Ocimum basilicum
Family: Mint (Lamiaceae)
Synonyms: Sweet basil
Form of use: leaves, fresh and dried
Origin: Basil is native to the Indian subcontinent, but basil was planted in Italy during Roman times. Basil is grown both in tropical as well as in temperature latitudes. The more intense the sunshine, the better the aroma of basil.
Aroma: the taste of basil is sweetly spicy and pleasantly peppery. It gives dishes a fresh aroma.
Use: Basil is a classic spice of Italian cuisine. Pesto, insalada caprese and pizza margherita are not complete without this spice. Basil goes well with salads, vegetable dishes and dips.
Buying/storing: Basil is available either fresh or dried in every supermarket. It is better to buy fresh basil with roots because it is more flavorful and lasts longer. Dry basil has a less intense and slightly harsh aroma. It will keep if stored in an airtight, closed container in a dark, cool place.
Properties: Basil is an annual plant with big dark green oval leaves. In late summer, the herb has white, rosy or lilac blossoms forming a spike. Basil grows up to 20 inches high. Many essential oils are responsible for its distinctive smell and taste.
Related species: The genus of Ocimum includes more than 60 different species. They differ in color and in the shape of the leaves. Exotic lilac forms are called “Dark Opal”or Purple Delight. Moreover, there are lemons, cinnamon and anise basil with various aromatic nuances, as is clear from their names. Depending on a particular cuisine, you can use either Thai basil or Mexican basil.
Medicinal Use: Basil has sedative effects on the nervous system. Brewed basil leaves promote sweating and help to release mucus in cold weather. Basil soothes stomach disorders, flatulence and anorexia and stimulates milk secretion in new mothers. It used to be regarded as a means to treat depression.
OTHER TYPES OF BASIL:
1. ASIAN BASIL (Horapa in thailandese): this basil is similar to European sweet basil. It is used liberally as a seasoning and sprigs are often added to platters of fresh, raw vegetables.
Family: Mint (Lamiaceae)
Synonyms: Sweet basil
Form of use: leaves, fresh and dried
Origin: Basil is native to the Indian subcontinent, but basil was planted in Italy during Roman times. Basil is grown both in tropical as well as in temperature latitudes. The more intense the sunshine, the better the aroma of basil.
Aroma: the taste of basil is sweetly spicy and pleasantly peppery. It gives dishes a fresh aroma.
Use: Basil is a classic spice of Italian cuisine. Pesto, insalada caprese and pizza margherita are not complete without this spice. Basil goes well with salads, vegetable dishes and dips.
Buying/storing: Basil is available either fresh or dried in every supermarket. It is better to buy fresh basil with roots because it is more flavorful and lasts longer. Dry basil has a less intense and slightly harsh aroma. It will keep if stored in an airtight, closed container in a dark, cool place.
Properties: Basil is an annual plant with big dark green oval leaves. In late summer, the herb has white, rosy or lilac blossoms forming a spike. Basil grows up to 20 inches high. Many essential oils are responsible for its distinctive smell and taste.
Related species: The genus of Ocimum includes more than 60 different species. They differ in color and in the shape of the leaves. Exotic lilac forms are called “Dark Opal”or Purple Delight. Moreover, there are lemons, cinnamon and anise basil with various aromatic nuances, as is clear from their names. Depending on a particular cuisine, you can use either Thai basil or Mexican basil.
Medicinal Use: Basil has sedative effects on the nervous system. Brewed basil leaves promote sweating and help to release mucus in cold weather. Basil soothes stomach disorders, flatulence and anorexia and stimulates milk secretion in new mothers. It used to be regarded as a means to treat depression.
OTHER TYPES OF BASIL:
1. ASIAN BASIL (Horapa in thailandese): this basil is similar to European sweet basil. It is used liberally as a seasoning and sprigs are often added to platters of fresh, raw vegetables.
2. LEMON BASIL (kemangi in Indonesian): this basil is similar to others, but paler in color, and with distinctive lemony fragrance.
3. HOLY BASIL: this basil has distinctive purple -reddish leaves and a mint-like zesty flavor and is used for stir-fries.
Did you know….
The name ‘basil’is derived from the Greek word meaning ‘royal’. In India, basil was regarded as holy and was used in religious ceremonies. The herb was brought to central Europe by Charlemagne and was grown as a medicinal herb in cloister gardens.
Lemon basil and holy basil are not widely found outside the region, but European sweet basil can be used as a substitue for all varieties.
Tips for cooking:
Add basil only shortly before the end of cooking or it will lose its aroma. Basil can be used to garnish soups and salads. Fresh basil can be cut finely, mixed with little water and frozen into ice cubes to be added to dishes.
Basil doesn't store well, so buy it just before you intend to use it. Basil has a strong flavor, so don't use it more than the recipes states.
3. HOLY BASIL: this basil has distinctive purple -reddish leaves and a mint-like zesty flavor and is used for stir-fries.
Did you know….
The name ‘basil’is derived from the Greek word meaning ‘royal’. In India, basil was regarded as holy and was used in religious ceremonies. The herb was brought to central Europe by Charlemagne and was grown as a medicinal herb in cloister gardens.
Lemon basil and holy basil are not widely found outside the region, but European sweet basil can be used as a substitue for all varieties.
Tips for cooking:
Add basil only shortly before the end of cooking or it will lose its aroma. Basil can be used to garnish soups and salads. Fresh basil can be cut finely, mixed with little water and frozen into ice cubes to be added to dishes.
Basil doesn't store well, so buy it just before you intend to use it. Basil has a strong flavor, so don't use it more than the recipes states.
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