Basil | Herbal Nutrition
BASIL IS MOOD FOOD
When I was growing up, the herbs Mom used in cooking did double duty as medicines. I distinctly remember anise tea for cramps, and parsley for tummy flutters. She came upon this naturally. Long before common culinary herbs were brought to our tables to flavor foods, our ancestors used them medicinally and as beauty aids.
In ethnic households, like our Lebanese family, herbs were an important part of our diet and well-being. Now there’s an explosion of interest in the healing aspects of culinary herbs.
Last time I was on my Saturday radio show a couple of weeks ago, I talked about Cilantro and how this healing herb can be used to make delicious meals.
Today I’m going to show you how to use basil in your recipes, and why it’s so good for you.
You’ll learn secrets to lowering fat, cholesterol and sodium in your diet through the use of herbs. You’ll find out about the hot “new” herbal sugar and salt substitutes. Awareness of the many healing qualities of culinary herb will encourage you to cook with them.
Let’s get going, now, and talk about basil.
The familiar sweet basil with leafy green leaves is most common. Depending upon the type, basil can have a thyme/clove/anise/mint-like flavor with hints of cinnamon.
Some of the basils include lettuce leaf, opal, African blue, cinnamon, ruffled,Thai, lemon and spicy globe basil with its tiny, pungent leaves. Basil is said to have been growing around Christ’s tomb after His resurrection.
In India, people herald it as a sacred herb. Basil means “king” in Greek and it is considered the king of herbs in that country.
GROWING BASIL
Basil is a sun-loving annual. Whether you grow in containers or in the ground, give it plenty of room to grow, at least a foot apart. Plant some next to your tomatoes to repel insects and diseases. Pinch flower heads off as they form (use in cooking) for healthy plants and a longer harvest. If you grow chamomile, use that to make a watering “tea” (a scant handful of fresh leaves to a quart of boiling water; steep and let cool) to help ward off transplant shock and damping off of basil seedlings.
HEALTH BENEFITS: MOOD FOOD
Basil contains potassium and iron. It is used in aromatherapy to uplift and harmonize the spirit, and basil tea is taken to relieve nausea of chemotherapy and radiation (steep a tablespoon of fresh basil in a cup of boiling water, strain and swirl in some honey and lemon).
TOMATOES STUFFED WITH SUMMER SQUASH, CHEESE AND BASIL
Basil’s strong flavor is great with zucchini and other bland vegetables. It’s especially good with tomatoes (a nutritional powerhouse on its own).
STACKED TOMATO “SANDWICH”
My adaptation of one I enjoyed at The Heritage Restaurant, prepared by Chef Scott Melvin.
For each serving, you’ll need:
One beefsteak tomato or other large tomato
Fresh basil leaves
Sweet Onion slices
Goat cheese or Feta, sliced
Mesclun Greens or Arugula
Dressing:
Whisk together:
¼ cup Balsamic Vinegar
2 tablespoons finely minced onion chives or 1 tablespoon minced shallot
½ teaspoon minced garlic
¼ cup Olive oil
Sea salt and freshly ground pepper to taste
Here’s how you do it:
Make a bed of Mesclun greens on a small plate. Thickly slice tomato horizontally.
Core out a small hole in the top and set aside. Put one slice on the greens,
place and layer on it the following:
First layer: basil and cheese
Top with tomato
Second layer; basil and onion
Put top of tomato on second layer. Pour dressing over. Put basil sprig in
cored out hole on top of tomato. If desired, crumble or slice cheese and
put around the base of the tomato.
Pack a handful basil into a bowl. Bruise to release oils. Pour a cup of boiling water over. Steep 15 minutes. Strain and cool. The antibacterial qualities are good for skin exposed to polluted air. Avoid getting into eyes.
