What Is Basil Used for?

Answer

Basil, also known as sweet basil or Saint Joseph's wort, is the popular name that is used to refer to a culinary herb scientifically known as Ocium basilicium. The herb is native to India and is a popular feature in Italian cuisine. The name basil has its origins from Greek and as such it means king.
2 Additional Answers
Basil is used as an herbal remedy to treat diseases of the lungs, heart, brain and bladder. It is also used for nausea, influenza and cold, migraine and insomnia. Basil which is also referred to as basil sweet is also used as a condiment.
Basil can be used in a number of different types of foods. Some of the most common foods it is in are cheese sauces, soups, stews, chick, fish, and spaghetti.
Q&A Related to "What Is Basil Used for"
Believed to be the incarnation of the Hindu Goddess Lakshmi, holy basil holds a sacred place in an Indian household. Symbolizing divinity and health, the holy basil plant is believed
http://www.ehow.com/about_5339729_holy-basil-used....
1. 1. To add it to breakfast you can put in to scrambled eggs, and hashes. 2. 2. To add it to lunch you can out in in to pasta and tomato sauce. 3. 3. To add it to dinner you can
http://www.wikihow.com/Use-Fresh-Basil
Cultures that use it is chinese, indian, latin american and mexican from someone in room 304 g.w childs.
http://wiki.answers.com/Q/What_cultures_use_basil
Basil found in leaves and stems of the basil plant ocimum basilicum vars taste pungent,
http://www.chacha.com/question/what-is-basil-used-...
Explore this Topic
Basil is a type of herb used for seasoning. It is most commonly seen in Italian food, however it is also popular in the Southeast Asian cuisine. ...
Basil is a herb used in cooking. It's origin is Iran, India and other tropical regions of Asia. However, it's used more in Italian food. They're are many varieties ...
Basil is a herb used in cooking. It's origin is Iran, India and other tropical regions of Asia. However, it's used more in Italian food. They're are many varieties ...
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