Basil, “The King of Savory Herbs”

Basil (Ocimum basilicum) “the King of the savory herbs”. Basil is a member of the mint family. There are many varieties of basil: Sweet, Bush, Dark Opal, Lemon, Cinnamon, Anise, Napoleatano, Holy, Vero, Purple Ruffle, just to name a few.

Used in popular dishes like: tomato sauces, salads, vinegars, eggs, lamb, fish, and poultry basil originated in India. Basil has been grown for thousands of years in the Mediterranean region, though California grows and harvest a large amount used here in the United States of America. Basil is an herb with intense flavor when used at the end of the cooking process. Basil is also sold in Grocery Stores in pot so you can take home and grown your own.

Folklore and rituals associated with basil are many. The French call basil herb royale. The Italians refer to basil as a sign of love, romance, and fine dining. The Jewish suggests it adds strength, while fasting. The Greek Orthodox use basil to prepare holy water. In Europe and India, they believe basil placed in the hands of the dead will ensure a safe journey. The Egyptians and Grecians believe basil will open the gates of heaven for those who have passed on.

Basil is very susceptible to cold weather; it is best when planted in late spring after the last frost of the season. To insure the best quality basil, it needs plenty of sunlight and well-drained soil. Basil grows in the field or from transplants started in the greenhouse or on the kitchen windowsill in a small pot. In order to have a continuous supply of fresh basil throughout the growing season, planting may be staggered. If you over use fertilizer, you will sacrifice flavor for growth.

Basil has been used in traditional medicine in countries around the world for: acne, asthma, anxiety, blood circulation bronchial congestion, colic, concentration, coughs, diarrhea, headaches, indigestion, insomnia, kidney problems, migraines, muscle tension, nausea, respiratory problems, rheumatism, skin parasites, and sore throats.

For those who focus on nutrition, basil is low in saturated fat, and very low in cholesterol and sodium. It is also a good source of protein, riboflavin, niacin, and a very good source of dietary fiber, vitamin A, vitamin C, vitamin B6, folate, calcium, iron, magnesium, phosphorus, potassium, zinc and copper. Have you had your Basil today?