Basil, with its tart and spicy flavor - the main seasoning of Italian cuisine. Modern varieties of plants have an incredibly wide range of flavors - lemon, anise, cinnamon, thyme, incense, camphor.
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Other names:
- basil
- basil gardening
- camphor basil
Used parts:
- leaves
- inflorescence
Rhode basil brings together several dozen species of tropical and sub-tropical annuals, perennials and shrubs with oval leaves and fragrant whorls of small flowers at the ends of stems.
species
There are many varieties of basil (O. basilicum), created mainly in the Mediterranean countries. Compact small-leaved basil forms (eg, grade "Greek Bush" and "Green Globe") are popular in Greece and both indoor potted plants.
Large-forms are represented varieties "Lettuce Leaf" and "Mammoth" (foods can also be wrapped in large leaves of these varieties); very decorative variety of "Magical Michael"; large-dwarf cultivar 'Medinette' can be grown in pots.
Shapes with colored leaves (eg, "Red Rubin" and "Purple Ruffles") are widely used as ornamental plants, and in cooking.
"Ararat"
The variety has dark green foliage with purple tint, smelling of cinnamon and cloves.
Varieties with lemon smell presented American basil (O. americanum). For culinary purposes are perfect hybrid varieties "Sweet Dani" and "Mrs Burn's Lemon" with rich lemon aroma.
"Lime"
Grade basil American combines the characteristic smell of basil and lime fruit flavor.
Among the forms with a strong spicy odor can be noted:
"Oriental Breeze"
Cultivar with purple flowers, used as a decorative and culinary purposes;
"Spice"
Variety with an intoxicating fragrance of incense;
"Blue Spice"
The variety, the flavor is felt in whose smell of vanilla.
Spicy smell and emit some sort of other types of basil: "Peruvian Basil" (basil logwood) and "Sacred Basil" (basil sacred, or tonkotsvetnogo) having a variety of green and purple foliage and often cultivated in India around the temples and gardens.
"Anise Basil"
Grade basil has a sweet anise flavor and purple foliage.
"Thai Basil"
Easy anise odor properties of the plant with shiny green leaves and decorative lilac flowers used in Thai and Vietnamese cuisine.
Beautiful perennial varieties obtained by hybridization basil and basil Kilimanjaro (O. kilimandscharicum) -mnogoletnika with camphor smell. Among these varieties, having a strong clove scent with a slight tinge of resinous include:
"All Year"
Variety with white flowers and green leaves.
"African Blue"
Cultivar with purple foliage.
Eugenol basil (O. gratissimum)
View comes from tropical Africa, but is now widely grown in India and South America. The plant forms a bush height of about 1.5 m and smells thyme and cloves.
"Mosquito Plant" ( "Fever Plant")
Variety makes a lot of thyme flavor.
location
All varieties of basil must be protected from the wind a sunny location with well-drained soil.
reproduction
Basilica propagated by seeds and are usually grown as annuals. Sow the seeds in open ground only after he warms up in the sun enough. For an earlier culture sow seeds in pots or trays (at a distance of 30 cm for small species and 45 cm - for large). Because different forms of basil easily crossed, high-quality seeds are available only in the event that prevent cross-pollination by bees plant.
Care
Regular watering. As tropical plants, basil rapidly grows only at temperatures above 16 ° C. To stimulate tillering and extend the life of the plant remove the flower heads.
Pests and diseases
Fusarium wilt (a disease caused by a parasitic fungus) can lead to rapid wilting plants.
Infected items must remove and destroy (do not put them in the compost heap!); in contaminated soil to plant basil can no longer be.
Try to plant basil in a separate garden of, and among other plants-you will see that your flower beds will only benefit!
Harvesting and storage
Trim fresh mature leaves and blossoms as needed. For drying, cut the leaves of the plant at the base and hang it out to dry in the shade. Dried leaves store in an airtight container in a cool place.
Italian classic
Insalata Caprese (salad, Capri) - lightweight summer snack soaked in colors of the Italian flag and fragrant aroma basil and ripe tomatoes. Arrange on a plate with slices of tomatoes, garnished with slices of bocconcini (small balls of mozzarella cheese). Slightly arch dish with olive oil and sprinkle with fresh basil leaves.
Do can basil in Italian! Place the layers of the leaves in a glass jar, sprinkling each layer of a pinch of salt. Fill the jar top to a good olive oil. Close the jar lid and place a few days in the refrigerator, allow the oil soaked basil aroma. Now the leaves and the oil can be used for making pesto sauce. The small amount of oil can be added to the pizza, salad and pickles.
Beneficial features
Basil is best known for its pleasant smell and taste, rather than healing properties. Since it has a slight sedative tea from its leaves healers usually prescribed for depression and irritability.
Holy basil, or tonkotsvetny
In medicine, this herb is prescribed for a variety of diseases. Scientific studies have confirmed its effectiveness for diabetes and stress conditions. In addition, it may improve attention and memory, and also alleviates the symptoms of hay fever and asthma.
Before taking drugs basil, consult your doctor. During pregnancy and breastfeeding do not use them in quantities exceeding culinary standards!
Household
Basil - a natural disinfectant. Disinfectant mixture prepared from an essential oil antiseptic oils of basil and other herbs, can be cleaned with household utensils. A pot of basil by the front door will deter flies. If you dine in the garden, put on the middle of the table a fresh bunch of basil. Dried basil will enrich the flavor buds "dry spirits."
cookery
Basil - one of the main herbs. Various forms of this plant are widely used in the national cuisines of Europe and Asia. If the recipe cookbook mentions basil, it is usually a question of basil. Fresh basil leaves have a strong specific smell and taste, a little reminiscent of anise. Some he leads in delight, others disgusted. Dried basil leaves to taste more like spicy curry mixture and do not go to any comparison with fresh herbs.
Basil makes people both positive and negative associations - with love and fear, danger and protection, life and death. It is possible that the negative perception of the basilica is due to its Latin species epithet (bas Uicum), consonant with the name of the basilisk - a mythical monster that kills people stare. The ancient Greeks and Romans believed that when sowing basil to pronounce the curse: it will provide a chorus of seed germination.
If the basil leaves cut with a knife, they may darken. Therefore, for salads and sauces, it is better to crush by hand. The most pleasant smell of the leaves are young, but the old have a more sharp and strong taste.
In cooking basil rapidly loses its flavor, and its leaves darken. Therefore, just before serving dishes on the table, fill it with a little fresh greenery is the improve the smell and appearance of the food. Basil can be added to a variety of dishes - from tomatoes, poultry, eggs and rice, fish and vegetables, especially beans, peppers and eggplants. Basil - a great addition to spaghetti sauce and various toppings. But most of the basil used for cooking pesto. Greens varieties of basil with lemon fragrance and spices is very popular in Asian cooking.
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