Basil

Basil is not only a popular folk remedy for ailments such as nausea but is also widely used in traditional Chinese medicine, Ayurveda and other holistic systems of medicine. Basil is a tasty, leafy green herb native to Asia and Africa.

It is a member of the Chilantro or Lamiaceae family and there are many different varieties. Popular as a condiment, this aromatic herb is also used in teas and supplements which can offer a range of health benefits.

Greek basil

It has a strong aroma but mild taste, so it can replace sweet basil. It forms a compact shrub with small leaves and grows well in a container.

Health benefits

Basil is not only a popular folk medicine for ailments such as nausea and worm bites, but is also widely used in traditional Chinese medicine, Ayurveda medicine and other holistic systems of medicine.

Today, scientists are studying potential medicinal benefits of basil. Extracts or essential oils of basil, which provide concentrated amounts of plant compounds, are commonly used instead of whole leaves.

Test-tube or animal testing is usually done to determine whether the substances may be worthy of being developed into drugs and tested in humans.

Cooking uses

Basil adds zest to tomato dishes, salads, salads, zucchini, eggplant, condiments, stuffing, soups, sauces and more.

Pesto – a creamy, green sauce – is one of the most popular uses of basil. It’s usually made from crushed basil, garlic, parmesan, olive oil and pine nuts, although non-dairy options are also available.

If you have fresh basil, take only the leaves – not the stem. It’s generally best to add fresh basil in the final step of cooking because the heat can reduce the flavor and bright green color.