Basil £5.95

BASILIKOS (Basil) (Ocymum basilicum)

This is a refreshing, aromatic and sublime herb with over five hundred species identified around the world. It won a kingly position in gardens and kitchens and used for medicinal purposes in India. The Hindi name for basil is Tulsi; a plant dedicated to a Hindu nymph by the same name who, like Daphne, was transformed to a bush in order to escape an amorous god of the Far East. Today basil is the sacred plant of Vishnu in India. Four thousand years ago basil spread from India to other parts of the world, Africa and Egypt, and much later (16th c. AD) to Greece. The natives of W. Africa used basil as antifebrile medicine; the Egyptians mixed basil with myrrh during the process of embalmment. For the Romans basil took a more romantic turn; however, Apicius was more practical and left us with a recipe - "Peas in basil sauce". In Italy and Crete basil is a symbol of love, while a man accepting a sprig of basil from a young woman in these regions was considered officially engaged to this woman. Basil is considered sacred in the Orthodox Church. It is said to have grown in the location where St. Helen discovered the Holly Cross. Dioscurides recommended basil against dysuria. Mashed basil leaves were traditionally used as an antidote to mosquito and snakebites. Basil is the main ingredient in "pesto a la Genoveze", an Italian sauce for spaghetti. The ingredients of this sauce are: fresh basil leaves, pine seeds, garlic and parmesan cheese. Basil is the most favourite herb for the Italian cuisine and combines with fresh vegetables (tomatoes, eggplants, and courgettes). Basil is also found in the Verde sauce that marries well with pasta, boiled potatoes and fresh beans. Basil also combines well with fresh tomatoes, mozzarella or other soft cheese, e.g. sweet and sour cheese, and good quality vinegar.

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