Basil

Description

Annual, herbaceous and sometimes shrubby plant

Stem

Erect, branched at the top, it grows in leafy bushes 40 - 50 cm tall.

Leaves

Bright green and rather fleshy, they are oval with toothed margins; the surface is smooth and glossy, sometimes blistered.

Flowers

Small, fragrant, with whitish buds, in circular clusters of six, set above a pair of small leaves; the corolla is whitish or pink; they flower in late summer.

Fruits

The seeds are 1 mm long, dark brown, contained in groups of four in the corollas of the flowers.

Exposure

Sunny/ an exposure in full light, by increasing transpiration, increases the “strength” of its scent. Protect from wind, frost and the scorching midday sun.

Propagation

Sow preferably from February - March (when the temperature no longer drops below 10 - 12 °C) in sheltered places; once the risk of frost has passed, or in any case when the plants have put out 4 - 5 leaves, transplant into pots or the ground, 30 cm apart.

Growth

The plant needs a constant supply of fertilising elements and moisture in the soil, which, however, should not be watered too much, as the seedlings are prone to rot: water at midday, not in the evening: spray the leaves with warm water. Grows well indoors.

Harvesting

The leaves are picked from May to September, as they reach their maximum size, cutting them where they join the stem. The flowering tops are picked in July - September, cutting the stem with scissors, two or three leaves below the inflorescence; to prolong the plant’s growing phase, remove the inflorescences as they form.

Storage

Freeze or dry the leaves in a well-ventilated, shady place (carefully avoid the sun). Before freezing, brush both sides with olive oil. Keep the whole leaves in olive oil with salt in glass or porcelain jars, away from light and humidity. Preserve in oil or vinegar.

Properties

Digestive, antispasmodic, aromatic, anti-inflammatory. IN THE KITCHEN: Indispensable in Mediterranean dishes. It goes very well with tomatoes, pumpkins, courgettes, beans, mushrooms and rice salads; its aroma is strong enough to compete with garlic, and together they make the classic Genoese “pesto” sauce. The fresh leaf has a sweet scent, excellent for enhancing the flavour of fresh tomatoes and olive oil. Cooking brings out its strong taste; it is also widely used in the preparation of preserves and liqueurs.

Beauty

A fresh infusion of basil leaves and flowers is excellent for a restorative bath.

Health

Used in herbal medicine, in the form of a decoction, to stimulate digestion and ease stomach cramps. If left to steep in wine for a few hours, it makes an excellent tonic; basil essential oil relieves mental fatigue.

Curiosity

Basil is an aromatic plant native to the hot regions of Asia and Africa. The name derives from the Greek “Basilikòs”, meaning “royal”, indicating that it was already regarded in antiquity as the “queen of herbs”. Legendary tales describe the tomb of the Risen Christ adorned with numerous basil plants, which even today are placed to decorate the altars of Orthodox churches. Widely used in cooking to flavour dishes or preserves, basil is said to have other powers too: it was regarded as a powerful talisman, and Mexican peasants always carried a few leaves with them to “attract” money or to attract the person they loved: the plant was sacred to the goddess of love. Another particular property of basil is that it keeps flies away: for this reason pots of this plant are usually placed on window sills.