Basil (Ocimum basilicum)Basil, having highly aromatic leaves that has a pleasant spicy odor, is also known as Sweet Basil. It is a tender low-growing herb that is grown in warm, tropical climates. Basil is originally native to India and other tropical regions of Asia. It is prominently featured in varied cuisines throughout the world including Italian, Thai and Vietnamese. The plant tastes somewhat like anise, with a strong, pungent, sweet smell. While most common varieties are treated as annuals, some are perennial, including African Blue and Holy Thai basil.
Basil is best used fresh - in cooked recipes it is generally added at the last moment, as cooking quickly destroys the taste.Genovese basil is frequently combined with tomato in Italian cuisine. It is one of the main ingredients in pesto, a green Italian oil-and-herb sauce, its other two main ingredients being olive oil and pine nuts. The Chinese also use fresh or dried basils in soups and other foods. In Taiwan, people add fresh basil leaves into thick soups. They also eat fried chicken with deep-fried basil leaves.
Like many herbs, basil has many reputed medicinal properties, such as the ability to draw out poison from insect bites, as a sedative, for treating digestive disorders, soothing pain, promoting perspiration, and promoting production of breast milk in nursing mothers.
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