Basil
Basil (Ocimum basilicum),
also called great basil or Saint-Joseph's-wort, is a culinary herb of
the family Lamiaceae (mints). It is also called the "king of herbs" and
the "royal herb". Basil is possibly native to India,[4] and has been
cultivated there for more than 5,000 years.
Local name: Tulshi
Basil is most commonly used fresh in cooked recipes. In general, it is added at the last moment, as cooking quickly destroys the flavor. The fresh herb can be kept for a short time in plastic bags in the refrigerator, or for a longer period in the freezer, after being blanched quickly in boiling water. The dried herb also loses most of its flavor, and what little flavor remains tastes very different, with a weak coumarin flavor, like hay.
Basil is an excellent source of vitamin K and manganese; a very good source of copper, vitamin A (in the form of carotenoids such as beta-carotene), and vitamin C; and a good source of calcium, iron, folate, magnesium, and omega-3 fatty acids.
In traditional medicine practices of Ayurveda, basil is thought to have therapeutic properties.
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