Basil - Sowing, growing and cooking

The history of basil

Today, basil is a mythical ingredient in our summer salads, pizzas and pastas. It's the herb par excellence in Italian and Provençal cuisine.

But it has a magical past: it has been at the heart of many rituals and superstitions for millennia. The Greeks called it basilikos, which means royal in Greek. In Egypt, it was one of the herbs used to embalm the dead. In India, in the Hindu tradition, tulsi basil is considered a sacred plant and is at the heart of religious rites in India.

Growing basil

Annual or short-lived perennial, basil is a bushy herbaceous plant with many varieties. From dark green to light green and purple, each variety has its own particular flavor. So you can choose a basil for its aniseed or pepper notes, for its large or small leaves, for its color and adapt your dishes accordingly.

Sowing, planting, harvesting

A member of the Labiatae family, it is sown from April to June and bears fruit (i.e. leaves) from July to October.

If you plant it in a pot, it will need to be 20 cm deep to develop its roots and thrive. In the open ground, plant 15 cm apart in rows and 30 cm apart in rows. It likes rich, well-drained soil.

Harvest leaves from June to September.

Rather than harvesting leaf by leaf, cut the stem above a node. This way, your basil will branch out and expand!

How do you water it?

Water regularly to keep the soil cool.

Where to place it in the garden?

Basil is a plant that loves the sun, at least 5 hours a day. The more sun you give it, the more concentrated its flavors will become.

Basil is a fragrant plant that would be a mistake not to plant next to tomatoes, as it repels many insect pests.

Cooking basil

Its benefits

Basil is rich in vitamins (K, A and C) and minerals (calcium, iron, magnesium). It has antibacterial and antioxidant properties.

• Prevents the onset of cardiovascular disease and certain cancers.
• Improves digestion.
• Soothes inflammation.
• Aids relaxation.

To benefit from its flavor and nutritional qualities, eat it fresh or dried rather than cooked.

How to store it?

Here are a few tips for preserving your basil:

• In the fridge: Basil leaves keep for about a week. Ideally, they should be stored in a damp cloth.
• In the freezer: For ready-to-cook portions, freeze your basil in an ice cube tray! Place your chopped leaves in each hole of the tray, then fill with a little water or oil three-quarters full. These aromatic little ice cubes will be super easy to use when you're cooking 😉

 

Our basil pesto recipe

Ingredients:

• 50 grams fresh basil (about a dozen leaves)
• 100 grams Parmesan cheese
• 100 grams pine nuts
• 2 garlic cloves
• olive oil
• salt, pepper

Step 1: wash and dry the basil leaves, then tear them roughly with your hands (metal knife blades oxidize the leaves).

Step 2: Peeland degerm the 2 garlic cloves.

Step 3: Putall the ingredients in your blender and blend to the desired consistency. All that's left is to season to taste!

Step 4: Store in an airtight jar. Keepin a cool place for 2 hours before serving, to allow the flavor to develop. It will keep for several days in the refrigerator, provided the olive oil covers the surface of the jar.

Our little tip: For a creamier sauce, take inspiration from the alla genovese recipe and replace half the parmesan with grated pecorino.