What Is Your Favorite Herb? How About Basil!
One of mine is fresh basil, also called "sweet basil" and is native
to India but is used in the very popular Mediterranean-style dishes that
are so good for you and so delicious! Basil is member of the mint family
and has a similar highly aromatic quality. The unique array flavonoids found
in basil have been shown to provide health benefits. The flavonoids in basil
have been shown in studies on human white blood cells to be beneficial; these
components of basil have been shown to protect cell structures as well as
chromosomes from radiation and oxygen-based damage. In addition, basil and
the oil of basil have been shown to provide protection against unwanted bacterial
growth. Basil is also a very good source of vitamin A and converts to beta
carotene. Free radical damage is a contributing factor in many other conditions
as well, including asthma, osteoarthritis, and rheumatoid arthritis. Basil
is also a good source of magnesium. In addition to the health benefits and
nutrients described above, basil has been ranked as a very good source of
iron, and calcium, and a good source of potassium and vitamin C.
What’s
good? Tomatoes and tomato dishes/sauces, pestos, vinegars, rice,
eggs, meats
such as veal,
chicken, duck, salads, and vegetables taste great with fresh
basil. Once you’ve tried it, you will be so spoiled!
It takes food to the next level! YUM!
Here are some other tips for using
fresh basil:
| • |
To one stick of room-temperature butter, add from 1 to
3 teaspoons finely chopped basil for spreading on breads or crackers. |
| • |
In scrambled eggs or any chopped egg salad, add between one and three
teaspoons minced basil. Or sprinkle over poached eggs. Ooh so good!
One of Nicole and my all-time favorites! |
| • |
Finely chop the leaves and toss with flour for coating poultry, chops
and vegetables. A good ratio is a tablespoon per cup of flour. Add
up to two tablespoons chopped fresh basil per cup of batter. |
Basil is often called "the tomato herb" and with good reason.
Here are some of our favorite Tomato-Basil combos:
| • |
For baked tomatoes, finely chop basil, add shredded asiago
or parmesean cheese, a pinch of salt and pepper and bread crumbs in
equal quantities and top surface of the tomato. Bake at 350 for about
15 minutes. |
| • |
For tomato soup, add a teaspoon of finely chopped basil 5 minutes
before eating. |
| • |
For tomato sauce for pasta or pizza, coarsely chop the leaves (1/4
cup for each two cups of tomatoes) and simmer for the last 5-10 minutes
before use. |
| • |
Make a slurry in a blender with 5 or 6 large basil leaves, a couple
tablespoons of butter or olive oil and an ounce or two of dry white
wine. Brush it on fish or chicken before baking. |
| • |
Basil and garlic are great together. In a food processor, add 5 cloves
of garlic, a couple ounces of broth and about a 12 large basil leaves
until it's a thin, chunky paste. Brush on lamb, poultry, eggplant,
zucchini, or fish filets before roasting. |
So if you have given up on fresh
herbs – try again. Once you get it,
you will never go back! I know I even have an herb garden growing in the
back yard this year! We’ll see if I can make them grow!
Recipes
Basil Asparagus Pasta
Fresh Basil Pesto