Dried basil: what are the beneficial properties of this seasoning and why it may be contraindicated for use. The best recipes for dishes with exquisite spices.
The content of the article:
Dried basil is a condiment made from fresh basil, which is an annual herb native to Africa. However, it came to Europe from Asia, thanks to the campaigns of Alexander the Great. In Russia, the spice appeared rather late: for the first time, the plant began to be used here in the 18th century, and at first as a medicinal component. Today, the plant is grown all over the world as a seasoning. In Russian stores, it is rare to find it fresh, but you can almost always find it in dried form. Dried spices are more affordable than fresh ones in price, and there are no less useful substances in it.
Calorie content and composition of dried basil
Dried basil is rich in dietary fiber, macro- and microelements, vitamins and acids.
Caloric content of dried basil - 232 kcal per 100 g of product, of which:
- Proteins - 22.98 g;
- Fats - 4.07 g;
- Carbohydrates - 47.75 g;
- Dietary fiber - 37.7 g;
- Water - 10.35 g;
- Ash - 14.85 g.
- Potassium - 2630 mg;
- Calcium - 2240 mg;
- Magnesium - 711 mg;
- Sodium - 76 mg;
- Phosphorus - 274 mg.
- Iron - 89.8 mg;
- Manganese - 9.8 mg;
- Copper - 2100 mcg;
- Selenium - 3 mcg;
- Zinc - 7.1 mg.
- Vitamin A, RE - 37 mcg;
- Alpha carotene - 113 mcg;
- Beta carotene - 0.378 mg;
- Beta cryptoxanthin - 24 mcg;
- Lycopene - 393 mcg;
- Lutein + Zeaxanthin - 1150 mcg;
- Vitamin B1 - 0.08 mg;
- Vitamin B2 - 1.2 mg;
- Vitamin B4 - 54.9 mg;
- Vitamin B5 - 0.838 mg;
- Vitamin B6 - 1.34 mg;
- Vitamin B9 - 310 mcg;
- Vitamin C - 0.8 mg;
- Vitamin E - 10.7 mg;
- Vitamin K - 1714.5 mcg;
- Vitamin PP, NE - 4.9 mg;
- Betaine - 16.1 mg.
- Arginine - 1.23 g;
- Valine - 1.45 g;
- Histidine - 0.45 g;
- Isoleucine - 1.06 g;
- Leucine - 1.85 g;
- Lysine - 1.15 g;
- Methionine - 0.32 g;
- Threonine - 0.76 g;
- Tryptophan - 0.26 g;
- Phenylalanine - 1.25 g.
The spice is rich in such fatty acids:
- Omega-3 - 0.296 g;
- Omega-6 - 0.203 g;
- Saturated - 2.157 g;
- Monounsaturated - 1.238 g;
- Polyunsaturated - 0.199 g.
Benefits of dried basil
In Russia, the spice was originally used as a medicinal substance. The plant has a bactericidal effect and works as a natural antibiotic, and therefore its regular use prevents the development of inflammatory processes of a particular nature. The benefits of dried basil are exceptional for the normalization of the digestive system.
And recently, scientists have discovered another unique effect of this interesting herb: it protects the body from increased background radiation and its consequences. The anticarcinogenic properties of the plant prevent the development of tumor processes. Thus, a spice originally from Africa is very useful in general due to the unique combination of healing substances. But they work not only in combination, but also separately.
Of particular note are the following positive effects:
- Normalization of the gastrointestinal tract. Dietary fiber, which is rich in spice, helps the body process and absorb food, as well as remove toxins.
- Improved skin condition. It becomes young, smooth and takes on a healthy appearance. Vitamin B2 contained in the plant is responsible for this beneficial function.
- Regulation of the most important metabolic processes. Due to the high level of vitamins B4, B5, as well as zinc in its composition, basil normalizes the metabolism of proteins, fats, carbohydrates, promotes the synthesis of phospholipids in the liver, a number of important hormones and hemoglobin, and ensures healthy cholesterol levels.
- Positive effect on the nervous system. The seasoning contains a lot of vitamin B6 - one of the most important vitamins for the human body. One of its most important properties is a beneficial effect on the nervous system, in particular the improvement of working capacity and memory.
- Stimulation of the immune and cardiovascular system. Improving immunity, normalizing the work of the heart, as well as cleaning blood vessels and regulating the growth and development of tissues are the merit of vitamin B9, which is also rich in the plant. B9 is also called folic acid, which is mandatory for all pregnant women for the harmonious development of the fetus.
