Packaging: 40g (also available in 500g and 1kg) containing the grated leaves and flower of the organic plant.
(The price includes VAT.)

Other Names: Ocimum & Staurolobium

Properties:

• Helps with nervous headaches.
• Aids memory.
• Relieves constipation.
• Supports stomach health.
• Alleviates headaches.

Additionally, organic basil is used as a spice in tomato sauces, salads, chicken recipes, and pairs beautifully with zucchini. To enhance the flavor of your dishes, combine basil with rosemary, bay leaves, thyme, marjoram, sage, oregano, and sweet red pepper.

If you like our organic basil, check out other products we prepare with basil, such as basil essential oil, organic basil essential oil, mosquito-repellent ointment, essential oil blends for mosquito repellent, and essential oil blends for confidence.

Origin: Greece, Imathia region (cultivated).

Storage: Keep in a dark and cool place (5°C – 15°C).

Preparation:

Add 1 tablespoon of crushed organic basil to a container, pour in 1 cup of boiling water, cover, and let steep for 10-15 minutes before straining.

Cooking Recipes with Organic Basil:

(1) Meatballs with Pasta and Red Sauce
Preparation: 15 minutes, Cooking: 20 minutes
Serves 4.

Ingredients:

• 500g pasta
• 500g ground beef
• 1 medium onion, grated
• 2 slices of stale bread (only the crumb)
• 1 cup grated Parmesan cheese
• 1/2 cup fresh milk
• 1 egg
• 2 tablespoons dried parsley
• 2 tablespoons dried mint
• Salt
• Pepper

For the Tomato Sauce:

• 1/2 cup olive oil
• 1 onion, chopped
• 1 tablespoon garlic
• 600g chopped tomatoes
• 1 tablespoon dried basil
• 1 tablespoon dried mint
• 1 tablespoon dried thyme
• 1 tablespoon sugar
• Salt
• Pepper

Process: For the sauce: Heat olive oil and sauté the onion for 2 minutes. Add the garlic. Add tomatoes, sugar, 1 cup of water, cover, and simmer for 10 minutes.
For the meatballs: Soak the bread in milk for 10 minutes, then squeeze it and crumble it into a bowl. Add the remaining ingredients: beef, onion, egg, cheese, parsley, mint, salt, and pepper. Mix well. Shape into small meatballs and add them to the sauce after it has simmered for 10 minutes. Add herbs, taste for salt and pepper, cover, and simmer for 15 minutes. Meanwhile, boil the pasta in salted water and two minutes before they are done, transfer them to the pot with the meatballs. Let them boil together for 2 minutes uncovered. Serve immediately with grated cheese on top.

(2) Spaghetti Aglio e Olio (Garlic and Oil)
Preparation: 20 minutes
Serves 4.

Ingredients:

• 500g spaghetti
• 4 tablespoons dried garlic
• 1/2 cup extra virgin olive oil
• Paprika
• 1 teaspoon salt
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 200g grated Parmesan cheese
• Freshly ground pepper

Process: Boil the spaghetti according to package instructions in salted water, drain, and reserve 1/2 cup of the water. Return to the pot.
In a pan, heat the olive oil and sauté the garlic until golden, then add the herbs. Remove from heat.
Place the drained spaghetti back on the heat, add the reserved water and the contents of the pan, and gently stir for 1 minute before removing from heat.
Serve topped with grated Parmesan and freshly ground pepper.

(3) Tortellini with Prosciutto
Serves 4.

Ingredients:

• 1 pack tortellini (cheese) 250g
• 100g prosciutto
• 100g bacon
• 1 cup roughly chopped fresh mushrooms (oyster mushrooms)
• 1 tablespoon dried garlic
• Dried basil
• Dried parsley
• 2 tablespoons olive oil
• 1 cup milk (or cream)
• 1 tablespoon cornstarch

Process: Sauté the dried basil with the dried garlic in a deep pan. Lower the heat and add the mushrooms and bacon. After about 10 minutes, add the tortellini (which have been briefly boiled and drained). Finally, add the milk with cornstarch and stir.

(4) Spaghetti with Mussels and Herbs
Serves 4-6.

Ingredients:

• 1500g linguine
• 1/4 cup olive oil for the linguine
• 1/2 kg fresh mussels with shells
• 1/2 cup olive oil for the sauce
• 1 onion, chopped
• 1 teaspoon dehydrated garlic
• 1 cup white wine
• 3 tablespoons grated νηστίσιμη feta
• 2 tablespoons chopped dried herbs (thyme, mint, rosemary, basil)
• 4 tablespoons chopped parsley for garnish
• A pinch of paprika
• Salt

Process: Rinse the mussels under water and scrub them clean. Remove their beards and discard any that don't close when tapped.
In a pot, heat olive oil and sauté the onion for 1-2 minutes, then add garlic. Add mussels and sauté for another 1-2 minutes, then add wine. Cover the pot and let it simmer for 5-6 minutes until the mussels open.
Remove the mussels and discard any that didn't open. Continue simmering the sauce for about 7 minutes. Add feta and herbs, stir, and remove from heat.
Boil the linguine according to package instructions, drain, return to the pot, and drizzle with olive oil.
Add the sauce, mussels, and parsley to the linguine and toss gently. Serve immediately.

(5) Tortellini with Feta Sauce
Serves 4-6.

Ingredients:

• 2 packs of tortellini of your choice
• Butter for the tortellini

For the Sauce:

• 1 tablespoon butter
• 1/2 cup milk
• 150g feta
• Herbs of your choice (parsley, mint, basil, etc.)

Process: Boil the tortellini according to package instructions.
Meanwhile, prepare the feta sauce. Serve the tortellini with the warm sauce.
For the Sauce: In a small pot, heat butter and milk. Once warm, add crumbled feta and stir continuously until melted.

(6) Pork Tenderloin with Roasted Red Peppers and Pesto Sauce
Serves 4.

Ingredients:

• 500g pork tenderloin, sliced
• 40g butter
• 3 tablespoons olive oil
• 3 tablespoons dehydrated garlic
• 2-3 red peppers, diced
• 2 tablespoons pesto
• Salt and freshly ground pepper

For the Pesto:

• 1 tablespoon dried basil
• 80g Parmesan
• 200ml olive oil
• 60g pine nuts
• Salt

Process: Combine all pesto ingredients in a blender and blend until smooth. If too thick, add a bit more oil. Roast the peppers in the oven with olive oil, salt, and pepper until tender.
In a pan, sauté the pork in butter and season.
Serve by layering the roasted peppers on a platter, then the pork, and finally drizzling with pesto.

Note: Any remaining bits in the pan after frying the pork can be mixed with the pesto for added flavor.