Marseillaise basil

Marseillaise basil

Technical guide

Ingredients Basil
Origin France
Net weight 10 g
Conservation / Utilisation In a cool, dark, dry place.
Price incl. tax €6.50

Conseil Lightly sprinkle over pasta and Italian dishes.

The words of Olivier Roellinger

I especially love this hand-picked basil that's grown near Montpellier in the south of France. The careful drying technique helps maintain its scent. This particular basil variety ('Ocimum basilicum') was first grown by farmers near the port city of Marseille.

Story

Out of the many varieties of basil (green pepper, Thai, purple, etc.), we have selected Marseillaise basil because it retains its remarkable fragrance even after drying.
Basil is an extraordinary, beautiful plant with a pungent scent that's has notes of cloves and anise.
Basil is shrouded in an almost divine aura. The herb is native to India, where it is still considered a holy plant with protective powers. It is not uncommon to find ‘tulsi’ (holy basil, a different botanical variety) planted in front of Indian homes. Egyptians, Greeks and Romans cultivated basil to be used in sacred rituals. The Greeks dubbed it "the royal herb" (basilikon). In ancient times, basil was used as an aromatic seasoning. Today, it is most often associated with Provençal and Italian cusines.