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BASIL ORDINARY (OCIMUM BASILICUM)
The basil which on the homeland in India is considered a sacred plant is widespread in Europe now. This annual plant with the strong aroma and a spicy smell which is a little pointed by heart-shaped leaves. In the summer of basilicas blossoms in the white flowers. Its taste slightly bitterish.
In kitchen of basilicas it is used in all vegetable dishes, haricot, peas, beans, in soups, sauces, salads, dishes from tomatoes, spinach and sauerkraut. It perfectly supplements many types of vegetables, improves taste of soups, salads and the second vegetable courses. It is used as well when pickling cucumbers, vegetable marrows.
The crushed leaves of a basil improve taste of products from a liver, sausages, cutlets and other products from meat, in particular pork.
It is used and for a vinegar fragrance (several fresh leaves of a basil are located in a large bottle with vinegar), which gives juicy smack to salads and white sauces. The basil is added to cottage cheese, oil, omelets and crabs, shrimps, crayfish salads. It is used for products from spaghetti and macaroni.
Besides the basil promotes digestion improvement. The basil also possesses curative properties and is used against a spasm, against a meteorizm, makes favorable impact at a vspuchivaniye, is also used for the refreshing bathtubs, and in the form of broth - at cough.
In the French and Italian cuisine the fresh basil for giving of a delicate taste to many traditional dishes is used.
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Basil fresh of Israel (greens wholesale)