Basil (vasilikos)

This spicy basil was harvested on the island of Crete, the island where the mountain slopes are colored by a carpet of flowering herbs in the summer. This wild basil is distinguished by a high content of anise camphor (anethol), making the taste powerful and sweet, just like that of Thai basil.

This wild basil comes from Ocimum basilicum, one of the many herbaceous plants that grow naturally on the island of Crete. Not to be confused with Clinopodium vulgare, the true wild basil, which also occurs on Crete and is used as a herb.

Basil is sometimes called the 'king of herbs', but the official name is sweet basil. Nowadays, we know the plant mainly from kitchen basil, usually a variety of Basilico Genovese, the stereotype of Italian basil.

Sweet basil originates from India, where 'tulsi', the collective name for various types of basil, is a sacred plant that is often planted in front of the house in a specially prepared bed, the vindradas.

Of all basil varieties, this wild-growing basil and Thai basil are the richest in anethol. This distinguishes this basil from fresh basil, which is rather bland in that respect. Our Cretan basil tastes slightly sweet, but with distinct licorice accents, making it delicious with stewed fish (think haddock) and roasted lamb, but of course also in pasta and on pizza.

For the famous Pesto Genovese, Italians prefer 'lettuce leaf' basil with its somewhat crunchy and slightly peppery leaves. Although it lacks the bite, wild basil is also very suitable for this dish.

Scent and taste

Only the leaves of basil are used as a herb. The characteristic scent is that of methylchavicol, which we also know from tarragon and chervil. The broad The flavor and aroma profile of basil makes it combine well with lemon, lime, mint, clove, anise, and star anise. Some of the aromatic and flavor compounds (essential oils) in basil are:

• methyl-chavicol (estragol), anise-like, as in tarragon and chervil,
• anethol, anise-like,
• methyl-eugenol, spicy, woody and sweetish, as in cloves,
• terpine-4-ol, sweet woody and peppery aroma, like juniper,
• linalol, responsible for the fresh floral scent, for the scents of rosewood and coriander,
• methyl cinnamate, fruity, sweet taste like strawberries, scent of cinnamon,
• 1,8-cineole, eucalyptol, the refreshing taste of myrtle (and eucalyptus oil),
• (E)-caryophyllene, a flavor between clove and turpentine, and
• limonene, the scent of lemon peel.

Usage

The flavor of dried basil comes into its own best when the leaves are added towards the end of the cooking time and given at most ten minutes to reabsorb water, develop flavor, and share with the dish.

Wild basil combines excellently with oregano, thyme, rosemary, and fennel seeds. Dosage: use a teaspoon of dried basil instead of a tablespoon of finely chopped fresh basil (and vice versa). Basil is used in a 'sea of ​​classic dishes' from the Mediterranean region, as well as in Indian cuisine.

Features:

• 100% dried leaf of the Ocimum basilicum
• grows in the wild, hand-picked
• zipped, hand-picked
• origin: Greece (Crete)

Assortment

• available in glass (20 grams) and stand-up pouch (various weight classes)
• glarger quantities than shown on request

Save

• batch number **220241
• best before November 2027 (11-2027)