Basil is used in Mediterranean cuisine in combination with tomatoes, cheeses, extra virgin olive oil, garlic, white meats and some peach products. Basil is the basic ingredient of Genoese pesto, a typical sauce of Ligurian cuisine, together with pine nuts and extra virgin olive oil.
Among the properties of basil, anti-inflammatory and antibacterial qualities stand out, even against some bacteria that develop resistance to antibiotics. This plant also promotes digestion and helps the stomach in its functions. An excellent essential oil is also extracted from basil. Then there are the "hidden" properties of basil, linked to the popular and magical traditions that have been handed down from antiquity. In fact, the color and scent of basil tend to put you in a good mood. It is no coincidence that basil aromatherapy oil is used in aromatherapy as a tonic for the nervous system, to help the mind clarify and regain emotional and psychological balance. Basil is rich in potassium which helps regulate the amount of liquids in our body, it also contains calcium, useful for our bones and iron, important for ensuring blood exchange and transport of oxygen.
Origins and history:
Basil (Ocinum basilicum), fragrant herb queen of today's Mediterranean cuisine, was already widespread in 16th century Italy. Its name derives from the Greek "basileus" meaning "king's herb", because it is considered for the scent of the most important of antiquity.