- Normalization of the reproductive system. Vitamin E and manganese contained in the spice have a positive effect on men's health and women's reproductive function. In addition, the same vitamin has a positive effect on the endocrine system and the heart.
- Improving the condition of bones, tissues, the effect on blood clotting. These beneficial functions of basil are due to the presence of vitamin K in it. Sufficient intake of this element helps the bones to remain strong and tissues elastic. In addition, this vitamin affects blood clotting, with its lack of blood, even from a small wound, it can be very difficult to stop.
- Blood pressure regulation. The high content of potassium in the seasoning helps to normalize the pressure. It also provides water, acid and electrolyte balance.
- Improving muscle tone, condition of bones, hair, teeth and nails. The plant has these beneficial properties due to the high content of calcium and phosphorus.
- Blood sugar regulation and heart rate coordination. The provision of such a beneficial effect is due to the presence of a sufficient amount of magnesium and copper in the composition of the basil.
Harm and contraindications to the use of dried basil
Despite the exceptional benefits of spice for most people, there are situations where adding seasoning to food can be harmful.
Contraindications to dried basil, as well as its beneficial properties, are explained by the peculiarities of the composition:
- Mercury compounds contained in the spice. This is the main reason that imposes restrictions on the use of seasoning in food. For this reason, basil is contraindicated for diabetics, as well as for people suffering from thrombophlebitis, thrombosis, epilepsy, angina, coronary heart disease. With caution, it should be added to dishes for pregnant women and hypertensive patients.
- Essential oils. They are also rich in spice. This is the second factor limiting the use of seasoning for people with specific gastrointestinal problems.
If you have health problems of one kind or another, it is better to consult with your doctor about the possibility of using basil. Also, with caution, the spice should be added to food for children, if the child has never tried it before.
dried basil recipes
Basil is a spice popular all over the world, but especially loved in Italy. However, the Italians know a lot about cooking. The pasta and pizza that this country gave us is adored in all corners of the world. So if basil is adored in Italy, why is this not a quality mark for a spice? And, true, basil makes any dish gourmet. Seasoning can turn even a banal omelette, if not into a culinary masterpiece, then completely into an original breakfast.
There are a lot of recipes using dried basil, however, of course, there are top signature dishes:
- Pesto sauce. Ingredients: 200 grams of hard cheese (ideally sheep's pecorino or parmesan cheese, but you can replace and love with another hard variety), 2 tablespoons of dry basil (if you are lucky to find fresh, you will need 1 cup), 100 grams of pine nuts (substitution for forest and walnuts), 2-3 garlic cloves, olive oil - by eye for the desired density of the sauce. Grind the garlic with a special press or grate it on the smallest grater, grate the cheese on it, crush the nuts with a rolling pin, mix all the ingredients and add dry basil (fresh must first be finely chopped). Place the mixture in a blender and pour in the olive oil, "whisk" the mixture until you get a saucey texture.
- Jamie Oliver Basil Pasta. Ingredients: 300 grams of minced meat, 250 grams of spaghetti, 1 jar of tomatoes in their own juice, onions, carrots - 1 each, 2 slices of bacon, 1-2 celery stalks, 2-3 garlic cloves, basil and oregano - 1 teaspoon each , parmesan, salt and olive oil - to taste. Fry the bacon for two minutes, add oregano and after a couple of minutes all the vegetables, except for the tomatoes, simmer the mixture for 5-7 minutes. Add tomatoes, minced meat, basil and salt, simmer the sauce until the minced meat is ready. While it is languishing, boil the spaghetti, grate the parmesan. Mix the finished sauce with spaghetti, sprinkle with olive oil, sprinkle with cheese and, if there is fresh basil, decorate the dish with its sprigs.
- Pizza "Margherita". Ingredients: pizza dough, 100 grams of mozzarella cheese, 2 teaspoons of basil (if fresh, 6-8 leaves), 3 tablespoons of your favorite tomato sauce, 2 tomatoes. Cut the tomatoes into thin rings, cheese into large bars. Roll out the pizza dough, spread it with tomato sauce and scatter cheese on top. Now spread the tomatoes on top and sprinkle the pizza with spices. Preheat the oven to high and place the pizza on the bottom rack to bake for 5-10 minutes. Be guided by the cheese: it should lose its shape, but not turn into a puddle.
