Due to the fact that the chemical composition of basil includes many substances necessary for a person, its action and useful properties are multifaceted.

First of all, it is necessary to highlight the large amount of essential oils contained in it, which have powerful bactericidal properties and are deadly for Listeria, Escherichia coli and Pseudomonas aeruginosa.
The phenol-containing substance eugenol has antiseptic, anti-inflammatory and analgesic effects, as well as the ability to remove spasms and inflammation, which makes it very useful for relieving the symptoms of inflammatory processes in the joints, for example, in patients with rheumatoid arthritis.
Such a component of basil as vitamin K (or phylloquinone) helps the human body to maintain the health of blood vessels, heart, joints, and also has the ability to stop bleeding.
The potassium contained in the plant also has an additional strengthening effect on blood vessels. Thanks to its presence, the spice controls cholesterol levels and helps to get rid of excess cholesterol.
The bioflavonoids contained in the basil also serve the vessels well, they increase the elasticity of their walls. In addition, this group of substances is able to rejuvenate the skin, making it more elastic.
The presence of camphor gives the spice an expectorant effect, therefore it is used during the treatment of common colds and more serious diseases, such as bronchitis, bronchial asthma, tuberculosis. It helps to calm the cough of smokers.
Another group of basil ingredients – phytoncides – for colds and acute respiratory infections work perfectly in tandem with camphor and help to bring down the high temperature.
Astringent tannins can help with gum disease – for example, stop bleeding from periodontal disease with a leaf that you just need to chew. In addition, these same substances have beneficial effects on hair and skin.
She also recommends chewing basil leaves under stress. The plant has a calming effect, normalizes sleep and helps develop memory. In parallel, in this way, you can relieve headaches, even with migraines, significantly reduce the intensity of toothache and menstrual pain.
Due to the presence of vitamin C, basil increases the body’s immune forces, it is especially useful for those who have suffered serious illnesses and coped with serious problems, such as oncology and HIV infection.
For a number of problems of the gastrointestinal tract – when it is required to raise the appetite, improve the digestion process, reduce the manifestations of flatulence – it is also recommended to add spicy basil to food.
In addition, this plant has the ability to excrete uric acid salts, and this prevents the formation of kidney stones.
Basil also has antioxidant properties, removes free radicals from the human body and removes their negative effects.
Among other things, this spice is a powerful aphrodisiac, stimulating and increasing sexual activity in both men and women. For a strong half of humanity, the basil has a bonus – it prevents the appearance of prostatitis and helps to overcome infertility.

How to choose the right basil

Plucking basil from her own garden, any housewife will focus on its appearance and select the best branches. The same rules apply when buying spices on the market. You need to choose plants with rich, bright, juicy and elastic foliage – it doesn’t matter if it is green or purple. Quality plants usually look as if they have just been picked, have a faint characteristic odor, which intensifies and becomes tart and rich when the leaf is rubbed between the fingers. If the smell is not very pronounced, there is reason to believe that excessive amounts of chemicals were used in the cultivation of the spice.

You do not need to take a plant with any stains, mold, dirt or bloom of unknown origin. If there is a lot of damage on the leaves – for example, tears or cracks, you do not need to buy such basil, as it will quickly deteriorate. Wet plants are also best left on the counter.

Basil, packed in a container or bag, needs to be examined more carefully, because inside there may be a product that has already begun to deteriorate – dry out or rot, and also check its expiration date.

It happens that the market sells basil, standing in a jar or in a bucket of water, like a bunch of flowers. This is a normal practice – this way the plant lasts longer. It is important that traders do not try to pass off a product that has been on the counter for several days as a fresh plant. Outdated basil will give itself away with yellowed and somewhat withered leaves.

What dishes can you add basil to?

The spicy smell and pungent taste of basil are especially pronounced in hot weather, so dishes prepared with the plant collected at this time will be especially rich in it. The main thing is not to get carried away too much, so as not to interrupt all the other aromas. And you can add spice both fresh and dried or frozen.

The most useful are fresh young leaves, they are not very spicy and are great for salads. Tomato and mozzarella salads with basil and olive oil are especially tasty. And any salad made from fresh vegetables will only benefit from the presence of this spice in it, and it is better not to cut the leaves of the plant, but to tear it with your hands.

Fresh basil is also used to make pizza, muffins, fruit drinks, compote or tea. For these purposes, lemon and caramel are more suitable than other varieties.

Dried, the seasoning goes well with meat (especially pork), beans, beans or peas, spaghetti or other pasta. Soups with a pinch of dried basil will surprise you with a new pleasant taste and aroma.

