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Basil

Basil

Rozmiary:  

L | XL30 | 100 | 200 | 500 I 1000 G

It is characterised by spicy, anise- and cinnamon-like notes. That is why it often accompanies Mediterranean dishes. It has seduced tomatoes, but it also has appetite for less obvious relationships, such as basil ice cream. To learn what fresh basil truly is, you need to blend one bunch with mascarpone, Greek yoghurt and powdered sugar for a hint of sweetness. The mixture should be held in a freezer and after a few hours, it will be ready to eat.

Historia

It is a plant that most likely comes from the tropical areas of Africa. The oldest traces of its cultivation have also been found in Asia and in ancient Rome. The name of this popular herb probably comes from the Greek word "basileus," which stands for "the king". In France, basil is still called a royal herb. Today, the plant is cultivated around the world, also at home, and has as much as 150 varieties.

Warunki uprawy

Bazylia to idealna roślina do samodzielnej, domowej uprawy. Doniczkę warto ustawić w nasłonecznionym miejscu – na kuchennym lub balkonowym parapecie na spodku i dbać, by stale znajdowała się w nim woda. Roślina bardzo szybko rośnie i nie jest wymagająca. Bazylia w doniczce ma piękne soczyście zielone liście, które stanowią ozdobę mieszkania i są aromatycznym dodatkiem do wielu dań kuchni śródziemnomorskiej.

Basil is widely known not only for its culinary values, but also for its health benefits.

It is beneficial to the digestive and nervous systems. By stimulating the secretion of gastric juices, it helps in digestion, settles an upset stomach and has soothing properties. Basil woks like antidepressant and elevates mood. Essential oil is extracted from basil leaves. You only need to put a few drops of it into water to make a relaxing bath. Some people also recommend it for rinsing the mouth and throat for its refreshing and antiseptic qualities.

Ciekawostka

Ciekawostka Czy wiesz, że bazylia to świetny dodatek do potraw, którego nie wolno gotować, bo traci swój smak i aromat? Dodawaj listki pod sam koniec gotowania, a najlepiej dekoruj i posypuj nim potrawę bezpośrednio na talerzu.