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Common name: Basil, Sweet basil, Ram Tulsi राम तुलसी (Hindi), Sabje (Gujarati), Sabza (Marathi), துளஸி Tirunittru (Tamil), Khubkalam (Bengali), Kattu tulasi (Malayalam)
Botanical name: Ocimum basilicum Family: Lamiaceae (Mint family)
Sweet basil, with it's wonderful aroma and flavor, is one of the most popular
and widely grown herbs in the world. In the West, basil is associated with
Italian cooking,
so you may be surprised to find that basil originated in the far eastern
countries of India, Pakistan and Thailand. Basil is an annual herb to 2-3 ft
(0.6-0.9 m) tall with green stems (usually woody at the base) that are square
in cross section. Basil has opposite leaves, 2-4 in (5.1-10.2cm) long,
oval and slightly toothed. The
tiny purple or white flowers arranged in flattened whorls that encircle the
stems, one whorl above another. There are so many uses for basil that every
herb gardener will want to have a plant or two. It is an attractive plant that
works well in vegetable, herb and flower gardens. Basil has a warm, resinous,
clove-like flavor and fragrance. The flowers and leaves are best used fresh
and added only during the last few minutes of cooking. Basil works well in
combination with tomatoes. Finely chopped basil stirred into mayonnaise makes
a good sauce for fish. Use as a garnish for vegetables, chicken and egg
dishes.
Identification credit: Radhika Vatsan
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