Preserving gifts from your garden for the winter, you can add both dry and fresh basil to the jars. Pickled tomatoes are especially good with this spice, but cucumbers are also tasty and original.

Culinary experts advise combining basil with mint, parsley, rosemary, coriander, sage and tarragon in one dish.

Where not worth adding

Many housewives love basil so much that they are sure of its versatility. In fact, it goes well with almost all products. It is only important not to overdo it, adding your favorite spice to the dishes, otherwise it will completely “hammer” the taste and aroma of the main product, make it too sharp and even rude.

Meanwhile, experienced chefs do not recommend putting dried basil in fish dishes and sprinkling chicken on it. It does not really harmonize with these products.

Can you eat it raw?

What are the nuances of using in cooking? Basil can be consumed raw. Its leaves are rich in vitamin C, PP, B2, sugars, carotene, tannins. The strong aroma comes from the high content of essential oils.

Processing before eating

Where is it added and how to eat it? Before using it for food, the regan is washed under running water. The spice does not tolerate heat treatment, especially with purple leaves. Add to the dish just before serving or at the end of cooking, for 10 minutes. Chefs recommend not cutting the basil greens with a knife, but tearing them with your hands to preserve the flavor.

Is it ok to eat every day?

Doctors do not recommend eating basil greens every day. The culture is rich in essential oils and other substances that affect many systems in the body. If you eat fresh herbs every day for more than 2 weeks in a row, certain health problems may begin. In addition to useful components, the spice contains mercury compounds, the accumulation of which will lead to poisoning of the body. We wrote in more detail about the benefits and dangers of basil here.

What time of day?

Basil can be eaten at any time of the day. Spice is a negative calorie product and requires more energy to digest than the herbs themselves. Basil, eaten at night, satisfies hunger. This information is useful for people looking to lose weight.

Basil greens should not be eaten on an empty stomach. The pungent taste of basil is due to the high content of essential oils, which can irritate the lining of an empty stomach.

Age restrictions and contraindications

Lactating women can use basil greens in moderation to increase lactation. Not recommended for preschool children. Schoolchildren and adolescents are allowed, but not every day and in limited quantities. The content of tannins (tannins) in the composition of the spice thickens the blood. Basil leaves have medicinal properties, using them, check out the contraindications.

The main contraindications :

myocardial infarction, ischemic heart disease;
thrombosis and thrombophlebitis;
epilepsy;
increased blood clotting;
pregnancy (read about the use of basil during pregnancy here
low blood pressure.

Cooking applications

Basil is used as a seasoning for various dishes or as an independent snack. Food seasoned with this herb acquires an unusual taste and aroma, characteristic only of basil. Therefore, what basil is eaten with depends not only on the gastronomic combinations of spices, but also on taste preferences.

What is seasoned with dried spice

Properly dried greens, in comparison with fresh ones, have a richer aroma, but contain fewer nutrients.

Dried leaves, shoots, flowers and seeds of the plant are part of spices (hops-suneli, Provencal and Italian herbs, a bouquet of Garni), and are also used in their pure form as a seasoning for soups, meat, fish, smoked meats, pasta, mushrooms, egg dishes …

Dry basil is added to canned food, pates and sausages during their preparation. The dried leaves can be used to make tea and use in salads and baked goods. Dishes and drinks flavored with herbs acquire a slight bitter taste and spicy aroma.

The use of basil in winter preparations

Novice cooks often wonder where to add basil when preserving. After all, basil is widely used in the preparation of vegetables and fruits for the winter. The substances contained in the spice plant have preservative properties. In addition, the greens give the marinades a pleasant spicy aroma.

Basil is used to prepare preparations for the winter.

The leaves of the plant are placed in jars when salting cucumbers, tomatoes, squash and porcini mushrooms, in sauerkraut, pickled eggplants. Greens are added to berry preserves (raspberry, strawberry) and compotes. 4-5 sheets are enough for a 3-liter jar.

To preserve pickled tomatoes with the addition of a spice plant, you need the following ingredients:

tomatoes;
garlic;
allspice;
basil;
water – 1.5 l;
sugar – 150 g;
salt – 2 tablespoons;
table vinegar – 3 tablespoons

Glass jars are washed, sterilized and dried. The garlic cloves are peeled, cut in half and placed on the bottom of the containers along with allspice. Tomatoes and basil are washed, dried and placed in jars, while the tomatoes alternate with the shoots of the plant. To prepare the marinade, water is put on a fire and, after boiling, salt and sugar are added to it.

