BASIL
Synonymous with Italian cookery, basil is thought to be originally from India. Basil’s rich green leaves releases a bold heady fragrance that stimulates the appetite and adds something special to dishes both fresh and cooked.
Taste:
Slightly spicy with a touch of sweetness.
Tip:
For maximum flavour, add shredded leaves at the end of cooking, this preserves the colour.
Goes with:
Tomatoes, cheese, pasta, eggs, capsicum, eggplant, garlic, mushrooms, strawberries, mango, chicken, beef, veal, watermelon, lemon, lime, oranges.
Classic uses:
Pesto, basil chicken, vegetables soups, salads, casseroles, pizza toppings, tomato sauce and teamed with tomato bruschetta.
Health benefits:
Basil is a source of iron, beta carotene vitamins A and K.
Basil leaves are a source of several health benefiting essential oils such as eugenol, citronellol, linalool, citral, limonene and these compounds are known to have anti-inflammatory and anti-bacterial properties.
