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06-08-2014, 09:59 AM | #1 (permalink) |
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Who's growing Basil
From Wikipedia, the free encyclopedia
For other uses, see Basil (disambiguation). "Selasih" redirects here. For the Indonesian author, see Sariamin Ismail. This article contains Chinese text. Without proper rendering support, you may see question marks, boxes, or other symbols instead of Chinese characters. Basil Basil-Basilico-Ocimum basilicum-albahaca.jpg Scientific classification Kingdom: Plantae (unranked): Angiosperms (unranked): Eudicots (unranked): Asterids Order: Lamiales Family: Lamiaceae Genus: Ocimum Species: O. basilicum Binomial name Ocimum basilicum L. Basil, Thai basil, or sweet basil, is a common name for the culinary herb Ocimum basilicum (pronounced /ˈbæzɪl/, /ˈbeːzɪl/, or 'bɑçɨl/[1]) of the family Lamiaceae (mints), sometimes known as Saint Joseph's Wort in some English-speaking countries. Basil is originally native to India, having been cultivated there for more than 5,000 years,[2] but was thoroughly familiar to Theophrastus[3] and Dioscorides. It is a half-hardy annual plant, best known as a culinary herb prominently featured in Italian cuisine, and also plays a major role in Southeast Asian cuisines of Indonesia, Thailand, Vietnam, Cambodia, Laos, and the cuisine of Taiwan. Depending on the species and cultivar, the leaves may taste somewhat like anise, with a strong, pungent, often sweet smell. There are many varieties of Ocimum basilicum, as well as several related species or species hybrids also called basil. The type used in Italian food is typically called sweet basil, as opposed to Thai basil (O. basilicum var. thyrsiflora), lemon basil (O. X citriodorum) and holy basil (Ocimum tenuiflorum), which are used in Asia. While most common varieties of basil are treated as annuals, some are perennial in warm, tropical climates, including holy basil and a cultivar known as 'African Blue'. Contents 1 Etymology 2 Nomenclature and taxonomy 2.1 Similar species 3 Culinary use 3.1 Seeds 4 Folk use 5 Other cultivars 6 Chemical components 6.1 Aroma profiles 7 Cultivation 7.1 Companion planting 7.2 Diseases 8 Potential health effects 9 Cultural aspects 10 Toxicity studies 11 List of the cultivars and their nomenclature 12 Gallery 13 See also 14 References 15 External links Etymology The word basil come from the Greek βασιλεύς (basileus), meaning "king",[4] as it has come to be associated with the Feast of the Cross commemorating the finding of the True Cross by St Helena mother of the emperor St. Constantine.[5] Alternatively the herbalist John Gerard noted of basil that those stung by scorpions would feel no pain if they ate of basil.[6] and Nicholas Culpeper notes of basil that it is "an herb of Mars and under the Scorpion, and therefore called Basilicon",[7] relating it to basilisk. The Oxford English Dictionary quotes speculations that basil may have been used in "some royal unguent, bath, or medicine". Basil is still considered the "king of herbs" by many cookery authors.[8] Nomenclature and taxonomy Most commercially available basils are cultivars of sweet basil. There are over 160 named cultivars available and more new ones every year. There are also a number of species sold. Here are some basils commonly sold in the USA.[2] For a more complete list, see List of basil cultivars African blue basil (Ocimum basilicum X O. kilimandscharicum) Anise basil or Persian basil (Licorice basil || O. basilicum 'Licorice'||) Camphor basil, African basil (O. kilimandscharicum) Cinnamon basil (Ocimum basilicum 'Cinnamon') Dark opal basil (Ocimum basilicum 'Dark Opal') Globe basil, dwarf basil, French basil (Ocimum basilicum 'Minimum') Hoary basil (Ocimum americanum formerly known as O. canum) Holy Basil (Ocimum tenuiflorum, formerly known a O. sanctum) Spice Basil (a cultivar of Ocimum americanum, which is sometimes sold as Holy Basil) Lemon basil (Ocimum americanum) Lettuce leaf basil (Ocimum basilicum 'Crispum') Purple basil (Ocimum basilicum 'Purpurescens') Queen of Siam basil (Ocimum basilicum citriodorum) Rubin basil (Ocimum basilicum 'Rubin') Similar species Ocimum gratissimum[9][10] Culinary use Dried basil leaves Basil, fresh Nutritional value per 100 g (3.5 oz) Energy 94 kJ (22 kcal) Carbohydrates 2.65 g Dietary fiber 1.6 g Fat 0.64 g Protein 3.15 g