Basil, used since ancient times, has a long list of beliefs attached to it

Its latin name is “Ocimum Basilicum”.

Legend has it that its name Ocimum comes from gladiator Ocimus who, when he died during a fight, turned into basil.

Basilicum comes from the Greek “Basilikon”, a herb synonym with power, the “royal plant”.

Following an ancient times tradition, basil could only be sliced with noble metals forged blades and not around impure individuals.

Romans believed it aroused love. When given to a woman as a gift, the basil branch would become the symbol of everlasting love.

Over 147 varieties grown and tested

Basil comes from the wide Lamiaceae family which also includes mint.

Basil is easily recognisable by its square looking stem, its bushy foliage and its leaves growing 2 at a time. The way basil is produced – both cross pollinated and self-pollinated–could be the reason behind the large number of varieties.

There are over 60 varieties of basil within the Ocimum Basilicum specie, all bearing visibly different flavours or leaves (serrated, green or purple, velvety or glossy, wavy or smooth, white or purple flowers).

Hundreds of smells and fragrances can be found: lemon basil, grapefruit basil, strawberry basil, cinnamon basil, thyme basil, aniseed basil, mint basil, etc

We have identified and studied over 147 different types of basil in terms of agriculture and tastes. After having selected the right varieties for us, we now develop our own. This natural crossbreed selection is a long term process which takes an average of 7 years.

The best soil: Andalusia

Our agricultural engineers have identified the basil’s agricultural and environmental features (seeds, climate, soil,..) throughout its development. For example, the aromatic power and wealth of basil is linked to a high rate of sunshine.

After gathering all this information, over 20 regions in different countries got selected and put to the test based on their agricultural, climatic and geopolitical situations, and Andalusia in Spain was finally picked for the quality and diversity of its soils, for its stable climate and the reliability of local farmers.

A factory in Santaella opened up in summer 2009

All of these efforts means that the basil that grows in Andalusia not only looks amazing but also has an essential oil content 3 times as high as the French average.

Agro mechanical expertise: everything get put into place in order to preserve the aromatic excellence of our produce on site. Our own teams have designed the equipment used to slice the herbs in a way that they don’t get damaged in the process.

This bank of expertise guarantees that aromatic herbs keep all the goodness similar to a fresh product.

A sensory and visually wealth

The different families of basil offer a wide range of colours – from minty green to spring green, from deep green to a more purply hint.

Tastes can be split into 4 areas:

• Genovese basil: this classic basil is well known for its aromatic power. Typical notes such as clove, bergamot and aniseed hints, makes this basil a well balanced herb enjoyed by all.
• Aniseed basil: A more complex yet elegant taste. Its aniseed aromatic profile with a hint of liquorice and eucalyptus, giving this category a great name.
• Spicy basil: a great balance of elegant and classy tastes. Intense as well as warm with pepper, cinnamon and clove hints are the key notes of this family.
• Fruity basil: an incredible combination of delicate flavours. Your taste buds will love the fresh aromas of strawberry, citrus and green banana.

Basil is the most widely used herb for cooking. We have launched the Daregal Basil collection to meet the needs for great taste in all your recipes, which will become innovative with flavours and look.

Darégal has selected 7 exceptional types of basil within these four families:

• Genovese Type Basil
• Purple Basil
• Aniseed Basil
• Lemon Basil
• Thai Basil
• Cinnamon Basil (2015 Novelty)
• Marseilles Basil (2015 Novelty)

Further to this collection, we have created many Assemblages – blends of several varieties of Basil.

Two Assemblages have been widely promoted by our clients and Herbs Sommeliers:

• Assemblage N°12 for fish (2015 Novelty)
• Assemblage N°17 for white meat (2015 Novelty)

Each one of our Basil from the Basil Collections is the result of a long term process – based on 128 years of expertise – in terms of research, greenhouse tests, open field cultivation, organoleptic assessment as well as production.

Our experts are at your disposal to introduce you the Basil Darégal collection.