- A common ingredient found in Italian cuisines;
- Characterized by a distinctive odor and sharp taste;
- Used in perfumes, soaps, shampoos and dental preparations;
- Also known as Ocimum Basilicum;
- Annual herb of the mint family that originated in India, Afghanistan and Pakistan, and is now cultivated worldwide.
- Has many antioxidants that aid in anti-aging, anti-cancer, anti-viral, and anti-microbial properties;
- Preparations are used for feelings of fullness and flatulence, stimulation of appetite and digestion, and used as a diuretic;
- Carries leukotrienes that serve against asthma, allergic rhinitis, and other allergic and inflammatory disorders;
- Low in Saturated Fat, and very low in Cholesterol and Sodium;
- Good source of Protein, Vitamin E, Riboflavin, Niacin, Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Vitamin B6,
Folate, Calcium, Iron, Magnesium, Phosphorus, Potassium, Zinc, Copper and Manganese.
- Because Basil is an herb, there are no recommended doses.
- Recommended to be used fresh;
- In cooked recipes, it is generally added at the last moment, as cooking quickly destroys the flavor;
- Can be kept in the refrigerator, only if tightly sealed;
- Can be frozen, after blanching quickly in boiling water;
- The dried herb loses most of its flavor, leaving a weak coumarin flavor, similar to hay.
Evidence for or against claims:
- Used for disturbances of renal function, stomach cramps and gum ulcers;
- Used for treatment of earaches, rheumatoid arthritis, itching and skin diseases, anorexia, amenorrhea and dysmenorrheal, malaria, and other common diseases;
- Should not be taken during pregnancy.
- There have not been recent studies of Basil; however, the indications come from old Indian and Chinese medicine practices.