Basil

(Ocimum basilicum)

The word basil derives from the greek basilicòn that means regal and it seems that the basil originates from India. The basil is the most Mediterranean of the herbs used in cooking. We owe its introduction in Europe, first to the Greeks and then to the Romans.

In Egypt the basil was used as one of the component of the balm for the mummification. About the Romans time besides it being a symbol of the people in love, it would be attributed to the basil aphrodisiac powers and it figured amongst kitchen aromas. The Gauls grew the basil in july/august untili it was in flower. The pickers of plant had to submit themselves to rigid rituals of purification because it was considered a holy plant.

The popular tradition says that the basil has the ability to recover the injuries, the leaves and the bloom summit are used to prepare infusions with a sedative action, to help the digestive system, they help the good functioning of the stomach and they have a diuretic and antimicrobic functions. The basil is also used against the indigestion and as vermifuge. As aromatic herb it is used in the salads, with mature tomatoes, with courgettes, garlic, seafood, fish, scrambled eggs, chicken, rabbit, duck,  rice salads, pasta and sauces ( French dressing, with lemon, with olive oil).

The basil is used prefarably uncooked because it does not tollerate the long coking time tht can attenuate its perfume. In the hot dishes it is added just before serving in order to conserve a lively and fresh taste.

Our prepared mixtures that contain it: Dressing for pasta, Roast dressing.