Basil

  • Native to tropical regions from Central Africa to Southeast Asia, Basil is a tender plant of the Mint family, once considered a sacred herb in India.
  • It has a sweet and pungent flavor and is often used in Mediterranean and Asian cuisines to flavor meats, fish, salads and sauces. It is a key ingredient in pesto.
  • In some parts of the world it is used for the preparation of deserts and ice-creams.
  • It is an excellent source of vitamins K, A and C and iron.
  • There are over 100 varieties of Basil, each with a distinct aroma and flavor profile. Most popular are Sweet basil, Genovese, Thai, Lemon, Cinnamon, Greek.
  • Basil grows best in full sun and requires regular watering. 
  • Protect from frost as it is very sensitive to cold and leaf spotting is a sign of exposure to cooler temperatures.
  • Fun fact! Some studies suggest Basil contains chemicals which repel insects.
  • Did you know? Basil is used for holy water preparation in orthodox churches in Bulgaria, Romania, Serbia.
Recipe
 
Caprese Salad with Balsamic Reduction 

  • 1 cup balsamic vinegar
  • ¼ cup honey
  • 3 large tomatoes, cut in ½-inch slices
  • 16oz fresh mozzarella cheese, cut into ¼-inch slices
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ½ cup fresh basil leaves
  • ¼ cup extra-virgin olive oil
 
Stir balsamic vinegar and honey together in a small saucepan and place over high heat. Bring to a boil, reduce heat to low, and simmer until the vinegar mixture has reduced to 1/3 cup, about 10 minutes. Set the balsamic reduction aside to cool.
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Arrange alternate slices of tomato and mozzarella cheese decoratively on a serving platter. Sprinkle with salt and black pepper, spread fresh basil leaves over the salad, and drizzle with olive oil and the balsamic reduction.