TUSCAN LETTUCE LEAF BASIL

Tuscan Leaf Basil, also known as Lettuce Leaf Basil, is a distinctive and popular variety of basil, prized for its large green leaves and sweet, fresh fragrance. Here's a detailed look at its history and characteristics:

• Origins and History
  Basil (Ocimum basilicum) is native to India, Africa, and Southeast Asia, where it has been cultivated and used for thousands of years for culinary, medicinal, and spiritual purposes. It arrived in Europe via trade routes and cultural exchanges between Asia and the Mediterranean basin.
• Characteristics of Tuscan Leaf Basil
  Appearance: Tuscan leaf basil is distinguished by its broad, almost lettuce-like leaves, hence its nickname 'Lettuce Leaf'. The leaves can grow up to 3 to 4 inches long, with a slightly wrinkled texture and a bright green color.
• Flavor: It offers a mild, slightly sweet flavor, without the bitterness sometimes present in other basil varieties. This makes it ideal for use fresh in salads, sandwiches, sauces, and traditional Italian dishes like pesto.
• Uses: Tuscan leaf basil is widely appreciated for its versatility in cooking. It can be used as a main ingredient or as a garnish to add freshness and flavor to a variety of dishes. It is especially popular in Mediterranean and Italian cuisine.

Culture and Popularity
Cultivation: This basil grows well in warm, sunny climates, and it can be grown both in the ground and in pots. It requires well-drained soil and exposure to direct sunlight to thrive.

Popularity: Due to its impressive size and mild flavor, Tuscan leaf basil is often favored by home gardeners and chefs for its ease of growing and abundant leaf yield.

• Culinary Use
  Pesto: Tuscan basil leaves are a great ingredient for making fresh pesto. Simply blend the leaves with garlic, Parmesan cheese, pine nuts, and olive oil to create a fragrant and delicious sauce.
• Salads and Sandwiches: Large basil leaves are perfect for garnishing salads or sandwiches, adding a touch of freshness and aroma without overpowering other flavors.
• Cooking: It can also be added to pasta dishes, soups, sauces and even desserts for a distinctive herbal flavor.

In summary, Tuscan leaf basil is not only appreciated for its beauty and impressive size, but also for its delicious mild flavor that enriches a wide variety of dishes. Its history dates back to the roots of Mediterranean culture and its use continues to captivate taste buds around the world.

Tuscan leaf basil, like other basil varieties, offers several health-promoting properties due to its phytochemicals and essential nutrients. Here are some of the medicinal properties associated with this aromatic herb:

• Antioxidant: Tuscan leaf basil is rich in flavonoids and phenolic compounds that act as antioxidants. These substances help neutralize free radicals in the body, thereby reducing oxidative stress and contributing to the prevention of chronic diseases such as cardiovascular disease and certain cancers.
• Anti-inflammatory: Certain compounds found in basil, such as eugenol, have anti-inflammatory properties. This can help reduce inflammation in the body, which is often associated with conditions like arthritis and other inflammatory disorders.
• Antibacterial and Antiviral Effects: Tuscan leaf basil has antibacterial and antiviral properties, thanks to its essential oils like linalool and citronellol. These compounds can help fight common bacterial and viral infections.
• Digestive Support: Basil is traditionally used to relieve digestive upsets such as bloating, gas, and abdominal cramps. It may aid digestion by stimulating bile production and improving intestinal motility.
• Stress Reduction: Basil is known for its calming effects on the nervous system. It contains compounds like linalool that can help reduce stress and anxiety, promoting a calmer and more balanced mental state.
• Immune Support: The nutrients in basil, including vitamin C and vitamin A, along with its antimicrobial properties, can strengthen the immune system and help prevent infections.

Tuscan leaf basil is a versatile aromatic herb that can be used in many ways in the kitchen to add freshness and flavor to your dishes. Here are some ideas for cooking with Tuscan leaf basil:

• Use in the kitchen
  Basil Pesto:

Make a delicious pesto by blending Tuscan basil leaves with garlic cloves, pine nuts, grated Parmesan cheese and olive oil. Blend until smooth and use this pesto to season pasta, sandwiches or as a sauce for grilled meats.
Salads:

Add fresh Tuscan basil leaves to your salads to add a herbaceous flavor and subtle fragrance. They pair especially well with tomato, mozzarella, and basil salads (Caprese salad).

• Infusions:

Prepare a Tuscan basil leaf infusion by pouring hot water over a few fresh leaves in a cup. Let it steep for a few minutes before enjoying. This infusion is refreshing and can be consumed hot or cold.

• Accompaniment for Meat and Fish:

Use Tuscan basil leaves to garnish grilled meat dishes like chicken or pork, or fish dishes. They add a pop of color and fresh flavor.
Tomato Sauce:

Add finely chopped Tuscan basil leaves to homemade tomato sauces. They enrich the flavor of the sauce and complement pasta dishes perfectly.

• Pizza Toppings:

Sprinkle fresh Tuscan basil leaves over your pizza just before serving. This adds an aromatic note and improves the overall taste of the pizza.

• Conservation Tips
  To keep Tuscan basil fresh longer, place the stems in a glass of water as you would with flowers. Cover the leaves with a plastic bag and store in the refrigerator. Change the water daily to maintain freshness.

You can also dry Tuscan basil leaves by hanging them upside down in a dry, ventilated place. Once dried, store them in an airtight jar away from light for later use.

By incorporating Tuscan leaf basil into your recipes, you will discover a delicious way to enhance the taste of your dishes while taking advantage of its beneficial aromatic and medicinal properties.

To have production all summer long, pinch the flowers and the ends of the stems, this will encourage the production of new leaves.

You can also grow this variety in pots. It requires warm cultivation and plenty of sun.

It is a productive variety when taken good care of.

Our seeds are vigorous, open-pollinated and adapted to the Quebec climate.

• Species: Ocimum basilicum
• Sowing: Early March-April (or consecutive sowing every 2-3 weeks until May)
• Seeds: 3 seeds per cell or pot end of March-April. Plant from end of May or after the last frost in your area. (You can grow year-round in pots indoors)
• At the end of May, sow directly into the ground
• Sowing depth: 0.5 cm
• Sowing: I start in March, because I like to have this variety inside before putting it in the ground or in a pot outside, plus I like to grow them next to tomatoes and peppers :)
• Germination time: 7-14 days
• Soil: Slightly acidic, humus-rich, loose, fresh and well-drained
• Location: Requires very hot cultivation and lots of sun.
• Spacing between plants: 40-45cm
• Height at maturity 30-35cm
• Maturity: 42-45 days
• Seed per envelope: +/- 100

Our seeds are guaranteed for the year of purchase.