101 Foods That Could Save Your Life

Did you know … in some parts of Italy, men still wear a sprig of basil in their lapel if they are looking for a mate?

Basil is a herb belonging to the mint family Lamiaceae. The name is of Greek origin and means “royalty”. Basil comes in many different varieties, differing in shape, size and colour. Large-leaf Italian sweet, tiny-leaf bush, thai, lemon and African blue are the most common cooking varieties.

Basil origins can be traced back to India nearly 4,000 years ago. Basil was called “the Herb of Kings” by the ancient Greeks. It also has been found in Asia, Egypt and around the Mediterranean. Some people believe that basil found growing around Christ’s tomb was taken to Rome and dispersed throughout Europe. The leaf nicknamed ‘holy basil’, became popular in sixteenth-century England and was carried to North America by English explorers.

Basil is grown commercially in Yugoslavia, India, Mexico, Italy, Israel, Morocco and the United States. Within the United States, California is the main producer.

Basil is rich in rosmarinic and caffeic acid, which are phenolic compounds with strong antioxidant properties. Other phytochemicals in basil include orientin and vicerin, flavonoids that protect cells from damage; volatile oils, such as camphor and 1,8-cineole, that have antibacterial properties; and carotenoids such as beta-carotene.

Basil appears in many simple preparations. A leaf tucked over a mouth ulcer may ease the sore’s pain. Try treating sore gums with a tea made from eight basil leaves in one cup of boiling water. Swish frequently with the tea. Treat an earache with the juice from ten basil leaves: with a dropper apply a drop or two into the ear canal. For hair loss or dandruff, massage the scalp with oil of basil. An hour later, wash your hair with cold water. Two to three crushed basil leaves mixed with water and rock salt may soothe indigestion. You may drink it hot or cold. A spoonful of a mixture of the juice of basil leaves and honey may help soothe a hoarse voice. At the very least you’ll enjoy a delicious beverage. Basil juice may also relieve itching. Massage the juice onto the trouble area. Basil also makes an excellent bug repellent!

HEART HEALTH: A study conducted on rabbits found that when they ingested holy basil mixed with alcohol and water, the fatty component of cells did not become damaged as easily when exposed to stress, thus improving circulation and reducing heart disease. Another animal study found that rats who were having a heart attack and who were treated with holy basil had less damage to their heart tissue than rats who were having a heart attack and who were not treated with holy basil.

ANTIADHESION: Basil has been shown to make platelets, a component of red blood cells, less “sticky”—a process that may reduce the chance of blood clots forming.

IMMUNE RESPONSE: Rats who were administered holy basil had decreases in immune response to allergens.

ANTIBACTERIAL PROPERTIES: Oil of basil has demonstrated strong antibacterial traits, even with antibiotic-resistant types. It has been found particularly effective in killing harmful bacteria found in produce. Next time you order a salad ask for lots of basil.

• Choose leaves that are bright green and free from any brown or yellow spots.

• Basil only keeps a few days in the refrigerator.

• Place cut stems in water and keep them on the windowsill. Sprigs will remain fresh for a week or more.

• Layer basil between sheets of waxed paper and freeze. The leaves will darken but they will retain their aroma and flavour.

• Fresh basil leaves can be covered with olive oil in an airtight container and stored in the refrigerator for up to two months.

• When stored in a cool, dark, dry space, dried basil may last up to six months.

• Add leaves only during the last few minutes of cooking.

• Wash fresh basil under cold running water to remove dirt.

• Chop leaves by rolling them tightly into a cigar shape and chop to desired size.

• Place mozzarella cheese and a fresh basil leaf on top of a tomato slice for a simple and tasty tomato salad.

• Add basil to tomato sauce, stir-fry and pasta shortly before serving.

• Stalks of basil can be added to bottles of vinegar and olive oil for added flavour.

Basil Pistachio Pesto

by Chef J. Hugh McEvoy

Servings: 20 • Prep time: 10 minutes

This recipe contains four powerhouse foods.

INGREDIENTS:

8floz/250ml extra-virgin olive oil

4oz/100g Parmesan cheese, grated

3oz/75g dry roasted pistachios

5 fresh garlic cloves

½ teaspoon sea salt

1 teaspoon black pepper

large bunch (about 8oz/200g) fresh basil, chopped

DIRECTIONS:

Chill all ingredients. Combine all ingredients except cheese, salt and pepper into a blender or food processor; blend until a smooth sauce forms. Add grated cheese, blend until just smooth. Add salt and pepper—season to taste. Garnish with fresh, whole basil leaves. Serve immediately. Can be kept chilled; however, colour and flavour fade with time.

BREAK IT DOWN …

Calories: 150*; Total fat: 15g; Saturated fat: 3g; Cholesterol: 3mg; Sodium: 75mg; Total carbs: 3g; Fibre: 1g; Sugar: 0g; Protein: 3g. *4½ oz/125g cooked pasta + 1½ oz/40g pesto = 320 calories