Nutmeg
Nutmeg is usually grown in Asia and Austrialasia, there are two spices derivied from the one fruit, netmeg and mace.
Nutmeg is the actual seed of the tree it is egg shaped and is about 1 inch long. While mace is the dried “lacy” red covering around the seed. The actually fruit part of the evergreen tree made is used in Grenada to make jams called Morne Delice. In Indonesia the fruit is sliced thinly and then cooked and crystallized to make candy.
Culinary Uses
Nutmeg and mace are similar in taste, while nutmeg is sweeter and mace has more of a delicate taste. Mace has an orange color similar to saffron so it is usually used in light colored dishes. Nutmeg is a flavorful addition to cheese sauces and is best if grated fresh.
Nutmeg is usually used in sweet dished in Indian Cuisine. It is called Jaiphal in most parts of India. They also used nutmeg in a smoked form.
In European cuisine nutmeg and mace are used in potato dished and processed meat dishes. They also use it in soups, sauces and baked goods. While in Dutch cuisine it is used on Brussels sprouts and cauliflower and string beans
To get the essential oils out it nutmeg it is done by steaming ground nutmeg and the essential oils are used in perfumes and in the pharmaceutical industry. The oil is colorless and or light yellow and smells like nutmeg. It is used as a natural flavor of baked goods, syrups and beverages. It is a replacement of ground nutmeg so there is nothing l floating in the food. The essential oils are found in toothpaste and in cough medicines. Nutmeg oils are used for treating illnesses related to nervousness and digestive problems.
It is also used for rheumatic pain it also can be used for treatment to a dull toothache.
In France they use it in liquid form they put some drops in honey for a stomach ache and used for bad breath. Drops are also put on sugar cubes and or on a teaspoon of honey for nausea.
The History of Nutmeg
It is said that Roman Priest used to burn it as a form of incenses. It was also known to be used as a prize and a costly spice. In Elizabethan times it was believed that it was used to ward off the plague so nutmeg was very popular.
As a result of the Dutch interregnum during the Napoleonic Wars, the English took temporary control of the Banda Islands from the Dutch and transplanted nutmeg trees to their own colonial holdings elsewhere, notably. Today, a stylised split-open nutmeg fruit is found on the national flag of Grenada.
At one time, nutmeg was one of the most valuable spices. It has been said that in, several hundred years ago, a few nutmeg nuts could be sold for enough money to enable financial independence for life.
The first harvest of nutmeg trees takes place 7–9 years after planting and the trees reach their full potential after 20 years.
Risk and Toxicity
In low doses it is not harmful. In Large doses over 12 teaspoons or more is very dangerous it can cause convulsions, palpitations and nausea, eventually dehydration and general body pain. 4-8 teaspoons can cause mild to medium hallucinogen producing visual distortion and a mild euphoria. A test was conducted showed when ingested a large amount nutmeg takes on similar chemical makeup as ecstacy. Nutmeg is not usually used as a recreational drug because of its unpleasant taste and its side effects including dizziness, flushes, dry mouth, accelerated heartbeat, temporary constipation, difficulty in urination, nausea, and panic.
Thursday, February 28, 2008
Lavender
Lavender is a strong aromatic shrub that has purple flowers when it blooms. It is usually 2-6 cm long and 4-6 mm broad with evergreen like leaves. It is commonly grown as an ornamental plant in landscapes. It is very fragrant and it can survive on very minimal water. It does not grow well in damp soil; it is also can survive in the cold weather.
Lavender has different uses it is not just a pretty shrub it is also used as herbal medicine, in either it essential oils or as herbal tea. The flowers can also been used in cooking it is one of the herbs in herbes de Provence. Lavender in its essential oil form is usually used in relaxing and massages therapy. It is put in eye pillows or in a bathtub for calming and relaxing sensation.
Lavender has different uses it is not just a pretty shrub it is also used as herbal medicine, in either it essential oils or as herbal tea. The flowers can also been used in cooking it is one of the herbs in herbes de Provence. Lavender in its essential oil form is usually used in relaxing and massages therapy. It is put in eye pillows or in a bathtub for calming and relaxing sensation.
