Welcome to the Celtnet Herb Guide. As this site has grown and many more recipes have been added it's become evident that a guide to the various herbs available to the cook is necessary. With spices becoming more commonly available herbs have become the 'Cinderella' flavourings in the culinary world and more and more herbs are falling out of common usage. These pages are an attempt at bringing all the various culinary herbs together into one place so that you can see what's available and perhaps find something new to use in your own cooking. To use this Herb Guide simply click on the first letter of the herb name above or below. Alternativey why not just browse through the guide. All the herbs given here whether common or rare can be obtained via a specialist herb nursery.

This is the description page for Basil (Ocimum basilicum) and includes a description as well as an image, if available and a selection of recipes from this site that relates to the herb: Basil.

Basil, Ocimum basilicum, (also known as Sweet Basil, Basilie and Saint Joseph's Wort) is a tender low-growing perennial herb and a member of the Lamiaceae (mint) family. Originally a native of India it has been introduced throughout the world and is a prominent component in the cuisines of Italy, Thailand, Vietnam and Laos. Generally it grows between 20–60 cm tall and bears opposite, light green slightly waxy leaves. In tropical clines it grows as a perennial, but survives as an annual in regions such as Northern Europe, where there is a chance of frost.

The leaves can be used both fresh or dried (though fresh leaves provide by far the best flavour). It should be added at the very last moment to any dish in which it is used to preserve its colour and flavour. Basil is often mixed with tomatoes in Mediterranean cuisine and along with parmesan is one of the main ingredients of pesto. As well as meat dishes and sauces Basil can also be used with strong-tasting fruit such as raspberries and dark plums to make preserves and fruit stews.

Fresh basil has a very distinctive aroma, that is not truly reminiscent of any other plant, though there are hints of cloves. The commonest type of basil in Europe is the 'mediterranean type', exemplified by Italian cookery and this plant's essential oil is characterized by 1,8 cineol and linalool, plus smaller amounts of estragole and eugenoles.

The English name of the plant, basil derives from the Greek βασιλεύς basileus, literally meaning 'king', due to the royal fragrance of the herb. Indeed, many chefs still call basil 'the king of herbs'.

If you are growing your own basil then prevent the plant from flowering by pinching-out the flower stems as when basil has flowered the stem becomes woody and essential oil production stops. Culinarily, basil is an interesting herbs, as it marries well with both sweet and savoury dishes and can be employed in desserts and ices as well as meat-based dishes and salads.

For other basil variants and cultivars, see the entries on: Thai basil; African blue basil; holy basil and lemon basil.

As well as the recipes given below, where basil is either a main or crucial component, you will find here all the recipes incorporating basil on this site.