Basil: From Protection to Pesto

With its intense aroma, Basil is one of those herbs with such potent oils that a mere brush against the foliage releases an unmistakable burst of fragrance - an aroma which has been attributed to strengthening psychic awareness, clearing homes of negative vibrations and domestic tension, attracting love, money and luck and even guiding a soul into the afterlife.

A Magical Herb

Common basil (Ocimum basilicum), which is of the mint family, is an herb that has been cultivated from more than 5,000 years. It is native to Asia, and is thought to have originated in India. The word Basil comes from the Greek Basilikos, meaning "of kings/royalty". Basil represents many things in many different countries and cultures: Jewish folklore says that basil gives you strength when fasting; in Italy basil represented love; Africans once thought basil protected you from scorpions; in some European countries, they put basil in your hands after death to ensure safe travel into the afterlife.

Basil was widely used by the Ancient Egyptians, who prepared it, together with other essences, for religious ceremonies. It appears to have been used as an ingredient for the preparation of the balms used for mummification. In the Middle Ages, it was believed to hold magical properties and was used as a defense against "basilisk", a monster which resembled a poisonous serpent. Basil was probably introduced to Europe by Greeks and Romans, coming from the commercial routes which crossed the Middle East. Ancient Romans considered it the symbol of lovers, and it was also used as an aromatic herb in cooking.

In its homeland of India, the use of basil in cooking is quite limited, but a type of basil (Ocimum Sanctum or "holy basil"), known there as "Tulsi",  is considered to be a very sacred plant. In Hindu mythology, Tulsi symbolizes the goddess Lakshmi, the wife of Vishnu, who is one of the religion's most important deities. The herb has been valued for centuries because of its benefits for the mind, body, and spirit, and produces a calming effect on the mind, making it an ideal stress reliever and is used in aromatherapy. In Ayurveda, traditional Indian medicine, basil is used as a remedy for many diseases. 

In India it is also common to plant basil in order to check the salubrity of the soil - a hearty basil plant means healthy soil. Moreover, it is believed the presence of Tulsi can keep evil spirits away while attracting divine blessings. Because of this, it is often planted by the front door of a house.  The leaves are used during religious ceremonies to aid in family wellness. 

Medicinal Properties

Some studies have suggested that basil oil has traces of antitoxins and have the potential use for treating cancer. In India, basil is known to be used for the treatment of stress, asthma, diabetes and removing of pimples. It is also a source of vitamin K, iron, calcium, vitamin A, manganese, magnesium, vitamin C, and potassium. It is good for the heart, because it helps to prevent build-up in the arteries and fights free radicals. The magnesium helps blood vessels to relax, which increases blood circulation.

So many varieties to choose from

Fresh basil has a pungent flavor that some describe as a cross between licorice and cloves. It's a key herb in Mediterranean cooking, and essential to the delicious Italian pesto. Most varieties of basil have green leaves, but opal basil, is a beautiful purple color. Lemon basil and cinnamon basil have green leaves but their perfumed fragrance and flavor matches their respective names. 

Basil is a summer herb, but can be grown successfully inside during the winter in a sunny window. It's plentiful during summer months, and available year-round in many markets. Choose evenly colored leaves with no sign of wilting. 


Storage Tips 

Refrigerate basil, wrapped in barely damp paper towels and then in a plastic bag, for up to 4 days. Or store a bunch of basil, stems down, in a glass of water with a plastic bag over the leaves. Refrigerate in this manner for up to a week, changing the water every 2 days. To preserve fresh leaves, finely chop the cleaned basil and combine it with a small amount of olive oil. Freeze in tiny portions to flavor sauces, salad dressings, etc. 


Try these mouthwatering basil recipes: 


Strawberry-Basil Sangria
Fresh Peach-Basil Lemonade
Heavenly Basil Hummus
Traditional Pesto
Bruschetta with tomato and basil
Insalata Caprese
Gingered carrots with cumin and basil
Thai spicy eggplant with sweet basil

Cilantro: Love it or hate it, it's good for you!

Living in a country known for its widespread aversion to cilantro, it's difficult for me to comprehend why so many people detest it. Personally, I can't get enough of this fragrant herb, and I don't hesitate to include it in just about any savory dish, especially Latin American and Asian cuisine. I nearly always have a fresh bunch on hand in the fridge...Spaniards beware!  

