Basil Is one of the most common spices in the world. It is widely known for its unique smell and taste. This unpretentious spice plant can grow in almost any conditions and does not require special care and attention. In Asian countries and in Transcaucasia, basil is called regan, reikhan or rayhon, each of these words in translation means "fragrant".

Product history and geography

The homeland of basil, like many other spices, is the eastern countries: Iran, Thailand, India. There is a version according to which the origin of the basilica is attributed to China. But one thing is certain: it was from the East that basil began to migrate to different countries around the world.

They were very fond of basil in Ancient Egypt and Ancient Greece. In the Mediterranean, he was considered the king of all herbs. No wonder, translated from ancient Greek, it means "regal"... According to another version, the plant got its name from the name of the basilisk - a terrible creature from Greek mythology. In ancient Greece, basil was considered a talisman not only against the basilisk, but also against many other dangers. The ancient Greeks and Romans, when sowing the basil, pronounced special spells to enhance its magical effect.

Different peoples have their own legends about this plant. Until now, some people believe in the unique properties of basil and carry dried leaves of this plant with them. It is believed that it brings wealth and good luck, gives confidence in their abilities.

Types and varieties

There are many varieties of basil, although according to their appearance, it is divided into two types: green and purple. Purple varieties are sharper and more aromatic, they are preferred by chefs of Caucasian and Central Asian cuisine. Green types of basil are more delicate.

But even green and purple varieties are divided into varieties by smell, ripening time, height and shape of the plant. According to the ripening period, several types of basil are distinguished: from early maturing to late. According to the shape of the plant, there are standing and spreading varieties, as well as intermediate species. The maximum height of basil bushes is 85 cm.And low-growing varieties ( 18-20 cm) can even be grown in a flowerpot on a windowsill.

Basil aromas come in many varieties, making different varieties suitable for different dishes. Clove and clove-pepper - for meat, caramel, lemon, vanilla and mint - for desserts, anise - for fish. They also emit marinade, peppermint, menthol smells of basil.

The most popular varieties: Basilisk, Yerevan, Clove gourmet.

Beneficial features

The healing properties of basil are due to the content of essential oil in its leaves. It is thanks to him that the basil leaves have such an intense smell and taste. But due to the high concentration of essential oil, basil should be consumed in limited quantities, especially for diabetes, myocardial infarction and coronary heart disease.

One of the main properties of basil is antiseptic and bactericidal action. It is useful for relieving spasms, healing wounds and reducing gas formation in the intestines, and promotes the rapid treatment of inflammatory processes in the body.

It cannot be said that basil contains many vitamins; it contains carotene, ascorbic acid, rutin, PP and B2 vitamins. The essential oil of the plant contains unique substances: eugenol, camphor, linalool, meylhavinol, tanning and mineral components. Thanks to this, basil helps to remove cholesterol from the body, normalize blood pressure.

Basil has a general tonic effect, enhances immunity and strengthens the body's defenses. It has a mild diuretic effect, has a beneficial effect on the genitourinary system. Has an antipyretic effect in acute respiratory infections and acute respiratory viral infections, is indicated for respiratory diseases.

Basil infusion is recommended for colitis and gastritis, it is used to rinse the throat and mouth, treat wounds with it. Basil is incredibly useful for strengthening the nervous system, its aroma relieves anxiety and can relieve depression.

Taste qualities

Basil has a flavor and aroma that cannot be confused with any other spice. Fresh, with a slight bitterness, the smell of basil stimulates the appetite and cheers up, it reminds at the same time of cloves and bay leaves, nutmeg and allspice. Basil tastes differently depending on the aroma.

Cooking applications

Basil is a versatile condiment. Most often, its leaves are used fresh or dried, but Azerbaijanis also use basil seeds. Basil is a symbol of Italian cuisine. Every Italian restaurant has dishes that include this spice. The famous Italian pesto sauce cannot be prepared without basil, just like Margarita pizza.

