Basil

Most often associated with Italian food and in particular pesto, basil has many other culinary uses, it partners well with tomatoes in all forms, add dried basil to stuffing’s, salad dressings, soups, stews, casseroles, sprinkle on pizza, pasta, omelettes and cheese dishes. Basil can also be used in sweet recipes for biscuits and cakes. In the bath it is refreshing and stimulating, and good for oily skin. The leaves can be added to pot pourri.

Latin Name: Ocimum basilicum

Plant Family: Lamiaceae

Nutritional Information: per 100g

Energy kcals.............................233

Energy kJ...................................976

Protein (g).................................22.98

Fat (g).........................................4.07

of which Saturates (g)......... 2.157

Carbohydrate (g)....................47.75

of which Sugars (g)................1.71

Fibre (g)......................................37.7

Sodium (mg)............................76

Salt (g)........................................0.19