Contents 1 About Basil 1.1 Varieties 2 Preparing Basil 3 Basil Recipes 4 Source 5 Comments

About Basil Edit

Wikipedia Article About Basil on Wikipedia

Basil (Ocimum basilicum) of the Family Lamiaceae is also known as Albahaca, St. Joseph's Wort, and Sweet Basil. It is a tender low-growing annual herb, originally native to tropical Asia. It grows to between twenty and sixty centimetres tall, with opposite, light green, silky leaves one and a half to five centimetres long and one to three centimetres broad. It tastes somewhat like cloves, with a strong, pungent, sweet smell. Basil is very sensitive to cold, with best growth in hot, dry conditions.

This versatile herb is used in a many cuisines, including Italian and Thai. Add fresh or dried basil to sauces, soups, and stir-fries.

Varieties Edit

• Anise basil
• Holy basil
• Italian basil
• Lemon basil
• Opal basil
• Sweet Asian basil
• Thai basil

Preparing Basil Edit

First, you wash the leaves really well. Second, you dry them, then lastly, you chop them up into tiny pieces.

Basil Recipes Edit

Source Edit

• Explore the World with Fruits & Vegetables by the US Centers for Disease Control & Prevention, public domain government resource—original source of article