Basil is a member of the deaf-headed family and is related to herbs such as mint, oregano and rosemary. This annual plant has fine, green leaves that are smooth and glossy. It flowers with tiny white or pink flowers.
There are several varieties of basil that differ in leaf color, aroma and plant size:
- True basil: the most commonly used species in the kitchen, with a typical sweet taste.
- Thai basil: It has an aniseed-like flavour and is essential in Thai cuisine.
- Red-leaved basil: It has dark purple leaves and a slightly spicy taste.
- Lemon Basil: Characterized by a fresh lemony aroma and flavor, ideal for fish and desserts.
In Italy, basil is an essential part of traditional cuisine, where it is used mainly in fresh form. Nejznámější italské jídlo spojené s bazalkou je pesto alla genovese, omáčka z bazalky, piniovýbasil, pine nuts, parmesan cheese, garlic and olive oil, which originates from Liguria. Basil is also a key ingredient in the caprese salad, which consists of sliced tomatoes, mozzarella, basil and olive oil. The Italian basil, known as 'Genovese', is considered one of the finest varieties, and theits delicate, sweet flavour and intense aroma, it is widely sought after throughout the world.
Basil also has a long history of use in traditional medicine. It contains essential oils that have anti-inflammatory and antibacterial properties. Basil can help with digestion, relieve stress and promote cardiovascular health. In Ayurvedic medicine, basil is considered a sacred herb with many medicinal benefits.
Did you know?
According to one interpretation, the green color on the Italian flag symbolizes basil? White represents mozzarella and red tomatoes, together they form a perfect combination, which you can find on Margherita pizza or Caprese appetizers, for example.
