LATIN NAME: Ocinum basilicum
A TOUCH OF HISTORY,
Basil is an aromatic spice originating from India. It served as an offering for the gods and wa considered a sacred plant. As a result, women were prohibited from picking it up. The harvesting process included a repetitive ritual for the hands (purification by water from three sources using an oak branch). The Egyptians used it for funerary rites. In the middle Ages, it was amongst sorcery plants. Basil has several names: pistou, basil, royal grass, balicot ... This herb is nowadays used all year around.
LET'S DIG IN !
We usually eat fresh or dried basil leaves, which have an aniseed and minty flavour. This herb can't stand very long cooking, as it should be added at the end of cooking. Being a Mediterranean gastronomy pillar, this herb goes really well with garlic, olive oil, lemon and thyme. You can often find in the Herbes de provence mix.
Using it on your tomato salads will give them great flavour, as well as your pasta, fish, meats, poultry, southern vegetables, spring salads and tomato sauces ... Basil will bring freshness to your meals.
It is an essential herb in pesto and pistou...
WHAT OUR GRANDMOTHERS TOLD US
Basil is a source of happiness, it is an excellent digestive. In addition, it is a powerful antispasmodic (relieves muscle spasm), diuretic (against hypertension) and antibacterial. Basil is a supply of nutrients (calcium, vitamins A / C).
ANECDOTE ...
Basil repels mosquitoes, flies, mites and aphids but attracts bees ....
RECIPES
Sacré Français' Guacamole
