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from: Indira
Fragrant, Yet Healthy… It Enhances Every Dish Like No Other Herb… Basil is a highly fragrant plant whose leaves are used as a seasoning herb for many different types of foods. Thanks to pesto, it has become popular, the mixture of basil, pine nuts and parmesan cheese, is now a favourite food. Basil has round leaves that are oftentimes pointed. They are green in color, although some varieties feature hints of red or purple.
It might look like peppermint, which is not surprising since they belong to the same plant family. Its highly fragrant leaves are used as a seasoning herb for a variety of foods. There are more than 60 varieties of basil, all of which differ somewhat in appearance and taste. While the taste of sweet basil is bright and pungent, other varieties also offer unique tastes: lemon basil, anise basil and cinnamon basil all have flavors that subtly reflect their name.
From the health point of view, 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. In addition to this all, basil is an excellent source of iron, and calcium, and a good source of potassium and vitamin C.
Selecting and Storing BASIL right
l Whenever possible, choose fresh basil over the dried form of the herb since it is superior in flavour. The leaves of fresh basil should look vibrant and be deep green in color. They should be free from darks spots or yellowing. Even through dried herbs and spices like basil are widely available in supermarkets, you may want to explore the local market for the fresh herb.
Just like with other dried herbs, when purchasing dried basil, try to select organically grown basil since this will give you more assurance that it has not been irradiated (among other potential adverse effects, irradiating basil may lead to a significant decrease in its vitamin C and carotenoid content.)
Fresh basil should be stored in the refrigerator wrapped in a slightly damp paper towel. It may also be frozen, either whole or chopped, in airtight containers. Alternatively, you can freeze the basil in ice cube trays covered with either water or stock that can be added when preparing soups or stews. Dried basil should be kept in a tightly sealed glass container in a cool, dark and dry place where it will keep fresh for about six months.
Enjoying Basil in Fresh Basil Recipes
The oils in basil are highly volatile so it is best to add the herb near the end of the cooking process, so it will retain its maximum essence and flavour. Combine fresh chopped basil with garlic and olive oil to make a dairy-free variety of pesto that can top a variety of dishes including pasta, salmon and whole wheat brushetta.
Layer fresh basil leaves over tomato slices and mozzarella cheese to create this traditional colorful and delicious salad. Adding basil to healthy stir-fries, especially those that include brinjal, cabbage, chili peppers, tofu and cashew nuts will give them a Thai flair.
Purée basil, olive oil and onions in a food processor or blender and add to tomato soups. Enjoy a warm cup of invigorating basil tea by infusing chopped basil leaves in boiling water for eight minutes.
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