- Delicate creamy soup with basil and garlic. Ingredients: 1 liter of chicken broth, 100 grams of rice, 250 ml of cream, onions and carrots - 1 each, a teaspoon of basil, 2-4 garlic cloves, 30 grams of butter, salt, black pepper, paprika - to taste. Preheat the pan and fry the garlic in butter for a couple of minutes, add the carrots and onions, sauté for 5-7 minutes. Boil rice in chicken broth, 3-5 minutes before cooking, add vegetables, cream, basil and other spices, salt. Serve this soup with crackers.
- Traditional Italian appetizer "Caprese". Ingredients: 1 tomato, 200 grams of mozzarella cheese, dried basil, black pepper, salt - to taste. Cut the tomato and cheese into thin slices, put on a plate, alternating with each other. Season each layer generously with spices.
- Quinoa salad with basil and thyme. Ingredients: 200 grams of quinoa, carrots, bell peppers, celery stalk - 1 each, 50 grams of Adyghe cheese, a little green onion, juice of a third of a lemon, basil, thyme, black pepper, salt and olive oil - to taste. Send the quinoa to cook. In a frying pan, first simmer the carrots and onions, after 3-5 minutes add celery and pepper, after another five minutes add basil and thyme. Stew everything together for a couple of minutes, and then mix with quinoa, salt and pepper. It is better to eat the salad warm, not hot, and just before serving, sprinkle the dish with lemon juice, add olive oil, cheese and green onions.
The attitude towards the basilica in antiquity was ambiguous. This plant was considered very strong, perhaps the reason for this was a bright unique aroma. The word "basil" comes from the Greek "royal", and for a long time it was believed that only the royal person had the right to harvest the plant. But ordinary people could also sow spice, while it was believed that the more sowers would shout, curse and swear, the better the harvest would be.
And this is not the only somewhat wild belief about the basilica. In antiquity, people were convinced that if you leave a leaf of a plant under a plate, it will turn into a scorpion. Particularly impressionable natures assured that if you smell the spice, the scorpion will settle in the head.
The spice even got into a couple of myths. For example, there is a myth that the famous Salome placed the stolen severed head of John the Baptist in a pot of basil in order to mask the smell of decomposition.
There was a similar legend about another unfortunate girl who also stole the head of her executed husband, placed it in a pot, planted basil in it and watered it with her tears. This story even inspired the British writer John Keats to write Isabella, or the Basil Pot.
Fortunately, not all amazing facts about the spice are so sad. In Italy, it has always been considered a symbol of love, and in Romania, a man who gave the bride a stem of this plant initiated an engagement. In Haiti, the seasoning was used as a talisman against evil spirits, and in Mexico, girls secretly put a leaf of the plant on their husbands, because there was a belief that a man would never look the other way.
And here is an interesting fact about basil that comes from modern times: it is this spice that is most often used as a substitute for salt in a salt-free diet.
Watch a video about dried basil:
Dried basil is not a frequent guest in Russian cuisine, and in vain. You could be convinced that this Mediterranean seasoning not only helps to reveal the taste of any dishes, but also has an unprecedented number of useful properties. Therefore, when you find yourself in the store again, do not forget to put this unique spice in your cart, especially since it is not expensive at all in dry form.
Both in expensive restaurants and in home cooking, basil is used along with other exquisite spices and spices. And if in summer we use it fresh, then in winter it is difficult to allow such a luxury. Therefore, we will dry the grass for the future.
Recipe content:
Basil is a truly remarkable spicy-aromatic plant that is used fresh and dried. Dried herbs are available all year round, making it much easier to use for cooking. As a spice, green and purple leaves are used, as well as the flowers themselves, collected at the beginning of flowering.
Dried plant is very useful. Its beneficial properties are due to the high content of essential oil, thanks to which the seasoning is in demand not only in cooking, but also in medicine. Another undeniable benefit of basil lies in the similar actions of antibiotics. Spicy herb helps relieve inflammation of the skin, eyes and internal organs. In general, as you can see, weed is actually universal, so be sure to harvest it for the winter.
Dried basil, like fresh basil, makes homemade sausages and pâtés much tastier. It is put in almost all dishes of Mediterranean cuisine. It is perfect for pickling cucumbers and zucchini, creating real culinary masterpieces. Lovers of healthy and tasty food appreciate it for its uniquely rich taste, and it has a wide variety of shades: spicy, burning, with a taste of black pepper and camphor aroma.
- Calorie content per 100 g - 230 kcal.