What is it?

Cilantro (Coriandrum sativum) in an herb with wide delicate lacy green leaves and a pungent aroma and flavor. The seed of the cilantro plant is known as coriander. Although cilantro and coriander come from the same plant, their flavors are very different and cannot be substituted for each other. Some countries refer to the cilantro as coriander, so any references to "fresh coriander" or "coriander leaves" refer to cilantro. Note: "Culantro" is an herb realted to cilantro that is widely used in dishes throughout the Caribbean, Latin America, and the Far East. 

All parts of the plant are edible, but the fresh leaves and the dried seeds are the most commonly used in cooking. Coriander roots have a deeper, more intense flavor than the leaves. They are used in a variety of Asian cuisines. They are commonly used in Thai dishes, including soups and curry pastes. Coriander is commonly used in Middle Eastern, Mediterranean, Indian, South Asian, Mexican, Latin American, Chinese, African and Southeast Asian cuisine. 

Why should we eat it?                                       

Health benefits of cilantro (coriander)

• Cilantro contains no cholesterol; however, it is rich in antioxidants, essential oils, vitamins, and dietary fiber, which help reduce "bad cholesterol" while increasing "good cholesterol" levels.
  
  
• The herb is a good source of minerals like potassium, calcium, manganese, iron, and magnesium. Potassium is an important component of cell and body fluids that helps control heart rate and blood pressure. Iron is essential for red blood cell production. 
  
  
• It is also rich in many vital vitamins, including folic-acid, riboflavin, niacin, vitamin-A, beta carotene and vitamin-C, which are essential for optimum health. Vitamin-C is a powerful natural antioxidant. 100 g of cilantro leaves provide 30% of daily recommended levels of vitamin-C.
  
  
• It's a rich source of Vitamin-A, an important fat soluble vitamin and anti-oxidant, is also required for maintaining healthy membranes and skin and is also essential for vision. Consumption of natural foods rich in vitamin-A and flavonoids offers protection from certain cancers.
  
  
• Cilantro is one of the richest herbal sources of Vitamin K. Vitamin-K plays a role in bone mass building by promoting osteotrophic activity in the bones. It also has established role in the treatment of Alzheimer's disease patients by limiting neuronal damage in their brain. Eaten daily, it can also help remove harmful mercury from brain tissue. 
  
  
  
• Coriander seed oil has been found application in many traditional medicines as analgesic, aphrodisiac, anti-spasmodic, deodorant, digestive, carminative, fungicide, lipolytic (for weight loss) and a stimulant.

How to choose the best bunch:

Fresh cilantro is readily available in the most markets and herb stores year-round. Always choose fresh leaves over the dried herb, since it is superior in flavor and richer in many vital vitamins and anti-oxidants. Look for vibrant green color leaves and firm stems. It should be free from any kind of spoilage or yellowing.

Try to buy fresh leaves from the local organic farms since the herb has an intense refreshing flavor in addition to that it will assure you of superior quality and free from pesticide residues.

Once at home, discard roots and any old or bruised leaves. I recommend cutting the base of the stem, placing it in a glass of water (like flowers) and covering the bunch with a loose transparent bag to maintain freshness. Use it early as possible, since it loses flavor and nutrients quickly if kept for longer periods. 

How to prepare: Wash and pat dry before using, as the leaves attract sand.

Matches well with: avocado, chicken, fish, lamb, lentils, mayonnaise, peppers, rice, salads, salsas, shellfish, tomatoes and yogurt.

If you are a fan of this versatile herb, try out some of these recipes:

Cilantro-Hemp Taboulleh

Peruvian Ceviche
Cilantro Pesto
Other Cilantro Recipe Ideas

Are you a cilantro hater? New studies show it could be rooted in your genes:

http://gizmodo.com/5942551/genetic-proof-that-you-really-do-hate-cilantro
http://www.iflscience.com/plants-and-animals/why-does-cilantro-taste-soap-some-people

Few herbs have acheived such notoriety as to actually spark a "hate site": 

http://ihatecilantro.com/