Basil is a culinary herb with aromatic leaves. The leaves are best torn with the fingers. It can be used to make pesto, sprinkled over pasta dishes and os useful in sauces.
Basil tea can be made by pouring hot water on a tablespoon of leaves. It is meant to help with cold and flu symptoms as well as digestive upsets. It is supposed to help nausea. (not suitable for pregnant women).
A pot of basil in the kitchen will keep the flies away. It is rich in Vitamins C and A as well as iron and calcium. It contains zinc and potassium as well as magnesium and selenium.
There are many varieties of basil growing in different countries. It probably orginated in India but is now popular in Europe, particularly in Italy. What could be simpler than mozarella cheese, slices of tomatoes with a drizzle of olive oil and a few basil leaves scattered on top? Fresh leaves can be infused in oil.
Basil grows best in a warm, sunny but sheltered spot.
Look out for Greek basil with smaller leaves. The flavour is less pungent.
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