- Number of servings - optional
- Preparation time - 10 minutes prep work plus drying time
Ingredients:
- Fresh basil leaves - any quantity
How to cook dried basil
1. Disassemble a bunch of plants that you bought in a store or at a bazaar into branches, from which remove the leaves and put in a sieve. Bring them to a stream of cold water and rinse the greens. If you want, you can also dry the branches, but harvest them separately.
2. Transfer the leaves to a dry towel, cover with a second towel on top and blot the basil so that it absorbs all the liquid.
3. Transfer the plant to a plank and chop. You can not crush very finely, because after drying, the leaves will decrease in size. But if you are going to harvest the branches of the plant, then cut them as small as possible so that they do not dry out with sticks.
4. Transfer the chopped basil to a convenient surface such as a baking sheet and place in a ventilated place to dry. The sun's rays should not fall on the basil, otherwise the grass will burn out. If there is a special dryer, then use it.
During drying, stir the herb so that it dries evenly and the lower leaves do not rot, especially if the basil was not completely dried after washing. Usually, land takes no more than 3 days in hot summer time at room temperature.
The article discusses basil - how to use the plant. You will find out what seasonings the spice is combined with. We will tell you how to add basil to meat dishes, preparations for the winter, sauces and desserts.
How to use basil in cooking
Fresh and dried basil is used in cooking
Basil is called the royal herb. It is widely used in cooking, adding to main dishes, salads, appetizers, sauces and drinks.. Basil greens are popular in Mediterranean and Asian cuisines.
As a fragrant seasoning, fresh or dried basil leaves, as well as its seeds, are used. The taste of the spice in the finished dish is revealed gradually - at first the basil gives bitterness, then a sweetish aftertaste appears.
Basil with what to eat:
- meat;
- fish;
- vegetables;
- legumes;
- dairy;
- eggs.
What dishes do you add fresh basil to?
Young basil leaves are added to appetizers, salads, and sandwich mixes. Greens are used in canning and for the preparation of marinade. Basil goes well with dishes of meat, fish, vegetables and legumes.
It is added to tomatoes, eggs, sauerkraut, spinach and cheese. Based on basil, various sauces are prepared, for example, the famous Italian pesto..
What dishes use dried basil
Dried basil is used as a condiment. At the same time, it can be an independent spice or a component of ready-made seasonings: suneli hops, Provencal herbs, Italian herbs and Garni bouquet.
Basil - what is seasoning for:
- salads;
- meat dishes;
- fish dishes;
- beverages.
Dried basil adds a bitter and spicy flavor to dishes.
Basil Seasoning - Applications:
- The main rule in using seasoning is to add it to the dish at the final stage of cooking. So the basil will retain nutrients and rich aroma.
- Spice is added to minced meat at the kneading stage. On average, one serving of the dish should be put 0.5 g. dried basil.
How to use basil in meat dishes
Basil pairs well with meat.
Basil gives meat dishes a unique taste and spicy aroma. Greens are added to meat salads and main courses of pork, beef and poultry. These basil dishes combine thyme, lemon and walnut.
Fresh leaves are added to meat goulash and gravy. In tandem with tomato and garlic, basil emphasizes the taste of meat and makes it more piquant. Consider the recipe for pork with basil.
You will need:
- pork - 1 kg;
- basil - 7 leaves;
- rosemary - ½ teaspoon;
- paprika - ½ teaspoon;
- onion - 1 pc.;
- olive oil - 1 tablespoon;
- garlic - 3 cloves;
- tomato paste - 2 tablespoons;
- salt and pepper - to taste.
How to cook:
- Cut the meat into pieces, marinate in olive oil and spices.
- Wash, dry and finely chop the herbs.
- Put the meat on medium heat.
- Add finely chopped onion, garlic and tomato paste to it.
- Simmer covered for half an hour.
- Add chopped greens and simmer for another 10 minutes.
calories: Calories per 100 gr. product 185 kcal.
How to use basil for harvesting for the winter
Basil is used in the preservation of vegetables and fruits. Fresh leaves are added to berry compotes and jams.
For harvesting cucumbers or tomatoes for the winter, a combination of basil with horseradish root is suitable. 5-6 leaves of the plant are placed on a three-liter jar.
The most popular basil jam is raspberry mint. It strengthens the immune system, eliminates the symptoms of colds.
You will need:
- raspberries - 1 kg;
- basil - 5 leaves;
- mint - 7 leaves;
- lemon peel - 20 gr.;
- granulated sugar - 500 gr.
