The benefits from Basil

FRESH SWEET BASIL

My daughter has been growing some herbs and I want to share with you some of the benefits from using some of them. The 1st one I want to talk about is Basil. I love the smell of fresh basil. Although it is pretty strong smelling, it is still very wonderful. In case you have no idea what basil is here is some information.

Description

Basil, also called sweet basil, is the dried leaves of the herb Ocimum basilicum, a member of the mint family. Basil is a small, bushy plant that grows to about two feet tall. Its botanical name is derived from the Greek, "to be fragrant."

Uses

Basil is used in tomato sauces, pestos, pizzas, and cheeses. It is used in green Thai curry blend, bouquet garni, and Italian seasonings.

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Origins

Although basil is cultivated worldwide, Egypt is the principal source, followed by the United States.

Folklore

The early Romans made it a symbol of love and fertility. Through the centuries, it became a custom of young Italian suitors to wear a sprig of basil as a sign of their marital intentions.

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Color

Uniform green color

Flavor & Aroma

Fragrantly sweet

Sensory Profile

Basil is characteristically tea-like, with green/grassy, hay-like and minty notes. It is slightly bitter and musty.

Some Yummy Recipes:

Four Cheese Margherita Pizza

Prep Time: 15min

Cook Time: 10min

Ready in: 40min

Ingredients

• 1/4 cup olive oil
• 1 tablespoon minced garlic
• 1/2 teaspoon sea salt
• 8 Roma tomatoes, sliced
• 2 (12 inch) pre-baked pizza crusts
• 8 ounces shredded Mozzarella cheese
• 4 ounces shredded Fontina cheese
• 10 fresh basil leaves, washed, dried
• 1/2 cup freshly grated Parmesan cheese
• 1/2 cup crumbled feta cheese

Directions

1. Stir together olive oil, garlic, and salt; toss with tomatoes, and allow to stand for 15 minutes. Preheat oven to 400 degrees F (200 degrees C).
2. Brush each pizza crust with some of the tomato marinade. Sprinkle the pizzas evenly with Mozzarella and Fontina cheeses. Arrange tomatoes overtop, then sprinkle with shredded basil, Parmesan, and feta cheese.
3. Bake in preheated oven until the cheese is bubbly and golden brown, about 10 minutes.

Cherry Tomatoes Stuffed With Pesto

I've been serving these appetizers for decades. You can also make a warm side dish with medium-size tomatoes (see variation below).

1 or 2 garlic cloves, to taste

1 1/2 cups fresh basil leaves

2 tablespoons pumpkin seeds or Mediterranean pine nuts

Salt and freshly ground pepper to taste

1/4 cup extra virgin olive oil

1/3 cup (2 1/2 ounces) freshly grated Parmesan

1 pint cherry tomatoes

1. To make the pesto, turn on a food processor fitted with the steel blade, and drop in the garlic. When it is chopped and adhering to the sides of the bowl, stop the machine and scrape down the sides of the bowl with a spatula. Add the basil, pumpkin seeds or pine nuts, salt, pepper and olive oil to the food processor, and process until smooth and creamy. Add the Parmesan, and pulse until well combined.

You can also use a mortar and pestle. Add the basil leaves gradually, and mash with the pestle. Add the pumpkin seeds or pine nuts, garlic, salt and pepper. Mash to a paste with the basil. Work in the olive oil and the Parmesan.

2. Using a paring knife, cut thin slices from the tops of the cherry tomatoes. Use a grapefruit spoon or small spoon to scoop the seeds and flesh from the center of each tomato. Lightly salt the hollowed out tomatoes if desired, and place them, cut side down, on a rack to drain for 15 minutes. Fill with the pesto, arrange on a platter and serve. Refrigerate or freeze any excess pesto.

Variation: Warm stuffed tomatoes with pesto: Use six to eight medium tomatoes. Preheat the oven to 375 degrees. Cut the tops off the tomatoes, and scoop or gently squeeze out the seeds. Fill with pesto, and place in a lightly oiled baking dish. Heat through for 15 to 20 minutes until warm; the tomatoes should still be intact. Serve.

Yield: Serves 12 as an hors d'oeuvre, six to eight as a side dish.

Advance preparation: You can hollow out the tomatoes several hours ahead; the filled tomatoes will hold for an hour or two in the refrigerator. The pesto will keep for weeks in the refrigerator if you cover it with a film of olive oil. It freezes well without the cheese; mix in the cheese when you thaw it.

Nutritional information per serving (cherry tomatoes serving 12): 67 calories; 6 grams fat; 1 gram saturated fat; 2 milligrams cholesterol; 2 grams carbohydrates; 1 gram dietary fiber; 39 milligrams sodium (does not include salt added during preparation); 2 grams protein

Nutritional information per serving (stuffed medium tomatoes serving six): 139 calories; 12 grams fat; 2 grams saturated fat; 4 milligrams cholesterol; 6 grams carbohydrates; 2 grams dietary fiber; 76 milligrams sodium; 4 grams protein

I guess this post has been SHORT & SWEET lol
Hope you find this informative