, how it is used, and how to cook with it
Basil is an herb, that is both fragrant and flavorful, that has been used for centuries for cooking and medicinal purposes. While it is most commonly found fresh in the produce section at your local grocery store, it is available dried, frozen and powdered.
Basil is a type of mint, and its leaves are dark green with slightly fuzzy texture. Its scientific name is Ocimum basilicum, and it has a sweet, anise-like flavor with a hint of mint and pepper. It is used to season many different types of dishes, from salads to stir-fries, pesto sauces to pasta dishes, and even as a topping for pizza.
When cooking with basil, it’s a good idea to add it as late as possible. Its flavor tends to dissipate when it is cooked for too long. In addition, you should use fresh basil whenever possible, as dried basil doesn’t have the same vibrant flavor.
Adding Basil to Your Recipes
Basil is an excellent way to add flavor to a wide variety of dishes. Here are some ideas for adding basil to your meals:
Salads: Add some chopped fresh basil leaves to roasted vegetables or tossed salad for flavor and color.
Soups: Basil pairs well with root vegetables, such as carrots, onions and potatoes. Chop the basil leaves before adding them to the soup.
Pasta Dishes: To make a delicious pesto sauce, blend basil leaves with garlic, pine nuts, olive oil, Parmesan cheese and salt. Serve over your favorite pasta.
Stir-Fries: Finely chop a few leaves of basil and add them to your stir-fry during the last few minutes of cooking.
Tomato-Based Dishes: Basil goes particularly well with tomatoes. Add it to tomato sauce for pizza, lasagnas and other Italian dishes.
Pesto Sauce: Basil is the key ingredient in traditional pesto. Blend basil leaves with olive oil, garlic, salt and Parmesan cheese to make delicious pesto sauce.
Cooking with Basil
When using basil, it’s important to keep in mind that its flavor diminishes when cooked for too long, so add it to dishes near the end of cooking time. Also, when using dried basil, consider adding a bit extra to give it a more robust flavor.
When cooking with fresh basil, try adding the leaves whole or roughly torn, as this will help preserve the flavor and aroma. If you’re using basil leaves in a soup or sauce, it’s best to add them towards the end of cooking so they don’t get overcooked. And if you’re adding basil to a salad or other cold dish, add it just before serving so the flavor doesn’t dissipate.
When cooking with dried basil, remember to rehydrate the leaves before adding them to the dish. An easy way to do this is to add a few tablespoons of boiling water to the dried basil and let it sit for five minutes. This will ensure the leaves retain their flavor and aroma.
Basil is a versatile herb, and one that can add flavor and depth to many dishes. So next time you’re cooking, experiment with some fresh or dried basil and see what delicious new recipes you can create!
Basil, the fragrant herb that is used in a great many dishes, has quite the journey from creation to plate. Belonging to the Ocimum genus of flowering plants, basil is considered both a culinary herb and a medicinal one, and its cultivation and transport has been made more efficient and effective over the years. From cultivating the herb in soil, through nurturing it until it’s ready to be harvested, to harvesting and transporting the basil to its ultimate destination, this blog post will explain each step of the basil’s journey from creation to plate.
Basil: Plant Cultivation
The first step in creating and particularly in getting basil to a plate involves the cultivation of the plant. This takes a bit of knowledge about the plant and must meet certain needs in order to ensure conservation. First, the type of soil that the farmer chooses for basil’s growth is an important part of the plant’s life. It should be deep, loose and well-drained with an acidic balance that is slightly alkaline. Compost or living matter in the soil is also beneficial to the growth of the basil. Additionally, the soil should be known to have a pH of between six and seven and should be well aerated.
In order to set up the best environment for the plant, some basic maintenance to the soil should be done here as well. For example, the farmer should regularly cultivate the soil to create space between new and old roots and to allow more water and air into the soil. Compost should also be added periodically during cultivation in order to improve the soil and provide nutrients to the plant.
Water is, naturally, a key part of the basil’s survival and the soil should be kept moist but not wet in order to prevent waterlogging and disease. To do this, the farmer must water the plants adequately and on a regular basis. Additionally, controlling weeds is a must, as they can often detract from the growth of the basil and can lead to diseases. The farmer must employ both physical and chemical methods to ensure that weeds are kept at a minimum.
Finally, the basil seedlings must be planted in order for their cultivation to begin. In order to do this, the farmer must ensure that the temperature of the soil is between 18 and 20 degrees Celsius, and the seeds should be planted two to three centimeters deep and two to three centimeters apart. The germination time of the seeds should occur between seven to fourteen days, and once the first shoots have begun to emerge, the seedlings should be thinned out and any weaker seedlings should be removed completely in order to allow the stronger ones to thrive.
Harvesting & Post-Harvest Management
Basil leaves can typically be harvested within eight weeks from the time of planting, depending on the variety of basil being cultivated. In order for the basil to be harvested, the farmer must first ensure that all of the necessary environmental conditions are met so that the basil is allowed to grow to its full potential. When the plant is mature and ready to be harvested, the farmer must cut the stem in order to avoid damaging the root system and transplanting the vegetative matter after cutting. The only downside to harvesting in this manner is that the leaves lose some of their essential oils, flavor, and fragrance due to loss of moisture.
Once the basil has been harvested, the Farmer must process it in order to store and prepare it for transport. Some post-harvest management techniques include cleaning, sorting, and packing the basil, as well as proper storage techniques such as low temperatures and moisture control.
Furthermore, the use of protective sprays in order to protect the basil from pests and diseases must also be considered. For example, sulfur dioxide should be used in order to protect the basil from fungal diseases such as gray mold or brown rot. Additionally, boron, copper, or chlorine based sprays can be used in order to prevent insect infestations.