How to cook:
- Rinse the raspberries, sprinkle with sugar and leave for 20 minutes to extract the juice.
- Put the container with raspberries on the fire, bring to a boil.
- Remove from fire, cool. Repeat the heating procedure 2 more times.
- Put the mint and basil leaves in a cheesecloth bag, add the lemon zest to them and place them in the prepared jam, during the last heating.
calories: Calories per 100 gr. product 159 kcal.
How to use basil to make sauces
Basil is used to make ketchups, sauces and various dressings. They make the dish more harmonious, adding piquancy and flavor.
Fresh herbs are chopped and mixed with the rest of the ingredients for the sauce. Basil is often paired with tomatoes, cheese, olive oil, and other herbs. Such dressings are suitable for pasta, meat and fish dishes. Consider the recipe for the popular pesto sauce.
You will need:
- basil - 1 bunch;
- parmesan - 50 gr.;
- pine nuts - 30 gr.;
- garlic - 3 cloves;
- olive oil - 100 ml.
How to cook:
- Wash and dry the basil leaves.
- Grate the cheese.
- Peel and cut the garlic.
- Mix all ingredients in a blender.
calories: Calories per 100 gr. product 675 kcal.
For more information on how to make basil pesto, see this video:
Using Basil in Desserts
Basil, along with mint, is often used to make desserts. Greens are combined with fresh fruits, dairy products and pastries. In desserts, basil is added as a dry seasoning or fresh herbs. Fresh leaves are used to decorate cakes, pies and casseroles. Consider the recipe for basil cream.
You will need:
- milk - 150 ml;
- chicken egg - 1 pc.;
- cornstarch - 5 gr.;
- cream - 100 ml;
- granulated sugar - 20 gr.;
- basil - 15 leaves.
How to cook:
- Rinse and dry the basil, finely chop.
- Put the milk on the fire, add the basil and bring to a boil.
- Whisk the egg with sugar and starch.
- Slowly add the egg mixture to the boiling milk.
- Continue cooking the cream until it thickens. Stir constantly.
- Remove from heat, let cool.
- Whip the cream to firm peaks.
- Add them to the cooled cream.
- Stir, arrange in bowls and put in the refrigerator for half an hour.
- The finished dish can be decorated with basil leaves.
calories: Calories per 100 gr. product 114 kcal.
What spices go with basil
Combined with rosemary, basil takes on a mild peppery aroma. The seasoning is combined with thyme, parsley, coriander, mint, marjoram and tarragon.
What to remember
- Young basil leaves are added to snacks, salads, meat and vegetable dishes.
- Dried basil is used as a condiment.
- The spice is added to the dish at the final stage of cooking.
If you add dried basil to warm water, you can use it as a mouth rinse. This decoction of basil has an analgesic and pulling effect, which helps in the treatment of sores and wounds in the oral cavity. A warm solution is good for a sore throat, and if you wet a cloth with it and apply it to a joint, it will relieve inflammation and pain. Dried basil is used in aromatherapy to treat asthma and tuberculosis.
In Japan, China and India, dried basil is used in the preparation of face and hand masks, as well as in the treatment of skin diseases, since this spice contains antifungal substances.
In cooking, dried basil is used as a seasoning, it is added to meat sauces and salad dressings. This spice is very fragrant, so it is added to the dough for pies, as well as marinades for salting fish. Dried basil is present in almost all Italian dishes. This seasoning is widely used in French, English and Greek cuisine.
Preparation of dried basil
Dried basil can be prepared at home. To do this, the harvested crop must be washed well, then the leaves are separated from the stems. Chop the stems and place in an electric dryer.
Leaves can not be crushed, otherwise all the essential oils will evaporate during drying. The leaves are best dried whole and crushed immediately before use.
Basil is dried at a temperature of 36 ° C - 45 ° C. The leaves will be ready for storage in 10-12 hours, and the stems will have to be left in the dryer for two days. Half an hour before the end of drying, you can set the maximum temperature that your dryer maintains. If you set the maximum temperature from the very beginning, they will burn out. Once dried, whole basil leaves can be stored at room temperature for up to seven years without losing their flavor. If the leaves are crushed before storage, they will lose their properties in two weeks.
Basil came to us from the eastern part of India and Ceylon. This spicy plant has a specific aroma and inimitable taste, so it was originally used only in cooking. The beneficial properties of the culture were noticed by traditional healers and began to actively use the herb to treat many diseases. Somewhat later, the chemical composition was scientifically studied and the therapeutic properties of the plant were confirmed.
