Basil is a member of the mint family that is not only essential to Italian cooking, has many wonderful health benefits.
– An anti-inflammatory. To do this, blocks an enzyme called cyclo-oxygenase, which is responsible for causing swelling. Ideal for people with various forms of arthritis.
– It is anti-bacterial and anti-microbial. Do not wash all fruits and vegetables basil essential oil and water. This can ensure your salad is ready to eat. Simply place about 15 drops of essential oil of basil in one liter of water and wash fruits and vegetables.
– In Ayurveda, basil has been used to treat coughs and colds, reduce fever, digestive problems and handle acts as an antihistamine, the opening of the airways and dissolving mucus.
– Basil is rich in vitamins A, K, C, folic acid, calcium, magnesium, manganese and potassium.
– Can relieve insect bites, rubbing fresh basil leaves directly on the affected area.
– Can be used as a natural insecticide by adding 15 drops of essential oil of basil and 1 cup of grain alcohol 190 proof (you can obtained at any liquor store). Note: a test on a small patch of skin first. Basil Eating regularly can also help reduce insect bites.
– Like ginger, basil can have a calming effect on nausea and evil, because it has antispasmodic.
– The strong flavor of the basil promotes production of saliva in the mouth, which contributes to good digestion of food we eat.
Basil grows everywhere and it is easy for the home gardener to grow in some the windowsill of the kitchen throughout the year. Fresh basil, is always preferable, because it has a high nutritional value, but dry will do, if that's all you have in the pantry. Note: If you cook with basil, add the final ingredient, because it loses the value of the nutrients rapidly when heated.
When you take home with basil from the grocery store the best way to keep cool is to give a gentle rinse, Pat dry, then wrap in a paper towel and place in a plastic bag in the refrigerator. If you buy dried basil should last up to one year in your pantry. It is recommended to keep herbs dried much more than that.
This is a recipe that even my grandchildren call on a regular basis (because it was an explosion of flavor).
Salad tomato and basil
(individual portion)
1 large tomato, chopped
½ cup chopped fresh basil (or 2 teaspoons vanilla dry)
1 green onion, finely chopped
¼ A yellow pepper, chopped
Salt and pepper to taste
(Seasoning Mortons Nature is great in this salad instead of salt and pepper, if you have one)
1 teaspoon tablespoons olive oil
1 to 2 ounces feta cheese (I prefer the taste of tomato, feta cheese, basil)
Combine all ingredients and serve immediately! Delicious!
Willie is a freelance writer and researcher whose own health problems prompted her to search for as much information on health as possible and share that knowledge with others. She’s co-owner of http://www.nutrition-tips.com a site that focuses on health and wellness.
Growing Herbs : How to Dry Herbs
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