Fill up on flavors and colors with basils

It’s time to plant basil (Ocium). This aromatic plant is very sensitive to the cold and if you plant it before the last frosts, it risks dying.

This tasty herb is native to South Asia and we know that it was already cultivated in Egypt 4000 years ago. Basil likes heat, sun, soil rich in organic matter and humidity. To keep it in shape, it must be watered regularly.

When it comes to flavours, it’s a festival! An overview with Laurent Bourgeois who produces a beautiful collection of basils in his Drôme Arom’antique nursery.

“The two best known are small-leaved basil and large-leaved basil. But others are to be discovered. Some basils develop scents of anise, lemon or cinnamon like Thai basil, whose leaves and stems are purple.”

“Try the lemon basil which goes well with fish and salads.”

Laurent Bourgeois

at franceinfo

Not all basilisks are green. The leaf can be dark green, light green, yellow (in lemon basil). Laurent particularly likes purple basil: “It’s a very spicy basil. Its foliage is very decorative. At home, we like to associate it with melon because, on the plate, the contrast always has an effect.”

Basil is a divine accompaniment to mozzarella tomatoes. Without it, no pesto, no pistou soup. Thanks to him, you can also flavor oil.

When you take leaves, do not use a knife, secateurs or pair of scissors. Pick the leaves by hand. But why ?

“A basil needs to be pinched. Use your fingernails to pick up the leaves. Basil is particularly sensitive to oxidation. If you use a knife, it will blacken very quickly. When it blackens, it can be a gateway to various mushrooms and your basil can suffer and even die!It’s also a problem in the kitchen.Restaurant owners know this and they use their fingers or pairs of wooden scissors to keep the basil looking perfect on the plate. ”

At the end of summer, harvest the last leaves. Finely chop them, fill ice cube trays and put them in the freezer.

In winter, collect one or two ice cubes to flavor a soup, it’s delicious!