Basil (herb)

Basil (Ocimum basilicum), also known as Saint Joseph's Wort, is a herb in the mint family Lamiaceae. It is native to tropical regions from central Africa to Southeast Asia. It is a tender plant, and is used in cuisines worldwide.

Description

Basil is an annual, or sometimes perennial, herb used for its leaves. Depending on the species and cultivar, the leaves may taste somewhat like anise, with a strong, pungent, often sweet smell.

Types

There are many different varieties of basil, which have different tastes and smells. Some of the most commonly used are sweet basil, Thai basil, and holy basil.

• Sweet Basil (Ocimum basilicum) is commonly used in Italian cuisine and is the variety most often used for pesto.
• Thai Basil (Ocimum basilicum var. thyrsiflora) has a stronger anise flavor and is commonly used in Thai cuisine.
• Holy Basil (Ocimum tenuiflorum), also known as tulsi, is used in Ayurveda, and has a strong aroma and astringent taste.

Cultivation

Basil is sensitive to cold, with best growth in hot, dry conditions. It behaves as an annual if there is any chance of a frost. It is also a prominent ingredient in Italian pesto sauce, which is traditionally made with pine nuts, olive oil, Parmigiano-Reggiano, and garlic.

Uses

Basil is most commonly used fresh in recipes. In general, it is added at the last moment, as cooking quickly destroys the flavor. The fresh herb can be kept for a short time in plastic bags in the refrigerator, or for a longer period in the freezer, after being blanched quickly in boiling water.

Health Benefits

Basil, like other aromatic plants, may have medicinal qualities. The oils of basil, especially the exotic types, may have antimicrobial properties, although no major studies have been conducted.

See Also

• List of culinary herbs and spices
• List of Italian dishes
• List of Thai dishes