For the first time, green basil was used in the preparation of oriental dishes. This spicy and aromatic spice was enjoyed by Europeans 2 centuries after it appeared in the culinary arsenal of many Asian chefs. At the end of the 16th century, basil becomes an expensive spice in dishes of meat, fish, salads and desserts.
Varieties of Basil
The basil has an abundance of varieties: 13 representatives. The shape of the leaves, size and color depend on the variety. Its color can be from pale green to deep purple. Thanks to its extensive color scheme, some gardeners use basil as a decoration for a flower garden. And when planting on the beds, it protects garden crops from many pests with its tart aroma.
The most popular varieties of green basil in our climate zone:
- Anise - basil, green with silver-green leaves. Got its name for a delicate sweet aroma resembling anise. Very popular in traditional oriental cuisine and in pastries.
- Lemon is a fragrant green basil with delicate lemon notes. It is used in drinks, desserts and as a seasoning for fish. Often used in cosmetology, perfumery and aromatherapy.
- “Thai Queen” - due to its decorative attractiveness it is often used in landscape design: against the background of bright plentiful foliage in the center of the plant is a saturated purple inflorescence. The sharp and strong aroma gives a characteristic oriental taste. It is used in marinades, sauces and as a seasoning for meat.
Europeans call green species sweet basil, since it has a more even and mild taste, more often it is used in Mediterranean cuisine. Violet varieties have a sharper, spicier taste. Eastern peoples call it a fragrant basil.
Common varieties of purple basil:
- Purple - leaves of a characteristic burgundy and purple hues. It has a high yield due to the large foliage. Due to the pronounced spice it is often used in the manufacture of oils, sauce and vinegar. Serves as a decoration for salads.
- Camphor - the highest grade, reaches 60 centimeters. Got its name thanks to the extraction of natural camphor from the plant. It has a specific aroma and serves as a medicinal infusion. It is used in meat and vegetable dishes.
- "Ararat" is the fastest basil in terms of ripening time, from the beginning of seedlings to the harvest takes from 30 to 40 days. The dimensions are compact, up to 30 centimeters in height, a purple tint, with a bitter-clove aroma. It is used in dried form in broths, for meat and vegetables.
We examined only the most common varieties of green and purple basil, in fact there are much more. And they all have their own unique qualities, but they are united in their usefulness to human health.
Useful properties of green basil
Not only in culinary basil was widely used, but also in folk medicine, due to its healing properties. Thanks to the bright aroma, the plant was used to purify the air, get rid of headaches and relax the body in aromatherapy. And, according to old legends, the basil helped young girls get married.
People suffering from diseases of the digestive system, the special properties of green basil helped to get rid of the disease. After all, the essential oils contained in the spices do well with the breakdown of fatty foods.
What is included in the eastern spice
In order to answer the question, what is the use of green basil, it is necessary to understand its chemical composition. All the wealth of the plant is contained in its leaves. It is in them that vitamins are found: A, B2, P, C, vegetable fats, simple sugars, rutin, carotene, volatile. The basil is spiced with essential oils, which are contained in an amount of 1.5%, this is considered a high rate. Volatile substances, which are also important components, contribute to the activation of the heart rhythm: linalool, camphor, eugenol and meylchavinol.
Thanks to all of the above characteristics, you can understand how extensive the use of basil is in medicine: as an anti-inflammatory, disinfectant, wound healing, immuno-strengthening agent. With bronchitis, viral respiratory diseases, asthma, this plant can come to the rescue.
It positively affects the nervous system, digestive tract, strengthens the muscle tissue of internal organs and relieves spasms in the blood vessels and normalizes the functioning of the urinary tract and intestines.
Who should not eat fragrant basil
Since basil activates cardiac activity, in case of health problems of this organ, you should refrain from using this plant. Fragrant green basil has an effect on blood vessels in the body, and therefore vein diseases of various etiologies and blood coagulation are the rationale for abstaining from it. During pregnancy, feeding and with diabetes, doctors also recommend that you refrain from this spice in any form.
Choosing a landing place
Basil grows well in open, well-lit areas. Therefore, it is worth taking care that the place is chosen correctly: away from structures that cast a shadow. The soil must be prepared in such a way that it provides the necessary growth and development of the plant. This requires moistening the landing site with a product containing potassium compounds ( potassium chloride, potassium sulfate) and urea in equal proportions with water. The soil itself, in which basil will grow, should consist of humus, peat, compost and earth.
Growing Green Basil
Many gardeners can find basil in the garden next to parsley, dill or onions. The healing properties and taste of this plant attract lovers of healthy nutrition. Grow it with seeds in greenhouses or seedlings in open ground. The fact is that green basil is very gentle and thermophilic, at the slightest frost the plant dies. Therefore, the seedling method of planting facilitates the care process and contributes to the speediest yield from the garden.
