Leafy Divinity

by Connie Handscomb

Title

Leafy Divinity

Artist

Connie Handscomb

Medium

Photograph - Photography - Fine Art

Description

Basil
Ocimum basilicum (common basil; St. Joseph Wort, sweet basil)

Family: Labiatae (mint)

Native to India, the Middle East, and some Pacific Islands, basil has been cultivated in the Mediterranean for thousands of years. It is named from the Greek word basilikor, which means royal or king. It came to Western Europe in the 16th century with the spice traders. There are several shapes and colours of basil.

The plant was considered sacred and was believed to guard one against misfortunes as well as guide people to heaven. It is believed to have grown around Christ's tomb, and Greek Orthodox churches prepare their holy water with it and put pots of basil below the altars. Hindus planted it near temples. Romanian young ladies considered it sacred as well, and gave basil to their lovers to keep them forever. Folklore has it that carrying some in your pocket would bring you money. In Elizabethan times it was given to compliment someone special in one's life.

Tulsi (Holy Basil; sacred basil; Kha Prao Tulsi)
Ocimum tenuiflorum ; Ocimum sanctum

This basil is native to Asia, originally from Thailand, where it was used medicinally for thousands of years, and is grown around Buddhist temples. It is antibacterial, antiseptic, antioxidant, improves digestion, lowers fever, regulates blood pressure, relieves stress, and helps with colds and flus. This basil tastes strongly of cloves, with a hint of anise and mint.

The Indian related Ocimum sanctum was considered sacred to the Gods Krishna and Vishnu. It was chosen upon which to swear oaths in courts of Law. It was used medicinally in areas with malaria.


Basils are great fly repellants, which is why pots are kept in kitchens and on window sills. Crushing the leaves & rubbing the juice on your skin will also act as a mosquito repellant.

In the kitchen, basil has many uses. It is best to tear, rather than chop, the leaves.

Pesto Sauce (for 4)

1 T. pine nuts
4 T. chopped basil leaves
2 cloves garlic
3 oz (75 g) Parmesan cheese
6 T. olive oil

Blend pine nuts, basil, and garlic; add the oil and blend to thick paste. Season with salt.

Sources:
Four Chefs, One Garden : Seasons Of West Coast Living [Roy]
Homegrown Teas [Cassie Liversidge]
Medicinal Herbs : Complete Guide for North American Herb Gardeners [P,Turcotte]
Jekka's Complete Herb Book [J. McVicar]

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Taken in natural light ; Undedited; Uncropped, : Nature in all its natural splendour.

Uploaded

October 29th, 2015

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