Originally a native to Iran, India and other tropical regions of Asia, Basil has been cultivated in those regions for more than 5,000 years. There are many varieties of Basil that grow not only annually but also grow in warm tropical climates.
Basil (pronounced /ˈbæzəl), is a low-growing culinary herb. Basil is a culinary herb prominently featured in Italian cuisine, and also plays a major role in the Southeast Asian cuisines of Taiwan, Thailand, Vietnam, Cambodia, and Laos. The plant has a very strong and pungent taste with a sweet smell.
A staple in your favorite pasta sauce, used to infuse a variety of oils (both cooking and body scents), Basil is considered to be the “king” of the herbs. Because it is a delicate herb, it is advised that you add it to your meals toward the end of the cooking cycle so that it doesn’t lose its flavor. Scientists have reported that compounds in Basil oil have strong antioxidant, anti-cancer, antiviral, and anti-microbial properties.
Use fresh Basil in your next meal. It’s a great addition to a salad or added to a sliced tomato with a piece of soy cheese (or mozzarella). Enjoy!
Cooking is a journey. Eating is a passion.