Common basil – Ocimum basilicum

Common basil – Ocimum basilicum

Common basil – Ocimum basilicum.

Despite its exotic origin in tropical Africa and Asia, it is considered the basis of Italian cuisine. There are dozens of species of this herb. The most popular variety is basil, which has a pleasant, sweet and spicy taste and aroma. Fresh basil can be added to almost any dish. But it tastes best just picked and added to pasta with tomato sauce or ground as pesto.

Basil is also used in soups, on pizza, in salads. It tastes especially great in the company of tomato and mozzarella. It is also one of the ingredients of smoothies. Of course, it is best to add fresh basil, because dried basil loses much of its characteristic aroma. It is best to add it at the very end, after cooking. Thanks to this, the herb also retains most of its valuable substances: essential oils and tannins, but also minerals and vitamin C.

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