Botanical characteristic
Basil herb comes in many forms and is easily cross-pollinated. It is on this property that the multiplicity of species is based, as well as the production of different plant varieties. The acquisition of new morphological properties underlies the multiplicity of names applied to one variety of basil. So, ordinary basil is called garden, mint, camphor, fragrant, although we are talking about the same species, but in different morphological manifestations.
area
The common basil is a tropical plant. As a wild plant, it is found in tropical and subtropical latitudes of Asia, America, Europe, in Iran, in the Caucasus. Due to the valuable properties of the herb itself and the essential oil extracted from it, basil is actively cultivated in the southern part of France, Italy and Spain, in Moldova, China, Mongolia, as well as in the south of Ukraine and Russia.
Morphological features
The plant is a herbaceous annual. It grows on loose fertile soils. It is characterized by the following features.
- root system. It is represented by a central root and many lateral ones that branch strongly. The depth of penetration of the plant into the soil is small - about 10 cm. Additional roots quickly form on the shoots.
- Stem. It has a rounded shape and four edges. Very often pubescent. Green or anthocyanin color. The plant reaches a height of 60 cm, strongly branches. In the process of development, the stem becomes stiff.
- Leaves. In basil, they are petiolate, ovoid or round-ovate, reaching 8 cm in length, depending on the variety. The location is opposite. Margin entire or finely ridged. Mostly hairless, deep green to anthocyanin color.
- flowers. They have a light purple color. Whorls of eight to ten small flowers form a racemose inflorescence at the top of the main stem, less often in the axils of the leaves. Flowering continues from June to the end of August.
- Fruit. They begin to ripen in September. After flowering, four shiny dark brown seeds are formed, up to 2 mm long. The outer shell of the seed, upon contact with moist soil, quickly forms mucus and the fruit germinates. The ascending ability of seeds is maintained for seven years.
Wild basil is a perennial plant in tropical climates. Cultivation in other climatic conditions requires annual planting.
Growing conditions
Basil is a heat-, light-, moisture-loving herbaceous plant. Seeds germinate only if the soil warms up to +15°C. Also, the plant is demanding regarding the composition of the soil - it loves moist, loose fertile soil. To obtain strong viable crops, an annual fertilization of the planting site with organic fertilizers is recommended.
The ideal temperature for the development of the plant should be above +25 C. Regular and plentiful watering is necessary, as well as a sufficient amount of sunlight. Only in this way will the plant be able to accumulate a sufficient amount of essential oil in the aerial part.
Planting seedlings begins at the end of March. Seeds are planted in boxes, create a greenhouse effect, regularly sprayed with water. Landing in open ground should be done no earlier than in the second half of May, when the risk of night frosts completely disappears. The culture does not withstand frost at all, the shoots die if the temperature drops to 0 ° C. Seedlings are sick if the ambient temperature does not rise above + 15 ° C for several days.
Procurement of raw materials
For the purpose of treatment, fresh basil leaves or a dried plant can be used. It is important to properly prepare raw materials.
- Collection and preparation. They begin in June, after the plant blooms, since the inflorescences also accumulate essential oil. Shoots are taken, stepping back from the ground by 10-15 cm. This approach allows you to get several shoots per season, because the cut stem grows back.
- Drying. Held under a canopy. This minimizes the loss of biologically active substances. It is also allowed to dry the plant in a well-ventilated room or with a dryer at low temperatures (up to 35 ° C). The shoots are tied into small brooms and hung, laid out in a thin layer on paper or cotton fabric.
- Storage. After complete drying, the stems are packed in paper bags, wrapped with a film or cellophane on top. If it is planned to grind raw materials immediately after drying, it is necessary to prepare airtight containers to reduce essential oil evaporation. In a dark and well-ventilated place, dried raw materials can be stored for two years.
Freezing
Peculiarities. The leaves are used for culinary purposes. They are plucked from dried stems and crushed, after which they are added to dishes and sauces. But much more valuable for cooking are the fresh leaves of the plant, which are frozen.
Procurement algorithm
- Collect fresh leaves, separating them from the shoots.
- Rinse with cold running water.
- Lay out on a paper towel in a thin layer or use a special “dryer” for fresh herbs.
- After complete drying, the leaves are placed on a wide baking sheet and placed in the freezer.
- After an hour, they can be collected, folded into a container or bag.
