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Ocimum americanum, known as American basil, lime basil, [2] or hoary basil, [3] is a species of annual herb in the family Lamiaceae. Despite the misleading name, it is native to Africa, the Indian Subcontinent, China, and Southeast Asia. The species is naturalized in Queensland, Christmas Island, and parts of tropical America.
Lemon basil, hoary basil, [2] Thai lemon basil, [3] or Lao basil, [4] (Ocimum × africanum) is a hybrid between basil (Ocimum basilicum) and American basil (Ocimum americanum). [5] [6] [7] The herb is grown primarily in northeastern Africa and southern Asia for its fragrant lemon scent, and is used in cooking.
Flowers Magnified leaf. Holy basil is an erect, many-branched subshrub, 30–60 cm (12–24 in) tall with hairy stems. Leaves are green or purple; they are simple, petioled, with an ovate blade up to 5 cm (2 in) long, which usually has a slightly toothed margin; they are strongly scented and have a decussate phyllotaxy.
If you make your own at home, you can use little or no salt and add more lime juice, onions and cilantro for flavor,” says certified diabetes educator Melissa Joy Dobbins, M.S., RDN, CDCES.
Popular in Indonesia, where it is known as 'kemangi'. Also sometimes 'Indonesian basil'. Lime basil: O. americanum: Similar to lemon basil. [24] Ocimum ×citriodorum cultivars Common name Species and cultivars Description Greek column basil: O. ×citriodorum 'Lesbos' Columnar basil, can only be propagated from cuttings. [28] Thai lemon basil: O ...
Avocado, Food, Ingredient, Lime, Key lime, Fruit, Lemon peel, Guacamole, Dish, Cuisine, ... If you can't polish off sprigs of basil or other fresh herbs, turn them into compound butter or pesto ...
Think of this as a medley of the most exciting parts of a vegetarian burrito bowl, unadulterated by rice, and hyped up by a little honey-lime action. Get the Black Bean And Corn Salad recipe .
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.
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