Clever Nutrition & And Fitness Tip's With Tit's !!
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It's Good To Be The King...
Basil is considered the "King of Herbs" by many chef's.
The
round, often pointed leaves of the basil plant looks a lot like
peppermint to which it is related. Its highly fragrant leaves are used
as a seasoning herb for a variety of foods like the main ingredient in
pesto, the mixture of basil, pine nuts and Parmesan cheese. I for one,
can't imagine cooking a meal in my kitchen with out fresh basil. I grow sweet, lemon and Thai. Basil is an easy herb to
grow. It will grow both inside and outdoors, but does better outside.
Basil thrives in the sunshine. Bottom leaves that become yellow is an
indication that the plant either needs less fertilizer or more sunlight.
First a little history. Basil is originally native to India and other
tropical regions of Asia, having been cultivated there for more than
5,000 years.
The
word basil comes from the Greek "basileus", meaning "king", as it is
believed to have grown above the spot where St. Constantine and his
mother St. Helen discovered the Holy Cross. This is the reason that it
is now being used in the preparation of the holy water in Greek Orthodox
Churches. Pots of basil are kept around the alter for their religious
healing that the Greeks believe will take place. Basil was also used by
the Greek and English royalty for their baths, and medicine. Basil is
still referred to as "the king of herbs" from world-renowned chefs. In
India where it grew originally, it was held in great admiration and was
actually used in courtrooms to have the Indians swear their oaths upon.
In Italy however, basil symbolizes love. When an Italian suitor wanted
to show his love he would place a sprig of basil in his hair to win his
hearts desire. It is the same in Mexico where people would keep basil in
their pockets in hopes that the man or woman that they loved would
return their love forever. In Romanina, they followed much of the same
legend, where the man would give basil to his love and they would
officially be engaged. In ancient Rome basil has also long been revered.
They called it Basilescus, which refers to the Basilisk, the
fire-breathing dragon. The legend says, if you took basil every day then
it would ward off attacks from the beast. On the Greek island of Crete, basil was considered
an emblem of the devil and was placed on most window-ledges as a charm
against his influence. For many cultures, and countries basil was much
more than an herb to eat. It was a way of life. Basil was not introduced
in Britain until the 16th century, and the British in turn brought it to North
America, via the Massachusetts Bay Colony where it was
introduced in 1621. The Oxford English Dictionary quotes speculations that basil
may have been used in "some royal bath, or as a medicine."
Today mostly basil
is commonly used fresh in cooking. In general it's spice added at
the last moment, as over-cooking destroys the flavor. The dried herb in
jars resembling hay has lost most of its flavor. It's mostly aroma,and what little
flavor remains tastes
very different, a weak flavor. I say don't use it, your
only cheating your meals of this sensational herb. There are over 160
varieties of this herb. Here are some of the more popular. I've
highlighted in blue the flavors that I grow, and cook with;
Common name
Species and cultivars
Description
Sweet basil
O. basilicum
With a strong clove scent when fresh.
Lettuce leaf basil
O. basilicum 'Lettuce Leaf'
Has leaves so large they are sometimes used in salads.
Mammoth basil
O. basilicum 'Mammoth'
Another large-leaf variety, stronger flavor than sweet Genovese.
Genovese basil
O. basilicum 'Genovese Gigante'
Almost as popular as sweet basil, with similar flavor.
Nufar basil
O. basilicum 'Nufar F1'
Variety of Genovese resistant to fusarium wilt.
Spicy globe basil
O. basilicum 'Spicy Globe'
Grows in a bush form, very small leaves, strong flavor.
Greek Yevani basil
O. basilicum 'Greek Yevani'
Organically grown version of Spicy globe basil.
Fino verde basil
O. basilicum piccolo
Small, narrow leaves, sweeter, less pungent smell than larger leaved varieties.
Boxwood basil
O. basilicum 'Boxwood'
Grows tightly like boxwood, very small leaves, strong flavor, great for pestos.
Purple ruffles basil
O. basilicum 'Purple Ruffles'
Solid purple, rich and spicy and a little more anise-like than the flavor of Genovese Basil.
Magical Michael
O. basilicum 'Magical Michael'
Award-winning hybrid with an uncommon degree of uniformity, and nice flavor for culinary use.
Dark opal basil
O. basilicum 'Purpurascens'
Award-winning variety, developed at the University of Connecticut in the 1950s.
Red rubin basil
O. basilicum 'Red Rubin'
Strong magenta color, similar flavor to sweet basil, also called Opal basil.
Osmin purple basil
O. basilicum 'Osmin Purple'
Dark shiny purple with a jagged edge on the leaves, smaller leaves than red rubin.
Cuban basil
O. basilicum
Similar to sweet basil, with smaller leaves and stronger flavor, grown from cuttings.
