Basil (Reagan)

This annual herbaceous plant, native to Central Asia and Oceania, is also called reagan, meaning "fragrant" (synonyms: reyhan, regan, rean, raykhon). Basil is light green or dark purple in color, with oblong leaves, some species serrated. Basil leaves have a fragrant aroma and a salty and slightly bitter taste, smoothly transitioning to a slightly tart, sweet aroma.

Basil is used fresh in cold dishes and basil salads. It's also used in Italian dishes with tomatoes, basil, and cheese. Basil is also added to pizza and complements vegetarian dishes with green vegetables. Recipes Basil is used in Italian pasta dressings, including basil pesto, basil sauces, ketchups, and gravies. It is also used to season smoked meats and cured meats. Combined with other herbs, basil tea can be made.

Fresh basil can be stored in salt or oil, sealed in a porcelain container. Young leaves are added to pastes and sandwich spreads, and are also used to flavor mild vinegars. Dried basil is used in soups, stewed legumes, pâtés, and also in pickling vegetables such as cabbage, and in marinating, especially cucumbers and zucchini. It can also be used to make tea.

Dried basil is best stored in decorative glass tubes. Basil pairs well with garlic, rosemary, mint, parsley, coriander, black peppercorns, savory, marjoram, and especially tarragon; bergamot, lavender, lemon balm, bitter orange, and clary sage.