Herbs: Basil (sweet)

Scientific name: Ocimum basilicum,
Lamiaceae

Aroma and flavour: a member of the mint family, the leaves have an aromatic sweet-savoury, green, leafy, sweet smell with hints of anise, clove, pepper and mint.  Pronounced tones of black pepper initially, ending with slightly minty, anise, clove, spicy, warm, woody and sweet flavours.

Culinary: used often in Italian and Mediterranean cuisine, in pasta, pizza or tomato dishes, in a Caprese salad with buffalo mozzarella and tomato, dressings or in pesto’s.  Can also be used in Asian, Indonesian, Vietnamese and Thai cuisine.

Medicinal uses: contains powerful anti-oxidants.