Finally, the basil must be carefully monitored in order to ensure that its freshness and quality remains intact throughout its journey from the farm to the plate. This may involve the use of controlled atmosphere packaging or other methods of preservation such as cooling or freezing.
Transportation Of The Basil
Once the basil has been harvested, it must then be transported in order to reach its final destination. Due to the fragility of the herb, steps must be taken to ensure that it arrives in good condition and ready to be consumed. Transportation can be more difficult than expected because of the difference in weather conditions, time zones, and cultures.
In order to minimize bias, the farmer must select a carrier that is suitable for the herb. Some questions to consider are:
- Will the carrier guarantee the same refrigeration temperature throughout transportation?
- Will they provide the necessary service and equipment to protect the basil?
- How much damage is the herb likely to suffer during transit?
Once the carrier is selected, the farmer is responsible for packing the basil so that it is adequately protected. This involves ensuring that the herbs are placed in clean and dry containers and that the containers are properly sealed in order to prevent any contamination. Furthermore, the farmer must also ensure that the containers are correctly labeled with information about the processor and customer in order to minimize potential confusion during transit.
The basil must then be placed into cold storage in order to preserve its freshness and quality. This storage must be carefully monitored in order to make sure that the correct temperature is maintained and that the basil is stored at the right humidity level. Additionally, the moisture content of the basil must also be carefully checked in order to prevent the herb from wilting and spoiling.
Once the basil has been carefully monitored, inspected, and packaged, it can then be safely transported by air, land, or sea to its final destination. This requires a container, such as an airline cargo container, to transport the herbs in order to protect them from any damage that might occur due to weather, humidity, and other factors. The container should also be inspected and tested in order to ensure that the basil remains intact during transit.
The Arrival of the Basil
Once the basil has arrived at its destination, it must then go through the process of inspection and customs. Some countries may require a health certificate or other proof that the basil is safe for human consumption. The basil then needs to be tested for any potential contaminants, pesticides, or other foreign material. Once the tests have been completed, the basil is then stamped with an inspector's seal and is then allowed to be sold.
Once the inspection process is completed, the basil can then be sold in stores, wholesale markets, farms and even online. As consumers start purchasing the basil, they must ensure that it is of good quality and free of anything that might have been damaged during transport. Additionally, proper storage of the basil must be practiced in order to extend the shelf life of the herb.
Finally, when the basil reaches its dinner plate, it is often used as a spice or vegetable. This can involve chopping the basil and adding it to salads, soups, and sauces. It can also be used as a garnish, sprinkled over a meal as a finishing touch.
Conclusion
The journey of basil, from creation to plate, is a process that requires knowledge and management, in terms of both growth and transportation. From proper cultivation of the soil for the basil to grow in, through post-harvest management, to the final inspection, basil must be treated delicately in order to ensure that it remains fresh and flavorful. However, with proper precautions and technologies, it is possible to ensure that the basil reaches its final destination in the best condition possible.
Vitamin A | 0.264 mg | |
Beta-Carotene | 0.003142 grams | |
Vitamin E | 0.8 mg | |
Vitamin K | 0.4148 mg | |
Vitamin C | 0.018 grams | |
Vitamin B1 | 0.03 mg | |
Vitamin B2 | 0.08 mg | |
Vitamin B3 | 0.9 mg | |
Vitamin B4 | 0.0114 grams | |
Vitamin B5 | 0.21 mg | |
Vitamin B6 | 0.16 mg | |
Vitamin B9 | 0.068 mg |
Calcium | 0.177 grams |
Daily Value 1.3 g
|
Iron | 0.00317 grams |
Daily Value 0.018 g
|
Magnesium | 0.064 grams |
Daily Value 0.4 g
|
Phosphorus | 0.056 grams |
Daily Value 1.25 g
|
Potassium | 0.295 grams |
Daily Value 4.7 g
|
Sodium | 0.004 grams |
Daily Value 2.3 g
|
Zinc | 0.81 mg |
Daily Value 0.011 g
|
Copper | 0.39 mg |
Daily Value 0.9 mg
|
Manganese | 0.00115 grams |
Daily Value 0.0023 g
|
Selenium | 0.3 ug |
Daily Value 0.055 mg
|
Tryptophan | 0.039 grams | |
Threonine | 0.104 grams | |
Isoleucine | 0.104 grams | |
Leucine | 0.191 grams | |
Lysine | 0.11 grams | |
Methionine | 0.036 grams | |
Cystine | 0.028 grams | |
Phenylalanine | 0.13 grams | |
Tyrosine | 0.077 grams | |
Valine | 0.127 grams | |
Arginine | 0.117 grams | |
Histidine | 0.051 grams | |
Alanine | 0.132 grams | |
Aspartic Acid | 0.301 grams | |
Glutamic Acid | 0.277 grams | |
Glycine | 0.122 grams | |
Proline | 0.104 grams | |
Serine | 0.099 grams |
Galactose | 0.27 grams |
|
Glucose | 0.02 grams |
|
Fructose | 0.02 grams |
|
Total Sugars | 0.3 grams |
per 100g
|
Palmitic acid (16:0) | 0.04 grams |
|
Stearic acid (18:0) | 0.01 grams |
|
Total Saturated fatty acids: | 0.05 g | |
Oleic acid (18:1) | 0.09 grams |
|
Total Monounsaturated fatty acids: | 0.09 g | |
Linolenic acid (18:3) | 0.32 grams |
|
Linoleic acid (18:2) | 0.07 grams |
|
Total Polyunsaturated fatty acids: | 0.39 g |