Sunday, January 27, 2008
Tyme
Thyme
Thyme is a native to Europe, North Africa and Asia. The stems tend to be long and narrow even wire like. The leaves are an oval shape arranged opposite of each other on the stem. When they flower their flowers are dense terminal heads they are usually white, pink or purple in color.
History of Thyme
The ancient Egyptians used thyme in embalming. The ancient Greeks used thyme in their baths and burnt it as incense in the temples. They believed that thyme was a source of courage. It was said that the Romans spread thyme throughout Europe as they would purity a rooms. In the middle ages it was said that they would place it under their pillows as a sleeping aid and to ward of nightmares. Also the women would give the knights and warriors gifts of thyme to bring them courage in battle. Thyme was also used as an incense and place on the coffin during the funeral it was to assure them a passage to the next life.
Cultivation
Thyme likes a hot and sunny area with good drained soil. It usually planted in the spring it is a perennial. It is widely grown for it strong flavor. It is also a hardy plant it can withstand droughts. It also can be used in it dried form it keeps it flavor well.
Culinary Uses
Thyme is used in most Spanish, French, Italian and Turkish cuisines. Thyme is usually used to flavor meats, soups, and stews. It is mostly used when cooking lamb, tomatoes and eggs. Thyme is not an overpowering herb in French cooking it is usually combined with bay and parsley which is called bouquet gami or herbed de provence. Thyme is used in either dry or fresh form, the fresh form is more flavorful but is less convenient it usually only lasts about 1 week. Thyme retains its flavor dried better than many other herbs. Dried, and especially powdered thyme occupies less space than fresh, so less of it is required when substituted in a recipe. As a rule of thumb, use one third as much dried as fresh thyme - a little less if it is ground.
Fresh, Dried or Power
Thyme is sold in 3 types of forms fresh, dried or power. Fresh is more flavorful then dried or powered but it is less convienct since its self life is less then one week. While in the summer months thyme can be found almost everywhere. Fresh thyme is sold in bunches of sprigs, a sprig is a single branch snipped from the plant. If a recipe does not say fresh or dried it usually means fresh. To take the leaves off of a sprig you hold the sprig at the end and run your fingers to the top and the leaves will just come off, then the leaves are usually chopped to put in recipes.
Thyme keeps it flavor when dried better then some other herbs. When using dried or powered you need to use less then you would if you were usuing fresh. Thyme is a slow release herb just like bay so you need to add it at the beginning of a recipe not at the end to get the full effect of the herbs flavor.
Medical uses
The oils in Thyme are thymol which is an antiseptic which is the main ingredient in Listerne mouthwash. Before modern antiseptics is was used to medicate wounds, it is known for fighting fungus that is commonly found in toenails. It also can be using for fighting coughts and bronchitis by infusing the herb with tea and drunk. It can also help when you have a sore throat by boiling thyme in water then letting it cool then you gargle with it 3 times a day for about 6 days. The inflammation in your throat should dissappear within 2-5 days.
Thyme is a native to Europe, North Africa and Asia. The stems tend to be long and narrow even wire like. The leaves are an oval shape arranged opposite of each other on the stem. When they flower their flowers are dense terminal heads they are usually white, pink or purple in color.
History of Thyme
The ancient Egyptians used thyme in embalming. The ancient Greeks used thyme in their baths and burnt it as incense in the temples. They believed that thyme was a source of courage. It was said that the Romans spread thyme throughout Europe as they would purity a rooms. In the middle ages it was said that they would place it under their pillows as a sleeping aid and to ward of nightmares. Also the women would give the knights and warriors gifts of thyme to bring them courage in battle. Thyme was also used as an incense and place on the coffin during the funeral it was to assure them a passage to the next life.
Cultivation
Thyme likes a hot and sunny area with good drained soil. It usually planted in the spring it is a perennial. It is widely grown for it strong flavor. It is also a hardy plant it can withstand droughts. It also can be used in it dried form it keeps it flavor well.