Pour tomatoes with hot marinade, cover the jars with lids and let stand for 5 minutes. After that, the marinade is poured into a saucepan, brought to a boil, vinegar is added and the jars of tomatoes are refilled with it. The containers must be immediately rolled up and turned over until they cool completely. Store the workpieces in a cool place.

Spice in desserts

Basil, despite its pungency and bitter taste, goes well with fruit and dairy desserts and sweet pastries. Greens can be added to the pie dough, dried or fresh.

The pungency of the spice sets off the sweetness of the berry fillings and enhances their taste and aroma. Plants decorate cakes and casseroles with fresh leaves, add them to milk and fruit shakes and smoothies. Basil can be used to make a buttercream for cake or pastries.

You can make delicious ice cream from basil.

An unusual and tasty ice cream will turn out if you use fresh basil greens when preparing it.

Required Ingredients:

sugar – 170 g;
milk – 1 l;
basil – 10 g;
egg yolk – 14 pcs.

Pour 60 g of sugar with milk, bring to a boil, add finely chopped basil and leave for 10 minutes. The egg yolks are ground with the remaining sugar. The milk is brought to a boil again and poured into the egg-sugar mixture. The resulting mass is heated in a water bath to 84 ° C, filtered, placed in an ice bath and left in the freezer overnight. The mixture is then rolled in an ice cream machine and served as a dessert.

Homemade basil recipes

Salted basil shoots are very tasty – for this they should be cut into small pieces, and then sprinkled with salt in a glass jar or covered with vegetable oil. Basil is amazingly combined with tomatoes; if you fill tomato juice with dry leaves of a plant, it will acquire a pleasant aroma. Experienced chefs recommend not cutting the basil with a knife, but chopping it with your hands, adding spice to the products in small quantities 5 minutes before cooking. The average rate of fresh basil per serving is 2–5 g, when dry, about 0.5 g is enough. Basil goes well with rosemary, tarragon, coriander, mint, marjoram and parsley, creating interesting combinations that transform the taste of familiar dishes.

Try oriental rice with basil or spicy Uzbek tea that quenches thirst and detoxifies the body. For this, a handful of basil leaves are poured with a liter of boiling water, infused for 5 minutes and sweetened with honey. The simplest basil salad is made with chopped fresh cucumbers, tomatoes, bell peppers, fresh basil, mozzarella, olives and black pepper. The salad is dressed with vegetable oil mixed with lemon juice.

There are many dishes where basil is added, but there are no strict rules – you can use this spice in the preparation of buckwheat, mashed potatoes or rice.

It is better to store fresh basil in cellophane on the bottom shelf of the refrigerator for no more than two weeks.

There is no national cuisine where basil is not used – it can be found both in home cooking recipes and in the menus of the best restaurants in the world. It is no coincidence that the ancient Greeks called this amazing plant “royal”. Basil enriches any dish, makes it refined, tasty and unique. Try making a salad or basil sauce for a family dinner – your family may love the new spice. Home experiments in the kitchen will cheer you up and make your diet brighter, more interesting and rich.

Basil blanks

Those who really like this Indian spice may wonder: “Where can you add basil to enjoy it all year round?” The answer is simple – in pickles and marinades, especially canned tomatoes.

You can prepare basil yourself. To do this, you need to collect fresh leaves, wash them and lightly fry in a pan for no more than a minute, and then grind with a blender. Add salt, sugar, citric acid to the resulting mass, arrange in sterilized jars and roll up.

The leaves can be salted in a jar, sandwiched with salt and tamping the basil tightly. Where to add such a blank? Can be used in soup, for main courses, side dishes, sauces. The main thing is to remember that there is already enough salt there and there is no need to add salt to the dish. A jar with such pickles is stored in the refrigerator; for better preservation, you can pour a little sunflower or olive oil under the lid.

Where is purple basil added?

This variety contains many essential oils, provitamins, various vitamins and minerals. Moreover, there are more of them in it than in other species and varieties.

Where is fresh purple basil added? In meat and seafood dishes, marinades and pickles, sauces and salads.

Where are purple and green basil added?

Uses of lemon basil

The leaves of this species smell like lemon and are therefore used as an additive to cheeses, refreshments and canned foods.

Application of green basil

Delicate taste and fragrant smell are liked by all cooks. The leaves of this spicy plant are eaten alone or added to vegetarian or meat soups, offal dishes, minced meat, salads, pates, canned food, teas and other drinks.

After learning how widespread the use of basil is in cooking, you will surely want to cook several dishes with this spice. Here are some recipes with basil.

