Even if you’re not a lover of herbs, the distinct scent of basil is intoxicating to just about anyone. Cultivated in Iran, India and other tropical regions of Asia for over than 5,000 years, the lovely basil plant boasts many varieties aside from the one we know from Italian food (called sweet basil). There’s Thai basil, lemon basil and holy basil, which are all used in Asia. Indeed, basil is one of the most holy plants of India, and is considered "sattvic" or a bringer of purity. Many locals keep a basil plant in the house to purify the air, absorb positive ions and energize negative ions.
On a more practical note for us westerners, basil is great for helping digestion (works well against gas) and as a nerve tonic. It also is purported to increase memory and promote a clear mind. For skin fungal infections (like ringworm), basil is an excellent treatment, as well as insect bites and snake bites, if you’ve nothing else around. In India’s Ayurvedic medicine, basil is used to treat Vata conditions (the wind humor) such as stomach cramps. Though it’s not of the holy variety, here’s a recipe using sweet basil that I’ve loved for years…Bon appétit!
Fresh Basil Pesto Recipe (makes 1 cup)
2 cups fresh basil leaves
1/2 cup grated Romano or parmesan cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts or walnuts
3 medium sized garlic cloves, minced
Salt and freshly ground black pepper
• Blend the basil and pine nuts and pulse in the food processor.
• Add the garlic, and pulse a few times more.
• Slowly add the olive oil in a constant stream with food processor on.
• Stop to scrape down the sides of the food processor with a spatula and add the grated cheese.
• Pulse again and add pinch of salt and freshly ground black pepper to taste. Serve over pasta or over toasted slices of baguette.
Danie moore is an herbal and natural health specialist. To read more of his articles, visit http://www.daniemoore.com/
