|Ocimum Basilikum Labiatae (Basil)|
|Friday, 28 January 2011 17:00|
Family: Labiatae, Ocimum Basilikum Labiatae
It is an aromatic annual plant up to 50 cm in height, which grows almost into a bush. However, there are different types of cultivated basil, which vary in height growth, size and color of leaves, as well as the in the smell and taste. It should be noted that the lower varieties are more aromatic. Homeland of basil goes back as far as to India and Iran, where basil grows as a perennial plant. When using basil as a seasoning the best are fresh leaves. Leaves that we would like to dry should be picked just before flowering when the plant contains the most essential oils. Well dried leaves are used as a spice and are kept in dark, tightly sealed jars. Fresh basil leaves can be plucked as soon as the plant is sufficiently strong, and we can keep them in the "Italian way" – put the leaves in the glass, season them with salt, pour over olive oil, cover the glass and refrigerate. Fresh basil leaves are irreplaceable in preparing sauces and tomato dishes, and are good for seasoning vegetables dishes, for fresh salads, spreads, roast, and for boiled and fried fish. Basil stimulates appetite and acts beneficially on digestion. Below, small leaves cultivated varieties of basil will be a beautiful and fragrant decoration in the pot on your kitchen window or balcony.