Herbal Knowledge Healthy basil loves the bright light

With the spring, the appetite for fresh herbs increases. The "royal" basil is ideal for windowsill and balcony. Those who correctly harvest the plant, have longer of the fragrant green. First, use the largest leaves and shoots to the nearest leaf axils. This way new shoots can regrow. The stems are separated with a sharp knife or a pair of scissors. Presumably basil (Ocimum basilicum) comes from India and Egypt, but has been native to Europe for centuries. The name derives from the Greek and means "king".
Therefore, the spice is also called royal herb. The annual plant is a member of the mint family and grows strongly branched up to 60 centimeters high. There are over 60 species that differ in shape and color from leaves as well as in aroma.

Natural spice basil. Picture: emuck - fotolia

In Germany, the ordinary basil is primarily distributed and dried all year round in the herb pot, in the bunch, and as frozen food available. In the garden and on the terrace, the herb thrives particularly well in a sunny and sheltered place. It needs even water, but does not tolerate waterlogging.

Basil has a spicy, strong taste and smells pleasantly aromatic. It goes perfectly with tomatoes, olive oil and lemons. Even soups, sauces and salads can be refined with basil. The leaves do not tolerate heat. It is best to use it raw or add warm dishes at the end. Particularly well known is "Pesto alla Genovese" with fresh basil, pine nuts, hard cheese, olive oil and garlic. To preserve the leaves can be well frozen in ice cubes or put in vinegar or oil.

Incidentally, the basil contains essential oils and tannins that counteract feelings of fullness and loss of appetite. (Heike Kreutz, aid.de)