Accompany Al Goetze, McCormick's Chief Spice Buyer as he journeys to exotic destinations to ensure you get the flavors you love, from their point of origin.
I’m reporting this installment of the Spice Buyer’s Journal from the lower Nile River Valley in Egypt, where some of the best agriculture in the world takes place.
When people think of Egypt, they most often think of the desert, and rightly so. Ninety-five percent of the country is made up of the Eastern Sahara. Because of this, many people do not realize that, in fact, Egypt is a premier source of the world’s basil.
Inspecting the Fields
After arriving in Cairo and driving three hours south and southwest, I’ve spent the past two days inspecting two key growing areas, Beni Suef and El Fayoum. The weather is perfect — sunny, very hot and humid — and it is clear at first sight that these conditions, along with the fertile soil and abundant water supply, have produced a robust crop.
The Nile River Valley is very narrow here — about five to 10 miles wide. The river is truly the lifeblood of the area, which is comprised of small family farms that grow multiple crops. In addition to basil, one might see fields of marjoram, corn, tomatoes, and onions.
As I walk through the field, the aroma of the basil leaves is absolutely intoxicating. Basil’s scent is so fresh and clean that it is easy to see how people in ancient times found it captivating. The sunlight warms the lush green fields, which are bordered by date and palm trees, and creates an amazing contrast against the desert backdrop.
Each year, in late February and early March, basil (Ocimum basilicum), a member of the mint family, is cultivated from seeds in nurseries. Seedlings are transferred to the fields in April, and the harvest begins in early July.
Here, all basil is carefully reaped by hand, using a serrated-edge sickle, to avoid bruising the delicate leaves. After the initial cuttings are taken, new growth is harvested approximately every 20 days until mid-September. Each subsequent cut renders the plant bushier and more fruitful. Once harvested, the basil is placed carefully in baskets and sun dried to keep its bright green color.
El Sayed, one of the growers, comes from a long line of farmers. Smiling, he tells me he is certain that his ancestors supplied farm rations to the workers building the Pharaohs pyramids just up the road in Saqqara and Giza.
A Modern Flavor Deeply Rooted in History
Basil is believed to have originated in India, where it still grows wild today. I recently came upon it growing between rows of chile plants during a trip to Tamil Nadu, in Southern India. One farmer there told me that every good Indian homemaker has a potted basil plant growing just outside the kitchen door.
As I head back to Cairo, along the road that goes out to the desert edge and climbs above the valley, it is quite a sight to see the late day sunlight against the lush green fields and palm trees. I find myself thinking about how people will savor this harvest in their meals.
