In many cultures, basil is treated as a sacred herb. In India, it is an object of veneration, which is planted in temples and monastery gardens. It is believed to have a power to cure diseases and kill both mosquitoes and demons thriving in the open air. In ancient Persia and Greece, basil was associated with the world of spirits, and therefore, was often planted on graves. In ancient Rome, the herb was considered a sexual stimulant eaten by lovers to promote the “fire of love” and boost fertility…Today, basil is an important plant of Mediterranean cuisine, and especially it is praised in both French and Italian cooking. The French call basil the “royal plant” – “l’hebre royale”, and there is a good reason for that. In accordance with research, the scent of basil has a salutary effect on people’s disposition and outlook. Brewed into a tea, basil is great for the gastrointestinal tract as it can relieve gas and even combat dysentery. Just like mint, the basil’s closest relative, it is easy to cultivate in a garden or in a pot at home. And, of course, it has a pleasant and unique taste, which makes it an indispensable ingredient for the preparation of many dishes. Especially beautifully does basil go with tomato, fish, and meat dishes.
In French cuisine, basil is one of the most important herbs. Very often, the French put torn basil leaves in salads of sliced tomatoes, lightly seasoned with Celtic sea salt (very healthy unrefined sea salt harvested in France), freshly ground black pepper, and virgin olive oil, and accompanied by crusty baguette. Perhaps the most famous basil dish is pesto – and the French have their own version of pesto, called “pistou”, which is made from garlic, cheese, and pine nut. Pistou can be used as a marinade or a condiment, and it is able to turn humble spaghetti into a true feast! To prepare authentic French spaghetti with pesto, first make pesto by combining together (better with a help of a mortar and a peste, but a food processor will go, too) a bunch of basil, 4 cloves of garlic, a handful of pine nuts, 4 tbsp extra-virgin olive oil, 4 tbsp freshly grated Parmesan cheese, and a pinch of Celtic sea salt. Toss hot spaghetti with the pesto and enjoy with a glass of light dry Chardonnay. Bon appetite!