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Mammoth basil is a lettuce leaf basil variety, originating from Italy. Like many culinary basils, it is a cultivar of Ocimum basilicum (sweet basil). The plant grows to approximately 18 inches tall, and produces large ruffled leaves with a jagged edge. The flavor is similar to, but stronger than the flavor of Genovese basil.
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 ...
Basil leaves are glossy and ovulate, with smooth or slightly toothed edges that typically cup slightly; the leaves are arranged oppositely along the square stems. [7] Leaves may be green or purple. Its flowers are small and white, and grow from a central inflorescence , or spike , that emerges from the central stem atop the plant.
Lettuce leaf basil is a large-leaf variety of Ocimum basilicum (sweet basil). The large, crinkled leaves, which grow on the short, wide plant, are sweet, but not as strong as other sweet basils . This makes them particularly suitable for tossing into salads or wrapping fish , chicken or a rice stuffing for grilling .
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). The leaves are not the only part of basil used in culinary applications, the flower buds have a more subtle flavor and they are edible.
Genovese basil Genovese basil from Pra' Basilico Genovese DOP . Genovese basil or sweet basil (Genoese: baxaicò [baʒajˈkɔ] or baxeicò [baʒejˈkɔ]; Italian: basilico genovese [baˈziːliko dʒenoˈveːse,-eːze]) is a cultivar of Ocimum basilicum produced in the Italian provinces of Genoa, Savona and Imperia, Liguria.
One of the important food crops of the ancient Inca empire. Leaves were eaten as a leaf vegetable or used raw in salads. [179] Morinda citrifolia: Noni tree: Known as bai-yo in Thai cuisine the leaves are cooked with coconut milk in a curry. [180] Moringa oleifera: Drumstick tree: Leaves are very popular in South Asia for curries and omelettes ...
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