When to add fresh basil to meat. How to use basil in cooking

Many spicy plants today are well known and in demand in various areas of life! For example, such an aromatic herb as basil is today and always popular in culinary circles, and also finds a response in folk, official medicine, cosmetology and other industries. Like any other herbal product, basil has beneficial properties and contraindications. This plant culture has a rather bright taste and aroma. And the variety of positive effects that can be expected from the use of this spicy herb completely exceeds all expectations. What is interesting and useful basil? About everything in order!

Basil: useful properties and contraindications

Basil is another name for regan! There are other names as well. But in our latitudes, you will often come across precisely these two variants of the name - “regan” and “basil”. It is a cultivated annual plant that has been widely known in culinary circles since time immemorial. This spicy herb is known not only in cooking. Basil has been used in ancient egypt for embalming the bodies of the dead. In India, this plant is revered to this day. For Hindus, basil is a sacred spice that is used in various rituals of addressing deities. For temperamental Italians, regan is a symbol of love and romance! In Romania, also a sprig of this annual plant is a symbol of passionate and sincere feelings. If a Romanian young man accepted a sprig of basil from a girl, then he recognized himself as her fiancé. The popularity of this spicy plant in Caucasian cuisine is widely known!

Regan is a thermophilic culture! This plant grows in countries with a predominantly warm climate. All over the world, this culture is cultivated with various multidirectional goals. In Russia, culture also occupies a leading place in the ranking of food and plant products significant for medicine.

There are many varieties of this plant:

Mediterranean;
Asiatic;
citric;
Thai basil.

Each species has several varieties. The color, taste and aroma of this spice depends on the type and variety. Basil leaves have curly edges, the color varies from pale green to purple-lilac. The aroma combines spicy mint, lemon, cinnamon notes. This is an extremely tasty plant. Sour freshness and barely perceptible sweetness with a subtle hint of bitterness are combined in the taste of leaves and stems. It is noteworthy that basil can be eaten raw, dried and frozen. Often this plant is added to dishes that are prepared using heat treatment.

Basil: health benefits and harms

Before talking about the benefits and possible harm this cultivated plant, it is worth considering the composition in more detail.

The composition of the basil contains the following substances:

Vitamins: B; FROM; TO; E; RR.
Minerals: calcium; magnesium; potassium; manganese; copper; selenium, etc.
Essential oils.
Mono- and disaccharides.
Amino acids.
Saturated fatty acids.

Nutritional value per 100 grams of product:

proteins - 3.15 g;
carbohydrates - 2.75 g;
fats - 0.65 g.

Total calories - about 27 kcal per 100 grams of fresh product.

What is useful basil for a person

This cultivated plant is considered a natural natural aphrodisiac. The positive effect of this plant on the nervous system of the human body has also been proven. A little basil in your daily diet literally works wonders. This plant saturates with a mass of useful substances and helps to restore strength, strengthen immune system, get a positive energy charge.

The following properties of basil are also distinguished:

pronounced antiseptic effect;
antipyretic action;
diaphoretic effect;
antibacterial and antifungal protection;
antitussive action;
sedative, analgesic, relaxing effect;
anti-edematous action;
expectorant effect;
antioxidant, rejuvenating effect.

Basil is used to obtain positive dynamics in the treatment of diseases of the upper respiratory tract, urinary and reproductive systems, gastrointestinal tract, of cardio-vascular system. Basil is a good medicinal and prophylactic for the prevention (therapy) of whooping cough, sinusitis, influenza, tonsillitis, SARS. With the help of this plant, it is possible to improve sleep, stabilize the condition nervous system, get rid of depression, eliminate accumulated fatigue. This spicy plant restores immunity after serious “shakes” and protects it in everyday life from the influence of many negative factors.

Basil: useful properties and contraindications for women

This spicy herb has a huge impact on the female body. In this direction, it is impossible not to note the pronounced antispasmodic and analgesic properties. This is very valuable during menstrual changes in a woman's body, with menopause and with various gynecological diseases. The plant has anti-inflammatory and antibacterial action. These properties should be used in order to protect the female body from diseases. reproductive system infectious and others. In preparation for conception, it is also worth including (in the absence of contraindications) this plant in the diet. After all, basil contains substances that are important and necessary for the formation of a healthy background in a woman's body, which will become a solid platform for creating a favorable environment for conception and pregnancy. To restore strength and saturate the body with “healthy juices”, you can use basil after childbirth. However, when breastfeeding, this plant is not always acceptable in a woman's diet. Need expert advice!

