Sweet Basil Tastes As Good As It Smells

Sweet Basil

Honored as the ’2003 Herb of the Year’ by the International Herb Society, basil is perhaps the only herb that tastes as good as it smells. An ancient herb believed to have been cultivated first in India, it is commonly found in the warm, sunny regions of Asia, Africa and Central and South America.

Throughout history, basil has evoked the widest spectrum of emotions within people, from love to hate and everything in between. The Greeks associated it with hardship and affliction, while to the Romans it carried connotations of love. However, there is no denying the delight of the rich, spicy and somewhat minty flavor and fragrance held in the sprigs and leaves of this herb.

Basil in Cooking

Basil is a traditional ingredient in Thai, Indian and Mediterranean cooking; Italian cuisine is well known for its love affair with basil. The most famous example of this is pesto sauce, which stars basil as the main ingredient and gives a delightful accompaniment to hot and cold pasta. Basil also has remarkable affinity with tomato and garlic in sauces. It is also the basis of many recipes with chicken, fish, eggs and adds zest and flavor to some of the more bland varieties of vegetable.

Health Benefits of Basil

And basil isn’t without health benefits either. It has soothing properties associated with the mint family to which it belongs, and is be used in herbal concoctions offering relief for nervous headaches and digestive complaints.

There are dozens of varieties of the basil plant, in different sizes, colors and shapes of leaves, but broadly speaking, basils can be identified by their square stems and opposite leaves, as is characteristic of many members of the mint family. Basils are strictly summer plants, warm-weather plants and to thrive require large doses of sunlight and well-drained soil.

references:

The Whole Herb: For Cooking, Crafts, Gardening, Health, and Other Joys of Life by Barbara Pleasant (Book)
Herbs for Use and for Delight by Herb Society of America (Book)