Basil
- Origin
Basil is a herb that is believed to originate in South Asia. It came to Europe only in XVI century and conquered it very fast. Basil spread across Africa and Pacific Island very fast as well. In Middle Ages eastern spices and herbs backed basil away, but during the World War II basil experienced its second birth. Now is widely cultivated in Europe, Middle Asia, the Crimea and Moldavia. Basil is known as a “tomato spice”, because it goes very well with tomatoes.

- Varieties
Both fresh and dried leaves of basil are used in many national cuisines including Greek, French and Italian.

- Flavour
Basil has a slightly bitter taste with sweet aftertaste. Some kinds of basil taste a little like clove or nutmeg.

- Usage
Basil is a great addition to the main courses made of beans, tomatoes and spinach. Fresh leaves go well with meat, especially roasted lamb, eggs, mushrooms, cheese and green vegetables. Shredded basil leaves are used for sauces, marinades and dressings. Dried leaves of basil are added to pate. Several leaves of basil added into the bottle of vinegar considerably improve its smell. This vinegar is great for salads and white sauces.
It is best to add basil to the main courses 10-15 minutes before they are ready.

- Amount
Normally, 2-10 g of fresh leaves or 0.3-0.8 g of dried leaves is enough for one portion. If fresh basil is mixed with other spices or herbs, the amount should be reduced to 3-5g.

- Combinations and substitutes
When mixed with rosemary basil can be used instead of pepper. Basil can also be mixed with estragon, parsley, mint and coriander.

- Storage
Dried basil is best stored in a tightly closed glass container and it is best not to store it in plastic or metal containers. Very few people know that basil can be pickled and it will keep all its qualities.

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