Basil (Ocimum spp.) is a tender annual herb native to Iran and India whose name is derived from “king” in Greek (basileus). The herb certainly reigns in this season of tomatoes, but there are many more medicinal and culinary uses for basil beyond a simple caprese salad.
Like most herbs in the mint family, the essential oils provide most of the flavor in basil. However, the compilation of oils in basil varies dramatically in growth phase and in variety. Basil plants taste differently before they flower, and there are many different basils on the market including lemon basil, holy basil, Thai basil, cinnamon basil and many more. The most commonly used is sweet basil, a delicate basil which looses its oil quickly when heated. If you are using fresh sweet basil in a summer recipe, be sure to add it just before serving; and if that bunch of basil looks like more than you can imagine eating, you can make pesto and freeze it, or you can quickly blanch the whole leaves and immediately freeze them for later.
While the use of basil in Italian dishes is popular, my favorite place for basil is in certain Asian cuisines. Basil imparts a complicated, sweet flavor to spicy stir-fries when added just at the end. It is also lovely in cold noodle salads and rice dishes.
There are few rules when cooking a summer stir-fry, so when you are at the market this weekend choose some of your favorite vegetables (eggplants, peppers, squashes and chili peppers are a good combination and should be available this weekend) and a giant bunch of fresh basil. While Thai basil is best for this, any basil will do beautifully. Stir-fry the veggies in peanut (or other) oil with soy sauce, lots of fresh ginger, chili peppers or chili sauce, and add in the basil at the last minute and serve.
Beyond its culinary uses, I use holy basil (Ocimum sanctum), also known as tulsi, in my clinical practice. Tulsi is used predominantly as an adaptogen, helping the body to adapt better to the stress it is experiencing. I also use it to help balance blood sugar, and human research has demonstrated its blood sugar stabilizing and cholesterol lowering properties[1]. Additionally it is a nice tasting tea which aids digestion and is anti-inflammatory, and is safe and well tolerated. Since the chemistry of basils are similar, I would imagine most basil would have a related effect in the body.
Remember to stop and smell the basils this Saturday at the market!
[1] Effect of Ocimum sanctum Leaf Powder on Blood Lipoproteins, Glycated Proteins and Total Amino Acids in Patients with Non-insulin-dependent Diabetes Mellitus. Journal of Nutritional & Environmental Medicine. V. RAI MSC, U. V. MANI MSC PHD FICN AND U. M. IYER MSC PHD. Volume 7, Number 2 / June 1, 1997. p. 113 - 118
Wednesday, August 13, 2008
Basil is summertime in a leaf
from herbalist/nutritionist Bevin Clare ...
Basil (Ocimum spp.) is a tender annual herb native to Iran and India whose name is derived from “king” in Greek (basileus). The herb certainly reigns in this season of tomatoes, but there are many more medicinal and culinary uses for basil beyond a simple caprese salad.
Like most herbs in the mint family, the essential oils provide most of the flavor in basil. However, the compilation of oils in basil varies dramatically in growth phase and in variety. Basil plants taste differently before they flower, and there are many different basils on the market including lemon basil, holy basil, Thai basil, cinnamon basil and many more. The most commonly used is sweet basil, a delicate basil which looses its oil quickly when heated. If you are using fresh sweet basil in a summer recipe, be sure to add it just before serving; and if that bunch of basil looks like more than you can imagine eating, you can make pesto and freeze it, or you can quickly blanch the whole leaves and immediately freeze them for later.
While the use of basil in Italian dishes is popular, my favorite place for basil is in certain Asian cuisines. Basil imparts a complicated, sweet flavor to spicy stir-fries when added just at the end. It is also lovely in cold noodle salads and rice dishes.
There are few rules when cooking a summer stir-fry, so when you are at the market this weekend choose some of your favorite vegetables (eggplants, peppers, squashes and chili peppers are a good combination and should be available this weekend) and a giant bunch of fresh basil. While Thai basil is best for this, any basil will do beautifully. Stir-fry the veggies in peanut (or other) oil with soy sauce, lots of fresh ginger, chili peppers or chili sauce, and add in the basil at the last minute and serve.
Beyond its culinary uses, I use holy basil (Ocimum sanctum), also known as tulsi, in my clinical practice. Tulsi is used predominantly as an adaptogen, helping the body to adapt better to the stress it is experiencing. I also use it to help balance blood sugar, and human research has demonstrated its blood sugar stabilizing and cholesterol lowering properties[1]. Additionally it is a nice tasting tea which aids digestion and is anti-inflammatory, and is safe and well tolerated. Since the chemistry of basils are similar, I would imagine most basil would have a related effect in the body.
Remember to stop and smell the basils this Saturday at the market!
[1] Effect of Ocimum sanctum Leaf Powder on Blood Lipoproteins, Glycated Proteins and Total Amino Acids in Patients with Non-insulin-dependent Diabetes Mellitus. Journal of Nutritional & Environmental Medicine. V. RAI MSC, U. V. MANI MSC PHD FICN AND U. M. IYER MSC PHD. Volume 7, Number 2 / June 1, 1997. p. 113 - 118
Basil (Ocimum spp.) is a tender annual herb native to Iran and India whose name is derived from “king” in Greek (basileus). The herb certainly reigns in this season of tomatoes, but there are many more medicinal and culinary uses for basil beyond a simple caprese salad.
Like most herbs in the mint family, the essential oils provide most of the flavor in basil. However, the compilation of oils in basil varies dramatically in growth phase and in variety. Basil plants taste differently before they flower, and there are many different basils on the market including lemon basil, holy basil, Thai basil, cinnamon basil and many more. The most commonly used is sweet basil, a delicate basil which looses its oil quickly when heated. If you are using fresh sweet basil in a summer recipe, be sure to add it just before serving; and if that bunch of basil looks like more than you can imagine eating, you can make pesto and freeze it, or you can quickly blanch the whole leaves and immediately freeze them for later.
While the use of basil in Italian dishes is popular, my favorite place for basil is in certain Asian cuisines. Basil imparts a complicated, sweet flavor to spicy stir-fries when added just at the end. It is also lovely in cold noodle salads and rice dishes.
There are few rules when cooking a summer stir-fry, so when you are at the market this weekend choose some of your favorite vegetables (eggplants, peppers, squashes and chili peppers are a good combination and should be available this weekend) and a giant bunch of fresh basil. While Thai basil is best for this, any basil will do beautifully. Stir-fry the veggies in peanut (or other) oil with soy sauce, lots of fresh ginger, chili peppers or chili sauce, and add in the basil at the last minute and serve.
Beyond its culinary uses, I use holy basil (Ocimum sanctum), also known as tulsi, in my clinical practice. Tulsi is used predominantly as an adaptogen, helping the body to adapt better to the stress it is experiencing. I also use it to help balance blood sugar, and human research has demonstrated its blood sugar stabilizing and cholesterol lowering properties[1]. Additionally it is a nice tasting tea which aids digestion and is anti-inflammatory, and is safe and well tolerated. Since the chemistry of basils are similar, I would imagine most basil would have a related effect in the body.
Remember to stop and smell the basils this Saturday at the market!
[1] Effect of Ocimum sanctum Leaf Powder on Blood Lipoproteins, Glycated Proteins and Total Amino Acids in Patients with Non-insulin-dependent Diabetes Mellitus. Journal of Nutritional & Environmental Medicine. V. RAI MSC, U. V. MANI MSC PHD FICN AND U. M. IYER MSC PHD. Volume 7, Number 2 / June 1, 1997. p. 113 - 118
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