Common name: Basil
Scientific name: Ocimum
basilicum. It belongs to the Lamiaceae family, which is part of the order
Lamiales, and the class Angiosperms (flowering plants).
Culinary Uses: Basil is
most commonly used in fresh recipes. Generally, basil is added towards the end
of cooking, as cooking quickly affects the flavor. Fresh basil can be stored
for a short time in plastic bags in the refrigerator, or for a longer period in
the freezer, after being briefly blanched in boiling water.
Basil is a key ingredient in pesto (an Italian sauce with olive
oil and basil) and in the popular Italian-American marinara sauce.
The Chinese use fresh or dried basil in soups and other dishes.
In Taiwan, fresh basil leaves are added to thick soups. Fried
chicken with basil leaves is also a common dish.
Thai basil is often infused in cream or milk to create a delicious
flavor for ice cream or chocolate.
The flower buds are also used in cooking for their pleasant
aroma and aroma.
The seeds of many basil varieties are added to Asian drinks and
desserts, such as Indian faluda or Iranian basil sherbet.
Medical Benefits: Consuming
basil leaves reduces oxidative stress, which can lead to cell damage and
potentially disease, due to their antioxidant content, such as anthocyanins and
beta-carotene. Antioxidants are important for eliminating free radicals from
the body. Free radicals are unstable molecules that accumulate and develop as a
result of metabolism and other natural processes, causing oxidative stress. It
is known that there is a link between oxidative stress and an increased risk of
chronic diseases, such as heart disease, cancer, and diabetes.
Consuming basil leaves promotes liver health due to their
antioxidant content.
Eating holy basil leaves also contributes to reducing depression
because they contain antidepressant and anti-anxiety properties. It helps lower
blood sugar levels, especially in prediabetes or type 2 diabetes, and prevents
the onset of diabetic symptoms such as high cholesterol and insulin resistance.
It contributes to lowering cholesterol levels by affecting metabolism, thus
reducing the percentage of fats that, in turn, affect high cholesterol levels.
Consuming basil leaves reduces age-related memory loss and stress-related
issues.
It reduces the risk of stroke; helps lower blood
pressure in those with hypertension; and reduces the risk of certain types of
cancer, such as breast, colon, and pancreatic cancer. Consuming basil leaves
also limits the growth of bacteria that cause tooth decay; helps treat stomach
problems; treats acne; improves mental alertness; treats loss of appetite;
relieves gas in the digestive system; reduces constipation and even diarrhea;
and improves kidney health. However, consuming basil oil and extracts may be
unsafe during pregnancy and breastfeeding if taken in large quantities. They
may slow blood clotting and increase the risk of bleeding in people with
bleeding disorders. They may also lower blood pressure levels, so people with
low blood pressure should be cautious when consuming them, and those undergoing
surgery should stop consuming them at least two weeks before any operation.
Additionally, some people experience allergic reactions to basil oil and
extracts, whether consumed in small or large quantities.
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