Benefits for men

It is believed that this cultivated plant is extremely useful for men's health. Vitamins and minerals contained in the leaves and stems of basil contribute to the preservation of male strength, help prevent the development of prostate adenoma and other characteristic ailments. The antibacterial ability of this spicy herb is applicable in the prevention of urological diseases. Basil is good for the male nervous system. This plant is welcomed as part of sports nutrition, as it helps to strengthen the immune system, restore strength, and get the necessary vitality.

The benefits of this plant for the figure will be appreciated by both men and women. Basil helps to remove excess fluid from the body, relieves swelling, promotes gentle and safe weight loss.

Contraindications

Like any plant food, basil has a number of contraindications. Some prohibitions are conditional and temporary, but there are situations in which it is better to completely exclude this plant from your own diet.

Contraindications include:

individual intolerance to the plant;
acute period food allergies to other irritants;
period of acute intestinal upset;
recovery period after a heart attack and stroke;
pregnancy and lactation;
childhood up to 6 years;
exacerbation of hypertension;
epilepsy.

Any chronic and acute diseases can cause unwanted reactions from the body when using a new product. Therefore, it is worth consulting with your doctor about the admissibility of including this spicy plant in the diet if there are pathological conditions or a chronic illness is diagnosed.

How and with what to eat basil

In cooking, regan has found wide application! It is added to salads, soups, vegetable mixes and sauces. However, the shape of the product is different. It can be fresh basil, just plucked from the garden, or a frozen, dried version of the product prepared for the future.

Delicious brews are brewed with this plant. healthy teas. Basil is added to confectionery. This cultivated plant is not only eaten and included in hot, soft drinks, but is also widely used in cosmetology and folk medicine. Basil is good for preserving the beauty of hair, improving skin elasticity, strengthening the nail plate. At the same time, the plant is used both in professional cosmetology and in folk. There are a huge number of recipes for miraculous masks, creams, rubs based on basil. If you study the labels of modern anti-aging, care and other products, you can also find some parts of this plant (extracts, extracts, juices) in the composition. Often juices, basil extracts are part of shampoos, masks, serums for hair restoration and care. Basil is good for teeth and gums. Therefore, it is often present as a component in rinsing liquids. oral cavity, toothpaste.

How to save basil for the winter

It is worth noting that this plant is quite unpretentious in its care. Many amateur gardeners grow basil in their own beds. I would like, of course, that this product is preserved for the winter. Indeed, in the cold period, all the benefits that this plant gives to the human body are more important than ever.

For the winter, you can prepare this spicy herb in two ways. The first option is to dry. The second option is to freeze. To do this, pick fresh basil leaves and wash them thoroughly. Then you need to dry the foliage. For ease of subsequent use, the plant should be chopped finely with a knife. The finished suspension can be sent to food bags and placed in the freezer. Dry the basil by carefully spreading the washed, chopped leaves on a cotton towel or clean paper sheets. As soon as the foliage dries, it should be placed in a glass container and tightly closed with a lid. Dried basil is stored in a dark place (in a closet, cellar, on a shelf). A properly prepared product has a rather long shelf life - up to 2 years for the dried version, up to 12 months for the frozen basil.

A good idea!

There is another good option that allows you to enjoy basil all year round. This plant can be grown in special boxes at home. Some connoisseurs of fresh herbs grow herbs right on their windowsill or other suitable place. In this way, you can grow unpretentious crops that easily grow at home. Basil is just like that!

Here it is bright, tasty and healthy - basil! Eat, prepare healthy remedies based on it, enjoy its taste and appreciate its benefits. The main thing is that there are no contraindications and there is a desire! And it’s easy to figure out how to use basil for your own benefit!

Spices and seasonings added to it add a special charm and depth to any dish. It is these "little helpers" that can make dramatic changes in the taste of a dish, making it a real masterpiece of culinary art. Herbs, in particular, all types of basil, are endowed with excellent aromatic properties and great benefits for the body. The leaves of this plant are often used in food, it is an integral part of Italian cuisine. How exactly to use the spice, and in what recipes it will be most relevant - let's try to figure it out.

Purple and lemon basil - which one to add?

The purple variety has a high content essential oils compared to other types of plants, and therefore it is more fragrant. This property will be useful in the preparation of seafood, meat dishes and flavored drinks such as lemonade. Its scope is very wide, and many housewives use the purple variety in their culinary experiments.

Green leaves of lemon basil have their own peculiarity - a delicate citrus aroma and a unique sour-lemon flavor. Unfortunately, this type of plant is not as widely known as the common purple or green, but this does not mean that it cannot be used at all. The product can be eaten and is best paired with fish dishes. An excellent effect can be achieved if you place the leaves in the carcass of the fish before baking in the oven - lemon notes will be present, beating the fish in the best way, but there will be no citrus itself.

