When we think of Mediterranean cuisine, the first three products that come to mind are the basil, tomatoes and olives. We will present next week the tomato, for now we look on the basil.
A Little History :
There are over 4000 years, the basil has gone to India to spread in Asia and to Egypt. From there he went back to Rome and spread to all of southern Europe. In the sixteenth century It reached England and America a century later with the first emigrants.
Greek basilikon: royal plant not to be confused with the other basil.
Greek basilikos: Royal.
The first is an aromatic plant, very fragrant, the second is a mythical reptile who would have the power to kill by its glance.
Description :
Rich in calcium, vitamins A and C, basil is also a good source of phosphorus
Fresh basil flavor particularly well in salads but can also marry with eggs and pasta, as well as vegetables such as zucchini, carrots and eggplants. It is also essential in the herb sauces like pesto and pizza sauces. It can be worked in brewing and for example replace the vanilla custard. Finally, the basil consistent with sage, garlic, rosemary and thyme.
Tips :
In India, basil is a sacred plant and is not used in food.