The optimal time for sowing seeds is mid-March. And landing in the open ground is best done when it is already warm and the air warmed up to +20 - + 25C. Usually they begin to transplant him in late May - early June.
Since it is very sensitive to transplantation, it is better to do this together with peat pots or in the phase of the first leaf opening. This will reduce losses during landing. The distance between the seedlings must be left at 20 centimeters. Below is a photo of a green basil.
Spice Diseases
Basil is an annual plant, but it is not recommended to plant it in the same place earlier than after 5 years. The fact is that it is susceptible to fungal diseases that arise when improper care:
- annual landing in the same place;
- overflow, as a result, stagnation of water;
- lack of timely loosening of soil around the basil;
- improper weed removal.
If you find that the basil is infected with a "black leg", "fusarium" or "gray rot", you should immediately remove the plant from the planting site, along with the root system and adjacent soil. But if basil is just starting to get sick, you can try to save it: prepare a decoction onion peel (in the ratio of 100 g peel to 400 ml of boiling water, and let it brew for a day) or a solution of copper sulfate (1 teaspoon of powder in 2 liters of water) and spray every day the diseased plant until complete recovery.
Green Basil Care
The basil needs moderate watering and regular weeding from weeds. Feeding with mineral fertilizers is advisable to do twice a month. If lateral shoots are removed in a timely manner, then the yield of the plant can be extended: up to 3 harvests from one bush.
The energy value of the plant
If you are a lover of Italian cuisine, then basil in the form of decoration on a paste or addition to a salad appears very often. And therefore, information about the caloric content of such an amazing spice can also become interesting. Per 100 grams of dried product, 23–27 kilocalories are used (depending on the variety). The main component of the plant is water - 96%, fat in the basil 0.65%, carbohydrates - 2.64%, proteins - 3.14%. From these data we can conclude that its calorie content is almost zero.
Basil as a means for weight loss
If you follow a diet, then green basil can help you out. The fact is that he is not only almost calorie-free, but also copes with hunger. It also replenishes the reserves of vital trace elements and vitamins. When it is consumed, it will actively begin to burn fats and accelerate metabolic processes in the body.
For example, if you add 2 tablespoons of basil to stewed vegetables, then know that you have received only 1 kilocalorie. All processes will proceed so efficiently that nothing will be left for the body as energy. You can add fish for a couple, then the diet dish will sparkle with bright colors. Maximum benefit for your body.
The use of basil in cosmetology
We already know that the green or purple basil variety has many essential oils in its composition. For this reason, cosmetologists like to make oils from it, which go as an important useful component in creams, lotions and other means aimed at rejuvenation. Basil oil care products will be involved in the fight against skin fatigue, signs of wilting and acne. Antioxidant properties will help the skin renew and get rid of the harmful effects of the environment.
Classic Salad with Basil Recipe
After all the above information about the beneficial properties of basil, its cultivation, use for medicinal purposes and much more, it is necessary to complete the article with a classic recipe for a simple and tasty salad with basil. This salad is on the menu of most European restaurants.
Green or purple basil is used in cooking in various variations: plant leaves, shoots, fresh and dried, whole and chopped.
We will need the following products:
- mozzarella cheese - 120-130 g;
- cherry tomatoes - 10 pieces (or ordinary tomatoes - 2 pieces);
- lettuce - 5 pieces;
- basil leaves - 6 petals;
- a bunch of dill;
- green onions (to taste);
- balsamic vinegar - 1 tablespoon;
- olive oil - 2 tablespoons;
- salt, ground pepper - to taste.
Cooking salad
If you have cherry tomatoes in stock, then after they are washed, you need to cut them in half. If you have ordinary tomatoes, cut them into cubes.
Mozzarella cheese must be emptied and rinsed with boiled water. When the cheese is ready, cut into cubes.
We turn to greens: you can simply chop the basil, leave it whole or cut into slices (as you like). But it is generally accepted that greens, torn by hands, give out more essential oils and gives a richer taste to the dish. With dill, it can do the same, but you can chop it, like green onions. The last ingredient is not required in a classic basil salad. Therefore, leave the decision on its availability at your discretion.
To prepare the dressing, mix balsamic vinegar and olive oil.
Now we turn to the decoration of the salad: put the chopped cherry tomatoes (or tomatoes) on a dish, add the greens. Pour the salad with the prepared dressing.
There was the last touch: lettuce leaves can be cut or torn into pieces (as you prefer) and mix the finished mixture.
Bon Appetit!