Freezing

Perhaps, freezing is the easiest way to prepare basil for future use. All types are suitable. Basil can be frozen whole or chopped

Whole

Recipe:

Basil is washed thoroughly.
Blanch in boiling water for several (3-5) seconds, after which they are immediately dipped in cold water.
Throw it back on a clean towel and dry it a little.
Then they are laid out in small portions in bags and frozen.

Chopped, frozen with water

Recipe:

The washed basil is finely chopped.
Add a little water to a container with chopped herbs, mix well.
The mixture is poured into ice cube trays.
The finished cubes are poured into bags that are stored in the freezer.

Chopped, frozen with olive oil

For the preparation of various sauces, the preparation of basil with olive oil is the best fit. Basil preparation with olive oil Cooking recipe:

Basil (young shoots or leaves) is thoroughly washed.
Grind with a blender.
Mix with a little olive oil.
Poured into ice molds.
The finished cubes are packed in small bags and put into the freezer.

Salted and canned basil can be just as tasty as fresh basil, the main thing is to cook it correctly.

Basil pasta with olive oil

For cooking you will need:

basil leaves – about 200 g;
salt – 1 tsp;
olive oil – 50 ml.

Basil Pasta with Olive Oil
Cooking Recipe:

Basil leaves are thoroughly washed, allowed to dry and chopped with a blender.
Chopped greens are thoroughly mixed with salt and olive oil.
The resulting paste is transferred to a clean, dry container.
Store the pasta in the refrigerator.

Basil, parsley and celery seasoning

For cooking you will need:

basil – 200 g;
parsley – 200 g;
celery – 50 g;
garlic – 3 heads;
chili pepper – 2 pcs.;
seasoning hops-suneli – 1 pack;
salt – 100 g.

Recipe:

Basil, celery and parsley are washed and allowed to dry slightly.
Peel the garlic.
Chili peppers are peeled from the stalk and seeds.
Dried herbs, garlic and chili peppers are chopped using a blender or meat grinder.
Chopped greens are mixed with salt and hop-suneli seasoning.
The container is thoroughly washed and sterilized.
The sterilized container is filled with seasoning, closed with a lid.
Store in the refrigerator.

Tip: Basil, parsley and celery seasoning goes well with olive oil, mayonnaise, ketchup and sour cream.

Rayhon

For cooking you will need:

basil – 50 g;
lemon – 1 pc.;
water – 3 l;
sugar to taste.

Rayhon
Cooking Recipe:

The basil is sorted out, separating the leaves from the twigs.
The lemon is thoroughly washed, the juice is squeezed out of it.
Put the leaves in boiling water, add lemon juice, sugar (to taste) and boil for 15 minutes.
The finished drink is served with lemon wedges.

Basil tartare

Creamy and sour, this sauce will perfectly set off fried fish and game.

Ingredients

1 shallots;
3 tablespoons of capers;
1 bunch of purple basil
1 lemon;
200 g mayonnaise;
freshly ground black pepper – to taste.

Preparation

Chop shallots, capers (can be substituted for gherkins) and chopped basil finely. Rinse the latter and remove the stems. Pour lemon juice over everything and refrigerate for 15–20 minutes.

When the herbs give off flavor, add the pepper and mix with the mayonnaise. Better – with home.

French dressing with basil

This is a salad dressing that the French call vinaigrette. An excellent solution for vegetable salads, can also be used as a sauce for fish and chicken.

Ingredients

½ cup green basil leaves
2 bunches of shallots;
1 teaspoon Dijon mustard
½ teaspoon of salt;
1 teaspoon sugar
¼ glasses of white vinegar;
¾ cup olive oil.

Preparation

Rinse and dry the basil and shallots. Combine them in a blender bowl with mustard, salt and sugar. Grind until smooth. Then pour in the bite and whisk again.

Gently add olive oil to the dressing. Stir and transfer to a glass container. Store in refrigerator for up to 7 days.

What do you need to know about the spice?

Translated from Greek “basil” means “royal, royal”. Let’s sort out the main characteristics of the spice on the shelves:

Origin

The plant is native to South Asia, but today it is grown in almost every corner of the world. In the subtropical climate of Africa, America and Asia, it is often found in a feral state.

Other names for the basil: regan, rehan, rean, fragrant cornflowers.

Taste and smell

Basil can be described as fresh, spicy, tender, and bittersweet. It somehow resembles bay leaves, allspice, nutmeg and cloves. However, it cannot be confused with another spice. Depending on the variety, notes of lemon, cinnamon, caramel, anise can be heard in the basil.

