Basil

Basil belongs to the Yasnotkovy family. Its genus is represented by annual or perennial plants. Basil is popularly called reagan, raikhon, rean or fragrant cornflowers.

Some species have the form of semi-shrubs. The stems reach a height of 0.4-0.8 m and have a dark green color. The stem is branched, but not more than a few rows of lateral branches.

Basil leaves are oblong, oval in shape, reaching several centimeters in length. They have a light green color, although some species are even purple. The leaves are planted on short cuttings. On the stem and on the leaves are special glands with essential oils.

Basil blooms in the last month of summer. Its flowers are small, 5 mm each, painted white or pink. They gather in inflorescences, reaching up to 0.3 m in length.

In early autumn, the formation of fruits occurs, which are represented by black nuts of a very small size.

The roots of basil are branched, located in the upper part of the soil.

In total, about 70 species are observed in the genus. However, only a few are the most popular:

• Genoese basil (Ocimum basilicum): the most famous species, represented by annual plants with dark green leaves and white flowers. It reaches a length of 0.6 m. The view is very fragrant.Genoese basil has large, oval-shaped leaves that are pointed at the tips. They have a slightly convex shiny surface. The view is very popular in Italy, so it is the hallmark of Italian cuisine. In German, Genoese basil is called Gew?hnliches Basilikum, Suppenbasil, Braunsilge, in English - sweet basil, in French - basilic, grand basilic.
• Curly green basil (Ocimum basilicum ‘Green Ruffles’): this species has a very strong aroma with sweetish notes. The yields of this basil are very high. He is loved most in England. The species is represented by annual bushy plants, reaching half a meter in height. The leaves are large, have a curly edge and lime color. There are related curly species with purple or reddish-brown leaves.
• Provence basil (Ocimum basilicum): originated from the southern regions of France. It brings high yields, has narrow and smooth leaves of medium size with denticles along the edges. This species also has an intense aroma and is represented by squat annuals.

There are other types of basil:

• Fino Verde Basil (Ocimum basilicum): has an intense aroma and small dark green leaves;
• Greek Bush Basil (Ocimum basilicum var. minimum): the species is represented by annual bushy plants growing in a spherical shape. The height reaches 0.4 m. The leaves are small, have a strong aroma;
• Turkish Bush Basil (Ocimum basilicum var. minimum): the aroma is sweetish, the leaves are very small;
• lemon basil (Ocimum species): as the name implies, it has notes of lemon in the aroma. It reaches a height of 0.4 m, has narrow leaves;
• Mexican Spicy Basil (Ocimum basilicum): has notes of cinnamon in the aroma and a red stem;
• Thai basil (Ocimum basilicum): an annual plant with hints of pepper in the taste and aroma of anise. The leaves are pointed, and the flowers are painted in red tones;
• Thai basil "Siam Queen": similar to the previous species, only with darker leaves. It has an anise and licorice aroma;
• wild basil (Ocimum americanum): It has an aroma of pimento and flowers painted in lilac tones. It tastes like a mixture of mint and ginger;
• Wildes purple basil (Ocimum canum x basilicum): massive plant with a bright aroma. It has red leaves and pink flowers;
• Basil "African Blue" (Ocimum kilimandscharicum x basilicum): It has green leaves with red veins. It tastes tart, smells like a mixture of cloves, anise and mint;
• Cypriot bush basil (Ocimum species): it has large fleshy leaves and a strong basil aroma;
• Russian bush basil (Ocimum basilicum v.): has medium-sized and green leaves and a strong aroma;
• Cuban Bush Basil (Ocimum basilicum v.): almost does not bloom, but has a strong aroma;
• Basil "Rotes Lesvos" (Ocimum basilicum): its leaves are red-green in color and spotted. The flowers are painted in pink tones;
• bushy basil "Corfu" (Ocimum basilicum ssp. minimum): it has fragrant and tender leaves of small size and light green color;
• East India Eugenol Basil (Ocimum gratissimum): it has large drooping leaves, there are clove notes in the aroma;
• Indian basil, or tulsi (Ocimum tenuiflorum): it has a red-purple stem, green leaves with red veins. It has a spicy strong aroma, but is more often used in religious ceremonies.

