Green or purple leaved herb. Used in Thai cooking. Also has medicinal properties.
beef, pork, mild fish, chicken, omelettes, tomato/sauces, asparagus, beans
Herb (fresh leaves, or dried and crumbled) Description: Most varieties have green leaves. Member of the mint family. Flavor: Sweet clove-like flavor, pungent Uses: Chicken, eggs, fish, pasta, tomatoes, Italian and Mediterranean recipes
Basil is an aromatic herb that is key in Mediterranean cooking. Fresh basil has a distinctive taste that resembles licorice and cloves. There are many varieties of the basil plant; it is sold fresh year round. Select fresh basil with bright green, evenly colored leaves that show no signs of wilting. Store basil in the refrigerator wrapped loosely in damp paper towels and placed in a plastic bag for up to 4 days. Dried basil, although it has little resemblance to fresh basil, can be found in the spice section of supermarkets and has a 6 month shelf life.
This versitile, aromatic herb is especially important in French, Greek, Italian and Arabic cookery. The chopped leaves may be used in soups; fish and egg dishes; meat and poultry stews; in making sausages; and in potato, rice and bean salads. Especially good with vegetables such as zucchini, onions and eggplant. Ideal for use in tomato and green sauces, in particular the renowned Italian pesto. Often used together with garlic. An excellent choice for planting in pots or window boxes, the leaves dry and freeze well. Seeds should be sown in the spring and once the plants have established themselves it is best to nip the tops to make them bush out.
Basil is a versatile herb which has a distinctive scent reminiscent of anise, and a warm, sweet, aromatic, mildly pungent flavour. Local basil is known as selasih. Basil comes in several varieties, some with a strong scent, others with a milder, more lemony scent.
A member of the mint family with anti-bacterial soothing properties with a strong but not overpowering aromatic effect
A member of the mint family. The fresh green leaves are full of flavor. Crumbled and dried leaves are less aromatic. Use in chicken, fish, and tomato dishes, pasta sauce and salads; also use for soups, stuffing, pesto sauce and salad dressings.
any of several Old World tropical aromatic annual or perennial herbs of the genus Ocimum
leaves or the common basil; used fresh or dried
PURPLE also known as royal or opal basil; has an almost clove-like scent. THAI also known as bai kaprow or holy basil, Thai basil has small, crinkly leaves with a strong, somewhat bitter, flavour.
An herb and member of the mint family; has soft, shiny light green leaves, small white flowers and a strong, pungent peppery flavor reminiscent of licorice and cloves (other varieties are available with flavors reminiscent of foods such as cinnamon, garlic, lemon and chocolate); available fresh and dried; also known as sweet basil.
Native to India, it has long been a mainstay in Italian cooking. Its leaves have a spicy smell and flavor that work well in everything from seafood cocktails and soups to stews and other meat dishes. Basil also is one of the main ingredients in pesto, a thick paste made by pounding the herb's green leaves with Parmesan and Pecorino cheeses, pine nuts and olive oil.
a stimulating oil and antiseptic. The scent is fresh and spicy blending well with lime, clary sage and bergamot.
The quintessential Mediterranean herb, and widely used in Italian kitchens. Consumed fresh, it adds fragrance and fresh flavor to pasta dishes, soups, vegetables, fish, poultry, salad dressings, and pesto sauces. Basil is a perfect topping for any tomato-based dish.
Or sometimes called sweet basil, has shining, wrinkled leaves of a spicy clove-like flavor. They are used to season egg and seafood dishes, and especially tomatoes. Basil is an ingredient in tomato paste and spaghetti sauce.
A tender annual herb "Ocimum basilicum" with an aromatic flavor reminiscent of mint and cloves used in salads, pesto and Italian cooking, and added at the last minute to cooked dishes. Sweet basil (French = basilic, herbe royale) is used fresh or dry, preferably the broad leaf basil. There are many interesting types of basil such as the lemon basil, which was known in ancient times and was used in Byzantium. A famous basil sauce is one from Geneva called "pesto" or the Provencal "pistou" (basil, garlic and walnut or pine cone).
A member of the mint family, basil has a flavor similar to bay leaves and oregano, and somewhat minty. It can usually be found fresh or dried. Fresh basil is used to make pesto.
beef, pork, mild fish, chicken, omelets, tomato/sauces, asparagus, beans
One of the more popular herbs, basil plants come in two varieties: sweet and spicy. Although the sweet variety is slightly spicy at the bottom of the leaf, the top of the leaf contains most of the oils which round out the flavor. Spicy basil tends to have purplish leaves and a reddish stem. The leaves of the basil plant can be used fresh in salads, as a finishing touch to soups or sauces, or dried to be used in marinades, or bouillon.
Crushed leaves Aromatic leaf; member of mint family Tomatoes and tomato dishes, egg dishes, lamb chops, eggplant, peas, squash, pesto
These shiny green leaves add a sweet, peppery flavor to both French and Italian cooking. Add it to creamy dips, eggs, cheese dishes, salads, pasta or pesto.
A spicy herb with a green impression.
The annual herb basil grows low to the ground at a height of about eighteen inches. Individual plants should be about a foot apart. Basil has a strong, sweet smell and grows best in hot, dry conditions. As a seasoning for cooking, basil leaves are normally taken straight from the plant, washed and added to the given dish at the last moment. Basil will lose its flavor quickly when cooked. However, usefulness does not end at the kitchen door for basil. Medicinal herb properties for basil include memory enhancement and a calming and strengthening of the nervous system. As an expectorant, basil will clear the throat and lungs and the juice will treat ear aches and fungal infections. An infusion or tea made from basil leaves will also settle gastric distress.
Basil (Ocimum basilicum, labiatae) Another mint relative, a popular culinary herb in many culinary traditions. There are many varieties of basil available to the home grower including European and Asiatic forms, they are all half hardy (or tender) annuals
A sweet herb growing originally in India and tropical areas of Africa, basil was imported centuries ago into Mediterranean Europe, where it became a staple herb. Basil has a pleasant, pungent aroma. Its flavor enhances robust foods such as beans, pastas, and stews, yet it is delicate enough to include in savory loaves of bread.
Used in Indonesian cooking, the leaves add distinctive flavor to those dishes requiring it. There are 3 varieties of basil often used in Asian cooking. All of which are very aromatic. If any are unavailable, substitute fresh sweet basil with fresh coriander in cooked dishes and fresh mint in salads.
A member of the mint family, the fresh green leaves are full of flavour. Crumbled and dried leaves are less aromatic. Associated with Italian cooking, basil is used in chicken, fish and tomato dishes, pasta sauce and salads, soups, stuffings, pesto sauce and salad dressings.
An herb with a pungent flavor described as a cross between licorice and cloves. The ancient Greeks called this member of the mint family the "royal herb." Most varieties have green leaves, but one variety, the opal basil, is purple.
Easy to grow, and wonderful with tomato-based dishes. A key herb in Mediterranean cooking. Lots of sun, generous water and plenty of pinching is recommended.
Basil (Ocimum basilicum) of the Family Lamiaceae is also known as
