Basil: do you know its history and its versatility in the kitchen?

Basil is one of the most common and well-known aromatic plants in the world.

Originally from Tropical Asia, in particular India and Africa, it was introduced to Europe by Greeks and Romans through the Middle East.

The massive culinary use in the Mediterranean basin, however, dates back only to the 15th century.

It is a fundamental ingredient in some traditional recipes in Italy and France.

Its scientific name is Ocimum Basilicum: the first term, which means perfume, refers to the intense fragrance that characterizes the plant; the second, regal, underlines the great consideration it has enjoyed since ancient times.

Even today, in France, it is called 'Herbe Royale'.

There are at least forty varieties of Basil: the most common are Genoese Basil, with small and very fragrant leaves, and Neapolitan Basil, with a sweeter flavor and a note of mint.

The plant

Basil is an annual herbaceous or shrub plant, which can reach a height of 50 cm.

The leaves can be oval or lanceolate and have a color that varies from bright green to pale green; in some varieties they can take on shades of purple and purple.

Intensive cultivation has developed all over the world since the 17th century: in fact, it grows spontaneously only in the tropical area.

Sowing takes place in spring and harvest between May and September: it requires well-fertilized soil, humidity and lots of sun.

Curiosities

Since ancient times, Basil has been considered the queen of aromatic herbs: it owes its name to this consideration.

Tradition has it that the tomb of Christ was adorned with this plant: even today, the altars of the Orthodox churches are enriched with it.

The Crusaders filled the hold of their ships with Basil when they returned to the Holy Land: it kept insects, diseases and bad smells away.

For Mexican farmers, it was endowed with magical properties: they believed that leaves attract good luck in business and in love. Some cultures, such as India, consider it a sacred plant

In the kitchen

The first recipe embellished with Basil that we know dates back to the Romans.

Apicius (230 AD) talks about it in “De re coquinaria”, one of the first recipe books and the richest testimony on ancient cooking in Rome.

Among the recipes, some in fact, involve the use of this aromatic plant, such as a common side dish based on peas and leeks in a basil wine sauce.

This aromatic herb is now widespread in kitchens around the world: excellent with raw vegetables, such as tomatoes or salads, or cooked, such as zucchini or mushrooms, it also goes well with fish and meat.

The intense flavor makes it difficult to combine with other herbs.

Basil is the fundamental ingredient of Genoese Pesto: the first version of this pasta dressing dates back to the end of the 19th century.

Another dish that requires a few leaves is certainly pizza.

What would a Margherita be without even a sprig of Basil in the center?!

It is also widely used for the preparation of liqueurs and preserves.

It is advisable to add Basil at the end of cooking, to preserve its aroma.

As a last tip, it is better to chop the leaves with your hands rather than using a knife, and when preparing Pesto, use a mortar and not a blender, which with the blades would heat the mixture, altering its scent, color and taste.

If you really should use it, take care to place the “glass” of the blender in the fridge for a few hours to cool it down.