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Basil: The Spice Plant is So Healthy

Basil is healthy and adds a tangy flavor to various dishes. Here you can find out more about the properties and possible uses of the herb.

Basil is an essential herb in Mediterranean cuisine. With its aromatic, spicy aroma, it refines pasta, pizza, vegetable pans or salads. Already in ancient Greece and Rome, basil was used to refine dishes and as a remedy for various diseases. The herb plays an important role not only in Europe, but also in other cultures: for example, it is an important part of Ayurvedic cuisine.

Basil is originally native to the tropics of South America, Asia and Africa. Today it is also cultivated in European countries. Basil is also grown in Germany. The type of basil most used in this country is the so-called shrub basil. In addition to this, there are over 60 other types of basil, such as lemon or Thai basil.

Basil is so healthy

Basil owes its intense smell and taste to the essential oils it contains. But the herb not only tastes good: basil is also healthy. It is particularly rich in magnesium, iron, potassium and calcium. Basil also contains significant amounts of vitamin A and some B vitamins. In order for these micronutrients to actually help cover your daily requirement, you have to eat a larger portion of basil (at least 20 grams). With the help of a pesto or processed in a salad, this is not a problem.

Incidentally, per 100 grams, basil provides you with around 46 kilocalories, 2.4 grams of protein and 7.5 grams of carbohydrates. There is hardly any fat. After all, the herb also consists of 3.1 percent fiber.

Basil: Healthy Remedy

Basil is not only healthy, but is also used as a remedy. In the form of tea, basil oil or ready-made capsules, it can provide relief for various ailments. This is due to the essential oils it contains. So far, they have not been scientifically confirmed as far as possible, but are based on traditions and experiences of naturopathy. Together with other medicinal herbs, basil helps in particular with:

bloating and flatulence
loss of appetite
digestive problems
In Indian medicine, for example, it is also used for skin diseases, menstrual cramps, earaches or fever. Traditional Chinese medicine (TCM) uses basil for stomach cramps or kidney and gum problems.

Basil: buying tips

You can buy fresh basil in most supermarkets, either loose leaves or in a pot. For ecological and economic reasons, we recommend the latter option: if you buy basil in a pot, you save on unnecessary plastic packaging and can cultivate the plant directly in the garden or on the balcony. In this way, new leaves keep growing and you can benefit from the plant for longer.

Alternatively, you can also use dried basil. In all cases, you should pay attention to organic goods if possible. In this way you support ecological agriculture that works without chemical-synthetic pesticides. This not only makes the basil healthy, but also protects biodiversity. Also try to buy basil locally if possible. It’s best to buy it between June and September – that’s when the herb is in season in Germany.

Another option is to grow a basil plant from seed yourself. You can find more information here: Planting basil: when, where and how to care for it

Here’s how you can use basil

Basil gives various dishes a spicy aroma. If you process it into basil pesto, you can not only serve it well with pasta, but also make it last longer thanks to the oil. You can also use basil in a fresh tomato salad or zucchini salad.

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Food

The Coffee Plant

Coffee is undoubtedly the favorite drink of the Europe. The aromatic pick-me-up is enjoyed at home, in a café and even on the go. But how are the beans made and how do the types differ from each other?

Coffee plants belong to the blushing family. There are many types of coffee, but only a few are suitable for making coffee. Arabica and Robusta are the best-known and best-selling types of coffee in the world. In addition to these two types, there are others that are not easily available due to their rarity, but are still in great demand. The coffee beans form the seeds of the coffee plant or coffee tree. Since it is easier for the harvest, the trees are kept rather small. The coffee cherry usually contains two coffee beans. But sometimes the fruit buds wither away and only form one bean, the so-called pearl bean. This is particularly sought after because it contains a stronger aroma.

Arabica

The Arabica bean has the largest share in the coffee market. It is best known for its digestibility and soft fruity taste. The bean can be recognized by its oval body and the curved S-line on the flat side. Compared to Robusta, it contains less caffeine and is more demanding in terms of growing conditions.

Arabica beans prefer a higher altitude – between 800 and 2,000 meters – and need a balanced climate with mild, constant temperatures. From a cultivation height of 1,000 meters one speaks of highland coffee. The more demanding conditions are prerequisites for the diverse flavors that make the bean so popular. But the Arabica plant is the only coffee plant that is able to pollinate itself; all other types of coffee depend on cross-pollination by wind and bees. Some roasters only use Arabica beans for their blends. This blend is labeled “100% Arabica” on the packaging.

