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In plantations, basil seeds are planted in rows that are at least 12 inches apart. [3] The seeds are planted about 1/4 inch deep. [3] Basil seeds need about 1 inch of water per week. They also need to be fertilized every 2 weeks. [4] Basil seeds are harvested when they are fully ripe. [5] The seeds are typically harvested by hand. The seeds are ...
The Chinese also use fresh or dried basils in soups and other foods. In Taiwan, people add fresh basil leaves to thick soups. They also eat fried chicken with deep-fried basil leaves. Basil (most commonly Thai basil) is commonly steeped in cream or milk to create an interesting flavor in ice cream or chocolates (such as truffles).
Basil cultivars vary in several ways. Visually, the size and shape of the leaves varies greatly, from the large lettuce-like leaves of the Mammoth basil and Lettuce leaf basil to the tiny leaves of the Dwarf bush basil. More practically, the fragrance of the basil varies due to the varying types and quantities of essential oils contained in the ...
This page is a sortable table of plants used as herbs and/or spices.This includes plants used as seasoning agents in foods or beverages (including teas), plants used for herbal medicine, and plants used as incense or similar ingested or partially ingested ritual components.
A spice market in Istanbul Night spice market in Casablanca. This is a list of culinary herbs and spices.Specifically these are food or drink additives of mostly botanical origin used in nutritionally insignificant quantities for flavoring or coloring.
Shiso seed pods (fruits) are called shiso no mi, and are salted and preserved like a spice. They can be combined with fine slivers of daikon (radish) to make a simple salad. [40] Oil pressed from the seeds was once used for deep-frying. [31] Shiso sprouts, buds and cotyledons are all called mejiso (芽紫蘇), and used as garnish.