20. Herb Profiles: History, Uses & Top Varieties
20.1 Basil (Ocimum basilicum)
History & Origin: Native to India and Southeast Asia, cultivated for over 5,000 years. Its name comes from the Greek basilikón (“royal”), reflecting its esteemed culinary and medicinal value.
Culinary Uses:
Essential in Genovese pesto, Caprese salads, and Thai curries.
Lemon and cinnamon basil add unique flavors to teas and desserts.
Medicinal Properties: High in rosmarinic acid, it aids digestion, reduces inflammation, and has antimicrobial effects. A fresh-leaf infusion soothes indigestion.
Top Varieties:
‘Genovese’ – Large leaves, perfect for pesto.
‘Thai’ – Spicy anise notes, ideal for Southeast Asian dishes.
‘Purple Ruffles’ – Ornamental with a mild clove flavor.
Pro Tip: Succession-sow every 3 weeks to prevent bolting and ensure continuous harvests.
20.2 Mint (Mentha spp.)
History & Origin: Prized in ancient Greece and Rome for fragrance and flavor, with over 20 species worldwide.
Culinary Uses:
Classic in mint juleps, tabbouleh, and Moroccan mint tea.
Chocolate mint enhances desserts like cookies and ice cream.
Medicinal Properties: Menthol soothes digestion, relieves headaches, and clears respiratory passages.
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