I just returned from two weeks in Sicily and Rome visiting our organic citrus distillers and attending the International Federation of Essential Oils and Aroma Trades annual conference. My daily treat was a caprese salad with the tastiest tomatoes, fresh mozzarella, drizzled with extra virgin olive oil with a generous layer of whole fresh basil leaves. I was eager to get home and harvest my basil plants growing in my patio pots.
Since returning, my caprese salad addiction has waned, and as fall ushers in the cooler air and changing leaves, my dinner table begins to change as well. If you’re like me, you start to crave those heartier and more savory dishes that keep us warm and toasty as the seasons change.
My basil harvest went well, and while I always do my best to save the herbal harvest from my garden, it can be difficult to cook with fresh herbs—like basil—in the late fall and winter. (And who doesn’t want the taste of fresh basil in their organic pasta pomodoro?) This is one more reason why I love culinary essential oils: they are a fantastic flavor addition when you don’t have the fresh or dried herbs on hand.
But even if you do have the herbs in your pantry, adding basil essential oil (EO) Ocimum basilicum (L.) to your cuisine will give a boost of both flavor and health to your holistic nutrition. Here are my favorite reasons why basil O. basilicum essential oil is a must-have in your holistic kitchen cupboard: