathwater. Not only will you come out smelling great and feeling relaxed, but your skin will also be moisturized, too, with the addition of some ground oats.

Basil’s Medicinal Uses

This kitchen-favorite has spent a lot of time in the medicine cabinet throughout history. And, it still has a strong presence in modern holistic treatment. “Ayurveda” is an herbal, traditionally Indian form of medicine, in which Holy Green Basil (Tusli) plays a key role.

Whether you decide to embrace every aspect of Ayurveda is up to you. But its goal of preventing sickness or disease, instead of just treating it, is one we can all get behind! 

Holy Green Basil is an excellent source of antioxidants, which contributes to overall wellness. While our bodies naturally make antioxidants, they need an added boost. Why is it so important?

Antioxidants help clean up our bodies from damaging molecules, which, left unchecked, can cause disease and cell damage. Diabetes, heart disease, rheumatoid arthritis, and cancer have all been linked to these dastardly molecules. No wonder we need to get rid of them!

Sweet Basil also gets in on the action, with some studies showing that it lowers blood sugar levels in test animals. This herb was also effective at battling against E. Coli bacteria, leading some researchers to conclude that Basil Oil could help treat or prevent infection.

Most studies you’ll find online research the effectiveness of Basil Supplements or Essential Oils, which can be harmful to small children and pregnant or nursing women. These studies are also limited to Sweet Basil and Holy Green Basil. So, make sure to do your research and consult a doctor if you are considering these options to treat a medical condition.

Using Basil From the Garden, However, Is Usually a Low-risk Choice

Whether it be a home remedy for a mosquito bite or just adding this fresh herb as a regular part of a healthy, balanced diet, Basil can improve still your quality of life! Read on to see some low-risk health-hacks that may just be better than pesto:

  • Upset Stomach: Traditionally, fresh Basil has been used to calm indigestion. Simply add a few leaves to a cup of water. For those wanting more immediate relief, try eating a leaf-or-two straight.
  • Bug Bites: Basil has a chemical compound called “eugenol,” which helps itchy skin! Blend or finely chop fresh basil leaves and rub them on the affected area.
  • Nasal Congestion: Using the “Steam Inhalation” method is an excellent way to relieve unpleasant congestion. Simply boil a pot of water, place a few Holy Basil leaves (and Peppermint leaves, for good measure) in the water, and inhale for 10 minutes. For the full benefit of the steam, place a towel over your head, capturing the moisture from the pot. (Don’t forget to pull back your hair, Rapunzel!)If this all seems like too much work, you can always “steam yourself” in a hot bathtub. For a more concentrated treatment, dissolve ten drops of Basil Essential Oil into 1 cup of Epsom Salt. (It’s important to remember not to place the oils directly in the bathwater. Oil and water don’t mix, which increases the risk of skin irritation.)
  • Acne: Blend a handful of basil leaves with a dash of lemon juice. Apply the mixture to your face and leave it for 30 minutes. Wash it off with cold water. For a moisturizing effect, add a tablespoon of honey to the mix! Use this remedy three times per week for the best results.
  • Anxiety: Some studies have shown that Holy Green Basil has anti-depressant qualities. Reap the benefits by incorporating Tulsi tea into your routine. Take ¼ cup of fresh Holy Green Basil leaves, place it in 1 ½ cups of water in a non-stick pan, and leave it on medium-high heat for 10 minutes, stirring occasionally. Strain out the leaves, and make any additions you would like lemon, honey, you name it!

While pesto will forever hold a place in our hearts (and in our kitchen!), Basil has so much more to offer. May your growing season be fruitful, so you can use Basil in all its roles.

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