Basil works well with fresh vegetables, especially tomatoes. It can be added to any vegetable salad, it will give it an original taste and aroma. Basil is used as a seasoning in soups, vegetable stews, meat and fish dishes. It goes best with legumes, beans, spinach. The spice is used in the preparation of sandwich oil, to improve the taste of pates and sausages, and vinegar is flavored with it.

The most popular use is fresh basil. For chopping, it is preferable not to cut it with a knife, but to tear it with your hands into small pieces. It is added to any dish a few minutes before being cooked in order to maintain a pleasant spicy aroma.

Dried and crushed basil is found in curries, suneli hops, Provençal herbs and many others. It goes well with dried rosemary, marjoram, savory, parsley, mint, coriander, tarragon.
Basil can be harvested in other ways. For example, chop finely and put in a glass jar, sprinkle with salt. Such a preparation is stored all winter in the refrigerator and retains all the aroma and taste properties of a fresh plant.

Basil is an aromatic herb with green or purple leaves up to 70 cm high. basil in cooking, using as a spice in the preparation of various dishes. In our country, this plant became widespread in the 12th century, and to this day it is used both as a spice and for medicinal purposes.

How to use basil in cooking?

Since ancient times, basil has been called the royal herb, because, having a delicate taste and an unusually pleasant smell, it has the unique property of gradually changing the taste of the dishes to which it is added. At the very beginning, it gives food a piquant bitterness, which smoothly turns into a sweetish aftertaste.

Spicy basil leaves are great as a seasoning for all dishes that are prepared with the addition of tomatoes. The most fragrant are the leaves and young shoots of this plant. Typically, they are cut during flowering, dried and crushed, using as a seasoning in the winter.

In the warm season, fresh herbs are used, which have a pleasant, delicate and unique taste and smell. The best restaurants in different countries use basil in cooking for the preparation of the most exquisite and unusual dishes. Finely chopped basil leaves are added to sandwich butter and various pates.

Where is basil added?

Fresh herbs are sprinkled on soups, decorated with cold appetizers and added to salads. In any form, it is used in the preparation of various sauces, dressings, ketchups, gravy. In Central Asia, chefs make a spicy mixture of dried basil, adding mint, parsley and tarragon. This versatile seasoning is used in rice dishes, stews or grilled meats.

Crushed basil, mixed with cheese, is used as a dressing for pasta, and the oil from this plant is widely used to make tinctures and liqueurs, as well as to impart a subtle smell to canned foods.

In France, basil is a constant ingredient in most sauces and first courses, and in England, no dish with cheese and tomatoes, as well as liver pates and vegetable stews, can do without it. In the national cuisines of Mediterranean countries, the fresh herbs of this spice are used in the preparation of seafood dishes, vegetarian dishes from legumes, as well as in marinating squash, zucchini and cucumbers.

Basil goes well with various salads: chicken, egg, crab sticks and fresh vegetables. Many housewives add dried herbs when salting tomatoes and cucumbers, as well as when pickling cabbage. In the cuisines of the peoples of the Caucasus, this fragrant spice improves the taste of dessert drinks, and the Uzbeks prepare a pleasantly fragrant basil from the basil. An infusion obtained from two tablespoons of dried basil brewed in half a liter of boiling water, having a pleasant taste, will help to raise immunity and protect against many colds. Combined with various spices basil in cooking contributes to the creation of mouth-watering great aromas.

Spicy plants are usually used in three ways: cosmetic, medical and culinary - as spices and fresh herbs.

Basil, which can be used in all varieties, is extremely popular in kitchens as a herb. We will find out what properties this spice has and how it is used in various dishes.

Basil properties and uses in cooking

Most often, basil, the use in medicine and other fields of which has been observed for a long time, is used by culinary specialists. When you hear the name of this spice, fresh salads, pesto sauce and other goodies immediately come to mind.

