All About Basil: A Simple Plant with a Complicated Story
How to Describe Basil
There are those who say that basil tastes of licorice and cloves—both sweet and spicy. My interpretation is far less descriptive or poetic. For me, basil tastes amazingly, wonderfully, brilliantly…like basil. There is simply no other herb that possesses such heavenly flavor and scent.
Please indulge me for just a moment and imagine:
- A sun-warmed fresh tomato cut into thick slices, then layered with freshly made mozzarella cheese and the top-most leaves of a basil plant, snipped just moments ago.
- Homemade al dente pasta tossed with a fruity virgin olive oil, a grinding of fresh black pepper, shavings of Pecorino-Romano cheese, and a chiffonade of basil leaves.
- Thick slices of crusty ciabatta bread, brushed with olive oil and grilled until gently golden, the edges are slightly charred.
A spoonful (or more) of garlicky pesto is placed on top. It melts with the warmth of the bread, and every crevice is filled with the fragrance and taste of basil oil.
From these musings it might seem that basil plays little more than a supporting role in many dishes. But is there a Mediterranean cook who could do without it? I believe in every Tuscan kitchen sits a wooden dowel for rolling pasta, a deep kettle for simmering Bolognese, and a mortar and pestle stained green from years of pounding basil leaves into pesto.
Since this herb is held in such great esteem in the Mediterranean region, it would be logical to assume that is originated there. Not true. The history of basil spans at least 5,000 years.
Where the Story Began
Tales of toxins and tonics. Sagas of Saviors and scorpions. How did such a beautifully simple (or simply beautiful) plant obtain such a complicated past? Which story are we to believe?
Some historians believe that basil originated in Africa. More than 4,000 years ago it was used by the Egyptians for embalming. And basil is referenced in some of the 700 herbal medicines listed in the Ebers Papyrus (c. 1550 B.C.).
Other historians believe that basil originated in India. This close cousin of mint is indigenous to the lower hills of Punjab and Himachal Pradesh (south of Pakistan), but cultivated throughout all of India. Named Tulsi (holy basil), this fragrant herb is cherished in India for its healing properties. For those of the Hindu faith, tulsi is an essential part of the worship of Vishnu.
Basilisk--Mythical King of the Serpents
Basilisk--Pliny the Elder described it merely as a snake with a golden crown (perhaps a hooded cobra?), but with repeated telling the tale was embellished, and over years the crowned snake gained the head of a rooster, wings of a bat, and became a symbol of the Antichrist.
It was said that the basilisk could freeze living things with its gaze, melt objects with its venom, and kill with a mere glance of its eye.
Traveling Away from Home
The history of basil became a bit muddled once it left its place of origin. Some say that Alexander the Great brought basil to Greece around 350 B.C. but it did not enjoy the positive reputation accorded to it in India.
Ancient Greeks associated basil with misfortune, believing that basil would flourish only in areas where there was poverty, hatred, and abuse. Greeks came to believe that basil could only successfully be sown if the seeds were cast while ranting and swearing. The French verb semer le baslic (sowing basil) means ‘to rant.’
However, other sources state that basil was reputed to be the only cure for the bite of the basilisk—a dragon-like creature appearing as part snake, part bat, and part rooster. Basil’s effectiveness against the basilisk thus imbued it with the magical ability to cure insect stings and animal bites. Strangely enough, herbalists at the same time were also theorizing that basil leaves left unattended would turn into a scorpion, and that simply smelling basil would cause a scorpion to form in ones brain.
Fourth Century Redemption
In the early 4th century the legend of basil took an entirely different turn.
St. Helena, the mother of Emperor Constantine, was credited with discovering relics of the original cross on which Jesus Christ was crucified.
According to legend, Helena was led to the site by following a trail of basil—basil which purportedly sprang from the places where Jesus’ blood was shed and fell to the ground.
Rue is a hardy evergreen shrub with pungent, musky leaves. Mentioned by Pliny the Elder and Shakespeare, rue is nicknamed the “herb of remembrance”, and was used by physicians and herbalists as an antidote to poisons and a cure for plague.
Fast Forward One Millennium
In 1500 (give or take a few years) basil was introduced to Northern Europe. In England basil was held in contempt because it would not grow when planted next to rue (Rutaceae). Herbalists thought that rue could protect against poisons, therefore anything that would not flourish next to it was held in suspicion.
And The Rest is History
Basil travelled to North America with the Massachusetts Bay Colony in 1621. From there it spread through the colonies and the rest, as they say, is history.
Though favored today as a culinary herb, there are still fables and tales attached to basil. In Crete, basil is considered an emblem of Satan and is placed on window ledges to repel him. But in Romania, if a boy accepts a sprig of basil from a girl, they are engaged to be married.
I don’t know about warding off the devil, but I think basil is Heavenly. As for attracting a soul mate? My husband and I have been married for over 34 years and I use basil in many of our meals. I doubt that basil is the only key to our successful marriage, but I’ll keep cooking with it. Why take chances?
How To Grow Basil
Botanical Name: Ocimum basilicum
Plant type: Herb
Sun exposure: Full Sun
Soil type: Loamy
Tuscan Stuffed Chicken Breasts
Prep time: 15 min Cook time: 20 min Ready in: 35 min
Yields: 4 servings
4 medium chicken breasts, boneless, skinless
1/4 cup provolone or Asiago cheese, shredded
2 tablespoons sundried tomatoes, oil pack
2 tsp. green onions, minced
2 slices prosciutto, chopped, lightly sautéed and cooled
1 1/2 tablespoons sour cream
1 1/2 tablespoons basil pesto, I used homemade but you could use jarred pesto. (See link above for my homemade pesto recipe)
1 1/2 tablespoons Italian bread crumbs, seasoned
- 2 tablespoons Panko bread crumbs
Other things you will need
Sharp knife (serrated works best)
- parchment paper
- Preheat oven to 425 degrees F.
- Using your sharp serrated knife, cut a deep pocket in each chicken breast. Begin by making a slit in the widest side of the breast. Work carefully so that you do not tear the flesh.
- Combine the provolone or Asiago, sun dried tomatoes, green onions, and chopped crisped prosciutto. Divide the filling among the 4 chicken breasts; push carefully into each pocket.
- Place a sheet of parchment paper on your baking sheet. Place the stuffed chicken breasts on the parchment.
- Combine the sour cream and pesto. Using the back of a spoon coat the top of each breast portion with the sour cream/pesto mixture.
- Combine the Italian bread crumbs and the Panko. Pat on each breast portion.
- Bake in preheated oven about 20 minutes or until no longer pink.
And More Carb Diva Recipes that Use Basil
- Tuscan Salad--sweet ripe tomatoes paired with Italian beans, cheese, and herbs for a satisfying main
Ripe, fragrant tomatoes paired with artisanal bread to make a salad with the taste of the Mediterranean--Tuscan Bread Salad.
- "Italian" Scalloped Potatoes--pesto and cheese flavor a casserole of creamy potatoes
Scalloped potatoes with an Italian twist
- Pasta with Fresh Spinach/Basil Cream Sauce
How to create a versatile, low-fat pasta cream sauce with the bright flavors of fresh spinach and basil.
- Northern Italian Pasta with Pesto, Potatoes, and Green Beans
Memories of an incredible pasta and pesto dinner in Vernaza and how you can create this northern Italian specialty in your own kitchen.
- Panzanella (Italian bread salad)
Leftover stale bread can become so much more than crumbs or croutons. Use up your leftover rustic bread by making a panzanella (Italian bread salad).
© 2015 Linda Lum
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