
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