There are dishes where dried basil is added, there are recipes only with fresh herbs. We will find out what properties of the plant are valued in cooking, and where basil is used.

The culinary properties of basil

This spice has the following culinary properties:

• It has a beneficial effect on the functioning of the stomach and intestines... Basil helps you digest food better.
• Saturates the body with vitamins and minerals... This plant contains many useful substances that help keep the body in good shape and provide energy for life.
• Calms the nervous system... Basil flowers, which are used along with the leaves, help with stress and nervous disorders.
• Gives special taste to dishes... Dried basil, the use of which is no less popular than fresh, gives the dishes a spicy taste with unusual notes inherent only in this plant. The basil taste combines a lot: astringency, a little bitter aftertaste, and at the same time tenderness and pleasantness. Basil dishes never get boring!
• Gives a wonderful aroma to everything, even tea... If you add a few basil seeds to your tea, it turns into the drink of kings!
• Combines well with other spices... It can be mixed with parsley, rosemary, mint, thyme, or thyme.

These properties make basil an essential condiment. Let's find out where you can add purple or green basil.

Aerial parts of the plant are used as a seasoning or raw material for tea. Let's find out where they are added:

• Basil: stems, application... Culinary experts use stalks along with herbs. The main thing is that they are young: coarse stems are not suitable for cooking. They are added to dishes made from meat, fish, various sauces and marinades.
• Basil flowers: application... Flowers collected at the beginning of flowering are used as a seasoning for all kinds of dishes and added to teas.
• Seeds... Basil achenes are used to flavor teas, meat pates, fresh salads and soups.
• Basil herb: application... Fresh herbs are the best addition to tomato salad, scrambled eggs, sea and river fish, pasta, cheeses, soups, vegetable salads and meat, especially lamb.

The main thing is to add this spice in moderation and at the very end of cooking in order to preserve the smell.

Where is basil used?

Basil, the preparation of which is so popular among lovers of home cooking, can be used in certain dishes, depending on the color of the leaves or the aroma.

Where is purple basil added?

This variety contains many essential oils, provitamins, various vitamins and minerals. Moreover, there are more of them in it than in other species and varieties.

Where is fresh purple basil added? In meat and seafood dishes, marinades and pickles, sauces and salads.

Uses of lemon basil

The leaves of this species smell like lemon and are therefore used as an additive to cheeses, refreshments and canned foods.

Application of green basil

Delicate taste and fragrant smell are liked by all cooks. The leaves of this spicy plant are eaten alone or added to vegetarian or meat soups, offal dishes, minced meat, salads, pates, canned food, teas and other drinks.

After learning how widespread the use of basil is in cooking, you will probably want to cook several dishes with this spice. Here are some recipes with basil.

Alsatian salad

Let's make a delicious ham and cheese salad.

Ingredients

• Basil - 6 branches;
• Chicken eggs - 5 pcs.;
• Ham - 150 g;
• Celery - 4 pcs.;
• Hard cheese - 150 g;
• Tomatoes - 6 pcs.;
• Green salad - 7 leaves;
• Gherkins - 4 pcs.;
• Feather bow - small bunch;
• Sour cream - 100 g;
• Sugar-free yogurt - 2 tablespoons;
• Black pepper and salt - to your taste;
• Cream - 2 tablespoons

How to make basil salad

Cooking Alsatian salad as follows:

• Cut boiled eggs into slices
• We clean the celery, pour boiling water over the tomatoes and remove the skin.
• Cut the cheese and ham into two centimeter cubes.
• Cut the tomatoes into 8 pieces, remove the stalks and achenes.
• Put the washed lettuce leaves in a salad bowl, on top - egg circles.
• Mix the chopped celery stalks, tomatoes, ham and cheese. We put it in the middle of the salad bowl.
• Grind onion feathers and celery and basil. Whisk yogurt, cream and sour cream until foamy, salt, pepper, mix with herbs.

