This is September’s product of the month.
Here are some key points:
- Botanical Background
– Scientific Name: Ocimum basilicum
– Family: Lamiaceae (mint family)
– Origin: Native to tropical regions from central Africa to Southeast Asia. - Types of Basil:
– Sweet Basil: The most common variety, often used in Italian cuisine. The one we use at our farm.
– Thai Basil: Has a distinctive anise or licorice flavor, popular in Southeast Asian dishes.
– Holy Basil (Tulsi): Sacred in Hindu culture, often used in traditional medicine.
– Lemon Basil: Known for its lemony scent and flavor, used in various cuisines.
– Purple Basil: Has a deep purple color and a slightly spicy flavor, often used for garnishes or in salads. - Culinary Uses:
– Italian Cuisine: Basil is a key ingredient in pesto, tomato-based sauces, and salads like Caprese.
– Thai Cuisine: Used in dishes like Thai basil chicken, curries, and stir-fries.
– Beverages: Basil can be infused into teas, cocktails, and lemonade.
– Garnish: Fresh basil leaves are commonly used to garnish a variety of dishes. - Nutritional Value:
– Vitamins: Rich in vitamin K, vitamin A, and vitamin C.
– Minerals: Contains iron, calcium, and magnesium.
– Antioxidants: High in flavonoids, which have anti-inflammatory and antioxidant properties. - Health Benefits:
– Anti-inflammatory: Contains compounds like eugenol that can reduce inflammation.
– Antimicrobial: Basil has been shown to have antimicrobial properties, which can help fight infections.
– Stress Relief: Holy basil, in particular, is used in Ayurvedic medicine for its adaptogenic properties, helping the body cope with stress.
– Digestive Health: Basil is known to aid digestion and can help alleviate symptoms like bloating and gas. - Cultivation:
– Climate: Prefers warm climates with plenty of sunlight.
– Soil: Well-drained, fertile soil with a neutral pH is ideal.
– Watering: Needs regular watering but should not be overwatered, as it is susceptible to root rot.
– Harvesting: Basil leaves can be harvested once the plant has a good number of leaves. Regular harvesting encourages more growth. - Storage:
– Fresh Basil: Best used fresh, but can be stored in the refrigerator for a few days wrapped in a damp paper towel.
– Drying: Can be dried for long-term storage, though it loses some of its potency.
– Freezing: Basil can also be frozen, either as whole leaves or as a paste (e.g., in olive oil or water). - Cultural and Spiritual Significance:
– Hinduism: Holy basil (Tulsi) is considered sacred and is often grown in homes for spiritual protection.
– Greek Orthodox Church: Basil is used in certain religious rituals and is considered a symbol of fertility.
– Folklore: In various cultures, basil is associated with love, protection, and wealth. - Companion Planting:
– Tomatoes: Basil is often planted alongside tomatoes as it is believed to enhance their flavor and repel pests.
– Peppers: Similarly, it can be planted near peppers for the same reasons. - Pest and Disease Management
– Common Pests: Aphids, spider mites, and whiteflies.
– Diseases: Susceptible to fungal infections like downy mildew and fusarium wilt.
– Organic Solutions: Neem oil and insecticidal soaps can help manage pests; proper spacing and air circulation help prevent diseases.
Basil is not just a flavorful addition to dishes but also offers a range of health benefits and plays a significant role in various cultural practices. Its easy cultivation and rich history make it a beloved herb worldwide.
RECIPE
Basil Pesto (Vegan)
- Basil – 160g (just the leaves)
- Sunflower seeds – 60g (roasted)
- Almonds – 50g (roasted)
- Peanuts – 50g (roasted)
- Olive Oil – 60ml
- 1 garlic clove
- Salt to taste
PREPARATION METHOD:
Put everything in a food processor and process until you think it’s to your liking.
At the end, put it in a jar and cover it completely with olive oil. This way the pesto can last for several months in the fridge. If you use it, always make sure to cover it again with olive oil.
TO KNOW:
- In the food processor only add the basil leaves;
- Make sure the dry fruits and sunflower seeds are at room temperature when you process them.
