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| Sweet Basil |
Ocimum basilicum |
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Sweet basil is praised in many folk songs as an ornamental plant, cultivated on the window or in the gardens. It comes from South Asia.
It was introduced to the European cuisine in the sixteenth century from Eastern India and Iran.
It is a perennial 40 cm high.
In July and August it bears white and pinkish flowers.
The whole plant, including its leaves, is distinguished by a strong, clove-flavoured aroma.
Dry sweet basil should be stored in leakproof containers in order for oils not to evaporate and for the basil not to lose its flavour. Basil is seasoned with fresh and dry leaves and it serves as a seasoning for soups, sauces, meatballs, salads, Italian pizza stuffing, bean, cucumbers, fish, and venison, to name only a few. Basil is regarded as the basic seasoning in South-European cuisine. It is also used in the pharmaceutical and perfumery industries.
Sweet basil is considered to be the most important seasoning herb. Its Greek name means "king," which proves the plant to have been valued ages ago.
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