Culinary Uses
Thyme is used in most Spanish, French, Italian and Turkish cuisines. Thyme is usually used to flavor meats, soups, and stews. It is mostly used when cooking lamb, tomatoes and eggs. Thyme is not an overpowering herb in French cooking it is usually combined with bay and parsley which is called bouquet gami or herbed de provence. Thyme is used in either dry or fresh form, the fresh form is more flavorful but is less convenient it usually only lasts about 1 week. Thyme retains its flavor dried better than many other herbs. Dried, and especially powdered thyme occupies less space than fresh, so less of it is required when substituted in a recipe. As a rule of thumb, use one third as much dried as fresh thyme - a little less if it is ground.
Fresh, Dried or Power
Thyme is sold in 3 types of forms fresh, dried or power. Fresh is more flavorful then dried or powered but it is less convienct since its self life is less then one week. While in the summer months thyme can be found almost everywhere. Fresh thyme is sold in bunches of sprigs, a sprig is a single branch snipped from the plant. If a recipe does not say fresh or dried it usually means fresh. To take the leaves off of a sprig you hold the sprig at the end and run your fingers to the top and the leaves will just come off, then the leaves are usually chopped to put in recipes.
Thyme keeps it flavor when dried better then some other herbs. When using dried or powered you need to use less then you would if you were usuing fresh. Thyme is a slow release herb just like bay so you need to add it at the beginning of a recipe not at the end to get the full effect of the herbs flavor.
Medical uses
The oils in Thyme are thymol which is an antiseptic which is the main ingredient in Listerne mouthwash. Before modern antiseptics is was used to medicate wounds, it is known for fighting fungus that is commonly found in toenails. It also can be using for fighting coughts and bronchitis by infusing the herb with tea and drunk. It can also help when you have a sore throat by boiling thyme in water then letting it cool then you gargle with it 3 times a day for about 6 days. The inflammation in your throat should dissappear within 2-5 days.
Garlic
Garlic
Is part of the Onion, shallot and leek family. Garlic is known for it culinary and medical uses. It has a pungent and spicy flavor when raw but when it is cooked or roasted it because mellow and sweet.
Garlic comes in a bulb form then in the bulb they are divided into sections which are called cloves. The cloves are the seeds which is what we used to cook with. It has a paper outer skin that protects the cloves.
Cultivation
Garlic can be grown all year round in mild climates. In the cold climates you need to plant the cloves six weeks before the first frost they are harvested in late spring. Pest do not attach garlic but they can develop pink root which is a disease that stunts the roots and turns them pink or red. They can be planted close together you just need to leave enough room for the cloves to mature.
Culinary uses
Garlic is used all around the world for it strong flavor in cooking or as a seasoning or a condiment. Garlic is usually paired up with onions, tomatoes and ginger. The outer paper is usually taken off before using them. Garlic can be roasted by cutting the ends off the cloves and rubbing them in olive oil and placed in the oven until soft. Then you get the garlic out of the cloves all you have to do is squeeze them and the garlic will come out. When roasted it has a really mellow flavor. Oils are also flavored with garlic cloves. When preparing infused oils at home you are running a risk of botulism if the product is not stored correctly. To reduce the risk the oil should be refrigerator and used within one week of making it. Store bought infused oils usually add chemicals to the oils to eliminate the risk of botulism.
The leaves and stems are also eaten in other cultures. In Chinese cuisine they pickle young garlic bulbs in sugar, salt and spices. Also the stems are using in stir fries. In Cambodia the leaves are cut cleaned and stir fried with eggs and meat and or vegetables.
Medical uses
Garlic has been known for it culinary and medical uses dating back as far as the Egyptians. Garlic is known for it ability to help prevent heart disease, high cholesterol, high blood pressure and cancer. Studies done on animals and on humans have shown that taking a garlic supplement has reduces the placque in the aortas and vascular calcification. A study done in 2007 showned that the consumption of any form of garlic did not reduce the chelostrol levels in patients with moderately high baseline level. Garlic is also used in fighting the common cold by rubbing a garlic syrup or a salve made from garlic and lard on the chest and back. In modern medcine garlic is used to treat intestinal worms by taking it orally and through an anal suppository.
