The green secret ingredient of many favourite dishes

What is basil?

Basil is an aromatic plant from the mint family (Lamiaceae) and is therefore related to herbs such as rosemary and sage. The most well-known is common basil (Ocimum basilicum), which is used in kitchens around the world.

Depending on the species and climate, basil can grow as an annual or a short-lived perennial. In Central Europe the common kitchen basil is usually cultivated as an annual because it is sensitive to frost. The plant thrives particularly well in nutrient-rich, slightly moist soil and is therefore also suitable for growing in a pot on a balcony or windowsill.

Typical for basil are the egg-shaped, intensely fragrant leaves, which can vary in size depending on the variety. Under good conditions, plants grow densely and bushy and reach a height between 20 and 60 centimetres. The characteristic scent arises from fine oil glands in the leaves. Between June and September basil also produces small white or pale pink flowers that are relatively inconspicuous.

What makes basil so healthy?

Basil is valued not only for its aromatic taste but also for its diverse constituents. Particularly characteristic are the essential oils, which vary in composition by variety and give the herb its typical aroma. The main components include linalool, cineole, citral, eugenol and estragole. In addition, other natural plant compounds such as geraniol, camphor or cinnamic acid esters are present.

Moreover, basil provides various vitamins and minerals. These include vitamins A and C as well as the minerals potassium, calcium and magnesium. The composition is complemented by B vitamins and other plant compounds such as polyphenols, flavonoids and saponins. The antioxidants contained are particularly responsible for the herb often being associated with a mindful and varied diet.

Which basil varieties exist?

The basil genus includes a wide variety of cultivars that can differ significantly in appearance and aroma. Particularly well known is Genovese basil with its large, deep-green leaves, regarded as the classic form of common basil. It is frequently used in Mediterranean cooking and is known for its typical basil scent and flavour that define many dishes.

There are also variants with smaller leaves, such as thePistou- or the fine-leaved basil. These forms grow densely, have a slightly milder aroma and are often used in a range of cold and warm dishes. The range also includes anise basil, which is characterised by a flavour reminiscent of anise with slightly peppery nuances. It is used especially in sweet dishes, but also in salads or savoury preparations.

Another striking group are red-leaved basils such as „Dark Opal“ or „Moulin Rouge“. They differ visually by their dark red to purple leaves, caused by natural plant pigments. In terms of taste they often seem a bit stronger or more astringent than green varieties and are used when appearance plays a role as well. Similarly, Greek basil is varied, with very small leaves and a bushy habit. It is well suited to pot cultivation.

Especially aromatic are varieties such as lemon basil with its fresh, lemony note or Mexican cinnamon basil, which smells of cinnamon and other warm spices. Thai basil also belongs to this group. It combines a spicy aroma with a light anise note and is therefore particularly appreciated in Asian cuisine. The diversity is complemented by other special forms, including “Pesto Perpetuo” with light green-white foliage and Tulsi, a perennial basil with a sweet-spicy taste.

What effect does basil have on body and mind?

Due to its natural constituents, basil is associated with various positive effects on general wellbeing. Concerning mental experience, it is often ascribed a balancing and calming effect.

Some studies suggest that certain constituents can have in stressful situations. At the same time, aromatic applications mention a possible connection to increased alertness and mental clarity. Thus basil is occasionally mentioned in relation to concentration and mental activity.

Various supportive properties are also described for bodily processes. The plant compounds contained are cited for antioxidant properties that can help the organism cope with stressors. In addition, there is evidence that certain constituents are linked to inflammation-related processes and may therefore be part of a balanced bodily equilibrium.

What should you look for when buying basil?

When buying basil, it is worth paying particular attention to the freshness of the plant. Important are vibrant green, undamaged leaves, as these indicate a vital plant. It is also recommended to look for organic quality and regional origin, as plants often come from smaller nurseries with shorter transport routes. This is ecologically sensible and can have a positive effect on the plant's quality.

Basil in daily nutrition: practical ideas

• Use basil as fresh as possible and ideally choose leaves that were purchased shortly beforehand. The herb loses much of its aroma when dried, so fresh use provides the most intense flavour and is particularly suitable for direct use in dishes.
• Always add basil at the very end of cooking warm dishes. The essential oils are heat-sensitive and can evaporate during cooking, which significantly reduces both aroma and flavour.
• Handle the leaves gently and avoid chopping them too finely. Rather roll them up or gently tear them to preserve their structure and lose as little aroma as possible.
• Combine basil deliberately with classic Mediterranean ingredients such as tomatoes, mozzarella, garlic and olive oil. This combination supports a harmonious flavour profile typical of Italian cuisine.
• Use basil in fresh salads and add it just before serving. This preserves the structure of the leaves so they neither wilt nor lose flavour.
• You can also use basil as a base for pesto by crushing the fresh leaves together with oil and other ingredients. Traditionally this is done in a mortar, but today it is often prepared with food processors.
• To make basil oil, put fresh leaves into a bottle of cold-pressed olive oil and let it infuse for some time. Occasional shaking helps distribute the aroma more evenly in the oil.
• Ensure that all leaves are completely covered with oil. Only then can you prevent air contact from affecting shelf life or causing undesirable changes. Filter the oil carefully after infusion time before using it to remove plant residues and obtain a clearer, longer-lasting product.
• If you want to store basil for longer, freeze it. The leaves can be washed, dried and frozen either whole or in portions.
• Use ice cube trays to portion basil conveniently. If you freeze them together with a little water, small portions can later be used directly in soups or sauces.
• If you want a more intense green colour, blanch the leaves briefly before freezing. Then shock them in ice water to stop the process and stabilise the colour.
• You can also use basil in herb butter by chopping it finely and mixing it with butter and seasonings. This mixture works well as a spread or as an accompaniment to warm dishes.
• Basil can also be used in drinks by adding a few leaves to water with lemon. This yields a lightly flavoured beverage with a fresh herbal note.

Thanks to its wide variety of types and aromas, basil offers numerous possibilities for creative cooking. Whether used fresh, processed into pesto or as a flavouring oil, the herb can be easily integrated into everyday life.