The plant is thermophilic, therefore the regions of its cultivation are predominantly southern. There are suggestions that Africa turned out to be the historical homeland of the basilica, however, according to some opinions, Asia can also be considered it.

Now basil is common in tropical and temperate regions. It is more common in the countries of the Old World (southern countries of Europe, Africa).

As a spice, fresh basil leaves or dried crushed leaves and flowers can be used.

You can judge the quality of basil by eye. Basil tends to wilt quickly, so be sure to keep that in mind when choosing fresh basil. High-quality dried basil is large pieces of leaves without any side impurities. It has a strong aroma, and the leaves themselves are purple or dark green in color.

You can buy fresh or dried basil at any supermarket or spice store.

Certain types of basil are used to make sweets or tea. If stored properly, basil can retain its aroma and flavor for up to two years.

Basil has the following characteristics:

• is a spice present in the dishes of cuisines around the world;
• has a medicinal effect;
• Can be used on its own or in combination with other herbs.

100 grams of fresh basil contains 23 kcal.

The nutritional value of the product is as follows:

• proteins - 3.15 g;
• fats - 0.64 g;
• carbohydrates - 2.65 g;
• dietary fiber - 1.6 g;
• ash - 1.49 g;
• water - 92.06 g;
• monosaccharides and disaccharides - 0.3 g;
• saturated fatty acids - 0.041 g.

You can learn more about the basil and its properties from the video.

The chemical composition of basil includes the following components:

• vitamins: β-carotene - 3.142 mg; A - 264 mcg; B1 (thiamine) - 0.034 mg; B2 (riboflavin) - 0.076 mg; B5 (pantothenic) - 0.209 mg; B6 (pyridoxine) - 0.155 mg; B9 (folic) - 68 mcg; C - 18 mg; E - 0.8 mg; K (phylloquinone) - 414.8 mcg; PP - 0.902 mg; choline - 11.4 mg;
• macronutrients: calcium - 177 mg; magnesium - 64 mg; sodium - 4 mg; potassium - 295 mg; phosphorus - 56 mg;
• trace elements: iron - 3.17 mg; zinc - 0.81 mg; copper - 385 mcg; manganese - 1.148 mg; selenium - 0.3 mcg.

The part of the plant that is above the ground contains a large amount of essential oils that cause such a smell.

Basil has a number of the following useful properties:

• the plant is an excellent antiseptic;
• basil is useful as an antidepressant;
• basil helps to increase the tone of the body;
• the plant is effective in aromatherapy;
• basil can help in the fight against stress;
• considered an aphrodisiac.

In aromatherapy, basil essential oils are used, which have a general calming effect on the nervous system.

Unfortunately, basil also has some side effects:

• serious poisoning;
• irritation of the mucous membranes;
• convulsive convulsions;
• allergic reactions.

Basically, such phenomena can occur only with serious overdoses.

Basil should not be consumed:

• pregnant women;
• with diseases of the cardiovascular system;
• after severe heart disease;
• in the presence of blood clots;
• in case of poor blood clotting;
• with personal intolerance to the product.

Basil contains essential oils, most of which are concentrated in the leaves and inflorescences.The stem has a lower oil content.

Basil oil is obtained by steam distillation. There are 100 kg of fresh plants per liter of essential oil. The oil is colorless, but can sometimes be colored yellow (depending on the type of basil).

The use of oil is quite extensive. It is actively used in cosmetology; without it, existing skin care procedures cannot do. It allows you to smooth out wrinkles, slow down the aging process of the skin, make it supple and elastic. The oil is often added to various anti-aging products. It also controls the metabolic processes in the body and maintains a balance of water and fats.

Basil oil is useful for improving blood circulation, with joint diseases. It is also used as an antiseptic. The chemical composition of the oil determines its effectiveness in colds and disorders of the digestive system.

Basil oil helps to increase blood pressure.

Basil juice promotes healing of wounds or inflammations on the skin. It is obtained by pressing from the surface of the plant before flowering. Basil juice tones the body, has a positive effect on the nervous system. It is effectively used in the treatment of respiratory diseases.

Juice is best diluted with water, otherwise it can irritate the esophagus.

