Useful Properties Of Fragrant Basil

Due to its high taste and healing properties, fragrant basil was called "royal herb" in Russia from ancient times.

Due to its high taste and healing properties, fragrant basil was called "royal herb" in Russia from ancient times.

But for the sake of justice, it must be said that the "discovery" of basil belongs to the Middle Eastern region and India - there this plant has been used both in cooking and in medicine for more than 5000 years and is even considered sacred. The very word "basil" is translated from Greek as "king", since in the Mediterranean countries this herb is considered the queen among aromatic herbs. And, by the way, basil was brought to Europe from Asia by the soldiers of Alexander the Great - this herb was one of the trophies of the warrior king. Basil reached Russia only in the 18th century, but it was used quickly, and it was primarily used as a medicinal plant.

Description and composition of the plant

Today, there are about 70 types of basil, among them the common or fragrant basil is considered the most common. This plant has bright green oblong leaves, a bitter but very fresh taste and a characteristic peppery smell. Opal basil is very spectacular, this herb has dark purple leaves, but its aroma is not as intense as that of green types of basil. It is interesting that each type of basil has its own aroma, and this "aromatic basil palette" contains aniseed, bitter, camphor, and even caramel-vanilla shades of scents.

Fragrant basil has a straight, strongly branched and leafy stem up to 50-70 cm high. The elongated leaves of the plant are sparsely toothed. All parts of the plant except flowers and fruit are covered with hairs.

The chemical composition of the plant is interesting, because it is thanks to it that the plant is one of the most useful. Thus, the aerial part of the plant contains ascorbic acid, sugar, fiber, proteins, vitamin P, provitamin A, camphor, glycosides, saponins, and minerals. In addition, the leaves of the plant are a valuable source of carotene and rutin. Also, essential oil and pure eugenol are obtained from the leaves and stems of the plant, which are used in perfumery, food and pharmaceutical industry.

Application in medicine

Not only folk, but also official medicine recognizes the healing properties of this useful herb. The aerial part of the plant is used for the preparation of infusions, decoctions, and the production of essential oil. It has been proven that the aromatic herb has tonic, antispasmodic, anti-inflammatory, antiseptic and wound-healing properties. If necessary, it can act as a natural antibiotic.

For example, herbal infusion has long been used as an antitussive agent for whooping cough, gastritis, pyelitis, colitis, as well as neurosis, epilepsy, headache , bronchial asthma, intestinal and hepatic colic, inflammation of the kidneys and bladder, and low blood pressure. Basil tea is recommended for breastfeeding women as a lactogenic agent, and for sore throats, stomatitis, and toothache, the infusion of this herb is recommended as an analgesic. The juice of the fresh leaves of the plant helps in the treatment of difficult-to-heal wounds, inflammation of the middle ear, and eczema.

The tonic and softening properties of basil are widely known, so in many countries the essential oil of the plant is used as a softening agent and added to baths.

At the same time, we must not forget that every powerful drug has certain contraindications, and basil is no exception in this sense. Since basil is a strong tonic, preparations based on it are contraindicated in myocardial infarction, ischemic heart disease, diabetes, thrombophlebitis, hypertension.

Application in cooking

Basil was widely used in the cooking of different countries. So, in the countries of the Caucasus and Central Asia, almost no dish is complete without it. Meat and vegetable dishes, drinks, salads, soups, pâtés - everywhere residents of these regions add aromatic basil.

Basil is very popular in Europe. So, in France, the combination of tomatoes and basil is considered classic, and in Italian cuisine, the famous Italian pesto sauce is prepared from green varieties of basil.

It is interesting that fragrant basil loses its main value during heat treatment – ​​its aroma, and therefore it is recommended to add it either to cold dishes, for example, to salads or to hot dishes a few minutes before cooking.

In cooking, basil can be used both alone and in combination with other herbs. For example, this herb goes very well with mint, tarragon, coriander, parsley, and marjoram.

For those on a diet

Fresh basil is only 30 calories. Therefore, taking into account the enormous benefits of basil, nutritionists strongly recommend including it in various diets - it is not only tasty and diversifies the menu, but will also fill the vitamin and mineral loss that the body experiences with almost any diet. And the combination of basil and rosemary is used in a salt-free diet as a salt substitute.

And more. Basil grows perfectly on the windowsill, so if you wish, you can have it on your table almost all year round. But in the refrigerator, this herb does not last long - only 3-4 days.