Uses of fresh basil leaves in cooking

Consider the main directions for using fresh leaves of the plant in cooking.

salad preparation

Salads with fresh herbs are an easy solution for a tasty and simple snack. The most popular and at the same time very sophisticated recipe is the Caprese salad, which requires the use of tomatoes, mozzarella cheese, balsamic vinegar, olive oil and, of course, fresh basil leaves. Tomato and cheese are cut into circles and stacked alternately on a plate, after which they are supplemented with herbs and sprinkled with vinegar and oil.

There are other options that are not included. classic recipes. So, you can mix cooked red and white beans, some green onions, cilantro and basil, and pour it all over with a dressing of olive oil, garlic and orange juice. Salt and spices are added to taste.

How to use for preparations for the winter

Winter harvesting is not necessarily a difficult and monotonous task that only takes time and effort. The process of conservation can be interesting and exciting, turned into a real hobby, and for this you just need to start trying new recipes and combinations. We offer you to get acquainted with the most popular recipes with the addition of basil leaves:

raspberry jam with mint and basil. For a kilogram of berries, you will need about 500 grams of granulated sugar, the juice of half a lemon, 7 mint leaves and 5 basil leaves. Sprinkle raspberries with sugar to extract juice, then put on fire until boiling. The jam is cooled and the heating is repeated a couple more times. During the last procedure, you need to place a gauze bag with leaves and lemon zest in the jam - so the aroma and taste of the ingredients will go into the bulk, but will not interfere with eating;
strawberry jam with basil is popular (per kilogram of berries - 5 coarsely chopped leaves of the plant);
basil is a great addition to drinks, so another option is to add leaves to cherry compote;
you can add basil during the conservation of tomatoes and cucumbers, a particularly interesting combination will turn out with horseradish root.

Basil and meat - the perfect combination

Meat products with such a spice acquire a special taste, which is simply impossible to achieve in other ways. You can vary this combination as you like, for example, as part of meat salads or baked main courses. So, a whole chicken baked in the oven with basil leaves, walnuts and small pieces of lemon will be a real discovery.

A good option would be to prepare a stew where tomatoes, basil and garlic were used for gravy. In such an ensemble, the plant will best complement the tomatoes and emphasize the taste of meat, making it more pronounced and piquant.

Use for making sauces

Sauce is the real crown for a good dish, it can favorably emphasize all its advantages and harmoniously complement the taste. Today in cooking there is just a huge number of recipes for sauces that can be matched to absolutely any dish. Perhaps one of the most popular green additives is the classic pesto sauce, in the preparation of which you simply cannot do without basil.

The traditional recipe calls for fresh basil leaves, olive oil, hard sheep's cheese, pine nuts, and a little salt, but there are many variations, such as arugula, mint, or sun-dried tomatoes. The sauce involves cooking in a stone mortar by grinding, but you can speed up the process and use a blender. Ready-made sauce perfectly complements the taste of Italian pasta and ravioli, but it can be added to meat and fish dishes.

Fresh basil can be a real garnish for any other sauce that allows the addition of herbs. Thanks to the unique aroma and taste, you can create a unique combination, but you should not overdo it, especially in those recipes where basil is not the basis.

What dishes are dried seasonings added to?

In dried form, basil is used as a spice that gives the dish a special piquancy, aroma and taste. It is worth noting that dried grass is just as useful as fresh, but a number of vitamins and substances disappear from it. Dishes seasoned with a specific spice acquire a light tart and bitter taste, which allows you to diversify even the most boring food.

Basil is especially popular in Italian cuisine, where it is added to virtually every recipe. Thus, salads, pastas, pizzas, stews and baked fish, and even scented teas acquire excellent taste after adding dried herbs. Azerbaijani cuisine is replete with soups and snacks, which include the described product.

What desserts use spices

In terms of its popularity in the creation of desserts, basil can only be compared with mint. This wonderful spice pairs well with fresh fruit, baked goods and dairy products. For this reason, basil is often seasoned and decorated with cakes, the spice is introduced into cocktails, smoothies, pies and casseroles.

Basil came to us from the eastern part of India and Ceylon. This spicy plant has a specific aroma and inimitable taste, so it was originally used only in cooking. The beneficial properties of the culture were noticed by traditional healers and began to actively use the herb to treat many diseases. Somewhat later, the chemical composition was scientifically studied and the therapeutic properties of the plant were confirmed.

