Basil

About Sweet Basil - Ocimum basilicum

Basil is truly an incredible herb. It is enjoyed for its rich and spicy, mildly peppery flavor with a trace of mint and clove. Basil belongs to the mint family and there are over 40 known varieties, of which Ocimum basilicum, or Sweet Basil, is the most commonly known. Ocimum is from a Greek verb that means, “to be fragrant.” The foliage is easily bruised; just brushing against it releases its fragrance.

Basil is native to India and Asia, having been cultivated there for more than 5,000 years. To the Greeks and Romans basil was a symbol of hostility and insanity, so they believed that in order to grow truly fragrant basil one had to shout and swear angrily while sowing its seeds. Even today in French “sowing basil (semer le basilic) means “ranting.”

Being of the mint family, it is not surprising that it is recommended for digestive complaints. So instead of an after dinner mint, try sipping an after dinner cup of basil tea to aid digestion and dispel flatulence. Herbalists have recommended basil for years for stomach cramps, vomiting and constipation. Basil also has been described as having a slight sedative action, which explains why it’s sometimes recommended for headaches and anxiety.

Basil leaves can be frozen or dried, but the best flavor is found in the fresh leaves. It can be used cooked or raw. Crush, chip or mince the leaves and add to recipes, or add whole leaves to salads. Sprigs of basil make a wonderfully aromatic garnish. The flowers are also beautiful, edible and make a unique garnish.

Basil is traditional in Italian, Mediterranean and Thai cuisines. It is superb with veal, lamb, fish, poultry, white beans, pasta, rice, tomatoes, cheese and eggs. It blends well with garlic, thyme and lemon. It adds zip to mild vegetable like zucchini, summer squash, eggplant, potatoes, cabbage and carrots and to the soups, stews and sauces in which these vegetables appear. .

Storage

Fresh basil deteriorates very quickly, so use as soon as possible. For short term storage, wrap in a lightly damp towel and refrigerate. Do not wash prior to refrigeration. For longer term storage, freeze fresh leaves in a plastic zip-lock bag. Remove air, seal and freeze. Do not thaw before use. Basil can also be easily dried; simply hang up-side-down in a well ventilated, dry area.

Preparation Tips

Remove basil leaves from stem before using. Wash these gently to remove any garden grit.

Chop basil with stems into soups and stews.

Toss fresh whole basil leaves into green salads and chopped into pasta or rice salads.

Top slices of tomato with chopped fresh basil leaves, olive oil and a little salt and pepper. (Simply add sliced fresh mozzarella cheese for the classic Italian Caprese salad!)

Layer basil leaves in a sandwich along with slices of garlic, tomato and cheese.

Add to salad dressings, tomato sauces, egg or cheese dishes, dips and sauces.

Experiment!

Health Benefits

Traditionally classified as a warming and moistening herb, basil is regarded as slightly antiseptic, antispasmodic, and appetizer.

It has a good affinity with the stomach, where it will stimulate the appetite, digestion and nerves. It also counteracts flatulence, stomach cramps, nausea, vomiting and constipation. Because of its antibacterial and anti-fungal action, basil leaves are used on itching skin, insect bites and skin eruptions. It is effective against bacterial infections and intestinal parasites. Tea made from the leaves is recommended for nausea, gas pains and dysentery.

Sources: ohioline.osu.edu and “From Asparagus to Zucchini, A Guide to Farm-Fresh Produce,” Madison Area CSA Coalition, 2003 and “Whole Foods Companion,” by Dianne Onstad, 2004.

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