Vitamins Vitamin A equiv. beta-carotene (33%) 264 μg (29%) 3142 μg Thiamine (B1) (3%) 0.034 mg Riboflavin (B2) (6%) 0.076 mg Niacin (B3) (6%) 0.902 mg Pantothenic acid (B5) (4%) 0.209 mg Vitamin B6 (12%) 0.155 mg Folate (B9) (17%) 68 μg Choline (2%) 11.4 mg Vitamin C (22%) 18.0 mg Vitamin E (5%) 0.80 mg Vitamin K (395%) 414.8 μg Trace metals Calcium (18%) 177 mg Iron (24%) 3.17 mg Magnesium (18%) 64 mg Manganese (55%) 1.148 mg Phosphorus (8%) 56 mg Potassium (6%) 295 mg Sodium (0%) 4 mg Zinc (9%) 0.81 mg Other constituents Water 92.06 g Units μg = micrograms • mg = milligrams IU = International units Percentages are roughly approximated using US recommendations for adults. Source: USDA Nutrient Database Basil is commonly used fresh in cooked recipes. In general, it is added at the last moment, as cooking quickly destroys the flavor. The fresh herb can be kept for a short time in plastic bags in the refrigerator, or for a longer period in the freezer, after being blanched quickly in boiling water. The dried herb also loses most of its flavor, and what little flavor remains tastes very different, with a weak coumarin flavor, like hay. Basil is one of the main ingredients in pesto—a green Italian oil-and-herb sauce. Its other main ingredients are olive oil, garlic, and pine nuts. The most commonly used Mediterranean basil cultivars are "Genovese", "Purple Ruffles", "Mammoth", "Cinnamon", "Lemon", "Globe", and "African Blue". The Chinese also use fresh or dried basils in soups and other foods. In Taiwan, people add fresh basil leaves to thick soups (Chinese: 羹湯; pinyin: gēngtāng). They also eat fried chicken with deep-fried basil leaves. Basil (most commonly Thai basil) is commonly steeped in cream or milk to create an interesting flavor in ice cream or chocolates (such as truffles). The leaves are not the only part of basil used in culinary applications, the flower buds have a more subtle flavor and they are edible. Thai basil is also a condiment in the Vietnamese noodle soup, phở. Seeds When soaked in water, the seeds of several basil varieties become gelatinous, and are used in Asian drinks and desserts such as faluda, sherbet or hột é. Folk use Basil is used for their medicinal properties in Ayurveda, the traditional medicinal system of India and Siddha medicine, a traditional Tamil system of medicine. They are also used as drinks in Southeast Asia. Other cultivars See List of basil cultivars Several other basils, including some other Ocimum species, are grown in many regions of Asia. Most of the Asian basils have a clove-like flavor that is, in general, stronger than the Mediterranean basils. The most notable is the holy basil or tulsi, a revered home-grown plant in India and Nepal. In China, the local cultivar is called (Chinese: 九層塔; pinyin: jiǔ céng tǎ; literally: "nine-level pagoda"), while the imported varieties are called (Chinese: 羅勒; pinyin: luó lè) or (Chinese: 巴西里; pinyin: bā xī lǐ), although [巴西里] often refers to a different plant—parsley. |
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06-08-2014, 10:05 AM | #2 (permalink) |
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Re: Who's growing Basil
I am. Not sure what ones. Planted a small pack of mixed seeds. Lost the purple stemmed ones and seem to have only small leaved and huge leaved types.
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06-08-2014, 06:22 PM | #3 (permalink) |
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Re: Who's growing Basil
I'm growing the one in the pic - regular Italian basil. For cooking and salads.
Also have 4 pots of holy basil. Tulsi Rama from India. Love the smell and taste of it dried and made into tea. Good stuff! They will go in the ground soon. |
06-08-2014, 06:55 PM | #4 (permalink) |
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Re: Who's growing Basil
im growing purple Thai and sweet use them both for tea and cooking
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06-09-2014, 01:24 PM | #5 (permalink) |
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Re: Who's growing Basil
I have Purple, Summer long leaf and Lemon Basil.
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06-16-2014, 11:26 PM | #6 (permalink) |
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Re: Who's growing Basil
I grow basil around some of my containered bananas.
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