Basil is a member of the Lamiaceae or mint family and part of the Ocimum genus along with thyme, rosemary, mint and oregano. Basil, or sweet basil, as it is known, is the most popular and common of all culinary basil cultivars. One of the easiest herbs to grow basil should be pinched back early and frequently to encourage bushing and to prevent bolting. Once the plant is left to flower it will produce white blooms and soon after produce seeds, this can compromise the flavor of the leaves and will shorten the lifespan of the plant.

Plants of the Ocimum genus are characterized by stems with square cross sections and leaves that grow opposite each other on the stem. Basil leaves are vibrant green with a heart like shape and can be harvested when as petite as half an inch and up to four inches in length. Basil has highly aromatic qualities and flavor profiles; the wide range of distinctive fragrances within its chemical makeup emit notes of citrus, clove, anise and cinnamon, all providing a sensory memory that sets basil apart from other herbs.

Nutritional Value

In addition to their culinary attributes basil leaves are also used as a digestive aid as well for their antiviral, antimicrobial and antibacterial properties. Its oils can also be extracted and utilized for their aromatherapy qualities.

Serving Ideas

Basil is a delicate herb that can be used whole, chopped, crushed into a paste or died; though it loses much of its aromatic properties when dried. It is most commonly used raw in fresh applications or when finishing cooked preparations as heat alters the flavor and color of the herb. Add strands of basil to chopped, stacked and bread salads. Serve chopped atop pizza, pasta, chicken and fish. Combine with pistachios, pinenuts and/or walnuts to make a creamy pesto sauce. The aromatic flavor of basil pairs well with tomatoes, garlic, onion, corn, pear, mint, strawberry and cow’s milk cheeses. Basil will keep, dry and refrigerated, for up to a week but is best when used immediately.

Ethnic/Cultural Info

Basil has long been a popular herb for use in Italian, Thai and Vietnamese cuisine. In the Hindi religion one specific variety of basil known as tulsi is considered scared and believed to have protective powers, it was even used for a period of time in British court as a substitute for the bible when Indians would go under oath.

Geography/History

Basil is native to Africa, Asia and the Pacific Islands. From there it made its way to Europe and India via the Middle East in the sixteenth century and eventually to America in the seventeenth century. Newspaper documentation mentioning the sale of sweet basil in New York can be found dating back to the end of the eighteenth century. Its botanical name, Ocimum basilicum translates in Greek to smell and king, hence basil's unofficial title, “the king of herbs”. Today basil can be found growing in temperate regions around the world and will thrive with ample sun exposure and well-drained soil.

Seasons/Availability

Basil is an essential herb within a summer garden, yet it can be grown and cultivated in all temperate climates throughout the world, making it available year round.