Pour this sauce over the salad and garnish with basil leaves and thinly sliced ​​gherkins.

Brussels sprouts with basil sauce

Cabbage with basil is a real storehouse of vitamins! Let's prepare this dish for ourselves and the whole family.

Ingredients

• Fresh basil - one bunch;
• Brussels sprouts - 300 g;
• Hard cheese - 150 g;
• White flour - 1 tablespoon;
• 10% cream - 150 ml;
• Butter - 1 tablespoon;
• Lemon - 1 pc.;
• Pepper and salt - to your taste.

How to cook Brussels sprouts

Cooking cabbage with basil using a step-by-step recipe:

• We make the basil sauce: put the oil in a saucepan and heat it up. Add flour and fry for 3 minutes, stirring all the time. Add grated cheese with cream and simmer over medium heat for five minutes.
• Cut the basil leaves into thin strips, squeeze out the lemon juice.
• Put the herbs in the same saucepan, pour out the juice, pepper and salt. Simmer for three minutes.

Boil water and cook Brussels sprouts for 5-6 minutes, then remove and pour over the sauce. The dish is ready!

Basil omelet

Let's prepare a fragrant omelet with a delicious taste for breakfast!

Ingredients

• Basil - 1 bunch;
• Chicken eggs - 8 pcs.;
• Bulgarian pepper - 1 pc.;
• Boiled ham - 100 g;
• Zucchini zucchini - 1 pc.;
• Boiled noodles - 150 g;
• Garlic - 2 cloves;
• Olive oil - 3 tablespoons;
• Pepper, salt - to your taste.

How to fry an omelet with herbs

To make an omelet with pepper and herbs, use the following plan:

• We cut the bell pepper into halves, remove the leg and achenes, and chop them into small strips.
• Cut the ham into cubes, the zucchini into small chunks, crush the garlic.
• Fry the pepper and zucchini in oil for five minutes, add the noodles and ham cubes, and continue to fry for a couple of minutes.
• Beat chicken eggs, mix them with garlic, pepper and salt. Pour the mixture over the contents of the frying pan, close and continue cooking until the omelet is firm.

Sprinkle the cooked omelet with basil leaves and serve.

Basil tea

Tea lovers will surely love basil tea with a rich spicy aroma and amazing taste.

Here are a couple of recipes for basil tea.

Plain Basil Tea

• Granulated sugar - 2 tsp;
• Fresh purple basil - sprig;
• Black tea - 1 tsp.

How to cook

Put greens and tea in a teapot, pour boiling water over and leave for ten minutes. Pour into a cup of sugar, stir and enjoy the taste.

Lemon Basil Tea

• Cane sugar - to your taste;
• Basil greens - a bunch;
• Mint leaves - 4 pcs.;
• Zest from 1 lemon.

How to cook

Pour boiling water over the basil leaves, add sugar, add lemon zest, mix and leave for 10 minutes. We place the infusion in the refrigerator and drink it chilled.

These are just a few of the basil recipes. The main thing is not to abuse this spice, especially for hypertensive patients and heart patients.

Aromatic seasoning - this is, perhaps, a standard set of spices for every Russian housewife 10 years ago. Recently, according to culinary sites and forums, our women have significantly increased the number of jars of spices in their kitchens, and at the same time diversified the taste habits of their households.

Popular spice

One of the spices that came into Russian cuisine mainly from the Mediterranean is basil. Where this plant is added by the mistresses of Spain, Italy and France, it is difficult even to list.

Basil leaves contain a lot of essential oils, which gives them their characteristic taste. For example, lemons are added to the dish with green lemon hybrid basil leaves. And the Mexican variety of this plant has a taste reminiscent of cinnamon. Purple basil leaves have a sweet, slightly tart taste, but the purple opal variety, on the contrary, is distinguished by its pungency and bright red color.

