Gentamicin sulfate

Genovese Basil (Ocimum basilicum), also known as Sweet Basil, is a culinary herb of the family Lamiaceae (mints). It is native to tropical regions from central Africa to Southeast Asia. It is a tender plant, and is used in cuisines worldwide.

Description

Genovese Basil is a annual plant, growing from 30–130 cm (12–51 in) tall, with opposite, light green, silky leaves 3–11 cm (1.2–4.3 in) long and 1–6 cm (0.39–2.36 in) broad. The flowers are small, white in color, and arranged in a terminal spike.

Cultivation

Genovese Basil is widely cultivated as a kitchen and ornamental herb. It thrives in warm, tropical climates but is sensitive to cold. The plant is widely grown in countries like Italy and Vietnam, where it is used to flavor a variety of dishes.

Culinary Uses

Genovese 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.

Medicinal Uses

In traditional medicine, Genovese Basil is used for its supposed antioxidant, antiviral, and antimicrobial properties. However, there is no high-quality evidence that basil in any form is effective for any medical condition.

See Also

• Basil
• Herbs and Spices
• Italian Cuisine