basil

What is it?

An aromatic annual herb of the mint family, native to tropical Asia.

Flavour profile

Slightly peppery or spicy, with warm, sweet notes

What does it pair well with?

Veal cutlets, poultry, rabbit, white fish, seafood, zucchini, red or yellow bell pepper, sweet onions, salads and pizza. Mozzarella, parmesan and tomato work well with its aroma.

Nutritional facts

Basil is rich in vitamin A, vitamin K, vitamin C, magnesium, iron, potassium, and calcium. It is also an anti-inflammatory, anti-bacterial and powerful adaptogen — meaning it helps the body to respond to stress and fight disease.

Ratio for converting fresh herbs to dried herbs

2 tsp finely chopped fresh = 1 tsp dried

How to store

Fill a glass with cool water, trim the ends of the stems, and then place the bunch in the glass.

History

Basil was first discovered by Egyptians over 4,000 years ago and was likely used as an embalming and preserving herb as it has been found in tombs and mummies. It became a symbol of mourning in ancient Greece, as a result of it’s uses in Egypt. In India, basil was seen as a protector and was planted around temples and religious sites, as well as buried with the deceased to provide protection in the afterlife. In Crete, basil was placed on window ledges to ward away the evil and in the rest of Europe it was used to test the purity of women based on whether it wilted in their hands or not. 

Recipes