Basil can be grown both in the garden and in pots in your kitchen so that you can always use fresh herbs. Or you can just buy dried spice in the store, the main thing is to store it in an airtight container.

Salad and basil

Where can you add juicy basil leaves if not to a salad? Cut ripe tomatoes and mozzarella into slices, season with olive oil and add a few basil leaves - and you have the favorite Italian Caprese salad.

Spicy leaves will perfectly complement vegetable and green salads, and in combination with mint, parsley or marjoram, they will transform the taste of banal dishes beyond recognition. Experienced chefs advise not to cut the basil with a knife, but to tear the leaves with your hands.

Meat and basil

Where to add this exquisite spice, if not to meat dishes? Pork and basil are made for each other, the same can be said for beef, lamb, chicken and fish. With basil, you can fry, bake, stew, make sauces. The main thing here is a sense of proportion, so it is worth adding this spice in moderation, in one thing and not very often, so as not to become boring.

And with basil, you can make excellent kebabs. To do this, finely chopped leaves need to be mixed with grated onions and smear each piece of meat with this mixture. Thanks to the essential oils, the marinade will be absorbed faster and will give the kebab a unique taste.

Basil blanks

Those who really like this Indian spice may wonder: "Where can you add basil to enjoy it all year round?" The answer is simple - in pickles and marinades. Canned tomatoes are especially fond of him.

You can prepare basil yourself. To do this, you need to collect fresh leaves, wash them and lightly fry in a pan for no more than a minute, and then grind with a blender. Add salt, sugar, citric acid to the resulting mass, put in sterilized jars and roll up.

The leaves can be salted in a jar, sandwiched with salt and tamping the basil tightly. Where to add such a blank? Can be used in soup, for main courses, side dishes, sauces. The main thing is to remember that there is already enough salt and there is no need to add salt to the dish. A jar with such pickles is stored in the refrigerator; for better preservation, you can pour a little sunflower or olive oil under the lid.

Basil in desserts

Oddly enough, basil is also used in desserts. Where to add and which variety to choose? Basil can be added to all desserts and drinks that use mint. Basil goes well with dairy products, perfectly sets off the aroma of fruits and berries. It can be used in baked goods. A special variety of basil with the sonorous name "caramel" is popular with those with a sweet tooth; the lemon variety will also come in handy.

Cook, experiment, please your loved ones with new recipes!

06.06.2017

Here you can find all the information about basil - about what it is, about useful and harmful properties, about its use in cooking and medicine, contraindications, as well as how to preserve it for a long time, having prepared it for the winter.

You will learn how to properly use basil in order to fully enjoy its aroma, taste and healing properties.

What it is?

Basil is a spicy, bitter-tart herb that is widely used in cooking, has a strong aroma of allspice, cloves, bay leaves, lemon or others, depending on the species and variety.

What does basil look like?

And here is a photo of the basilica, look how different it is:

This fragrant plant is deservedly popular as a condiment in many cuisines of the world, for example:

• Italian broadleaf, or aromatic, is an exquisite and delicate green basil, a heritage of Mediterranean cuisine. Italian cooking is unthinkable without him.
• Purple basil, which has a more pungent odor, is more often used in the Caucasus (where it is called "regan", "reikhan", "rean", "rayhon") and in Central Asia for cooking meat.
• Clove basil is a variegated plant with a strong clove taste and aroma. It is put in marinade and pickles in central Russia.
• Thai - gives a special unique flavor to spicy-sweet Thai cuisine.

general description

It is a branched (up to 15 lateral branches of the first order) annual herb with tetrahedral stems from 30 to 60 cm in height.The leaves are oblong ovate, sparsely toothed, green or purple, on average up to 6 cm long.

The stems, leaves and calyx of the flower are rough to the touch.

At the ends of the stems, the basil throws out inflorescences in the form of tassels, consisting of several flowers. The color of the flowers can be different: pink, white, white-purple.

The fruit is a smooth nut.