Thai basil
O. basilicum var. thyrsiflorum
Called Ho-ra-pa in Thai, gets its scent of licorice from estragole.
'Siam Queen'
O. basilicum var. thyrsiflorum 'Siam Queen'[2
A named cultivar of Thai Basil
Cinnamon basil
O. basilicum 'Cinnamon'
Also called Mexican spice basil, with a strong scent of cinnamate, the same chemical as in cinnamon. Has purple flowers.
Licorice basil
O. basilicum 'Licorice'
Also known as Anise basil or Persian basil, silvery leaves, spicy licorice smell comes from the same chemical as in anise, anethole. Thai basil is also sometimes called Licorice basil.
Mrs. Burns lemon basil
O. basilicum var. citriodora 'Mrs. Burns'
Clean, aromatic lemon scent, similar to lemon basil.
Research
studies on basil have shown unique health-protecting effects in two
basic areas, basil's flavonoids and volatile oils. The unique array of
active constituents called flavonoids found in basil provide protection
at the cellular level. Orientin and Vicenin are two
water-soluble flavonoids that have been of particular interest in basil,
and in studies on human white blood cells, these components of basil
protect cell structures as well as chromosomes from radiation and
oxygen-based damage. In addition, basil has been shown to provide
protection against unwanted bacterial growth. These anti-bacterial
properties of basil are not associated with its unique flavonoids, but
instead with its volatile oils, which contain estragole, linalool,
cineole, eugenol, sabinene, myrcene, and limonene. Lab studies show the
effectiveness of basil in restricting growth of numerous bacteria,
including : Listeria monocytogenes, Staphylococcus aureus, Escherichia
coli O:157:H7, Yersinia enterocolitica, and Pseudomonas aeruginosa.
Essential oil of basil, obtained from its leaves, has demonstrated the
ability to inhibit several species of pathogenic bacteria that have
become resistant to commonly used antibiotic drugs. In a study published
in the July 2003 issue of the Journal of Microbiology Methods,
essential oil of basil was even found to inhibit strains of bacteria
from the genera Staphylococcus, Enterococcus and Pseudomonas, all of
which are not only widespread, but now pose serious treatment
difficulties because they have developed a high level of resistance to
treatment with antibiotic drugs.
Studies published in the February 2004 issue of Food Microbiology,
have shown that washing produce in solution containing basil or
essential oil (at the very low concentration of just 1%) resulted in
dropping the number of Shigella, an infectious bacteria that
triggers diarrhea and may cause significant intestinal damage, below the
point at which it could be detected. While scientists use this research
to try to develop natural food preservatives, it makes good sense to
include basil in more of your recipes, particularly for foods
that are not cooked such as salads. So adding basil to
your next vinaigrette will not only enhance the flavor of your fresh
greens, but will help ensure that the fresh produce you consume is safe
to eat.
The eugenol component of basil's volatile oils
has been the subject of extensive study, since this substance can block
the activity of an enzyme in the body called cyclooxygenase (COX), like many
non-steriodal over-the-counter anti-inflammatory medications (NSAID'S),
including aspirin and ibuprofen. This enzyme-inhibiting effect of the
eugenol in basil qualifies basil as an "anti-inflammatory" food that can
provide important healing benefits along with symptomatic relief for
individuals with inflammatory health problems like rheumatoid arthritis
or inflammatory bowel conditions. Basil is a very good source of Vitamin
A, through its concentration of carotenoids such as beta-carotene.
Beta-carotene is a powerful anti-oxidant, and not
only protects epithelial cells (the cells that form the lining of
numerous body structures including the blood vessels) from free radical
damage, but also helps prevent free radicals from oxidizing cholesterol
in the blood stream. Only after it has been oxidized does cholesterol
build up in blood vessel walls, initiating the development of
atherosclerosis, whose end result can be a heart attack or stroke. Free
radical damage is a contributing factor in many other conditions as
well, including asthma, osteoarthritis, and rheumatoid arthritis. The
beta-carotene found in basil may help to lessen the progression of these
conditions while protecting cells from further damage. Basil is also a
good source of magnesium, which promotes cardiovascular health by
prompting muscles and blood vessels to relax, thus improving blood flow
and lessening the risk of irregular heart rhythms or a spasming of the
heart muscle or a blood vessel. Basil is also excellent source of
vitamin K and a very good source of
iron, and calcium. In addition, basil is a good source of
dietary fiber, manganese, magnesium, vitamin C and potassium.
Basil
is a great plant as you can see to have in your garden or even potted
in your house. Plants are easily available at your local grocery store
or neighborhood garden nursery. Don't miss out, spice your meals with
some fresh basil today. Good Luck...
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