MIXED BASILS (MINDA FAVORITE)

The term “basilisk”, which appeared in the French language in 1120, originally referred to a mythical serpent whose gaze could kill, unless it was seen first. The word comes from the Low Latin basilicum which borrowed it from the Greek basilikos, “little king”. It was only in 1398 that it began to be used to designate the herb, possibly because, according to some, its aroma is such that it can appear on the table of kings, or that it was traditionally part of an ointment or compounded medicine. It also bears the names of “royal grass”, “oranger des covetiers”, “sauce grass”, “pistou”, the latter word, of Provençal origin, meaning “to grind, to pound”, all 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 region of Genoa the “Republic of Pesto” and obtained, for their product, a controlled designation of origin ( D.O.C.). They have thus protected their “green gold”, called alla genovese which, has always been prepared with a variety of basil that grows in this region and local olive oil. It is believed that basil originated in central Africa and was domesticated in India or South-East Asia, from where it spread throughout Asia. It is believed to have been brought to the West by the soldiers of Alexander the Great around 300 BCE. The Greeks adopted it straight away and, following them, the Romans. It will be cultivated throughout the Mediterranean basin. However, it did not appear in France until the 12th century. In America, it has been cultivated since the 17th century. Today, it is produced all over the world, for sale fresh or for the manufacture of essential oils. About 50 species of Ocimum and dozens, even hundreds of varieties are known. Selected in various places 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 cinnamon, lemon, lime and camphor flavors. The size of the leaves also varies, ranging from the lilliputian leaf of Greek basil to the immense leaf 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 certain varieties splendid ornamental plants. Others, with an unpleasant flavor, are used for their medicinal virtues. This is the case of basil from West Africa, appreciated in this part of the world for its antiseptic properties (because of its richness in thymol). Finally, a variety called holy basil is used in India in religious rituals dedicated to the god Vishnu.

Digestives, aperitifs, tonics, antiseptics, rich in antioxidants, rich in vitamin K, antibacterial, in addition it fights against the appearance of certain pathologies.

• Proteins 3.35 g
• Carbohydrates 2.55 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 Folate 68 mg

I have been growing different varieties of basil for several years and like to mix them.

Recipes with Basil Blends

•  Varied Basil Pesto Ingredients:

100 g fresh basil (mixture of sweet, purple, Thai basil, etc.) 50 g pine nuts pine or walnuts 50 g parmesan, grated 2 cloves garlic 100 ml olive oil Salt and pepper Preparation: In a blender, combine the basil, pine nuts, parmesan and garlic. Mix until you obtain a paste. Add the olive oil in a drizzle while continuing to mix. Season with salt and pepper. Serve with pasta or as a spread.

• Tomato and Basil Salad Ingredients:

4 tomatoes, diced A mixture 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.

• Chicken with Varied Basil Ingredients:

4 chicken breasts A mixture of fresh basil 3 tablespoons of olive oil 2 cloves of garlic, minced Salt and pepper Preparation: In a pan, make heat the olive oil and add the garlic. Add the chicken breasts and cook until golden brown. Add the basil mixture and simmer for 5 minutes. Season with salt and pepper. Serve hot with vegetables or rice.

• Basil Soup Ingredients:

1 onion, chopped 2 potatoes, diced 1 liter of vegetable stock A mixture of fresh basil Olive oil Salt and pepper Preparation: In a saucepan, make Saute onion in olive oil until soft. Add the potatoes and broth. Simmer until the potatoes are tender. Add the basil mixture and blend until smooth. Season with salt and pepper and serve hot. These recipes highlight the unique flavors of basil blends, offering a multitude of possibilities for enriching your dishes. Take the opportunity to experiment with different varieties!

Basil needs sun every day, so it grows very easily in warm climates. It cannot withstand temperatures below 10°C. In temperate climates, it can grow in the ground, if it benefits from 5 hours of sun and a well-sheltered place. Tip: do not water the leaves but rather on 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 – until April (or whenever you want if you are growing outdoors). ‘indoor) put outside 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, humous, loose, cool and well drained
• Location: Sun and tolerates shade and cold very well
• Plant spacing: 20-30 cm
• Height at maturity: 40-45cm
• Maturity: 55-65 days
• Seed per envelope: +/-100

Our seeds are guaranteed for the year of their purchase