Basil

Basil is probably the most widely used of common herbs.  There are many varieties and it can be found it most cuisines around the world.

Given the amount of basil used for most dishes, the interesting health benefits come not from the vitamins and minerals in the plant (though every bit helps), but from the various other chemical compounds that are known to have disease preventing and health promoting properties..

Basil leaves contain polyphenolic flavonoids such as orientin and vicenin. They contain health benefiting essential oils such as eugenol, citronellol, linalool, citral, limonene and terpineol. These oils are known to have anti-inflammatory and anti-bacterial properties.

Basil contains a number of compounds known to affect eye health.  Beta-carotene, vitamin A, cryptoxanthin, lutein and zeaxanthin are all found in relatively high amounts. These compounds are known anti-oxidants, which protect against free radicals.  Free radicals, which are a product of countless environmental stresses around us, are molecules which strip electrons from their surround molecules.  This process is responsible for most of the aging and damage our body undergoes.

Basil is very low in calories and contains no cholesterol.  While it wont be your primary source, it is also a very rich source of some minerals and vitamins that are essential for optimal health.  Notable are vitamins A and K, and minerals like potassium, manganese, copper, magnesium, and iron.

 

Storage tips:

Since basil can be grown year round indoors in pots, it is best to use freshly picked basil in nearly every circumstance.

You can keep live basil cut but still on the stalk in the refrigerator for about a week if you place it like cut flowers in a jar of water with a plastic bag secured over the top.  The water should be changed daily.

If you must preserve basil, the best option is freezing.  Blanch whole leaves for two seconds, plunge into ice water, dry and place in airtight bags in the freezer.  Adding the frozen leaves will produce a stronger flavor than thawing first.

You may also put whole or chopped fresh leaves in an ice cube tray and cover with water or broth before freezing. Once frozen, store the cubes in a Ziploc or other airtight bag. Use the cubes in soups, stews or sauces that can incorporate the water.