There are many reasons why basil should be more frequently added to dishes. Basil (lat. Ocimum basilicum) is a very aromatic plant, with oval and usually green leaves. There are about sixty species of basil, and they all are different in appearance and taste.
Basil has very strong antioxidant properties. Antioxidants from the basil, which are an important part of a healthy diet and a healthy lifestyle, protect the body from free radicals, preventing the aging of cells and the formation of certain types of cancer.
One of them is a beta-carotene, which is converted in the body into vitamin A. It prevents the oxidation of cholesterol by protecting the heart and blood vessels. Beta-carotene is excellent for the prevention of diseases such as asthma, rheumatoid arthritis and osteoarthritis, which are due to free radicals.
Great for heart and blood vessels
The basil has a lot of vitamin B6 and magnesium. Vitamin B6 prevents accumulation of dangerous substances homocysteine, and magnesium promotes strengthening of the cardiovascular system, which operates preventive against attacks. And relaxes the muscles of the blood vessels on blood flow and reduces the risk of arrhythmia.
According to new research, oil of basil has a positive effect on the immune system. Since its leaves have antibacterial and antiseptic properties, it can be used for treating bacterial infections.
Basil in cooking
From fresh chopped basil with garlic and olive oil you can make an excellent sauce, which can serve as a side dish with a variety of dishes such as pasta, rice and bruschetta.
A simple ice dessert can be made out of basil. Chop the basil and mix with lemon juice, sugar cane juice and water, and freeze the mixture in ice cubes. When the mixture is frozen, use blender to chop it finely and serve it as ice dessert in a Mediterranean style. You can also create a fresh, delicious and polychrome Italian salad of fresh basil, mozzarella and tomato.
Have a refreshing tea of basil which you can prepare by pouring hot water over chopped basil leaves, leaving it to sit for eight minutes, and then straining it.