Basil (Basilico)

The Herb
The Greek word for basil, basilikon, means "regal herb." Basil is grown in most warm and temperate regions, but is one of the most characteristic herbs of the Mediterranean basin. This intensely fragrant herb is a summer plant, but can be cultivated during the other seasons in greenhouses. In Italy, two major varieties of basil include the "Genovese" type, perfect for pesto sauce, and the "Neapolitan" variety, which gives off a delicate minty fragrance, and is best for drying.

In the Kitchen

Basil is the quintessential Mediterranean herb, and is widely used in Italian kitchens. Consumed fresh, it adds fragrance and fresh flavor to pasta dishes, soups, vegetables, fish, and poultry. And of course, basil is the essential ingredient in pesto alla genovese. Tomatoes and basil are a natural match: basil finds a happy home atop simple margherita pizzas or fresh mozzarella and tomato salads.

Buying Tips

When using fresh basil, never chop or slice basil with a knife - the leaves will blacken and lose their flavor. Instead, tear the delicate leaves with your fingers. This is also why pesto sauce should be prepared with a mortar and pestle rather than in a blender.

Healing Properties

The East Indian variety of basil, Ocimum gratissimum, is believed to have mosquito-repellent properties.

Superstition

The ancients believed that basil bred scorpions.