Ocimum Basilicum

Lightly rubbing the leaves of basil releases an aroma that promises warmth and sunshine. Basil belongs to the mint family, as evidenced by hints of mint and anise that complement its sweetness.

Originally from tropical Asia, where it was cultivated 3000 years ago, basil now grows almost everywhere where the climate provides enough warmth.

Sweet basil, also known as Genovese basil, has large, bright green, silky leaves, and small white flowers. It is the best basil for pesto and tomato salads. It pairs very well with garlic.

FLAVOR

Basil has a complex sweetness, a spicy aroma with notes of anise and cloves. The taste is warm, peppery, reminiscent of cloves with hints of mint and anise. Purple basil or Opal basil has a similar aroma.

USED PARTS Leaves and stems.

BUYING AND STORAGE

Most basil leaves bruise easily and wilt quickly, so when buying, it is recommended to avoid bunches with slightly wilted or bruised leaves.

Store in the refrigerator in a damp cloth for 2-3 days. Basil leaves freeze well for up to 3 months. One of the best ways to freeze basil is to make a puree with a little water and olive oil and freeze it in an ice cube tray.

Another way to preserve basil leaves is to place them in a jar with a tight lid, lightly sprinkle with sea salt, cover with olive oil, and store in the refrigerator. The leaves will darken over time but will perfectly flavor the oil.

USE IN CULINARY

In today's kitchen, basil is a natural partner for tomatoes, whether in salad, sauce, or soup. It is an excellent spice for chicken - mix softened butter with chopped basil leaves, garlic, grated lemon zest, and breadcrumbs, then tuck the mixture between the skin and meat of the chicken or spread it on chicken pieces before roasting.

Combine basil with fish or shellfish, especially with lobster and scallops. It also pairs well with veal and lamb. Basil has an affinity for raspberries, watermelon, peaches, and more.

Basil turns black when cooked in tomato sauce, a tomato-based sauce, or any other acidic medium.

It quickly loses its flavor if cooked, so use a portion during cooking for depth of flavor and add the rest at the end to enhance the taste and aroma of the dish.

Basil leaves can be plucked, torn, or cut with a knife, but cutting with a knife is the fastest way to make them black.

ESSENTIAL for pesto and pistou.

GOOD with Corn, creamy cheeses, eggplant, lemon, mozzarella, olives, pasta, peas, pizza, potatoes, rice, tomatoes, white beans, zucchini.

COMBINES WELL with Capers, chives, cilantro, garlic, marjoram, oregano, mint, parsley, rosemary, thyme.