BASIL MIX IN MINDA

The term "basil", which appeared in the French language in 1120, originally designated a mythical serpent whose gaze could kill, unless it was seen first. The word comes from the late Latin basilicum which borrowed it from the Greek basilikos, "little king". It was not until 1398 that it began to be used to designate the aromatic, possibly because, according to some, its aroma is such that it can appear on the table of kings, or because it was traditionally part of an ointment or a master medicine.

It also has the names of "royal herb", "cobblers' orange tree", "sauce herb", "pistou", the latter word, of Provençal origin, meaning "to crush, to pound", just like pesto, its Italian equivalent.

The only pesto from Genoa
In 2002, the Cavalieri della Confraternita DEL Pesto (literally, the Knights of the Pesto Brotherhood) proclaimed the Genoa region the "Republic of Pesto" and obtained a controlled designation of origin (DOC) for their product. In this way, they protected their "green gold", called alla genovese, which has always been prepared with a variety of basil that grows in this region and a local olive oil.

Basil is thought to have originated in central Africa and was domesticated in India or Southeast Asia, from where it spread throughout Asia. It is thought to have been brought to the West by the soldiers of Alexander the Great around 300 BCE. The Greeks adopted it immediately, and then the Romans.

It will be cultivated throughout the Mediterranean basin. However, it will not appear in France until the 12th century. In America, it has been cultivated since the 17th century. Today, it is produced almost everywhere in the world, for sale fresh or for the manufacture of essential oils.

There are about 50 known species of Ocimum and dozens, if not hundreds, of varieties.

Selected from various locations around the world, they have specific characteristics, notably their essential oil content, which can vary considerably from one variety to another and strongly influence their flavor.

This is the case with Thai basil, which is dominated by licorice. There are also varieties with aromas of cinnamon, lemon, lime and camphor. The size of the leaves also varies, ranging from the Lilliputian leaf of Greek basil to the immense one of lettuce basil, which can reach 10 cm.

As for the color of the leaves and flowers, it ranges from soft green to purple-red through many shades, which makes some varieties splendid ornamental plants. Others, with an unpleasant taste, are used for their medicinal virtues.

This is the case of West African basil, appreciated in this part of the world for its antiseptic properties (because of its richness in thymol). Finally, a variety called sacred basil is used in India in religious rituals dedicated to the god Vishnu.

Digestive, aperitif, tonic, antiseptic, rich in antioxidants, rich in vitamin K, antibacterial, it also fights against the appearance of certain pathologies.

• Protein 3.35 g
• Carbohydrates 2.55 g
• Lipids 0.47 g
• Dietary fiber 3.47 g
• Calcium 273 mg
• Copper 0.39 mg
• Iron 5.24 mg
• Magnesium 64 mg
• Manganese 1.15 mg
• Phosphorus 56 mg
• Potassium 295 mg
• Sodium 12 mg
• Zinc 0.81 mg
• Beta-Carotene 3140 µg
• Vitamin E 0.8 mg
• Vitamin K1 415mg
• Vitamin C 14.5 mg
• Vitamin B1 or Thiamine 0.034 mg
• Vitamin B2 or Riboflavin 0.076 mg
• Vitamin B3 or PP or Niacin 0.9 mg
• Vitamin B5 or Pantothenic Acid 0.21 mg
• Vitamin B6 0.16 mg
• Vitamin B9 or Total Folates 68 mg

I have been growing different varieties of basil for several years and enjoy mixing them together.

Personally I find my pesto is tastier.

This year, I offer you the following blends:

Cinnamon basil, sweet basil and Genovese basil, mix in your envelope and many surprises because, for 25 years I have cultivated about 40 different varieties.

These are varieties that grow well and give a delicious flavor to cooked dishes.

Recipes with Basil Mixes

•  1. Mixed Basil Pesto
  Ingredients :

100 g fresh basil (mix of sweet, purple, Thai, etc.)
50 g pine nuts or walnuts
50 g of parmesan, grated
2 cloves of garlic
100 ml olive oil
Salt and pepper
Preparation :

In a blender, combine basil, pine nuts, parmesan and garlic.
Mix until you get a paste.
Add the olive oil in a thin stream while continuing to mix.
Season with salt and pepper. Serve with pasta or as a spread.

• 2. Tomato and Basil Salad
  Ingredients :

4 tomatoes, diced
A mix of fresh basils (sweet, purple, lemon)
1 tablespoon balsamic vinegar
2 tablespoons olive oil
Salt and pepper
Preparation :

In a salad bowl, mix the tomatoes and basil leaves.
Drizzle with balsamic vinegar and olive oil.
Season with salt and pepper. Serve chilled.

• 3. Chicken with Mixed Basil
  Ingredients :

4 chicken breasts
A mixture of fresh basils
3 tablespoons olive oil
2 cloves garlic, minced
Salt and pepper
Preparation :

In a pan, heat the olive oil and add the garlic.
Add the chicken breasts and cook until golden brown.
Stir in the basil mixture and simmer for 5 minutes. Season with salt and pepper.
Serve hot with vegetables or rice.

• 4. Basil Soup
  Ingredients :

1 onion, chopped
2 potatoes, diced
1 liter of vegetable broth
A mixture of fresh basils
Olive oil
Salt and pepper
Preparation :

In a saucepan, sauté the onion in olive oil until tender.
Add potatoes and broth. Simmer until potatoes are tender.
Add the basil mixture and blend until smooth.
Season with salt and pepper and serve hot.

These recipes showcase the unique flavors of basil blends, offering a multitude of possibilities to enrich your dishes. Take the opportunity to experiment with different varieties!

Basil needs sun every day, so it grows very easily in warm climates. It does not tolerate temperatures below 10°C.
In temperate climates, it can grow in open ground, if it benefits from 5 hours of sun and a well-sheltered location.

Tip: Do not water the leaves but rather the soil in the morning or at the end of the day.

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

• Species: Ocimum basilicum
• Indoor sowing: Early March- April (or whenever you want if growing indoors) put outdoors only in June is sensitive to cold
• Seeds: 10-15 seeds per pot
• Sowing depth: 0.5 cm
• Germination time: 7-21 days
• Soil: Slightly acidic, humus-rich, loose, fresh and well-drained
• Location: Sun and tolerates shade and cold very well
• Spacing between plants: 20-30 cm
• Height at maturity: 40-45cm
• Maturity: 55-65 days
• Seed per envelope: +/-100

Our seeds are guaranteed for the year of purchase.