written by Reegan Parker, Kayla Perrotta, Elizabeth Reynolds, Emily St. Martin & Josephine Schliemann
Origin:
Basil, also known as basilico in Italian, was originally brought to Italy through ancient trade routes from India and Southeast Asia. It originated 5,000 years ago, but evidence shows it could have been used in China in 807 AD. After Asia, it went to countries in the Middle East with a good climate for growing. In 350 BC, Greece and Italy received basil likely thanks to the army of Charlemagne.
Basil comes from the mint family and is a leafy green plant that grows on small bushes. The most common varieties include Genovese basil, Napoletano basil, purple basil, lemon basil, and Thai Basil, which has slowly become a popular flavor in many traditional Italian dishes because it thrives in the sunny Mediterranean climate, specifically in the Liguria region.
Italian Cultural Significance:
Basil is seen as more than just an ingredient in Italy. Its name is derived from the Greek word “basileus”, which means “king”, reflecting a higher status and its sacredness. Now, in Italian culture, basil is associated with good luck, affection, and warding off negative energies. It’s often grown in pots set out on windowsills to provide protection and luck. It was often exchanged between young couples to show devotion and love. In history, basil was planted in Ancient Rome and Greece for rituals and mystical practices, and it is often believed to help with digestion, act as an antidote, reduce inflammation, and even aid insect bites. The health benefits of basil also include reducing stress and anxiety with its adaptogenic properties. The essential oils can also have antibacterial effects.
Traditional Uses in Cuisine:
Basil is a very important herb that is found in many Italian dishes because it can adapt to enhance the flavors of many cuisines. It is most commonly used for Pesto, a sauce that originated in the Liguria region. This sauce includes basil, garlic, pine nuts, parmesan cheese, and extra virgin olive oil. Caprese salad is another common use, which is a salad containing fresh mozzarella, ripe tomatoes, and basil. Margarita pizza is a traditional pizza that has tomato and mozzarella and is topped with fresh basil towards the end to ensure brightness. Herb blends such as Italian seasoning, which includes oregano, rosemary, basil, and thyme, are used to enhance the flavors of soups, sauces, and meats. Tomato sauce is often infused with basil and garlic to add flavor.
Basil Care:
Basil can be preserved in a few ways. It can be dried by hanging upside down to be crumpled and used as seasoning, or frozen for future use. Additionally, making pesto is another way it can be preserved since pesto can be frozen or used in small quantities. Basil must be torn apart by hand. If basil is chopped with a knife, it is believed to lose much of its flavor and life. Traditionally, basil is never put into a food processor. It’s usually muddled in a mortar made of marble or wood. Basil is a tender plant that needs to be shielded from wind and cold, and it also requires full sun for 6-8 hours a day. Sweet basil, also known as Genovese basil, is considered to be the best variety for flavor. The best basil is mainly grown in Liguria, which is highly prized for its strong, sweet basil.
Conclusion:
Basil is one of the key ingredients in many Italian dishes that pulls the whole dish together. From health benefits to symbolic meaning, it is more than just a plant. Its care is very important in order to keep all of the flavor intact. No matter what meal it is found in, it enhances the potential of the meal. Grown from a little pot or on a windowsill, it continues to bring tradition and flavor every day.