THIS ARTICLE ORIGINATED IN THE SPONSORED FUTURE OF FOOD DIGITAL SERIES.DECODERBASIL
OCIMUM BASILICUM
Each basil variety has a
unique set of chemical
aromas that impart fla vor.
Native to wetter areas,
basils don’t need “hairy”
heat and drought shields
like the herbs be low do,
so leaves are almost bald.ROSEMARY
ROSMARINUS
OFFICINALIS
Rosemary’s piney flavor
comes from chemicals
made and stored in two
structures: balloons
(here, colored yellow)
and tiny toadstools
(here, purple and white).LAVENDER
LAVANDULA SPP.
Scattered among spiny
hairs on lavender’s leaves,
tiny balloons (yellow
here) hold compounds
that generate aroma as
well as the flavor that
lavender adds to foods
and beverages.The small round
structures are glands
containing the chem-
icals that make basil’s
flavors and aromas.Rosemary’s slightly
furry feeling on the
tongue comes from
“hair” that helps
the plant weather
drought.
It takes 210,000 of
these stigmas, from
a football field’s worth
of crocuses, to yield
a pound of saffron. As with rosemary,
the hairs on lavender
leaves protect from
sun glare and slow the
evaporation of water.