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.