Because you deserve better than that sad mint from the supermarket.
Most of us have tried (and failed) to grow a herb garden – myself included. In the great thumb-twiddling era of stay-homedom, I worked out why: I was growing stuff I didn’t know how to use. Most herb plants need to be cut to grow, so if you aren’t picking, trimming and using them, they don’t work. Also, I didn’t water them.
Maybe whipping up a pesto or roast lamb isn’t your usual Sunday scene, but growing herbs for drinks feels exactly like the gardening-lite we can get behind. Sprig of rosemary in your Spritz? Just a snip away. G&T a bit mid? Let’s bang in some thyme. These herbs are getting used, and here’s how to get the most out of them.
Basil brings a soft, almost perfumed peppery sweetness to a drink. It’s brilliant in the kind of cocktails that make you think of hot summer days: a Gin Basil Smash (or its many variations), an Amalfitano or a Strawberry Patch, perhaps. Fittingly, basil likes sun, warmth and regular picking; snip from the top to keep it bushy, and don’t let it flower unless you want the flavour to drift toward bitterness. It’s also crucial that you buy the right kind of basil. Be warned, not all are for eating. Ask your Bunnings garden centre guru so you’re 100% sure. Like mint, you want to use the younger leaves and you need to treat them gently. As a garnish, basil is better when paired with a citrus or berry, so layer it with a lemon, raspberry or orange wedge.
