Common name: Basil
Scientific name: Ocimum basilicum
There are many varieties, colors and aromas of basil. It is a plant that can have small or large leaves and can reach anywhere from 8 to 20 inches when full grown.
Sweet basil is a very aromatic culinary herb, with a sweet and sometimes lemony flavor. However that is not all that this wonderful plant has to offer, as it is a considerable source of vitamin C, vitamin A, and antioxidants. It is also a source of calcium, phosphorus and other essential minerals. You can therefore take advantage of it and use it in fairly large quantities in your cooking.
Tips for using sweet basil in foods
- Whenever possible use fresh basil as dried basil has already lost a lot of its flavor. Leaves should be smooth without spots and a rich green.
If however you need to replace fresh basil with dried basil in a recipe you should consider that 1 teaspoon of dried basil is equivalent to 1 tablespoon of fresh basil.
- Eat whole leaves or snipped leaves. To take full advantage of the flavors, it is best when crushed with a pestle in a mortar, before adding to sauces, salads, vegetables…
- Flavors vary with varieties. Basil can be lemon, anise, ginger, or jasmine flavored depending on the plants. It is suitable to accompany white meats, and is delicious with eggs and cheese. Nothing will make your pasta, rice or tomatoes, stand out better.
- Keep basil in the vegetable drawer of your refrigerator but only for a few days. Place it in a perforated plastic bag. It can be kept longer if it is submerged in oil (you can used the delicately perfumed oil). Another way to preserve basil for later use is to snip it then place it in an ice-cube tray, cover with water and freeze. Freezing basil this way makes it an easy way to prepare pre measured portions and to use them in your recipes. It is also possible to freeze whole leaves after having washed and dried them, preserved this way basil will keep its flavor. Finally you can consider drying leaves (hang them with the stems up in a well ventilated dark area).
- When using basil it is preferable to add it to the dishes at the last minute as it does not tolerate long cooking times.
- For a flavored vinegar, place a branch of basil into the bottle.
Sometimes parsley can be used to substitute for basil but you should do that only when in dire need.
One of my favorite liqueur, Chartreuse, is made from basil. Because I live in the US, I cannot get pure alcohol, and cannot make it. Here is the recipe that you can use if you live in a country where pure potable alcohol is available.
Health benefits of Basil
For thousands of years basil has been known for therapeutic benefits. It was considered useful in treating depression, and warts. These merits are still accepted by some herbalists today. It can be used in infusions or brew, for aiding in digestion, promoting appetite, as a laxative, a tonic, and a febrifuge (to reduce fever). It is also effective in easing nervousness. Because it is rich in camphor, it has anti-cold qualities, and will provide relief against sore throat, if used to gargle. Used in a cataplasm it will lessen itching.
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Nutrition Facts Serving size 2tbsp (5g) |
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Amount Per Serving |
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Calories 1 Calories from fat 0 |
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% Daily Value* |
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Total Fat 0g 0% |
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Saturated Fat 0g 0% |
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Trans Fat 0g Cholesterol 0mg 0% |
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Sodium 0mg 0% |
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Total Carbohydrates 0g 0% |
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Dietary Fiber 0g 0% |
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Sugars 0g |
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Proteins 0g |
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Vitamin A 6% • Vitamin C 2% |
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Calcium 1% • Iron 1% |
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Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. |
Originally from India, basil was considered a sacred herb offered to the Gods Vishnu and Krishna, more than 4 thousand years ago. Its use moved through Asia and Egypt where it was used in the process of mummification. Egyptians had indeed discovered that basil was an anti-bacterial and that it had preservation properties.
When basil made its entrance in Greece, the collection of basil leaves was a mysterious rite done by the basileus (king magistrate). It was a royal herb, symbol of fertility. It then that people started using it in cooking, but mostly it was still used as a medicinal herb.
Many civilizations used it for mortuary rites. It was placed between the hand of the defunct to protect them during their last journey.
It was only during the 16th and 17th centuries that it reached England and the United States.
Au fil des siècles, il a gagné l’Europe méridionale puis, aux 16ème et 17ème siècles, l’Angleterre et les États-Unis.
Today basil is one of the best known culinary herbs, with green or purple leaves it is the corner stone of most Mediterranean foods.
Pesto recipes
Grilled Salmon steaks with basil
Pork brochettes with pesto
Soil: rich and light, warm
Planting season : march/april sow the seeds in a well protected area or indoors. Transplant seedlings in may either in a pot or in a garden bed with about 24 inches space depending on variety.Care : basil likes a warm, partly shady location. Roots should be cool. Protect it from winds and drafts. Water around the base, specially on dry days. Pruning basil by pinching the heads at about 5 inches will prevent flowering and promote a thicker plant growth. If planted in a pot bring it in when the weather falls near or below freezing.
Harvest leaves as needed, in July or August harvest the bulk of the leaves to freeze or dry.
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