The emblem of Mediterranean cuisine.
Basil brings tastes of the sun and of Italy... and is at home in every kitchen! Its fresh lemony flavour goes wondrously with olive oil and mozzarella. Dried basil is a delicate herb best added at the end of the cooking process, just before serving.
Sprinkle over tomatoes, pistou soup, lasagna or wild rice, whiting mousse or sardine carpaccio. Try it too with desserts, sprinkle over a fruit salad (strawberries, apricots and pineapple) or home-made sorbets. A true delight!
Its delicate and fruity flavours are delicious with coriander, garlic, oregano, paprika, pepper and parsley.
Perfect with : vegetable carpaccio, fresh goat’s cheese, tomato sauce, grilled fish and meat.
Basil comes from the Ocimum basilum plant and has grown in South-West Asia and Egypt for over 3,000 years. The Greeks are thought to have brought it to Western Europe during Alexander the Great’s conquests (356-323 B.C.). In India, basil (Tulsi) is a sacred plant which is renowned for long life and purity.
|Shelf life||3 years|
|Native country||UE / NON UE|
|Genus and botanical species||Ocimum basilicum|