Napa Basil
Estimated Inventory, lb : 0
Description/Taste
Napa basil is a low-growing, leafy, branching herb. The plants are sold in their fresh and dried state, and each state will have a varying appearance. Fresh Napa basil plants showcase slender, hairy stems that produce elliptic to lanceolate-shaped leaves averaging 1 to 4.5 centimeters in diameter and 3 to 16 centimeters in length. The leaves have a velvety, slightly textured appearance with grey-green undersides and toothed or serrated edges. In the summer and fall, Napa basil plants bear tiny white flowers that grow along a cylindrical spike at the tops of the branches. The flower spikes are typically 4 to 8 centimeters in length and are dense and tightly clustered. Once dried, the leaves are typically removed, and the dried flowers and seeds are sold in bundles. Dried Napa basil flowers are spongy, pliable, and delicate, easily dropping their tiny, black seeds. The dried flowers and seeds are edible once cooked and are said to release a floral, citrusy scent reminiscent of lemon verbena. Dried Napa basil seeds and flowers have a mild, neutral, and herbal taste.
Seasons/Availability
Napa basil plants flower between June and October, and the leaves are mostly available year-round. Dried flowers and seeds are found in markets in the late fall through winter.
Current Facts
Napa basil, botanically a part of the Elsholtzia genus, is an herbaceous species belonging to the Lamiaceae family. The perennial plants are typically a wild species distributed throughout Southern and Southeastern Asia and have been foraged since ancient times as a medicinal and culinary ingredient. Napa basil plants extend 1 to 1.5 meters in height and are a small herb often referred to as a wild species of lemon basil or mint. The name Napa is the term used by the Ao Tribe in Nagaland, and the species is also known as Naga basil, Napi, Napio, and Nipi among the Mao tribe, Lengmaser and Lengser-suak in Mizoram, Ban Silam in Nepal, and Kanghuman and Ngarikna in Manipuri. All parts of Napa basil, including the leaves, flowers, and seeds, are utilized in culinary preparations, and the flowers and seeds are often dried and sold as an ingredient stored for extended periods. Dried Napa basil is a common sight in local markets throughout the fall and winter in Southern Asia, and the flowers and seeds have a mild, neutral, and subtly herbal and citrusy taste, used in a wide array of savory culinary dishes as a flavoring agent.
Nutritional Value
Napa basil is a medicinal ingredient in natural practices throughout Northeastern India, Nepal, and Bhutan. The plants are used to lessen symptoms associated with colds, fevers, and headaches and are celebrated for their anti-inflammatory and antibacterial properties. Fresh, crushed leaves are inhaled to clear the nasal passages or consumed to reduce blood pressure and made into a paste for topical application on wounds, eczema, and rashes. Napa basil seeds are also crushed and combined with coconut oil for skin irritations, and the seeds are mentioned in Ayurvedic practices to increase digestion and detox the digestive tract. Napa basil seeds are a source of calcium to build strong bones and teeth, potassium to balance fluid levels within the body, iron to develop the protein hemoglobin for oxygen transport through the bloodstream, and other nutrients, including magnesium, zinc, vitamins A, E, and C, and vitamin K1. The seeds are primarily consumed to maintain digestive health and lower cholesterol.
Applications
Napa basil has an herbal, aromatic, and citrusy scent suited for cooked preparations. The dried flowers and seeds are traditionally incorporated as flavoring in savory culinary dishes. Napa basil is known for its use in curries. In Nagaland, the basil is mixed into meat and vegetarian curries, and the leaves, flowers, and seeds add a bright and herbal taste to the dish. Some popular variations include fried kidney beans curry and axone, a pork curry made with fermented soybeans, red chiles, tomatoes, basil, and Naga ginger. Smoked pork with anishi, a customary dish of the Ao tribe, also uses Napa basil as a flavor enhancement, and the Sumi tribe mixes the herb into ayikibe, a vegetarian meal of greens and yams. In other regions of Northeastern India, the dried flowers of Napa basil are added to soups and simmered, or the leaves are infused into cocktails. Napa basil seeds need to be soaked in water before they are consumed and are used similarly to chia seeds in preparations. The seeds can be used in smoothies, mixed into desserts as a natural thickener, stirred into puddings, or added to soups and stews. Napa basil pairs well with meats such as smoked pork, poultry, and duck, chile peppers, eggplant, potatoes, tomatoes, and aromatics, including garlic, ginger, and shallots. Fresh versions of the herb should be immediately used for the best quality and flavor. Dried versions can be stored in a cool, dry, and dark place for a few weeks to months.
Ethnic/Cultural Info
Napa basil is a preferred flavoring to pair with Kholar beans in Nagaland. Kholar is a regional name used throughout Nagaland for Rajma beans, also known as Naga Kidney beans, and the legumes are extensively grown in the Tuensang and Kiphire districts. Cooking Kholar beans is a staple dish among the Yimchungru tribe, and local lore even claims ancestors of the Yimbungru named the beans when they were found in the wild. There are approximately twenty-two varieties of Kholar beans grown for culinary use in Nagaland, and the beans are combined with Napa basil in hearty stews with fermented bamboo shoots and smoked pork. The bright flavor of the basil enhances the smoky, savory, and rich flavors of the beans and pork, and it is traditionally added at the end of cooking to allow the leaves to retain their distinct citrusy flavor. Kholar beans and Napa basil are also combined as a stand-alone dish, eaten as a well-known comfort food.
Geography/History
Napa basil is native to Asia and has been growing wild since ancient times. The species has historically remained a wild species prevalent in natural landscapes and is foraged for medicinal and culinary use. Napa basil is primarily seen as a foraged ingredient in India, Southeast Asia, and Southern China. The species thrives in tropical to subtropical climates in elevations between 800 to 2,500 meters. Napa basil is found in damp forests, meadows, along trails, on mountainsides, and in wooded areas, and the species is also cultivated on a small-scale in-home gardens. Today, Napa basil is localized to its native growing regions in Asia and is a wild medicinal and culinary ingredient present in India, Bhutan, Bangladesh, Nepal, Myanmar, Thailand, Vietnam, Laos, and Southern China. In India, the species is found in the states of Assam, Nagaland, Manipur, and Mizoram. The Napa basil featured in the photograph above was sourced through the TYO Bamboo Market in Kohima, the capital city of Nagaland, India. In the winter, the dried flowers and seeds are sold in small bundles and are widely found in local markets. Some vendors even hang the bundles upside down from the roof of their market stalls as a decorative element.
Recipe Ideas
Recipes that include Napa Basil. One
is easiest, three is harder.| Roots and Leisure |
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Naga Soup |
| Vogue India |
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Awoshi kipiki axone |
| Roots and Leisure |
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Naga Kidney Bean Curry With Napa |
