French basil

Description

Common Name: French Basil
Also Known As: Sweet Basil, Basilic Français (in French)
Botanical Name: Ocimum basilicum
Family: Lamiaceae (Mint family)
Plant Type: Herbaceous annual
Part Used: Fresh or dried leaves
Flavor Profile: Sweet, mildly peppery with hints of clove and anise
Aroma: Intense, fresh, and slightly floral

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General Description:

French basil is a variety of sweet basil prized for its aromatic leaves, smooth texture, and refined flavor. It is a staple herb in French and Mediterranean cuisine and a close cousin to Genovese basil, though typically milder and more delicate in taste and appearance. It grows as a bushy plant with lush green leaves and is favored for both culinary use and ornamental purposes.

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Botanical Characteristics:

• Height: Typically 30–60 cm (1–2 feet)

• Leaves: Smooth-edged, oval, vibrant green, soft texture

• Flowers: Small, white, tubular blossoms (often pinched off to promote leaf growth)

• Growth Habit: Compact and bushy; prefers warm, sunny environments

• Climate: Grows best in temperate to warm climates, sensitive to frost

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Nutritional Value (per 100g of fresh leaves):

• Calories: ~23 kcal

• Carbohydrates: ~2.7g

• Protein: ~3.2g

• Fat: ~0.6g

• Fiber: ~1.6g

• Vitamins: Rich in Vitamin K, A, and C

• Minerals: Calcium, Magnesium, Iron, Manganese

• Phytochemicals: Eugenol, linalool, and other essential oils with antioxidant properties

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Health Benefits:

• Anti-inflammatory: Eugenol in basil helps reduce inflammation

• Antioxidant-rich: Protects against oxidative stress

• Digestive Aid: Stimulates appetite and supports digestion

• Antibacterial: Natural essential oils may help fight harmful bacteria

• Heart Health: Contains compounds that support healthy cholesterol and blood pressure

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Culinary Uses:

• Herbal Infusions: Used in herbal teas or infused oils

• Salads: Fresh leaves elevate salads, especially with tomatoes and mozzarella (as in Caprese)

• Pesto: Can be used in place of or alongside Genovese basil in green pesto

• French Cuisine: Essential in “fines herbes” blend and Provençal dishes like ratatouille

• Garnish: Adds a fresh touch to pasta, soups, risottos, and sauces

• Aromatics: Enhances marinades, dressings, and butter infusions

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Storage:

• Fresh: Keep refrigerated in a damp paper towel or stems in water (like flowers)

• Dried: Store in an airtight container away from light and heat; flavor is milder when dried

• Freezing: Can be chopped and frozen in olive oil or as pesto cubes

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Growing Tips:

• Requires full sun, well-drained soil, and regular watering

• Pinch off flower buds to encourage leaf growth

• Harvest regularly to maintain bushiness and flavor

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Cultural and Historical Notes:

Although native to tropical Asia and Africa, French basil gained its name and popularity from its widespread culinary use in France. It is considered a symbol of love in folklore and has been used in both medicine and cooking for centuries. In modern kitchens, French basil brings a refined herbal note to both classic and contemporary dishes