The Royal Plant – Basil

Today, basil is one of the most widely-used culinary herbs and one of the most aromatic and recognizable herbs in the world. Basil (Ocimum basilcum) came from the large mint family, or Lamiaceae family along with other culinary herbs like rosemary, sage and even lavender. It was believed that it was originated in India and considered as sacred as the word basil came from the Greek word “basileus” meaning “king”, as it believed to have grown above the spot where St. Constantine and Helen discovered the Holy Cross. Basil is a tender plant, and typically used in cuisines worldwide most commonly in Italian and French cuisine. The leaves may taste somewhat like anise, with a strong, pungent, often sweet smell. Usually, fresh basil is used in recipes. In general, it is added at the last moment of coking.

It’s Thyme!

An aromatic herb in the mint family, Thyme (Thymus sp), the herb that is common throughout North America, but originated in the Southern Mediterranean. Experts in language tell us that thyme’s name was derived from the greek word “thumus” which means “courage” in Medieval times. Knights wore sprigs of thyme on their armor as a sign of courage. The scent of thyme was thought to give them strength in the midst of the battle.

The Wonders of the Blue Flower

Blue ternate (Clitoria ternatea) is a multi-purpose forage legumes, grown as ornamental plant and as a cover crop. It provides bioactive compounds for medicinal uses and has been widely distributed to many tropical and sub-tropical countries. Blue ternate is also commonly known as Asian Pigeonwings, Butterfly Pea, Blue Pea which is native in tropical equatorial Asia.

The Tomorrow’s Leaf : Ashitaba

Ashitaba is also called “tomorrow’s leaf” because when it is clipped from the Japanese soil, a shiny new bud pops up its head— overnight. Originating from Hachico, Japan, ashitaba is a celery–like plant and is said to have a bitter sweet. Since 1600, this plant has been used for medicinal and food purposes.

System of Rice Intensification

The SRI is a climate-smart, agro-ecological methodology for increasing the productivity of rice and more recently other crops by changing the management of plants, soil, water, and nutrients. SRI methodology responds to the existing agro-ecological and socio-economic conditions.