Basil is a culinary herb which is used a lot in Italian food. It is also common in certain dishes of Northeast and Southeast Asia. There are different varieties of basil, each with a slightly different taste.
Saint Joseph's wort
Basic information and facts
Basil originates from India.
Now found in many places and climates, including Asia, America, Europe and Middle East.
Annual, biennial, or perennial:
Basil can grow as a perennial in tropical climates but is usually cultivated as an annual in temperate climates.
The blue, purple or white flowers are bilaterally symmetrical.
Opposite leaves with two leaves per node along the stem. The large green leaves are about 5 cm long.
Climate and weather:
Grows well in tropical and temperate climates, but is sensitive to cold and prefers full sunlight.
About 30 to 45 cm tall.
About 15 cm.
Basil is grown from seed.
Leaves are harvested by had.
Basil is used as a culinary herb in Italian food. It’s also common in Southeast Asian cuisines (Thailand, Indonesia, Vietnam, Cambodia, Laos) and in Taiwan.
Proverbs and Quotes
- Where Basil grows, no evil goes!
Basil – Fresh Pesto
2 cups fresh basil leaves,
1/4 cup Parmesan cheese (grated),
1/4 cup pine nuts (or walnuts or hazelnuts),
3 garlic cloves (minced),
1 tablespoon lemon juice,
1/4 cup Olive oil (extra virgin)
Clean the leaves; discard flower buds, stems or bad looking leaves.
Wash leaves in cold water.
Chop pine nuts with olive oil and garlic in a food processor or blender.
Add basil leaves into the food processor and chop until it looks like a smooth paste.
Add the grated Parmesan cheese and blend it in the mixture.
Use it fresh. You can keep it in a refrigerator maximum one week.