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Basil

Latin name: Ocimum Basilicum

Geographic Source:
Basil is grown primarily in the United States, France, and the Mediterranean region.

Description:
Basil is a bright green, leafy plant, Ocimum basilicum, which is in the mint family.

Taste and Aroma: Basil has a sweet, herbal bouquet.

History:
Basil originated in India and Persia, and was both prized and despised by ancient peoples. Though its name means, "be fragrant," Greeks hated it. However, the Romans loved it and made it a symbol of love and fertility and settlers in early America prized it. Today, Hindus plant it in their homes to bring happiness to the family.

Ethnic Uses:
Basil is widely used in Italian cuisine and is often paired with tomatoes. It is also used in Thai cooking. The herb complements meat, vegetables, cheese, and egg dishes. Basil is particularly effective in the treatment of some digestive disorders, including stomach cramps, vomiting and constipation.
Most are Annuals. Culinary and Medicinal: warm spicy tasting leaves on square stems. The leaves are used in many different cusines. They also repel mosquitoes, expel worms, treat ringworm, snakebite, insect bites and acne.

Types:

• Cinnamon ~ fragrant spicy, sweet scent with pink flowers
• Genovese ~ full flavored, used for pesto and other Italian dishes
• Mammoth ~ very large lettuce-like leaves, very flavorful
• Mrs. Burns Lemon ~ heirloom basil, large leaves that have an intense lemon scent
• Red Rubin ~ culinary and ornamental, dark purple ruffled leaves, pink flowers
• Spicy Bush ~ small dome-shaped plant, great for container growing
• Thai Magic ~ used in Asian cooking, magenta flowers
• African Blue ~ Tender Perennial, used in potpourri, gray/green leaves with purple veined leaves with light purple flowers

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