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Basil is rich in both culinary and nutritional values.
Here is a breakdown of the nutritional content of a ½ cup (21.20 grams) of basil:
Basil has other nutrients too, but in negligible amounts.
Did you know?
Basil is a culinary herb of the mint family (Lamiaceae). Although it is estimated that there are 50 to 150 species of basil, most, but not all, culinary basils are cultivars of O. basilicum, or sweet basil.
It is believed that basil has origins in India, but the herb has been cultivated for over 5,000 with its reach spreading to all corners of the globe.
Basil has long been used in culinary traditions, but its history is rich with other uses in society.
IIt was found in mummies in Egypt because the ancient Egyptians used this herb for embalming.
In Greece where it was known as basilikon phuton, meaning magnificent, royal, or kingly herb and was a symbol of mourning.
Basil also has a strong history in ancient traditional medicines like Ayurveda, the traditional medicinal system of ancient India, in addition to other medicinal herbal traditions.
It was used as an antidote for snake bites and was believed to give strength during religious fasting.
Basil can be added in small amounts to regular sprouting seeds (alfalfa, lentils, etc.) in a jar or sprouter. Mix the basil in after soaking the other seed. Do not soak the basil. Do not add to much, as basil tends to be gelatinous.