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Fresh basil


About BasilEdit

Wikipedia Article About Basil on Wikipedia

Basil (Ocimum basilicum) of the Family Lamiaceae is also known as Albahaca, St. Joseph's Wort, and Sweet Basil. It is a tender low-growing annual herb, originally native to tropical Asia. It grows to between twenty and sixty centimetres tall, with opposite, light green, silky leaves one and a half to five centimetres long and one to three centimetres broad. It tastes somewhat like cloves, with a strong, pungent, sweet smell. Basil is very sensitive to cold, with best growth in hot, dry conditions.

This versatile herb is used in a many cuisines, including Italian and Thai. Add fresh or dried basil to sauces, soups, and stir-fries. A general rule of thumb is that 1 Tablespoon fresh = 1 teaspoon dried (three times as much fresh as dried).

Basil varieties Edit

  • Anise basil
  • Holy basil
  • Italian basil
  • Lemon basil
  • Opal basil (purple basil)
  • Sweet Asian basil
  • Thai basil

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