Thanks to its spicy aroma and bittersweet taste, basil has found very wide use in cooking:

• seeds are added to soups, salads and even some drinks;
• used both fresh and dried;
• fresh basil is ideal for some types of meat;
• added to fish, vegetables, cheeses and soups;
• an indispensable ingredient in Italian cuisine;
• added to a variety of sauces;
• goes well with other spices and herbs;
• added to alcoholic beverages;
• used in the preparation of canned food and semi-finished products.

Genoese basil is very popular in Italy. Its leaves and shoots are added to salads and pesto, as well as to dishes with garlic, tomatoes, fish and other seafood, eggplant.

Provence and green curly basil have the same uses.

The aroma of different types of basil is different. Those grown in the Mediterranean countries have a sweet peppery taste with hints of anise and cloves. Some other species have a distinct taste of lemon or cinnamon. Asian species have an aroma of camphor and anise.

Basil has excellent preservative properties, which is why it is included in many marinades and preservatives.

Certain types of basil are ideally combined with legumes, and are also involved in pickling vegetables. Basil is also added to vinegar to give dishes a more original taste.

In Italian and Mediterranean cuisine, basil is seasoned with pasta dishes, and is also added to cottage cheese, cheese, egg and crab dishes.

You can cook a wonderful pesto sauce at home, which is very popular in Italy:

• you need fresh basil leaves, 100 ml of olive oil, 100 g of grated parmesan, 6-7 garlic cloves, a couple of tablespoons of pine nuts, salt and pepper;
• garlic is very finely chopped and ground in a mortar along with basil and nuts;
• then the rest of the ingredients are added, as well as pepper and salt to taste.

You can also prepare a simple but tasty salad with basil:

• an arbitrary amount (to taste) of cucumbers, tomatoes, bell peppers is cut;
• cheese (preferably mozzarella) cut into small pieces is added;
• basil leaves are torn straight with your hands and added to the salad;
• salt and pepper are added to taste;
• you can add olives to the salad, season it with olive oil with the addition of lemon juice.

Basil has extensive medicinal uses. It is applied:

• to reduce spasms;
• as an antispasmodic;
• as an antidepressant;
• as a tonic;
• for the treatment of cough and respiratory diseases;
• as an antiseptic;
• to calm the nervous system;
• as a diuretic;
• to improve blood circulation;
• to reduce headaches;
• for the treatment of disorders of the gastrointestinal tract.

Due to the high content of enzymes, basil promotes faster breakdown of fats and more intensive burning. This is what encourages weight loss. Also, due to the diuretic and carminative effect, the plant removes excess fluid and harmful toxins from the body.

The household uses of basil are as follows:

• used in cooking;
• used in skin care cosmetics;
• is a medicinal plant;
• added to individual perfume compositions;
• serves as one of the main components of aromatherapy.

Basil grows best in warm climates. He is quite whimsical: he loves warmth, sunlight, moderate moisture and fertile soil. If the climate in the growing zone of the plant is cool or temperate, then it is planted in greenhouses.

Basil seeds are planted in the soil at a shallow depth, keeping a distance of 0.2 m between plants, and 0.3 m between rows. It is taken into account that basil grows in the form of shrubs. After planting, seedlings need to be well watered.

A week after planting, the seeds give the first shoots. If you propagate basil by cuttings, then the cut stems are first placed in water and wait until they take root. This usually happens within a week or so. After a couple of weeks, the plant is planted in the ground. This usually happens in early May.

The soil in which basil is grown must have a high level of fertility and pass water well. Periodically, it is required to fertilize and fertilize basil, otherwise it will have hard leaves that are of little use for food.

You can not grow basil in one place for several years, in which case it starts to get sick. The plant must be looked after: periodically loosen the ground, remove weeds.

• The name "basil" comes from the Greek language, where "basileus" means "king".
• In India, basil is revered as a divine plant, which is the incarnation of Vishnu. The plant is used in sacrifices and for protection from evil forces.
• In Christian culture, the basil is also of great importance, as there are opinions that it grew on the site where Christ was crucified.
• Despite the fact that basil was once actively cultivated in many countries, it was not always held in high esteem, as it was associated with black magic. The plant was considered poisonous. Basil was also believed to bring bad luck.
• The ancient Egyptians used basil in body mummification compositions and as a repellant.
• Basil stems are used in making rosaries.