Basilico- Basil (the Ligure Dop)

Basilico, ocimum basilicum, is an aromatic plant from India used in large quantities in the Mediterranean cuisine, and in the cuisines of Asia, Taiwan, Laos, and Thailand. There are many different varieties that have different characteristics, aromas, and flavors, more or less pungent .

It was said to have been used as an antidote to the poison of an ancient Greek mythological figure, called Basilisk,  a snake from lethal poison. Now it is known as basil.

It is basically an annual herbaceous plant, in Italy widespread already in the times of Alexander the Great. The color of the leaves varies from pale green to deep green, or is purple in some varieties. The erect stems, branched, have a square section like many of the Lamiaceae, and have a tendency to become woody and leafy. It was used in folk medicine as a sedative infusion, and soothing.

The basil grows well when the sun is abundant and the temperature between 20 ° C and 25 ° C, as in the Mediterranean climate. At higher temperatures it needs a higher humidity, and does not withstand temperatures below 10 ° C. It likes frequent watering, but with well-drained soil, because the stagnant water is harmful to the roots. It is cultivated in the vegetable gardens or in pots, also having the function of reppelling for small insects and mosquitoes, it was used by the ancient Egyptians as a symbol of good luck for the afterlife and even in the embalming.

In the herbal field, it is used to take essential oils, used as antiseptic, decongestants and for the intestinal environment

• Crispy common basil ( O. basilicum 'Crispum'), with large leaves with a rippled surface and intense aroma.
• Classic basil ( O. basilicum 'Italian Classic', called Genovese only if grown in Liguria according to the specifications of the DOP 'Disciplinary), renowned in Italy for making pesto. It has broad leaves, a digelsomino, licorice and lemon aroma. If cultivated in Liguria following the related Disciplinary it is called Genovese and is subject to Protected Designation of Origin [4] .
• Greek basil ( O. basilicum 'Minimum'), with small elongated leaves, has a sweeter and less pungent scent than the wide-leaved varieties and is better suited to cold climates.
• Thai basil ( O. basilicum var. Thyrsiflora ), the aroma of its leaves recalls mint and clove, and is used with seafood and in exotic soups. It has a licorice scent due to its diestragolo content. [5]
• Mexican purple basil ( O. basilicum 'Purple Ruffles'), with decorative purple leaves and pale pink flowers, has a sweet and slightly spicy aroma, can be used in salads.
• Mexican basil ( O. basilicum 'Cinnamon'), with a strong aroma of cinnamon and purple flowers.
• Basil Dark Opal ( O. basilicum 'Dark Opal'), similar to the Mexican basil, with a more intense flavor.
• Basil lettuce ( O. basilicum 'Lettuce Leaf') and Neapolitan basil ( O. basilicum 'Napoletano'), variety with larger leaves.

 IN THE KITCHEN

In the kitchen it is an ingredient that gives enrichment and fantastic notes to all those cold preparations, such as appetizers, aperitifs and cold sauces. Basil is also great in salads and in the latest trends we find it in Gelato and pastries.