Basil

Basil flowering - Photo by Forest and Kim Starr

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.

Names

Scientific
   Ocimum basilicum
English
   Basil
   Saint Joseph’s wort
   Sweet basil
Dutch
   Basilicum
   Gewone basilicum
   Koningskruid
Spanish
   Albahaca
   Alhábega
French
   Basilic
   Basilic commun
   Basilic romain
   Herbe royale
   Pistou
German
   Basilikum
   Königskraut
Italian
   Basilico

Taxonomy

Genus
   Ocimum
Family
   Lamiaceae
Order
   Lamiales

Basic information and facts

Origin:

Basil originates from India.

Distribution:

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.

Flowers:

The blue, purple or white flowers are bilaterally symmetrical.

Leaves:

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.

Height:

About 30 to 45 cm tall.

Spacing:

About 15 cm.

Propagation:

Basil is grown from seed.

Harvesting:

Leaves are harvested by had.

Uses:

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!

Recipes

Basil – Fresh Pesto

Ingredients
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)

Instructions
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.

Crop categories

Herbs
Medicinal plants
Tropical crops
Subtropical crops

Pictures