Superstitions and myths
Garlic is known for its forces with good and evil. A Christian myth says that after Satan left the Garden of Eden that garlic arose in his left footprint and an onion in his right. In Europe garlic is used for protection. In Central Europe garlic is used to ward off demons, werewolves, and vampires. To ward off vampires garlic should be worn around the neck and also hung in windows, or rubbed on chimneys and keyholes. In Northeastern India garlic is mixed with water and spread around their home to keep snakes from entering.
Is part of the Onion, shallot and leek family. Garlic is known for it culinary and medical uses. It has a pungent and spicy flavor when raw but when it is cooked or roasted it because mellow and sweet.
Garlic comes in a bulb form then in the bulb they are divided into sections which are called cloves. The cloves are the seeds which is what we used to cook with. It has a paper outer skin that protects the cloves.
Cultivation
Garlic can be grown all year round in mild climates. In the cold climates you need to plant the cloves six weeks before the first frost they are harvested in late spring. Pest do not attach garlic but they can develop pink root which is a disease that stunts the roots and turns them pink or red. They can be planted close together you just need to leave enough room for the cloves to mature.
Culinary uses
Garlic is used all around the world for it strong flavor in cooking or as a seasoning or a condiment. Garlic is usually paired up with onions, tomatoes and ginger. The outer paper is usually taken off before using them. Garlic can be roasted by cutting the ends off the cloves and rubbing them in olive oil and placed in the oven until soft. Then you get the garlic out of the cloves all you have to do is squeeze them and the garlic will come out. When roasted it has a really mellow flavor. Oils are also flavored with garlic cloves. When preparing infused oils at home you are running a risk of botulism if the product is not stored correctly. To reduce the risk the oil should be refrigerator and used within one week of making it. Store bought infused oils usually add chemicals to the oils to eliminate the risk of botulism.
The leaves and stems are also eaten in other cultures. In Chinese cuisine they pickle young garlic bulbs in sugar, salt and spices. Also the stems are using in stir fries. In Cambodia the leaves are cut cleaned and stir fried with eggs and meat and or vegetables.
Medical uses
Garlic has been known for it culinary and medical uses dating back as far as the Egyptians. Garlic is known for it ability to help prevent heart disease, high cholesterol, high blood pressure and cancer. Studies done on animals and on humans have shown that taking a garlic supplement has reduces the placque in the aortas and vascular calcification. A study done in 2007 showned that the consumption of any form of garlic did not reduce the chelostrol levels in patients with moderately high baseline level. Garlic is also used in fighting the common cold by rubbing a garlic syrup or a salve made from garlic and lard on the chest and back. In modern medcine garlic is used to treat intestinal worms by taking it orally and through an anal suppository.
Superstitions and myths
Garlic is known for its forces with good and evil. A Christian myth says that after Satan left the Garden of Eden that garlic arose in his left footprint and an onion in his right. In Europe garlic is used for protection. In Central Europe garlic is used to ward off demons, werewolves, and vampires. To ward off vampires garlic should be worn around the neck and also hung in windows, or rubbed on chimneys and keyholes. In Northeastern India garlic is mixed with water and spread around their home to keep snakes from entering.
Friday, August 3, 2007
Parsley
Parsley
Is very common in the Middle Eastern Europe and American cooking, people use the leafs in much the same way as coriander (which is known as Chinese parsley or cilantro). There are two forms of parsley curly or Italian or flat leaf. Curly parsley is usually used as a garnish. The flat leaf has a stronger flavor due to the high levels of essential oils. There is another type of parsley grown as a root vegetables, it is commonly used in Central or Eastern European cuisines where they use it in soups and stews it looks like a parsnips but does not tastes the same.