- Whole leaves are added to soups and salads, serve dishes, shift multi-component puff snacks with them.
Paste
Peculiarities. For sauces, dressings, salads, cooking fish and meat, basil is frozen in the form of a paste. Chopped leaves are added to hot snacks and dishes without defrosting.
Procurement algorithm
- Fresh basil leaves are separated from the shoots, washed thoroughly with water, and dried.
- Place in a blender bowl for maximum grinding.
- Add a small amount of olive oil, to a mushy consistency, mix thoroughly. (The oil helps keep the juicy color of the greens after freezing).
- The resulting paste is laid out in ice molds.
- After 12 hours, the cubes are pulled out and put into a container or a plastic bag.
salting
Peculiarities. In the case of using such a seasoning, it is important to be careful not to oversalt the dish.
Procurement algorithm
- Fresh leaves are separated from the shoots, washed with cold water.
- With a large metal knife, cut into pieces up to 1 cm long.
- Fold in a jar or container in layers, each of which is sprinkled with fine salt.
- Store the preparation in the refrigerator.
Salted leaves are best used in one cold season. Frozen have no restrictions on shelf life.
Chemical composition
The essential oil is of particular value. Its amount in the plant ranges from 3.5% to 5%. The chemical composition is very complex, including aromatic compounds of various nature. All volatile components, to a greater or lesser extent, have antibacterial, anti-inflammatory, antifungal, astringent properties and a local irritant effect. Most of the oil contains camphor.
In addition to ether, the plant contains a number of other useful substances:
- phytoncides;
- tannins;
- polysaccharides;
- organic acids (malic and ascorbic);
- fatty acids (linoleic, linolenic, palmitic);
- a complex of minerals (calcium, potassium, phosphorus, zinc, selenium, iron).
Medicinal properties
Basil has been used in folk medicine since ancient times for the treatment of skin diseases and digestive disorders. But over time, other medicinal properties of the culture have been proven. Thanks to the essential oil, the plant exhibits the following effects:
Tannins cause the astringent effect of the plant, as a result of which the process of regeneration of the skin and epithelial tissue of the mucous membranes is accelerated.
Organic acids - regulators of the biochemical composition of the blood - have hypoglycemic and cholesterol-lowering effects. Their molecules are structural elements of the vascular epithelium.
The sedative, cardiotonic, anti-ischemic effects of camphor make it possible to use basil for cardiovascular disorders, respiratory system disorders, and deterioration of peripheral blood flow.
Indications
The plant is useful for the prevention and treatment of the following ailments.
- Digestive organs. Basil stimulates the secretion of the digestive glands, therefore it is indicated for decreased appetite, feeling of heaviness after eating, flatulence, constipation. The anti-inflammatory effect of the plant allows the use of basil for gastritis, pancreatitis, colitis of various etiologies. Antimicrobial properties are appropriate for dysbacteriosis and poisoning. Also, the spice is able to regulate lipid metabolism, accelerate the breakdown and elimination of fats, which is why it is actively used for weight loss.
- Heart and blood vessels. Basil increases the tone of the vascular walls, improves the supply of oxygen to the myocardium, enhances heart contractions, can lower blood pressure, and also eliminate platelet aggregation. It is actively used for the prevention of hypertension and its therapy in the early stages, the prevention of thrombosis. The stimulating effect of the plant is appropriate for heart failure, varicose veins, tissue trophism disorders due to vascular insufficiency.
- Nervous system. Basil has a stimulating effect on the central nervous system. Increases the ability to concentrate, improves memory, normalizes sleep and the process of falling asleep. Has antidepressant properties. Eliminates spasms of cerebral vessels, which is why the plant is actively used to treat migraine pains. The stimulating effect allows the use of basil in case of poisoning with narcotic or hypnotic drugs.
- Skin and mucous membranes. The regenerative and antimicrobial effect of basil is used to treat all skin lesions: wounds, abrasions, scratches, insect bites, burns, frostbite, fungal infections. Also, the plant is used for stomatitis, laryngitis, pharyngitis, tonsillitis, gum disease, to eliminate toothache. A positive effect is noted when treating lesions such as eczema, trophic ulcers, bedsores, dermatitis with basil preparations.
Basil is used as a natural antibacterial, antiviral, diaphoretic. The ability of the plant to relieve feverish conditions is known. Camphor has a mild expectorant effect. ENT diseases (otitis, rhinitis, sinusitis) are also treatable with basil. Due to its ability to stimulate the respiratory center of the brain, the plant is used for respiratory depression that accompanies pneumonia.
