Basil Flower Tea
Basil, oh basil, how I love you! This year the garden is filled with Sweet Basil, Thai Basil, and Holy Basil (Tulsi), however there are so many other wonderful varieties. During midsummer the plants begin to flower, and as beautiful as they are these flowery stalks need to be pinched off. The pinching, or deadheading, allows the plant to continue to grow and prevents the leaves from getting a bitter taste. Basically, the energy remains in the leaves instead of traveling to the flowers!
Did you know you can keep the flowers for tea?
I’ve been slowly collecting basil flowers throughout the summer, using some fresh while drying others for later use. It’s so simple and so lovely!
Basil Flower Tea
2 tsp fresh/1 tsp dried basil flowers
1 cup hot water
Steep for 10-15 minutes
Strain and enjoy!
Cheers!