Cultivation
Parsley germination is very difficult, tales have been told that the lengeth of the germinations was slow because the seeds had to travel to hell and back several times before they could grow. Soaking the seeds in water over night will speed up the germination periods it us ususally 3-6 weeks. Parsley grows well in a deep pot, which helps accommodate the long taproot. Parsley grown indoors requires at least five hours of sunlight a day. Parsley is a key ingredent in West Asain salads such as tabbauleh. In Southern and Central Europe parsley is part of a bouquet garni (which a bundle of fresh herbs tied together) which is usually put in soups, stocks or sauces for flavor. It is also used a garnish.
Medical Uses
People also use parsley for medical uses. Chinese and German herbologish recemmond parsley tea to help control high blood pressure. Cherokee Indians use parsley as a tonic to help strengthen the bladder. When crushed and rubbed on the skin parsley can reduce itching in a mosquito bites. Parsley should not be used by pregnant women the oils in the parsley can lead to early preterm labor.
Is very common in the Middle Eastern Europe and American cooking, people use the leafs in much the same way as coriander (which is known as Chinese parsley or cilantro). There are two forms of parsley curly or Italian or flat leaf. Curly parsley is usually used as a garnish. The flat leaf has a stronger flavor due to the high levels of essential oils. There is another type of parsley grown as a root vegetables, it is commonly used in Central or Eastern European cuisines where they use it in soups and stews it looks like a parsnips but does not tastes the same.
Cultivation
Parsley germination is very difficult, tales have been told that the lengeth of the germinations was slow because the seeds had to travel to hell and back several times before they could grow. Soaking the seeds in water over night will speed up the germination periods it us ususally 3-6 weeks. Parsley grows well in a deep pot, which helps accommodate the long taproot. Parsley grown indoors requires at least five hours of sunlight a day. Parsley is a key ingredent in West Asain salads such as tabbauleh. In Southern and Central Europe parsley is part of a bouquet garni (which a bundle of fresh herbs tied together) which is usually put in soups, stocks or sauces for flavor. It is also used a garnish.
Medical Uses
People also use parsley for medical uses. Chinese and German herbologish recemmond parsley tea to help control high blood pressure. Cherokee Indians use parsley as a tonic to help strengthen the bladder. When crushed and rubbed on the skin parsley can reduce itching in a mosquito bites. Parsley should not be used by pregnant women the oils in the parsley can lead to early preterm labor.
Oregano
Oregano
Oregano or Pot Marjoram is a native to Europe the Mediterranean region and southern and Central Asia. This is a perennial herb that grows about 20-80 cm tall with opposite leaves 1-4 cm long. The flowers are a purple color 3-4 mm long, they produce an erect spike.
Cultivation and Uses
Oregano is an important herb in Greek and Italian cuisine. It is the leaves that are used in cooking dried herbs are usually more flavorful than fresh. It is commonly used in Tomato sauces, fried vegetables and in grilled meats. Together with basil it makes up a lot of the Italian dishes. This herb combines nicely with all sorts of foods like picked olives, capers. Unlike other Italian herbs it can be combines with hot and spicy foods, which is very popular in Southern Italy.
It has an aromatic warm and slightly bitter taste. It also varies in intensity; good quality is so strong that it almost numbs the tongue, but Oregano that is cultivated in colder climates has an unsatisfactory flavor. A closely related plant is marjoram it differs in taste because phenolic compounds are missing in their essential oils, gold marjoram equals gold oregano. The most popular dish made with Oregano is pizza. According to the legend, the first pizza was made in 1889 when King Umberto and wife Margherita when they arrived in Naples. At this time, white bread flavoured with tomato paste was a popular food for the poor masses. honour the queen, a local baker devised a richer pie. In addition to the red tomato paste, white mozzarella cheese and green basil leaves were employed to reflect the colours of the Italian flag. This invention became known as pizza Margherita and spread all over Italy and now, over the rest of the world.
Health Benefits
Oregano is high in antioxidants due to the high contacts of phenolic acids and flavonoids. Oregano has demonstrated it has antimicrobial activity against food borne pathegons. In the Philippians oregano is not used for cooking but used as a primarily medicinal plant, it us used for relieving coughs in children.
