SEASONINGS – CULINARY HERBS ARE MEDICINES – BASIL
This plant has been cultivated since ancient times. It is probably native to India, where it was known as Arjaka in ancient Sanskrit. The aromatic herb is a good source of food for bees, but is also valued as a kitchen herb and a remedy. In ancient Egypt basil served as a medicine for snakebites, scorpion stings and eye troubles. The crushed leaves were also applied to painful parts in cases of rheumatism. Basil’s remedial effects are due to its content of rhymol, eugenol and camphor. Pliny recommended basil tea as a remedy for nerves, headaches and fainting spells. The Greeks used basil not only to prepare aromatic baths to strengthen the nerves, but also for flavouring must (the juice pressed from grapes before it has fermented), wine and liqueurs. Basil is used in northern Germany to season the famous Hamburg eel soup and in the preparation of gherkins (pickled cucumbers). In Italy, particularly in the south, it is found in practically every garden because it is used widely for seasoning – and food to which is has been added is always very tasty.
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