Views

There are about 70 types of aromatic herbs. But the most popular are purple, lemon (Thai), cinnamon (Mexican), fragrant and ordinary (salad) basil.

The purple variety has a pungent odor and is used primarily in Caucasian and Asian cuisine.

Cinnamon basil has a distinct smell of cinnamon, lemon – lemon. Fresh leaves of these varieties decorate desserts, mousses, drinks and salads.

Beneficial features

The leaves of the plant are a valuable source of vitamins P and A. They are needed for the normal functioning of the organs of vision, the cardiovascular system. Fresh greens contain essential oils that stimulate appetite, tone up and have a powerful antimicrobial effect. The seasoning is useful for eating with frequent intestinal disorders, loss of strength, metabolic disorders.

Versatility

Basil is not universal. It has a distinct scent that overpowers delicate foods. It is also rarely used in sweet dishes.

There are many superstitions associated with basil. For example, ancient people believed that if you forget a leaf under an inverted bowl, it will turn into a scorpion. In Egypt, it was used for mummification. Also, according to legends, Solomeya hid the severed head of John the Baptist in a pot of spicy grass to hide the characteristic smell.

But there are also positive associations. In Italy, basil symbolizes love and fidelity. In Haiti, it is considered a powerful talisman. And in Romania, a young man who has accepted a plant stem from a girl agrees to be engaged.

What dishes are fresh and dried basil placed in?

Fresh and dried basil is valuable because:

Normalizes bowel function.
Quenches the body’s thirst for vitamins and minerals.
Has a calming effect.

It not only stimulates the appetite and stimulates the production of gastric juice, but is also valuable in the diet for weight loss: such greens as basil have a negative calorie content, i.e. when digesting it, the body spends more calories than it receives from this food.

Therefore, regan (another name for the herb) is unique and irreplaceable.

What dishes are added:

Soups (cold, warm, vegetarian, in meat or fish broth).
Cold appetizers (salads, sandwiches, cheeses – especially green basil).
Hot meat dishes – for example, chicken with basil is very tasty.
Sausages, smoked meats – as an addition to other spices (more often dry basil is used).
Sauces and condiments – mayonnaise with basil is very tasty. But basil oil is also used as an alternative: it is prepared like all green oils, chopping fresh herb leaves and grinding them with softened butter. Sharper lovers add fresh leaves or seeds to olive oil.
Drinks – and not only teas are prepared with regan, there is even yogurt, which combines strawberries and basil.

Desserts and pastries – basil is put into fruit and berry preserves, and ice cream with basil is made from it. Confectioners can bake a cake with strawberries and fresh basil, sweet and flavorful.

Where you can add the herb more, so it is in marinades: after languishing in this fragrant grace, spicy and slightly tart, tough meat becomes softer, fatty meat is easier to digest, and poor in taste (like chicken fillet or other white poultry meat) is enriched with flavors and eaten with great pleasure. Another common application is canning. Dry and fresh basil replaces or sets off other spices; it is added to tomatoes, cucumbers, eggplants and other preserves.

What does basil work with?

Many culinary experts believe that basil is a versatile condiment. Of the harmonizing spices, one can note parsley, thyme or thyme, peppermint, rosemary.

Dried basil should be carefully added to the fish.

It is difficult to find products that would not be combined with this spice. The only thing to consider is concentration and quantity. A lot of basil will damage any dish, interrupting its natural aroma and flavor, making it rough and too harsh.

Sources used and useful links on the topic: https://polzavred-edi.ru/v-kakie-bljuda-dobavljajut-bazilik/ https://rusfermer.net/ogorod/listovye-ovoshhi/bazilik/poleznye-svojstva-i- vred / kak-est.html https://SpicePortal.ru/v-kulinarii/bazilik-kak-upotreblyat https://www.edimdoma.ru/kulinarnaya_shkola/posts/18716-kak-ispolzovat-bazilik-v-kulinarii https: //www.syl.ru/article/203811/new_kak-is-chem-edyat-bazilik-kuda-dobavlyat-listya-bazilika https://agroflora.ru/bazilik-primenenie-v-kulinarii/ https: // 7dach.ru/recepty/Exspert/bazilik-sposoby-ispolzovaniya-i-metody-zagotovki-86988.html https://Lifehacker.ru/bazilik-recepty/ https://mschistota.ru/sovety/produkty/kuda-dobavlyayut -bazilik.html https://Vsespecii.ru/specii/bazilik/v-kakie-blyuda-dobavlyayut-bazilik-svezhij-i-sushenyj

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