Botanical characteristic

Basil herb comes in many forms and is easily cross-pollinated. It is on this property that the multiplicity of species is based, as well as obtaining different varieties plants. The acquisition of new morphological properties underlies the multiplicity of names applied to one variety of basil. Thus, ordinary basil is called garden, mint, camphor, fragrant, although we are talking about the same species, but in different morphological manifestations.

area

The common basil is a tropical plant. As a wild plant, it is found in tropical and subtropical latitudes of Asia, America, Europe, in Iran, in the Caucasus. Due to the valuable properties of the herb itself and the essential oil extracted from it, basil is actively cultivated in the southern part of France, Italy and Spain, in Moldova, China, Mongolia, as well as in the south of Ukraine and Russia.

Morphological features

The plant is a herbaceous annual. It grows on loose fertile soils. It is characterized by the following features.

root system. It is represented by a central root and many lateral ones that branch strongly. The depth of penetration of the plant into the soil is small - about 10 cm. Additional roots quickly form on the shoots.
Stem. It has a rounded shape and four edges. Very often pubescent. Green or anthocyanin color. The plant reaches a height of 60 cm, strongly branches. In the process of development, the stem becomes stiff.
Leaves. In basil, they are petiolate, ovoid or round-ovate, reaching 8 cm in length, depending on the variety. The location is opposite. Margin entire or finely ridged. Mostly hairless, deep green to anthocyanin color.
flowers. They have a light purple color. Whorls of eight to ten small flowers form a racemose inflorescence at the top of the main stem, less often in the axils of the leaves. Flowering continues from June to the end of August.
Fruit. They begin to ripen in September. After flowering, four shiny dark brown seeds are formed, up to 2 mm long. The outer shell of the seed, upon contact with moist soil, quickly forms mucus and the fruit germinates. The ascending ability of seeds is maintained for seven years.

Wild basil is a perennial plant in tropical climates. Cultivation in other climatic conditions requires annual planting.

Growing conditions

Basil is a heat-, light-, moisture-loving herbaceous plant. Seeds germinate only if the soil warms up to +15°C. Also, the plant is demanding regarding the composition of the soil - it loves moist, loose fertile soil. To obtain strong viable crops, an annual fertilization of the planting site with organic fertilizers is recommended.

The ideal temperature for the development of the plant should be above +25 C. Regular and plentiful watering is necessary, as well as a sufficient amount of sunlight. Only in this way will the plant be able to accumulate a sufficient amount of essential oil in the aerial part.
Planting seedlings begins at the end of March. Seeds are planted in boxes, create a greenhouse effect, regularly sprayed with water. disembarkation at open ground must be produced no earlier than the second half of May, when the risk of night frosts completely disappears. The culture does not withstand frost at all, the shoots die if the temperature drops to 0 ° C. Seedlings are sick if the ambient temperature does not rise above + 15 ° C for several days.

Procurement of raw materials

For the purpose of treatment, fresh basil leaves or a dried plant can be used. It is important to properly prepare raw materials.

Collection and preparation. They begin in June, after the plant blooms, since the inflorescences also accumulate essential oil. Shoots are taken, stepping back from the ground by 10-15 cm. This approach allows you to get several shoots per season, because the cut stem grows back.
Drying. Held under a canopy. This minimizes the loss of biologically active substances. It is also allowed to dry the plant in a well-ventilated room or with a dryer at low temperatures (up to 35 ° C). The shoots are tied into small brooms and hung, laid out in a thin layer on paper or cotton fabric.
Storage. After complete drying, the stems are packed in paper bags, wrapped with a film or cellophane on top. If it is planned to grind raw materials immediately after drying, it is necessary to prepare airtight containers to reduce essential oil evaporation. In a dark and well-ventilated place, dried raw materials can be stored for two years.

Freezing

Peculiarities. The leaves are used for culinary purposes. They are plucked from dried stems and crushed, after which they are added to dishes and sauces. But much more valuable for cooking are the fresh leaves of the plant, which are frozen.

Procurement algorithm

Collect fresh leaves, separating them from the shoots.
Rinse with cold running water.
Lay out on a paper towel in a thin layer or use a special “dryer” for fresh herbs.
After complete drying, the leaves are placed on a wide baking sheet and placed in the freezer.
After an hour, they can be collected, folded into a container or bag.
Whole leaves are added to soups and salads, serve dishes, shift multi-component puff snacks with them.

Paste

Peculiarities. For sauces, dressings, salads, cooking fish and meat, basil is frozen in the form of a paste. Chopped leaves are added to hot snacks and dishes without defrosting.