Other Plants called Oregano
Mexican Oregano stems for the plant called Lippa gaveolens which is closely related to lemon verbena it is a highly studied herb some say it is used in medical uses and it is common used in Curandera (a folk healer or a shaman in Hispanic-American it is dedicated to curing physical and or spiritual healing). Mexican oregano has a very similar flavour, albeit stronger. It is increasingly traded, especially in the United States.
Oregano or Pot Marjoram is a native to Europe the Mediterranean region and southern and Central Asia. This is a perennial herb that grows about 20-80 cm tall with opposite leaves 1-4 cm long. The flowers are a purple color 3-4 mm long, they produce an erect spike.
Cultivation and Uses
Oregano is an important herb in Greek and Italian cuisine. It is the leaves that are used in cooking dried herbs are usually more flavorful than fresh. It is commonly used in Tomato sauces, fried vegetables and in grilled meats. Together with basil it makes up a lot of the Italian dishes. This herb combines nicely with all sorts of foods like picked olives, capers. Unlike other Italian herbs it can be combines with hot and spicy foods, which is very popular in Southern Italy.
It has an aromatic warm and slightly bitter taste. It also varies in intensity; good quality is so strong that it almost numbs the tongue, but Oregano that is cultivated in colder climates has an unsatisfactory flavor. A closely related plant is marjoram it differs in taste because phenolic compounds are missing in their essential oils, gold marjoram equals gold oregano. The most popular dish made with Oregano is pizza. According to the legend, the first pizza was made in 1889 when King Umberto and wife Margherita when they arrived in Naples. At this time, white bread flavoured with tomato paste was a popular food for the poor masses. honour the queen, a local baker devised a richer pie. In addition to the red tomato paste, white mozzarella cheese and green basil leaves were employed to reflect the colours of the Italian flag. This invention became known as pizza Margherita and spread all over Italy and now, over the rest of the world.
Health Benefits
Oregano is high in antioxidants due to the high contacts of phenolic acids and flavonoids. Oregano has demonstrated it has antimicrobial activity against food borne pathegons. In the Philippians oregano is not used for cooking but used as a primarily medicinal plant, it us used for relieving coughs in children.
Other Plants called Oregano
Mexican Oregano stems for the plant called Lippa gaveolens which is closely related to lemon verbena it is a highly studied herb some say it is used in medical uses and it is common used in Curandera (a folk healer or a shaman in Hispanic-American it is dedicated to curing physical and or spiritual healing). Mexican oregano has a very similar flavour, albeit stronger. It is increasingly traded, especially in the United States.
Tuesday, June 19, 2007
Basil
Basil
Basil is part of the (Ocimum basilicum) family also known as sweet basil. Basil is originally a native of India and other tropical regions of Asia; it has been cultivated for about 5000 years. It is featured in various cuisines such as Italian, Thai, Vietnamese, and Laotian. The plant tastes somewhat like anises, with a strong, pungent, sweet smell. Basil is very sensitive to the cold it grows best in hot dry conditions. While most common varieties are treated as annual and some perennial, including African Blue and Holy Thai Basil.
Culinary Uses
Basil is commonly recommended to be used fresh, and in cooked recipes it is added at the last moment, as cooking destroys the flavor quickly. Fresh herbs can be kept for a short time in stored in the refrigerator or in the freezer for a longer period after being blanched quickly in boiling water. Dried herb loses it flavor and what flavor it has tastes very different flavor almost like hay. Basil is one of the main ingredients in Pesto light green Italian oil and herb sauce from the city of Genoa its other ingredients are olive oil and pine nuts. Chinese cuisine used basil fresh or dried in soups and other foods. In Taiwan they use fresh basil in thick soups they also eat fried chicken and fried basil leaves. Mediterranean cuisine use basil with combining it with tomatoes. Basil is sometimes used in fresh fruit and jams in particular with strawberries, raspberries and plums. When several varieties of basil seeds are soaked in water they become gelatinous and are used in some Asian drinks and desserts such as sherbets.