Robusta

The Robusta plant is much more resilient than the Arabica plant. It is more resistant to diseases such as “coffee rust”, which is due to the higher caffeine content, and can also handle higher temperatures better. Their cultivation height is less than 900 meters. It grows faster and has a higher yield than the Arabica plant, and its flavor is earthy, woody, and bitter.

That is why it is particularly popular for espresso blends. The bean is smaller and rounder than the Arabica bean. It usually has a straight slit on the flat side.

Lesser-known types of coffee

The Excelsa plant was only discovered about 100 years ago on Lake Chad, which lies in Central Africa between the countries of Chad, Cameroon, Niger and Nigeria. Despite dry soil and when there is little rain, it thrives very well and is also very productive. The taste of Excelsa coffee is strong and aromatic. Therefore, it is mainly consumed in the growing region. Only small quantities are exported abroad.

The Liberica plant – growing areas are Liberia, Sierra Leone, the Central African Republic, Benin, the Philippines, Indonesia and Vietnam – is very robust. It is hardly susceptible to parasites and pests, has a long lifespan and produces a very high crop yield. It has a very tart taste because it contains less sugar and more caffeine than Arabica and Robusta beans. However, their maturing process takes longer than with other types of coffee. Liberica beans are often used as an admixture.

Stenophylla beans grow at altitudes of up to 700 meters and require very little water. The fruits of the Stenophylla plant are black and take longer to ripen compared to other types of coffee. Therefore, it is usually only grown for domestic needs. Stenophylla coffee tastes very mild because it contains very little caffeine. This type of coffee is cultivated in Guinea, Sierra Leone, the Ivory Coast, Ghana and Nigeria.

Special types of coffee

Coffees are blends and variations of the above coffees. The types of coffee listed here have characteristics and differences due to local environmental factors or their production process.

Kopi Luwak comes from the islands of Sumatra, Java and Sulawesi. It is also called cat coffee because the civet cat species musang is responsible for the production. She eats different types of coffee beans. The fermentation of the beans then begins in the intestine due to digestion. After being eliminated, the beans are collected and processed. Kopi Luwak is considered the most expensive coffee in the world. The price for 1 kg is around 300€. However, since this is linked to the annual yield, the price can fluctuate greatly.

The Arabica variety Maragogype is also called elephant bean because it is about 30% – 40% larger than the usual Arabica beans. It is very low in acid and easily digestible. However, it is not suitable for industrial roasting, as it has to be gently roasted twice, with great care, so that it does not burn. However, the harvest yield of the Maragogype plant is lower than that of other Arabica plants and its price is therefore higher. It is mainly grown in Mexico and Nicaragua.

Jamaica Blue Mountain is an Arabica plant grown exclusively in the Blue Mountains of Jamaica. The coffee cherries are hand-picked and are not transported in sacks, as is usually the case, but in wooden barrels with black writing. The growth of the plant takes longer due to the climatic conditions, but a better aroma can develop. The climate is cool and there is a lot of precipitation. Since the cultivation area is very small, it is a real rarity. The Jamaica Blue Mountain tastes mild and sweet and is very aromatic.

The coffee cherry

The fruit of the coffee plant is called the coffee cherry because it is red in color when ripe. Only the Bourbon coffee plant, which belongs to the Arabica species and grows in Kenya and Brazil, is an exception here, because its ripe coffee cherries are yellow. Unripe coffee cherries are green and turn yellow and red as they ripen. Overripe cherries turn black.

The coffee cherry contains two coffee beans inside, each of which is surrounded by a silver skin, which in turn is covered by a parchment skin. The two beans lie with the flat side facing each other. The two outer layers of the coffee cherry form the pulp – also known as the pulp – which consists largely of water, and the fruit skin.

Since coffee plants know no seasons, their fruits are not all ripe at the same time. The plants can flower, bear unripe and ripe fruit and wither at the same time. This tropical phenomenon has an impact on harvesting and processing, since only ripe fruits can produce high-quality, aromatic coffee beans of the best quality.

