Native to tropical regions from Central Africa to Southeast Asia, Basil is a tender plant of the Mint family, once considered a sacred herb in India.

It has sweet and pungent flavor and is often used in Mediterranean and Asian cuisines to flavor meats, fish, salads and sauces.

It is an excellent source of vitamins K, A and C and iron.

Instructions: Place in full sun, water regularly. Protect from frost. Do not refrigerate.

Harvest desired amount as needed.


Caprese Salad with Balsamic Reduction

  • 1 cup balsamic vinegar
  • ¼ cup honey
  • 3 large tomatoes, cut in ½-inch slices
  • 16oz fresh mozzarella cheese, cut into ¼-inch slices
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ½ cup fresh basil leaves
  • ¼ cup extra-virgin olive oil

Stir balsamic vinegar and honey together in a small saucepan and place over high heat. Bring to a boil, reduce heat to low, and simmer until the vinegar mixture has reduced to 1/3 cup, about 10 minutes. Set the balsamic reduction aside to cool.

Arrange alternate slices of tomato and mozzarella cheese decoratively on a serving platter. Sprinkle with salt and black pepper, spread fresh basil leaves over the salad, and drizzle with olive oil and the balsamic reduction.