Procurement algorithm

Fresh basil leaves are separated from the shoots, washed thoroughly with water, and dried.
Place in a blender bowl for maximum grinding.
Add a small amount of olive oil, to a mushy consistency, mix thoroughly. (The oil helps keep the juicy color of the greens after freezing).
The resulting paste is laid out in ice molds.
After 12 hours, the cubes are pulled out and put into a container or a plastic bag.

salting

Peculiarities. In the case of using such a seasoning, it is important to be careful not to oversalt the dish.

Procurement algorithm

Fresh leaves are separated from the shoots, washed with cold water.
With a large metal knife, cut into pieces up to 1 cm long.
Fold in a jar or container in layers, each of which is sprinkled with fine salt.
Store the preparation in the refrigerator.

Salted leaves are best used in one cold season. Frozen have no restrictions on shelf life.

Chemical composition

The essential oil is of particular value. Its amount in the plant ranges from 3.5% to 5%. Chemical composition very complex, including aromatic compounds of various nature. All volatile components, to a greater or lesser extent, have antibacterial, anti-inflammatory, antifungal, astringent and locally irritating properties. Most of the oil contains camphor.

In addition to ether, the plant contains a number of other useful substances:

phytoncides;
tannins;
polysaccharides;
organic acids (malic and ascorbic);
fatty acids (linoleic, linolenic, palmitic);
a complex of minerals (calcium, potassium, phosphorus, zinc, selenium, iron).

Medicinal properties

Basil has been used in folk medicine for therapy since ancient times. skin diseases and digestive disorders. But over time, other medicinal properties of the culture have been proven. Thanks to the essential oil, the plant exhibits the following effects:

Tannins cause the astringent effect of the plant, as a result of which the process of regeneration of the skin and epithelial tissue of the mucous membranes is accelerated.

Organic acids - regulators of the biochemical composition of the blood - have hypoglycemic and cholesterol-lowering effects. Their molecules are structural elements of the vascular epithelium.

The sedative, cardiotonic, anti-ischemic effects of camphor make it possible to use basil for cardiovascular disorders, respiratory system disorders, and deterioration of peripheral blood flow.

Indications

The plant is useful for the prevention and treatment of the following ailments.

Digestive organs. Basil stimulates the secretion of the digestive glands, therefore it is indicated for decreased appetite, feeling of heaviness after eating, flatulence, constipation. The anti-inflammatory effect of the plant allows the use of basil for gastritis, pancreatitis, colitis of various etiologies. Antimicrobial properties are appropriate for dysbacteriosis and poisoning. Also, the spice is able to regulate lipid metabolism, accelerate the breakdown and elimination of fats, which is why it is actively used for weight loss.
Heart and blood vessels. Basil improves tone vascular walls, improves myocardial oxygen supply, enhances heart contractions, is able to reduce arterial pressure and also eliminate platelet aggregation. It is actively used for the prevention of hypertension and its therapy for early stages, prevention of thrombosis. The stimulating effect of the plant is appropriate for heart failure, varicose veins veins, disorders of tissue trophism due to vascular insufficiency.
Nervous system. Basil has a stimulating effect on the central nervous system. Increases the ability to concentrate, improves memory, normalizes sleep and the process of falling asleep. Has antidepressant properties. Eliminates spasms of cerebral vessels, which is why the plant is actively used to treat migraine pains. The stimulating effect allows the use of basil in case of poisoning with narcotic or hypnotic drugs.
Skin and mucous membranes. The regenerative and antimicrobial action of basil is used to treat all skin lesions: wounds, abrasions, scratches, insect bites, burns, frostbite, fungal infections. Also, the plant is used for stomatitis, laryngitis, pharyngitis, tonsillitis, gum disease, to eliminate toothache. A positive effect is noted when treating with basil preparations lesions such as eczema, trophic ulcers, bedsores, dermatitis.

Basil is used as a natural antibacterial, antiviral, diaphoretic. The ability of the plant to relieve feverish conditions is known. Camphor has a mild expectorant effect. ENT diseases (otitis, rhinitis, sinusitis) are also treatable with basil. Due to its ability to stimulate the respiratory center of the brain, the plant is used for respiratory depression that accompanies pneumonia.

In addition, basil is used both as an analgesic and as an anti-inflammatory agent for arthritis, arthrosis, rheumatism, and myalgia. Restorative properties allow the use of grass for the prevention of SARS.

Basil is able to act as an aphrodisiac, it is considered a natural stimulant of potency. Regulates the hormonal background in women, eliminates dysmenorrhea, softens the manifestations of menopause. The plant is used for motion sickness, as well as to repel insects.

Contraindications

The harm of basil is manifested when it is consumed excessively, and also if a person has an individual intolerance to this plant. This increases the risk of developing side effects: dyspeptic disorders, allergic reactions. disturbances of consciousness and heart rhythm failures.