Growing areas

Coffee is grown in the so-called coffee belt. This extends from the 23rd degree of latitude north to the 25th degree of latitude south. Around 80 countries cultivate coffee plants, but not all of them export their coffee abroad. Only near the equator, along the tropical and subtropical zones – and a few exceptions – do coffee plants find the optimal conditions they need to grow. The influencing factors include:

Temperature: Coffee plants like it warm. The optimal temperatures are between 18 and 25 degrees. However, it must not be warmer than 30 degrees and not cooler than 13 degrees. The plants need constant temperatures without large fluctuations. Frost is particularly damaging to plants and can lead to crop failure. Direct sunlight must be avoided by using shady plants and trees.

Rainfall: In general, coffee plants need a lot of rain. Because they like high humidity. The exception is the Excelsa plant, which also copes well with little rainfall and dry soil.

Height of cultivation: The higher coffee grows, the more time it needs. On the other hand, coffee beans that have been grown in higher areas form more aromatic substances and are milder.

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Food

Coffee Export Worldwide: The Home of the Coffee Plant

When you think of coffee and its growing areas, you immediately have South America and Africa in your mind’s eye. The reason for this is simple: the sensitive coffee plant needs specific, finely tuned climatic conditions in order to grow optimally and produce aromatic beans. Coffee export is therefore not possible everywhere, but only where there is a mild climate without frost all year round: in the so-called coffee belt on the equator. The growing areas of the coffee exporters range from Africa to Asia, the Caribbean, South America to Australia. Depending on the growing area, the coffee has a taste that is typical of the region. We have put together a list for you of who is among the largest coffee exporters and how coffee exports behave worldwide.

At the top of coffee exporters: Brazil

Although Africa is the actual homeland of our coffee, exports from there account for only one-sixth of coffee production. The largest coffee exporter, on the other hand, is Brazil with a 34% share of the global export volume. There are approximately 300,000 coffee farms across the country, covering up to 25,000 hectares.

In Brazil, the beans are usually harvested by hand from May to November and usually dried directly in the sun. Coffee is one of the most important export goods and is mainly shipped to the USA and Europe. However, the Brazilians drink almost half of their coffee production themselves.

Second place: Vietnam

After Brazil, Vietnam accounts for about 14% of global coffee exports. The market in Vietnam is strictly regulated: since Vietnam is often accused of price dumping, there is a government-limited acreage of around 630,000 hectares that can be used for coffee cultivation. The hardy and high-yielding Robusta variety, which is mainly used for instant coffee products, is grown almost exclusively.

Third place with special features: Indonesia

7% of coffee exports worldwide come from Indonesia, mainly Robusta is harvested here. Even if Indonesia is summarized as a coffee-growing region, there are regional differences and peculiarities. The island of Java, for example, is well known: the Arabica or Java beans grown here account for 8% of Indonesian coffee exports.

In Sumatra, the coffee cherries are peeled wet using the so-called “Giling Basah” method.

The most expensive coffee in the world, the Kopi Luwak, is very complex to produce. The coffee cherries are first eaten and excreted by the civet species Fleckenmusang. The bacteria and enzymes in the cat’s digestive tract make the bitter substances in the coffee cherries almost completely disappear, which has a very positive effect on the taste of the coffee.

Another special feature of Indonesia is a certain form of storage in connection with the after-ripening effect of the coffee beans. The so-called warehouse coffee picks up on the circumstances of the earlier coffee exporters, where the beans had to make a long journey on their way to Europe. Today, the beans mature in special warehouses and are processed into the Old Java, Old Government or Old Brown varieties.

Fourth place: Colombia

The most well-known coffee-growing region in Latin America is Colombia, which produces about 6% of the world’s coffee exports. In contrast to Vietnam and Indonesia, however, Arabica beans are almost exclusively grown in Colombia for coffee export. The coffee beans can be harvested twice a year thanks to the optimum climatic conditions in the country’s high altitudes. Colombian coffee is known all over the world for its special mildness and is valued and loved by coffee connoisseurs.

Country of origin in fifth place: Ethiopia

Ethiopia is the country of origin of coffee and 5% of coffee exports, especially the Arabica variety, are shipped from here. Every fourth inhabitant of Ethiopia earns his living from coffee production. And although Ethiopia is one of the world’s largest coffee exporters, most of the production remains domestic.

Coffee is important to Ethiopians and growing coffee is part of the country’s tradition. The most legendary coffee from here is the Harrar, which is grown at an altitude of 1500 to 2100 meters and whose beans have a special golden yellow, almost amber color.

