Basil arrives on newsstands

Basil arrives on newsstands with ManerbioWeek, ChiariWeek, MontichiariWeek, and GardaWeek

For the eighth and penultimate episode of our green initiative, the king of aromatic herbs is back: classic Italian basil seeds only for our readers

Dear green readers, we are proposing a product that cannot be missing in our garden at home, the king of aromatic herbs, as the Greek origin of the name tells us, which means royal. So here’s a free gift from Friday 7 April, just for you, of classic Italian basil seeds, again supplied by Franchi Sementi, thanks to the support of Novatex Italia.

Thanks also to Sangiorgi Gardening of Padenghe sul Garda:

“Since 1987 we have been involved in the sale, assistance, repair, and storage of gardening equipment. Warehouse with spare parts. Installation and installation of robotic lawnmowers. Sangiorgi Annarosa is the reference name on Lake Garda for public and private green spaces”.

And thanks also to the Centro Agricolo Gardesano di Salò which takes care of the maintenance of greenery in the Garda area, and also prunes the olive trees throughout the year.

As a gift with our newspapers, basil

Basil is easy to grow, both in the ground and in pots, and produces numerous bright green and intensely scented leaves. The harvesting of the leaves can begin about 3 months after sowing. These find many uses in the kitchen, to flavor different dishes, such as pasta and pizza, as well as to prepare the famous Genoese pesto.

Coffee & Tea

Originally from India, basil is cultivated in all warm and temperate countries, above all for its leaves, which are very fragrant, and used as a condiment and for sauces. The word derives from the medieval Latin basilicum, which originates from the Greek basilikon, a royal herb. It is not clear whether it is so called because it was used to produce perfumes for the king or in reference to the sacred use of the ancient Indian populations, or, more simply, due to the “royal” importance given to the plant. Be that as it may, in our country it is certainly a king ingredient on the table.

But basil is not only good and fragrant: it has many positive properties so we always keep some small plants on the windowsill in the kitchen or small jars with dried leaves at the table.

Read also: She’s been growing tomatoes from the same seed for 58 years: “They’re the most delicious”

Good and fragrant, it is very good for the health

Basil is a main ingredient of summer cuisine, fresh and light. It is perfect for seasoning pasta and flavoring salads. But even in winter, it lends itself to many recipes, from creams to herbal teas. The most famous dish, however, remains the Genoese pesto, one of the most loved condiments by Italians. The secret to preparing it at home in an authentic way is to equip yourself with a marble mortar and a wooden pestle.

Basil is a food rich in mineral salts and vitamins with multiple properties. The high potassium content favors the functionality of the cardio-circulatory and muscular systems and regulates the body’s water balance. Vitamin A and beta-carotene are also very abundant, giving basil beneficial effects for the health of eyesight and skin. Calcium, together with phosphorus, on the other hand, keeps bones healthy, while vitamin C, in addition to being an important antioxidant, supports and strengthens the immune system.

Basil is also a plant with marked anti-inflammatory and digestive properties. Digestive and diuretic infusions are prepared with leaves and flowering tops.

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