Basil

Ocimum basilicum

herb

A herb with tender, fragrant leaves, queen of Ligurian pesto and Provençal pistou, grown in many varieties as far as Southeast Asia. Its scent comes from eugenol; it also provides lutein and rosmarinic acid.

Origin

India and Southeast Asia

Season (United States)

May to October · grows in your region

Preparation

The tender stems are eaten too, chopped; only the thick ones are left. It grows at ground level and catches the splashes of watering: washing it leaf by leaf, in plenty of water, beats a quick rinse of the whole bunch.

Molecules

Eugenol · Rosmarinic acid · Lutein and zeaxanthin · Vitamin K1 · Chlorophyll

Did you know?

Pistou is not the plant: it is the paste of pounded basil served with the Provençal soup of the same name.