Basil: do you know its history and versatility in cooking?

Basil is one of the most widespread and known aromatic plants in the world.

Native to Tropical Asia, particularly India and Africa, it was introduced to Europe by the Greeks and Romans through the Middle East.

However, its massive culinary use in the Mediterranean basin dates back only to the 15th century.

It is a fundamental ingredient in some traditional recipes from Italy and France.

Its scientific name is Ocimum Basilicum: the first term, meaning scent, refers to the intense fragrance that characterizes the plant; the second, royal, emphasizes the great esteem it has enjoyed since ancient times.

Even today, in France, it is called "Herbe Royale".

There are at least forty varieties of Basil: the most common are Genovese basil, with small and highly aromatic leaves, and Neapolitan basil, which has a sweeter flavor and a hint of mint.

The Plant

Basil is an annual herbaceous or shrubby plant, which can reach a height of 50 cm.

The leaves can be oval or lanceolate and vary in color from bright green to pale green; in some varieties, they can take on shades of purple and violet.

Intensive cultivation has developed worldwide since the 17th century: it only grows spontaneously in the tropical area.

Sowing occurs in spring, and harvesting takes place between May and September: it requires well-fertilized soil, humidity, and plenty of sunlight.

Curiosities

Since ancient times, Basil has been considered the queen of aromatic herbs: it owes its name to this high regard.

Tradition holds that Christ's tomb was adorned with this plant: even today, the altars of Orthodox churches are enriched with it.

The Crusaders filled the holds of their ships with Basil upon returning from the Holy Land: it kept away insects, diseases, and bad odors.

For Mexican farmers, it was endowed with magical properties: they believed the leaves attracted luck in business and love. Some cultures, like the Indian one, consider it a sacred plant.

In the Kitchen

The first recipe enhanced by Basil that we know dates back to the Romans.

Apicius (230 AD) mentions it in the "De re coquinaria", one of the earliest cookbooks and the richest testimony of ancient Roman cuisine.

Among the recipes, some indeed include this aromatic plant, such as a common side dish made with peas and leeks in a wine sauce with Basil.

This aromatic herb is now widespread in kitchens around the world: it goes well with raw vegetables, such as tomatoes or salad, or cooked ones, like zucchini or mushrooms, and it also accompanies fish and meat pleasantly.

The intense flavor makes it difficult to pair with other herbs.

Basil is the key ingredient of Pesto Genovese: the first version of this pasta condiment dates back to the late 19th century.

Another dish that requires a few leaves is definitely pizza.

What would a Margherita be without even a sprig of Basil in the center?!

It is widely used for the preparation of liquors and preserves.

It is advisable to add Basil at the end of cooking, to preserve its aroma.

As a final tip, it's better to tear the leaves by hand rather than using a knife, and when preparing Pesto, use a mortar and not a blender, which would heat the mixture with the blades altering its aroma, color, and taste.

If you must use it, be sure to chill the "cup" of the blender in the fridge for a few hours to cool it down.

Mida Muzzolon