Basil
(Ocimum basilicum)
Description
Basil is a member of the mint family. The leaves can be used both fresh and dried. An annual, the basil plant grows to be about 40 to 60 cm high, with soft, dark green, fresh aromatic-smelling leaves. It blooms in pseudo-racemes with small red and white or green and white flowers. There are approximately 150 known varieties.
Origin
Basil originally comes from the tropical regions of Asia (including India). Today the plant grows everywhere in Europe, but particularly around the Mediterranean Sea. The name “basil” comes from the Greek basileus, meaning “king”. The Greeks themselves often did not like the herb, probably because of the superstition that there was a scorpion's nest under every pot of basil. The smell of basil meant danger. The Romans loved it, however, and used it in many dishes.
In India the Hindus believe that placing basil in the mouth of the dying ensures that they reach God.
Did you know?
Italian cuisine in particular is famous for its use of basil (think for instance of pesto), but the herb is also a favourite in Thai cuisine.
Besides oregano, that became known due to its use in pizzas and pastas, basil – another important taste in Italian food – is currently experiencing an enormous revival.
Quality
Fresh basil must be bright green in colour. The branches should be stored in a closed bag or container in the vegetable drawer of your fridge. The dried version should smell a bit like anise.
Uses
Basil is generally used for seasoning tomatoes, green vegetables, salads, soups, eggs, fish, cheese, veal, lam, pizza and pasta sauces.