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Kumquat: How to Plant and Eat the Exotic Fruit

Kumquats are small, orange fruits that have a sweet and tart aroma. The “dwarf oranges” originally come from Asia, but they also thrive here. You can find out how to plant and eat kumquats here.

Kumquats are also called dwarf oranges because they are very similar in color to traditional oranges. However, with a maximum length of five centimetres, they are significantly smaller and more pear-shaped to egg-shaped than round.

Properties of the kumquat plant

Growth: Kumquats grow on an evergreen shrub or small tree that can grow up to 15 feet tall. If the shrub is in a bucket, it will be a maximum of one and a half meters high. The branches can sometimes have small thorns and bear white flowers in spring.
Yield: A mature tree can produce several hundred to several thousand fruits per year. The fruits are edible and have a sweet and sour taste.
Origin: The kumquat tree originally came from Asia, but today it is also cultivated in America, Africa and in warm southern European locations, such as Corfu.
But you can also grow kumquats at home. So you can enjoy the fruit without having to travel long distances that cause a lot of CO2 emissions. However, kumquats are not the most resource-efficient plants either: They need water every day in summer and also have to be fertilized regularly.

Plant kumquats

Kumquats are exotic fruits that come from a warm climate. Accordingly, they are not hardy and do not grow well outdoors. A bucket is better because the shrub can be outside in summer and move to winter quarters in autumn.

You can grow kumquat bushes from seed, but then you’ll have to wait a few years for the first fruit. The first harvest is quicker if you buy a pre-grown shrub from a garden store. In order to avoid long transport routes, you can make sure that the shrub comes from Europe if possible or was grown locally in specialist shops.

Location:

Kumquats need sun and warmth. Therefore, you should choose a bright location where the shrub gets as much direct sunlight as possible. For example, conservatories, balconies and terraces are good if they are on the south side of the house. The kumquat shrub should be in a wind-protected corner and protected from drafts.

Planting:

The kumquat shrub thrives best in very nutrient-rich soil mixed with plenty of compost. Calcareous soils are unsuitable.
So that the soil does not become too compact but remains permeable to water, you should add some leaf soil or peat substitute. Read more: Peat-free soil: why peat is a problem. In another article we will show you how to make peat-free soil yourself.
Your planter should be about an inch larger in diameter than the one you purchased the shrub in. The jar should have a drainage hole. Lay stones or shards of pottery over the hole so that the water can drain off easily.
Cover the potsherds or stones with some soil and then plant the shrub. Fill the container with soil and water the shrub well. But make sure that no waterlogging forms.

Caring for and overwintering kumquats

Care

Watering: From spring to autumn, the kumquat bush needs plenty of water. It can also be watered again when the soil is still a little damp. In extreme heat, it may need water every day. Rainwater or low-lime tap water is best.
Fertilizer: In the growth phase (mid-April to the end of August), the shrub needs fertilizer regularly. You can mix some mineral fertilizer into the soil about once a week, and occasionally add some organic fertilizer as well.
Repotting: Every two to three years you should replant the shrub into a pot that is about four centimeters larger. Spring is best for repotting, before the shrub sprouts again.

Hibernate

Although kumquats do not like frost, they can withstand slightly below zero. Nevertheless, they should be brought indoors over the winter, from the beginning or middle of November, depending on the region. A bright place with temperatures between five and ten degrees Celsius is suitable. That would be, for example, bright garages, frost-free greenhouses or unheated conservatories and hallways.
In the winter quarters you do not have to fertilize the kumquat shrub and only water it sparingly when the soil is superficially dry.
Hibernation ends at the beginning of April. The transition to the outside should be done carefully. Choose an overcast day to put the shrub outside again, otherwise it could get sunburned.

Harvesting and eating kumquats

You can simply pick kumquats from the bush as soon as they have turned a beautiful golden yellow to dark orange colour.

The fruits have a sweet skin and sour flesh, so they taste especially good if you eat the skin as well. To intensify the sweet taste, you can rub the kumquat back and forth between your fingertips and apply light pressure to the skin. In this way, the aromatic substances in it are released better.

You can easily pull off or cut off the base of the stem. Inside are the seeds of the fruit. They have a bitter taste. If you don’t like this one, you can cut the kumquat in half and remove the seeds before eating the fruit.

The fruits are not only suitable for direct consumption, but also taste good when you cook jam with them.

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