- Alternative & Natural Medicine
Ocimum basilicum L. (Common basil)
Ocimum basilicum (a.k.a. Basil) is one well known salad seasoning.
It is also, well known herb.
Ocimum basilicum is annual plant with rich flavor and spicy taste. Grows in Asia and North Africa but can easily be cultivated for all climates. 1-2 feet long with small white blossoms and wide leaves. The fruit is small 4-seed nut that dries and drops by itself.
July-august is the best time, while the Ocimum basilicum blossoms. Cut no more than 8 inches from the top and leave at least that much. The base of the plant remaining will sprout new shoots in place of the ones you cut.
No more than 35 degrees Celsius (95 F). No sun exposure while drying. Best practice is to dry the whole shoot hanging upside down, indoors in a windy room. The herb needs to be green even completely dry.
- Phlegm dissolver (will help your cough).
- Eases breathing when you have cold.
- Stops gripes and gas.
- Rinsing with the infusion helps pain in gums to go away.
- Drinking the infusion in summer time is refreshing and decreases sweating.
- It is also a very (very) light aphrodisiac due to Eugenol.
2 tablespoons of Ocimum basilicum poured over with 1 pint of boiling water and left to cool. Sift and keep in a bottle. Drink 4 times a day before meals.
Even using it only as seasoning for salads, you will reap the benefits from Ocimum basilicum. But the benefits of the herb as a remedy for intestine discomfort is best when the herb blooms actively.
I prefer it this way:
- 2 big tomatoes
- 1 medium cucumber
- 1 small onion
- white cottage cheese
- olive oil.
Chop the vegetables in dices. Crush the cheese over and add the seasoning and olive oil in the end. Excellent salad for the summer days. Enjoy ;)
Nutrition value per 100 grams
% Daily Value
Eat a lot of basil
Orientin and vicenin are water-soluble flavonoids. An online journal claims those 2 nutrients are helping protect your DNA.
Basil is not just tasty - it is healthy. Adding raw basil to your food is more than enough to stop plenty of bacteria to grow in the dish due to the essential oils which contain
Cook with basil.
It adds very good flavor on everything.
Just remember the basic rule - Basil has plenty of volatile oils and should be added last.
Do not boil or fry basil leaves for too long.
Last 5-8 minutes of the cooking is the right time to add the leaves. They will still add plenty of aroma and taste, without losing the benefits of raw basil.
Chop a handful of basil leaves with 2-3 cloves of garlic.
Crush some pine nuts in small pieces and mix well with 2-3 tablespoons of olive oil.
Alternatively, you may blend everything with electric blender to a fine mass.
Use on your brusquettes, pasta or fish. It still goes well without dairy products.
Granita with basil and lemons
Grate the peel of 3 limes (lemons are fine too if you don't have green lime).
Squeeze the grated lemons/limes from their juice and pour them in a cup with 1 cup of water.
Mix a cup of sugar with a handful of basil leaves. Blend until fine paste forms and add this to the water/lemon liquid.
Freeze for 5 hours.
Get it out, break it with hard metal fork to small pieces (sugar will allow this) and serve immediately in cocktail glass with wine or sweet liquor. Just add a straw.
Excellent summer drink. Cheers :)
Asparagus soup with basil
- 2 asparagus bundles.
- 1 garlic clove.
- 1 cup of milk.
- 3 tablespoons of flour.
- 1 tablespoon of soy sauce.
- 1 teaspoon sea salt.
- 1 teaspoon of black pepper.
Handful of fresh basil
Boil everything in 3 cups of water until reduced to 2 cups.
Blend with electric blender for cream soups.
Serve with copped basil on top.
Bread with Garlic and Basil
Bread maker robots are a miracle. Especially the ones that make baguettes.
I get 2 pounds on my waist just for thinking about fresh bread.
Get your recipe for Ciabatta or any other white bread that makes big pockets inside the dough.
Start the program and wait for the second mixing (about 80-90 minutes after the start)
Add minced garlic and chopped basil in the dough and close the lid again.
You are welcome ;)