Latin: Ocimum Basilicum
Original of India, Iran and Asia, one has been working for several millenia by his digestive properties and tranquilizers.
It is an annual, very aromatic plant and in summer when he blooms, decorates windows and gardens realising the function of repulsive for the mosquitos, thanks to estragol and eugenol that drives away them.
They know themselves more than 70 species Ocimum and we can differentiate them by his sizes, his leaves and by his perfumes that vary between the lemon, the anise, the mint, the nail or he files it.
Taken care of the basil
Their cares are minimum, a drained good earth, an average irrigation and a exhibition to the sun alternating with shade, is sufficient to enjoy their fragrance during all the summer time.
He is recommendable to cut the stems that excel rectums with flowers so that it does not glean too much.
It is collected shortly before blooming, that is when it has major aromatic oil concentration.
You can dry the bunches in the shade, hung men mouth down. Later to grind them, or to pass them through the crushing machine and to keep in bottles good covered to use it in winter. Although fresh it is when its flavor is more powerful.
Infusion of Basil
You can prepare 20-30gr. of leaves by 1litro of water and to take a hot cup after each food.
Benefits of the Basil
- Calm the digestive upheavals of nervous origin as the gastric spasms (nerves in the stomach), the aerophagia (excesses of gases and belches) and the nervous dyspepsia (slow digestions due to nervous tension).
- Calm the migraines associated to a bad digestion.
- It tones the Nervous and cardiovascular, low System the arterial pressure.
- Fatigue and nervous exhaustion.
- Galact³gena, increases the production of milk in the nursing mothers.
- Emenagogas, facilitates the menstruation.
As cooking condiment
Their aroma and flavor are a success in the Mediterranean kitchen. It accompanies to crude and refreshing plates, the rice and the elaborated stews more.
It combines very well in vinaigrettes to ripen healthful plates with ingredients of the kitchen garden, being added garlic, extra virgin oil and apple vinegar.
In order to maintain their mentolada fragrance, their leaves are cut with the hands and they are added to plates right before serving them.
One of sauces where it is protagonist is the Italian traditional sauce pesto.
Elaboration of pesto of basil
50 grams of fresh leaves of basil
50 grams of pinions
2 small teeth of garlic
half extra virgin olive oil glass
100 grams of cheese parmesan and 25 grams of pecorino, optional cheese.
They are washed and they dried with well-taken care of the basil leaves.
It peels and it cuts the garlic teeth.
The pinions we passed them through a frying pan without oil.
All these ingredients are crushed or they wear out next to half of the oil. When the pinions almost do not notice, the rest of the olive oil is added to him, you leave and bat so that the mixture emulsifies.
Later the shredded cheeses are added to him and salt to the pleasure is rectified.
Now only it is to accompany it by our grazes favourite or in toasted of bread as appetizer.
Warning: its essential oil is irritating by its content in estragol, is contraindicated for the pregnant, nursing and young women.