Getting the seasoning (how it is produced)

Both fresh and dried, basil leaves and shoots harvested before flowering are used as a seasoning.

It is dried in the shade, ground into a powder and stored in a dark, hermetically sealed glass container, since basil is sensitive to moisture and light and completely loses its aroma under their influence.

When properly dried, the aroma is enhanced.

Chemical composition

The aerial part of the basil contains up to 1-1.5% of essential oil, up to 6% of tannins, glycosides, saponins, minerals, ascorbic acid, sugars, fiber, proteins, vitamin P, provitamin A, camphor.

The strong smell that this spicy plant exudes is due to the essential oil in the aerial part of the plant (mainly in the inflorescences).

• Basil essential oil contains eugenol, methylchavicol (up to 60%), cineole, linalool, camphor, ocymene, saponin, tannins, carotene, sugars, phytoncides, rutin, vitamins C, PP, B2.
• The seeds contain 12-20% fatty oil, etc.
• In the leaves - 0.003-0.009% carotene, up to 0.15% rutin, etc.

Due to its active ingredients, basil is widely used in folk and official medicine.

Physiological role (what effect it has)

Basil contains antioxidants and is able to protect the cardiovascular system from the effects of free radicals and maintain youth, and also has the following effects:

• Diaphoretic
• Astringent
• Antipyretic
• Strengthening nerves
• Antispasmodic
• Antibacterial
• Antiseptic

Beneficial features

In medicine, basil is used as a remedy for stress, it is used to improve memory, it is prescribed as an expectorant for bronchitis, gargle for sore throats and antipyretic.

Basil preparations are used for bronchial asthma and cough as an expectorant.

Infusions and decoctions - as a pain reliever for toothache or muscle spasms.

Essential oil has a bactericidal effect. With the help of external remedies from basil, wounds are treated, including purulent ones, as well as diseases of the oral cavity and tonsillitis.

The healing properties of essential oil of basil are used in the fight against depressive conditions, to strengthen the central nervous system, and for headaches.

Contraindications (harm)

Despite the fact that the substances in basil have beneficial properties, overusing large amounts can be harmful to health.

Do not use basil for:

• Ischemic heart disease
• Postponed stroke
• Epilepsy

Smell and taste

The entire aerial part of the basil has a delicate taste and pleasant aroma. The smell can be different depending on the variety - clove, mint, lemon, cinnamon, anise ... For example:

Scent	Basil variety
Anisic	"Aniskin", "Anisovka", "Anise aroma", "Anise delight", "Ararat", "Anise gourmet"
Vanilla	"Aroma"
Clove	Sandwich Leaf, Delight, Darkie, Markus, Sanka, Perfection, Purple Fireworks, Stele, Red Rubin, Robin Bobin, Robin Hood, Philosopher "," Khaki "," Valya "," Spring mood "," Vitaminchik "," Violet "," Emerald "
Clove-pepper	"Phantazer", "Gnome", "Dreams of the Sultan", "Dragon", "Yerevan", "Gigolo", "Crimean", "Legion", "Luciano", "Marquis", "Russian hero", "Russian giant green ", "Black Prince"
Camphor-clove	"Purple glitter"
Caramel	"Favorite"
Caramel-mint	"Malachite"
Cinnamon	"Aroma of cinnamon", "Karakum", "Cinnamon", "Cinnamon"
Laurel	"Purple Stars"
Citric	"Lemon", "Limonello", "Lemon aroma", "Baderny", "Freshness"
Lemon mint	"Lemon Miracle"
Menthol	"Velvet", "Gourmet mint"
Nutmeg	"Raspberry nutmeg"
Peppermint	"Pomegranate nutmeg"
Peppermint	"Greek"
Pepper cinnamon	"Basilisk"
Lilac	"Pearl of the Moscow Region"
Fruit and caramel	"Caramel"

How to store and prepare for the winter

Fresh basil cannot stand long-term storage. You can put the twigs in a glass of water and change the water every two days. In this way, it can be stored for about a week. In the refrigerator in a plastic bag it will last 1-2 days.