Contraindications for use:

myocardial infarction;
suffered a stroke;
diabetes;
thrombophlebitis;
hypertension;
encephalitis;
epilepsy.

Also, the herbal remedy is prohibited during pregnancy and lactation.

Prescription drugs

For therapeutic purposes, basil should not be taken for longer than 21 days. Otherwise, addiction and accumulation of specific chemical substances in the body.

Decoction

Peculiarities. It is used for gastric and intestinal disorders, poisoning, to eliminate headaches, colds, as well as for gargling, washing wounds.

Preparation and application

Pour two teaspoons of chopped herbs into a cup of boiling water.
Put the mixture in a water bath, heat for ten minutes.
Infuse for one hour, then strain and squeeze the cake.
For digestive disorders, headaches, colds, drink sips throughout the day. Gargle or treat wounds three times a day. To treat a toothache, add a teaspoon of salt and vinegar to the resulting broth and rinse your mouth throughout the day.

Tea

Peculiarities. It is used for bloating, poor digestion, nausea, painful periods, as well as disorders of the nervous system.

Preparation and application

Pour a tablespoon of raw materials with a glass of boiling water.
Leave to infuse for 10-15 minutes.
Strain.
Add honey to taste.
Drink no more than two cups a day.

Powder

Peculiarities. It is used for the preparation of ointments, and is also used in its pure form.

Preparation and application

Dried vegetable raw materials are crushed in a mortar until a homogeneous powder is obtained.
For the treatment of skin lesions, it is mixed with any ointment base (Vaseline, baby cream), observing a 1: 1 ratio. Apply to the affected area and cover with gauze. Used three times a day. The pure powder is sniffed to induce sneezing in rhinitis, as well as to eliminate and prevent motion sickness in transport.

Juice

Peculiarities. It is used for diseases of the kidneys and urinary tract, and is also used externally.

Preparation and application

Fresh leaves are washed with cold water.
Grind to a paste with a blender.
The resulting slurry is placed in cheesecloth, folded several times.
I carefully squeeze the juice into a clean glass container.
Applied externally for skin diseases. Drip two drops into the ear with otitis media. Take orally a teaspoon twice a day for kidney disease.

Role in cooking

Basil is an essential attribute of Mediterranean cuisine. The plant is actively used to flavor fish dishes, meat and even some confectionery. The herb stimulates digestion, which is why it simply needs to be served as an appetizer for fatty dishes (barbecue, stew, baked meat).

The specific aroma makes the culture indispensable as a flavor for pickles: tomatoes, cucumbers, eggplants, zucchini. Crushed leaves are included in the classic composition of many herbal spices, dough dishes, sauces.

A few leaves added to a regular soup will make it almost Italian. By the way, this plant is one of the main ingredients of the famous Margherita pizza.

Finely ground basil leaves add an interesting flavor to sandwiches when mixed with butter. And if you combine them with olive oil and let it brew for at least 12 hours, you get the perfect salad dressing.

Use in cosmetology

For beauty, the herbal remedy is used because it contains antioxidants, tannins and antibacterial components.

For hair . The use of basil essential oil allows you to strengthen the roots, eliminate brittleness and excessive fat content of the strands. To do this, an essential extract is added to the shampoo, balm or mask at the rate of three to four drops per 10 g of the original product.
For face . Basil extracts are used to create anti-aging products. Thanks to them, it is possible to significantly improve skin color, eliminate lethargy, and make mimic wrinkles less noticeable. Decoctions from the leaves treat dermatoses, acne, pimples, blackheads.

Using basil for healing is best started with small doses. If an allergy occurs, consult a doctor.

What is it and what does it taste like?

What does the spice taste like? Basil is an aromatic spice with a spicy clove flavor.. Purple basil leaves have a minty flavor, while green basil leaves have a combination of taste and aroma reminiscent of cloves and laurel. The taste varies depending on the variety.

The Yerevan variety has the aroma of black tea, allspice and clove taste.
Spoon-shaped green-leaved basil has a pungent bay leaf flavor.
The Baku variety has a flavor of mint and an aroma of clove.
Vanilla basil has a delicate vanilla flavor combined with a slight spiciness.

Depending on the ripeness, the taste of the spice is different: in young plants it is more delicate, with a sweet aftertaste, has notes of cloves and cinnamon, it is better to use it in fresh. With age, the taste of the spice coarsens, becomes sharp, sharp and bitter.

Can it be eaten raw?

What are the nuances of use in cooking? Basil can be eaten raw. Its leaves are rich in vitamin C, PP, B 2 , sugars, carotene, tannins. The strong aroma comes from the high content of essential oils.

