Dried Basil - Crushed

Basil

SCIENTIFIC NAME: Ocimum basilicum

L. FAMILY: Lamiaceae

Basil in the kitchen represents the main plant for flavoring our dishes: in tomato and mozzarella recipes, in the pesto of Genoese cuisine, in pizzas and even in appetizers.

But basil is also used in various drinks, such as the blueberry and basil cocktail.

Botanically, the basil plant is known by the name Ocimum basilicum and belongs to the Lamiaceae family.

Its name comes from medieval Latin basilicum, with origin from Greek basilikon (phyton) ("royal, majestic plant"), from basileus "king." In some countries, basil is known as St. Joseph's Herb. In tropical climate zones, basil is cultivated as a perennial plant while in ours it is grown as an annual.

Besides being known for the intense fragrance of its leaves and its use in cooking, basil is known for its antispasmodic, anti-inflammatory, stimulant, stomachic, carminative and diuretic properties. The plant, dried or fresh, as well as in cooking, can be used in herbal teas used for digestive purposes.

Varieties of basil are different among Genovese, Neapolitan, Greek, dwarf, red, Thai and many others. The most widely used, however, are Genovese and Neapolitan.

Benefits and Properties

According to experts in traditional Indian medicine, basil would be able to improve the quality of sleep and promote mental clarity. The revitalizing properties of basil are also known in the Western world, and its essential oil is used to exploit them. This oil brings skin-toning properties, and also benefits hair health.

Also known are local compresses with fresh basil leaves, applied to the reddened area, soothe skin irritations.

Basil is also rich in fiber, water (as much as 92 percent), protein, sugars, minerals and vitamins (such as A, those in the B group, C, E, K and J ) and is also good for lack of appetite. Vitamin K is essential to ensure blood clotting when needed. It plays a key role in bone strengthening and mineralization.

How to grow fresh basil seedling

Basil can be sown in spring either in the ground or in pots and should be grown in a sunny area, as it fears cold and very low temperatures can spoil it. Your basil plant will grow as green and strong as ever.

The recipe for the famous Pesto alla Genovese

INGREDIENTS

• Basil leaves 25 g
• Extra-virgin olive oil 50 ml
• Parmesan cheese to grate 35 g
• Pecorino cheese to grate 15 g
• Pine nuts 8 g
• Garlic ½ clove
• Coarse salt 1 pinch

PROCEDURE:

To prepare Genovese-style pesto, you must first specify that the basil leaves are not washed, but wiped with a soft cloth; you will also need to make sure that it is Ligurian or Genovese basil, with narrow leaves (and not the coarse-leafed southern basil, which often has a minty aroma). Begin the preparation of the pesto by placing the peeled garlic in the mortar along with a few grains of coarse salt. Begin to pound, and when the garlic has been reduced to a cream, add the basil leaves along with a pinch of coarse salt, which will serve to better crush the fibers and maintain a nice bright green color.

Crush, then, the basil against the walls of the mortar by rotating the pestle from left to right and at the same time rotate the mortar in the opposite direction (from right to left), taking it by the "ears," that is, the 4 rounded protrusions that characterize the mortar itself. Continue this way until a bright green liquid comes out of the basil leaves; at this point add the pine nuts and start pounding again to reduce to a cream.

Add the cheeses a little at a time, stirring continuously 10 to make the sauce even creamier, and lastly the extra virgin olive oil, which should be poured in a trickle, always stirring with the pestle. Mix the ingredients well until you get a smooth sauce. Your authentic pesto alla genovese is ready to be used!

Recipe: recipes.giallozafferano.it