Basil - pronounced [BAY-zihl]
The botanical name for basil is Ocimum basilicum.  This aromatic herb is native to India, SE Asia, and NE Africa and is an important herb used in Italian and Thai cooking (and less significantly in other cuisines).  Basil is "the" key ingredient in pesto.

Basil Article Contents
History and Lore	Grow Your Own
Buy and Store	Other Recipes
Medicinal Uses	Nutrition
Culinary Uses	Buy Seeds
Classic Pesto Recipe

History and Lore
Basil was first introduced to Europe in the 16th century.  In India it was believed it would ward off misfortune and the herb was planted throughout their temple gardens.  For much of it's early history it was used as "funeral herb" and was scattered or planted on gravesites. 

Basil had a love/hate relationship among many cultures.  It represented everything from hat and misfortune, to "love washed with tears",  and some even thought it was poisonous.  16th Century Brittan awarded it more positive virtues and considered it a sweet herb and used in scented waters and even put into nosegays.

Basil is now considered one of the most popular and widely used culinary herbs.

Buy and Store
Basil is best picked or purchased fresh and used within a few days. To refrigerate first wrap whole stalks and leaves in slightly dampened paper towels, place in a plastic bag,   and store for 4 days. Another storage method is to place a "bunch" of basil stems down, in a glass of water.  You can also place a plastic bag over the leaves and refrigerate for up to two weeks.  Basil stored in this manor will benefit from a water change every couple of days.

Basil is one of the least successful herbs when dried.  The dried product loses most of it's flavor.  Better methods of preserving basil include storage in olive oil or even honey.

Medicinal Uses
Fresh leaves are sometimes rubbed on insect bites to relieve the sting and itch.  An infusion is sometimes made from the leaves and combined with honey and take to relieve cold symptoms.

It is suggested to use the diluted essential oil for insect repellent OR use as a massage oil to relieve depression.



Classic Pesto Sauce
(View recipe, full page, with helpful tips)

i n g r e d i e n t s
3 cloves garlic, cut into pieces
2 cups solidly packed fresh basil leaves (or 1 cup solidly packed basil leaves and 1 cup solidly packed parsley)
3/4 teaspoon coarse salt
freshly ground pepper
1/2 cup extra-virgin olive oil
1/3 cup pine nuts
3/4 cup Parmigiano Regiano
2 tablespoons softened (room temperature) unsalted butter

1 tablespoon softened butter (for serving with the pasta)

d i r e c t i o n s
You can use a food processor or a large, sturdy mortar and pestle.  This is also a very good job for a Thai Stone mortar and pestle.

Food Processor
If using a blender, place all the ingredients except the cheese and the butter. Blend to a smooth puree (don't overblend).  Transfer to a bowl, and the Parmesan and beat the cheese in using a wooden spoon. Add the butter and beat the mixture until it is smooth.   Cover and set aside.  At this point you can refrigerate the pesto and it will keep, refrigerated for at least a week.

Equivalents
1/2 oz fresh, 1 cup chopped leaves
1 tbsp fresh = 1 tsp dried

Substitutions
Asian basil, tarragon, summer savory,