How to do it?

Processing before eating

Where is it added and how to eat it? Ragan is washed under running water before use. The spice does not tolerate heat treatment, especially with purple leaves. Add to the dish just before serving or at the end of cooking, 10 minutes in advance. Chefs recommend not to cut basil greens with a knife, but to tear them with your hands to preserve the aroma.

Is it okay to eat every day?

Doctors do not recommend eating basil greens daily. The culture is rich in essential oils and other substances that affect many body systems. If you eat fresh greens every day, for more than 2 weeks in a row, certain health problems may begin. In addition to useful components, the composition of the spice contains mercury compounds, the accumulation of which will lead to poisoning of the body. We wrote in more detail about the benefits and harms of basil.

What time of day?

Basil can be eaten at any time of the day. The spice is a negative calorie food and requires more energy to digest than the herb itself contains. Basil, eaten at night, satisfies hunger. This information is useful for people who want to lose weight.

Basil greens should not be eaten on an empty stomach. The pungent taste of basil is due to the high content of essential oils, which can irritate the lining of an empty stomach.

Age restrictions and contraindications

Breastfeeding women can use basil greens in moderate doses to increase lactation. Not recommended for preschool children. Schoolchildren and teenagers are allowed, but not every day and in limited quantities. The content of tannins (tannins) in the composition of spices thicken the blood. Basil leaves have medicinal properties when using them, read the contraindications.

Main contraindications:

myocardial infarction, ischemic disease hearts;
thrombosis and thrombophlebitis;
epilepsy;
increased blood clotting;
pregnancy (read about the use of basil during pregnancy);
low blood pressure.

How and where is dried, frozen and boiled seasoning used?

In what dishes is spice used, with what and how is it eaten?

Where do you put dried basil? Dried herbs are seasoned with salads, soups, soft drinks, sauces. A culinary feature is that tea is prepared from the dried leaves. Dried basil takes up little space, can be stored for a long time and can be dried in large quantities.
Where and in what dishes are frozen greens used? In this form, it will be stored for a long time. useful material, taste and look of fresh herbs. Freeze in the form of puree, individual leaves or in ice cubes. A certain amount of it is placed in the cube in order to immediately throw it into the food being prepared.
Where to put boiled basil? Used purely for medicinal purposes. Decoctions and infusions are prepared from the leaves. chronic diseases stomach, Bladder, toothache.

Basil can be salted - finely chopped and sprinkled with salt. Dishes with it have a pronounced taste, because the qualities of the seasoning are fully preserved for a long time.

What is the best way to eat?

It is best to eat young fresh basil greens.. Its taste is delicate, does not burn, but the leaves are not inferior to an adult plant in terms of vitamin content. The use of flowers is not so widespread, as flowering plants are used only for drying.

Application in cooking, where to add it and why?

How and with what it is eaten, for which dishes it is suitable, and can it be added to soup and salad? Dried basil is used in various spices for pasta dishes, first and second courses, meat, egg dishes, salad dressings and sauces. It doesn't go well with fish and chicken.

When preparing canned food and sausages, smoking meat, it serves as a substitute for pepper. Where and in what dishes is fresh regan added? Salads, soups, cold meat dishes and desserts, butter for sandwiches are seasoned with fresh leaves and stems.

Tea

What are the benefits and harms of basil tea? Tea from fresh leaves quenches thirst, refreshes in the heat, compensates for the deficiency of vitamins and normalizes sleep.

from fresh leaves

Take 50 g of fresh leaves, wash with water and dry with a paper towel.
Then brew with boiling water and let it brew for 15-20 minutes.

If there is no fresh greens, dried spices can be used to make tea.

from dried spices

Take 2 tbsp. l. dried spices, 2 tbsp. l. black or green tea and brewed with boiling water for 15-20 minutes. Can be served with sugar, cream or milk.

What are the benefits of this tea? The drink invigorates and tones.

Herbal tea:

For 1 liter of water, take 20 g of fresh basil leaves, black currants, raspberries and 10 gr. mint.
Brew with boiling water and insist under a towel for 15 minutes.

Soothes and solves the problem of insomnia.

Drink harm

Basil tea - a drink with medicinal properties, it is not recommended to abuse its dosage. The composition of the leaves includes mercury compounds, which in small doses have an antimicrobial effect, in large doses they act as a poison.

Dosage of tea intake: if you drink every day, then no more than 3 weeks, then - a 2-week break.

Decoction

Recipe:

2-3 handfuls fresh or 2 tbsp. l. dried leaves pour a liter of boiled water.
Bring to a boil, then cook over moderate heat for 10-15 minutes.
The decoction is allowed to infuse for 30 minutes.
Strain and cool to room temperature.

