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Also known as- Ocimum basilicum. Not to be confused with holy basil (tulsi), Ocimum sanctum.

Introduction
Fresh basil leaves have a unique aroma, making them an essential ingredient in cuisines of countries all over the world.

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Basil has a unique aroma because of the many constituents of its essential oil. The oil contains 1,8-cineol, citral, eugenol, linalool, methyl chavicol, methyl cinnamate in relatively large quantities and bisabolene, camphor, cryophyllene, geraniol, and ocimene in smaller quantities influencing taste.

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Parts Used
Dried leaf in teas or essential oils for topical application.

Typical Preparations
The essential oil used topically. As a spice it can liberally be used in foods.

Summary
Most of us are familiar with basil as a culinary herb. Basil oil also helps the active ingredients of other herbs. Dried basil leaf can be added directly to food or drunk as a tea (1/2 teaspoon of dried herb steeped for 10 minutes in 1 cup of boiling water in a closed container.
There are many types of Basil it is recommended to try a few different types such as, lemon, red, anise, and cinnamon basil. When storing fresh leaves wrap them in paper towels and place them in a plastic bag and place in refrigerator. When storing dried basil store in tightly closed container and it is best if used within a year. If using in cooking remember to add before serving. Basil is used with a lot of different foods including meats, poultry, salads and soups.

Precautions: The safety of the herb has not been established for pregnant women, nursing mothers, or children under six.

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Our Favorite Basil Recipes! Must Try!

Basil and Bread Salad
12 ounces day-old Italian or French bread
1/2 cup olive oil
1/3 cup balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
3 large ripe tomatoes, chopped
1 large green pepper, chopped
1 pound mozzarella cheese, diced 1/2-inch
3 garlic cloves, minced
1 cup basil leaves, cut into slivers
12 romaine lettuce leaves

Cut bread into rough 3/4-inch cubes and place in a large bowl. In a small bowl, whisk together olive oil, vinegar, salt and pepper. Pour dressing over bread and toss to mix well. Add tomatoes, pepper, mozzarella cheese, garlic and basil. Mix gently. Arrange romaine leaves on a serving platter and spoon salad over leaves.


Basil Mayonnaise
This wonderful mayonnaise can be used for burgers, sandwiches, or to coat chicken before roasting.
Ingredients:
1 cup loosely packed basil leaves
1/4 cup mayonnaise
1/2 teaspoon minced garlic
Blend in food processor or blender until smooth.
Basil and Tomato Bruschetta Ingredients:
12 pieces crusty Italian Bread, 1 inch thick
1/3 to 1/2 cup olive oil
2 large, ripe tomatoes, peeled, seeded and diced
2 tablespoons chopped fresh oregano
2 Tbsp Basil Chopped
12 garlic cloves, peeled, and cut in half lengthwise
salt and pepper

Toast bread over a grill or a very hot oven of 425 degrees. Brown on both sides. Remove and brush with oil. In a bowl combine tomatoes, oregano and basil. Place cloves in separate bowl. Serve bread warm and rub clove on bread, top with mixture and sprinkle with salt and pepper. I also sprinkle and with parmesan cheese and put under the broiler for just a minute to heat top.


Basil Puree
Ingredients:
4 tablespoons olive oil
8 cups washed and dried basil leaves

Blend until pureed. Transfer to clean jar. Store in refrigerator. Each time you use it stir and then top with a thin layer of oil. It will keep one year by doing this. This is good on grilled chicken or fish, stirred into soups or mixed with sun dried tomatoes and broiled on bread.