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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Viewed 299 Times - Last Visitor from Ottawa, ON - Canada on 04/23/2024 at 9:17 AM
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Comments (17)
Alana Thrower
Gorgeous image of this fragrant and tasty herb! Love the detail you have captured! I believe I can smell it! l/f
Donna Kennedy
Great eye Connie, very beautiful color and detail!...F/L
Connie Handscomb replied:
Thank you, Donna! this green leafy treasure pleased my eye .. I couldn't resist it .. ;))
Rene Crystal
This magnificent capture has set my taste buds on high alert! Fantastic macro, Connie, with reach out and touch detail. Fav'd.
Connie Handscomb replied:
Lol.. I provided a recipe for that very reason, Rene; stay tuned; carrot tops will be following one day :))) .. ; aside from the fact that I really love this culinary delight, I felt the urge to post an image of Green .. it's looking quite full frame large, I have to admit.. so, do reach out & touch the detail as often as you feel the urge, it's there for you :)) {& thank you, Rene! for your delightful comment .... & your peeking into my visual garden}