Where to apply such a drink? The beneficial properties of the decoction are obvious, because it is widely used in the treatment of diseases:

oral cavity and toothache (gargling);
nervoses (soothing baths);
skin diseases (external);
diseases of the gastrointestinal tract;
sleep disorders;
overweight;
rheumatism and arthritis;
bladder disease.

Soup

It is used in vegetable, meat, sour-milk soups. How to use the spice in cooking food such as soups?

summer

Ingredients:

water - 1 glass;
a bunch of fresh basil;
500 g tomatoes;
onion - 2 pcs.;
carrots - 1 large;
Parmesan cheese - 50 g;
olive oil - 30 ml;
salt and pepper - to taste.

Cooking method:

Peeled onions and carrots cut into small cubes and fry in a saucepan with a thick bottom until soft.
Mash the blanched and peeled tomatoes with a fork and add to the vegetables.
Add a glass of water and simmer for 15 minutes.
Tear the basil leaves with your hands, chop the stems in a blender.
Add to dish, season with salt and pepper.
Pour hot soup into bowls and sprinkle with parmesan.

Salad

Basil leaves are added to light vegetable, fish and meat salads. Puree of basil leaves is included in salad dressings. In Italian cuisine, the favorite trio in salads is basil, mozzarella cheese and tomatoes.

Royal

Ingredients:

4 ripe large tomatoes;
mozzarella cheese - 200 g;
avocado - 2 pcs.;
basil and lettuce - to taste.

For salad dressing:

vegetable oil - 5 tbsp. l.;
lemon juice- 1 tbsp. l.;
salt and pepper - 1 pinch.

How to cook:

Dressing: mix oil, lemon juice, salt and pepper and leave to infuse.
Cut the mozzarella into slices.
Tomatoes and avocados are peeled and cut into large cubes.
Rinse lettuce and basil leaves, dry and tear with your hands.
Pour dressing over and mix.

At your discretion, the salad is supplemented with boiled shrimp, egg, capers.

Meat dishes

Fresh greens are used for cooking minced meat and meat kebabs, meat goulash, gravy, baking, stewing any kind of meat. In alliance with tomatoes and garlic, it gives the meat a spicy and spicy taste.

Braised pork

What do we use:

pork - 1 kg;
onion - 1 pc.;
garlic - 3 cloves;
2-3 ripe tomatoes;
olive oil - 1 tbsp. l.;
purple basil - 7 leaves;
ozmarin and paprika - 1/2 tsp;
salt, pepper - to taste.

How we cook:

The meat is cut into pieces and marinated in olive oil with spices.
Tear the basil greens with your hands.
Place meat in a heavy bottomed pan and brown.
As soon as a golden crust appears, reduce the fire.
Add peeled and grated tomatoes, garlic and finely chopped onion.
Salt and pepper the meat.
Simmer covered for 40 minutes.
Add basil greens and simmer for another 10-15 minutes.

Bakery products

Basil is added to pizza, pies and bread. Adds a spicy taste and smell to savory pastries, emphasizes the sound of cheese and tomatoes in pizza. In sweet pastries, it sets off berry fillings with its sharpness, enhances their taste and aroma.

Italian bread

Ingredients for dough:

flour - 1.5 cups;
dry yeast -3 g;
salt - 1 tsp;
semolina - 10 g;
olive oil - 25 g;
water - 1 glass.

Filling:

cherry tomatoes - 12 pcs.;
a bunch of basil;
garlic - 8-10 cloves;
2 tbsp. l. olive oil and cornmeal.

Cooking method:

Mix all the dry ingredients of the dough, make a funnel in the middle and pour in the oil and a little water.
While stirring, water is added. The dough is elastic and tight.
Roll into a ball, cover with a towel and put in a warm place.
Cut the tomatoes into 2 parts, lightly fry in a pan so that they do not give water during the baking process.
When the dough has doubled in size, roll it out into a rectangular layer, sprinkled with cornmeal.
Grease the surface with olive oil, evenly distribute the basil, tomatoes and coarsely chopped garlic cloves.
Wrap in a roll or an envelope.
Put in the oven. The initial temperature is 250 degrees, after 5 minutes - 220, after 20 minutes reduce to 180 and bake for 25 minutes until golden brown.

Basil is an indispensable spice for many dishes and has many beneficial properties. How exactly to use basil is up to the hostess. The Caucasian proverb fully emphasizes the medicinal properties of this plant: “Who chews basil, he lives long!”. How exactly to use basil is up to the hostess.

If you find an error, please highlight a piece of text and click Ctrl+Enter.