In addition, basil is used both as an analgesic and as an anti-inflammatory agent for arthritis, arthrosis, rheumatism, and myalgia. Restorative properties allow the use of grass for the prevention of SARS.
Basil is able to act as an aphrodisiac, it is considered a natural stimulant of potency. Regulates the hormonal background in women, eliminates dysmenorrhea, softens the manifestations of menopause. The plant is used for motion sickness, as well as to repel insects.
Contraindications
The harm of basil is manifested when it is consumed excessively inside, and also if a person has an individual intolerance to this plant. This increases the risk of side effects: dyspeptic disorders, allergic reactions. disturbances of consciousness and heart rhythm failures.
Contraindications for use:
- myocardial infarction;
- suffered a stroke;
- diabetes;
- thrombophlebitis;
- hypertension;
- encephalitis;
- epilepsy.
Also, the herbal remedy is prohibited during pregnancy and lactation.
Prescription drugs
For therapeutic purposes, basil should not be taken for longer than 21 days. Otherwise, addiction and accumulation of specific chemicals in the body is possible.
Decoction
Peculiarities. It is used for gastric and intestinal disorders, poisoning, to eliminate headaches, colds, as well as for gargling, washing wounds.
Preparation and application
- Pour two teaspoons of chopped herbs into a cup of boiling water.
- Put the mixture in a water bath, heat for ten minutes.
- Infuse for one hour, then strain and squeeze the cake.
- For digestive disorders, headaches, colds, drink sips throughout the day. Gargle or treat wounds three times a day. To treat a toothache, add a teaspoon of salt and vinegar to the resulting broth and rinse your mouth throughout the day.
Tea
Peculiarities. It is used for bloating, poor digestion, nausea, painful periods, as well as disorders of the nervous system.
Preparation and application
- Pour a tablespoon of raw materials with a glass of boiling water.
- Leave to infuse for 10-15 minutes.
- Strain.
- Add honey to taste.
- Drink no more than two cups a day.
Powder
Peculiarities. It is used for the preparation of ointments, and is also used in its pure form.
Preparation and application
- Dried vegetable raw materials are crushed in a mortar until a homogeneous powder is obtained.
- For the treatment of skin lesions, it is mixed with any ointment base (Vaseline, baby cream), observing a 1: 1 ratio. Apply to the affected area and cover with gauze. Used three times a day. The pure powder is sniffed to induce sneezing in rhinitis, as well as to eliminate and prevent motion sickness in transport.
Juice
Peculiarities. It is used for diseases of the kidneys and urinary tract, and is also used externally.
Preparation and application
- Fresh leaves are washed with cold water.
- Grind to a paste with a blender.
- The resulting slurry is placed in cheesecloth, folded several times.
- I carefully squeeze the juice into a clean glass container.
- Applied externally for skin diseases. Drip two drops into the ear with otitis media. Take orally a teaspoon twice a day for kidney disease.
Role in cooking
Basil is an essential attribute of Mediterranean cuisine. The plant is actively used to flavor fish dishes, meat and even some confectionery. The herb stimulates digestion, which is why it simply needs to be served as an appetizer for fatty dishes (barbecue, stew, baked meat).
The specific aroma makes the culture indispensable as a flavor for pickles: tomatoes, cucumbers, eggplants, zucchini. Crushed leaves are included in the classic composition of many herbal spices, dough dishes, sauces.
A few leaves added to a regular soup will make it almost Italian. By the way, this plant is one of the main ingredients of the famous Margherita pizza.
Finely ground basil leaves add an interesting flavor to sandwiches when mixed with butter. And if you combine them with olive oil and let it brew for at least 12 hours, you get the perfect salad dressing.
Use in cosmetology
For beauty, the herbal remedy is used because it contains antioxidants, tannins and antibacterial components.
- For hair . The use of basil essential oil allows you to strengthen the roots, eliminate brittleness and excessive fat content of the strands. To do this, an essential extract is added to the shampoo, balm or mask at the rate of three to four drops per 10 g of the original product.
- For face . Basil extracts are used to create anti-aging products. Thanks to them, it is possible to significantly improve skin color, eliminate lethargy, and make mimic wrinkles less noticeable. Decoctions from the leaves treat dermatoses, acne, pimples, blackheads.
Using basil for healing is best started with small doses. If an allergy occurs, consult a doctor.
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