shakshuka: Basil

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Basil

Arabic ???, ????? ?????, ???????? Habaq, Rihaan, Rihan, Raihan
French Basilic, Basilic commun, Herbe royale
Hebrew בזיליקום, ריחן Bazilikum, Rehan
Italian Basilico
Portuguese Manjeric?o
Spanish Alf?bega, Albahaca, Albacar

A leafy, green herb, belonging to the mint family, with an intense flavor that is a staple in Mediterranean cooking. Basil can be dried and used during months when it may not be available in some regions, but it is best when used fresh, as it will provide peak flavor.

Equivalents
1/2 oz fresh ~ 1 cup chopped leaves
1 tbsp fresh ~ 1 tsp dried
3/4 cup fresh ~ 1 oz. dried

*** Because heat is tough on basil, it should be added at the very last stage of cooking in order to maintain it's delicate flavor.

2 bunches of basil

*** Next time you have a few more sprigs of basil than you need to use, try rooting the excess and making your own basil plant. Snip off the bottom 1/4" of the stem, pluck off the bottom leaves, and place in a jar of water on a sunny windowsill, adding water if necessary. Your stems will root in about a week or so. After the roots are an inch or two long, plant them in small pots. Pinching off the top leaves will keep your plant thriving and bushy.

Medicinal virtues:
Basil is a popular culinary herb. It is aromatic, and carminative. It will expel flatulence and help to ease griping pains in the abdomen. The essential oil obtained from the plant contains camphor. As a medicine Basil is taken in the form of an infusion.

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