Cultivation
Basil likes hot weather it will not survive if there is any chance of frost. It grows best in soft peat pots when starting out indoors then planted in the late spring early summer; it fairs best in a well drained sunny spot. If the basil leaves are wilting it is from a lack of water. It will recover once it is watered and places in a sunny spot. Yellow leaves near the bottom of the plant means it needs more sunny light and less fertilizer.
In sunnier climates in Southern Europe and the Southern United States it thrives outside in the summertime but it dies out in when the temperatures reach a freezing point, to go again next year let it go to seed. It will need regular watering but not as much attention as needed in other climates. If the plant goes to flower it will slow its leaf production, and the stems become woody and the essential oils production declines, to prevent this pinch off any flower stems before them fully mature.
Cultural aspects
There so many rituals and beliefs associated with basil. Jewish folklore suggests it adds strength while fasting. In France it called the herb royal. It is a symbol of love in Italy but quite the opposite in Greek it is the symbol of hatred. In African legend basil was used to protect against scorpions. In the Greek Orthodox Church basil is used to prepare the holy water. It is also said to be found around Christ’s tomb after his resurrection. In Europe they place basil in the hands of the dead for a safe journey and in India they place it the mouths of the dead to make sure that they reach God.
Basil is part of the (Ocimum basilicum) family also known as sweet basil. Basil is originally a native of India and other tropical regions of Asia; it has been cultivated for about 5000 years. It is featured in various cuisines such as Italian, Thai, Vietnamese, and Laotian. The plant tastes somewhat like anises, with a strong, pungent, sweet smell. Basil is very sensitive to the cold it grows best in hot dry conditions. While most common varieties are treated as annual and some perennial, including African Blue and Holy Thai Basil.
Culinary Uses
Basil is commonly recommended to be used fresh, and in cooked recipes it is added at the last moment, as cooking destroys the flavor quickly. Fresh herbs can be kept for a short time in stored in the refrigerator or in the freezer for a longer period after being blanched quickly in boiling water. Dried herb loses it flavor and what flavor it has tastes very different flavor almost like hay. Basil is one of the main ingredients in Pesto light green Italian oil and herb sauce from the city of Genoa its other ingredients are olive oil and pine nuts. Chinese cuisine used basil fresh or dried in soups and other foods. In Taiwan they use fresh basil in thick soups they also eat fried chicken and fried basil leaves. Mediterranean cuisine use basil with combining it with tomatoes. Basil is sometimes used in fresh fruit and jams in particular with strawberries, raspberries and plums. When several varieties of basil seeds are soaked in water they become gelatinous and are used in some Asian drinks and desserts such as sherbets.
Cultivation
Basil likes hot weather it will not survive if there is any chance of frost. It grows best in soft peat pots when starting out indoors then planted in the late spring early summer; it fairs best in a well drained sunny spot. If the basil leaves are wilting it is from a lack of water. It will recover once it is watered and places in a sunny spot. Yellow leaves near the bottom of the plant means it needs more sunny light and less fertilizer.
In sunnier climates in Southern Europe and the Southern United States it thrives outside in the summertime but it dies out in when the temperatures reach a freezing point, to go again next year let it go to seed. It will need regular watering but not as much attention as needed in other climates. If the plant goes to flower it will slow its leaf production, and the stems become woody and the essential oils production declines, to prevent this pinch off any flower stems before them fully mature.
Cultural aspects
There so many rituals and beliefs associated with basil. Jewish folklore suggests it adds strength while fasting. In France it called the herb royal. It is a symbol of love in Italy but quite the opposite in Greek it is the symbol of hatred. In African legend basil was used to protect against scorpions. In the Greek Orthodox Church basil is used to prepare the holy water. It is also said to be found around Christ’s tomb after his resurrection. In Europe they place basil in the hands of the dead for a safe journey and in India they place it the mouths of the dead to make sure that they reach God.
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