Dried basil in a tightly closed package will retain its smell for 3-6 months. If you keep the leaves in glass or porcelain dishes, without access to air and moisture, then they will retain their aromatic properties and color until the next harvest.

How to dry basil yourself

The cut greens are dried in the open air in a shaded place, protected from direct sunlight. To preserve essential oils, it is recommended to dry basil greens at a temperature not higher than + 35C.

The quality of drying can be determined by the color of the raw material: properly dried leaves retain their original color.

Video on how to dry basil at home

How to pickle basil

1. Dry washed shoots and cut into pieces, no more than one centimeter in size.
2. Put in sterile glass jars, pouring every 100 grams of greens with two teaspoons of salt (without a slide).
3. Salted basil should be refrigerated.

How to properly freeze basil for the winter

1. Thoroughly washed and dried basil leaves, finely chop
2. Mix with olive oil (can be replaced with sunflower oil) to a state of gruel. Thanks to the oil during storage, the beneficial properties and incredibly rich taste and aroma of the spice will be preserved.
3. Divide the prepared mass into ice cube trays.
4. Send to freezer until freezing.
5. Transfer the frozen basil cubes to sachets and store in the refrigerator.

The use of basil in cooking

Basil is also used dried, but as a spice it is especially appreciated fresh.

• Chopped basil leaves improve the taste of meat dishes. They are added to cottage cheese, vegetable oil, omelets, salads, all vegetable dishes, beans, peas, beans, soups and sauces.
• Basil sprigs are very good to use when pickling vegetables and mushrooms, pickles acquire an excellent taste. Improves the taste of pickled cucumbers and zucchini.
• When adding dried basil, extremely tasty dishes are obtained - meat, fish, crab, chicken, cheese, curd, vegetable, and also sausages.
• In dietetic cuisine, it helps to reduce salt intake, especially when combined with rosemary and sage.
• Fresh basil sprigs can be used to decorate any ready-made dishes - salads, soups, pizza, desserts.
• Dessert drinks and tea are seasoned with aromatic spices.
• Fresh basil leaves can be used to enhance the aroma of vinegar or oil by placing them in a bottle. In the same way, you can add a spicy flavor to sauces and salads.
• Basil is an essential ingredient in the famous Italian pesto sauce.
• Basil seeds can be used to flavor salads, drinks, soups, pates.

In Italian and South French cuisine, it goes well with tomatoes, olive oil, balsamic vinegar, garlic, capers and olives, it is used in salads, sauces and goes very well with fish.

To preserve the unique aroma in the first courses, boiled and fried second courses of basil are laid 10-15 minutes before being cooked. Average bookmark rate per serving:

• fresh herbs 2-10 g
• dried - 0.3-0.8 g

When heated, basil still loses its aroma, so it is advisable to add it to an already prepared dish.

Combinations of other spices with basil

You can create a unique bouquet, consisting of a combination of basil with other spices.

A peppery smell comes from a mixture of basil and rosemary. With savory, the pungency of the dish will increase. Good combinations of basil with parsley, marjoram, mint, cilantro and tarragon.

How to replace basil

If you're out of basil or just want to try changing the recipe a bit, you can try replacing this herb with another one. Substitution is likely to dramatically alter the flavor and flavor of the original dish, as there is no perfect substitute.

For salads, you can use a small amount of chopped fresh oregano or thyme.

If you don't have fresh basil on hand and need to replace it with dried one, then the general rule of thumb for replacing dry herb with fresh one is 1 in 3, since dried herbs are more concentrated. So if a recipe calls for 1 tablespoon of freshly chopped basil, try using 1 teaspoon of dried basil.

For pesto sauce, you can use arugula instead of basil - although it will differ in taste and aroma, it is also bright green in color.