One of my favorite things about this time of year is the abundance of basil. This is one herb I can't get enough of! I put basil on my sandwiches instead of lettuce. I mix lots of basil into my salsas and mince fresh basil as a garnish on most dinner meals, from steaks to tacos.
Basil is full of digestive enzymes and it is a powerful digestive aid. One of the best ways to use it is to mince up a few leaves and garnish any lunch or dinner with it. You can also just chew on a leaf or two before or after a meal and it will enhance your digestion. One in every six Americans by the age of 60 undergoes some type of surgical procedure involving their digestive tract. If you develop the habit of regularly incorporating even small amounts of digestive herbs into your meals, you can really strengthen your digestive tract.
Basil is a plant of great medicinal value and has hundreds of therapeutic applications. Basil is known as the destroyer of phlegm. When you consider how many ailments are provoked by excess phlegm from allergies to asthma to colds you get an idea of what a great health promoting herb basil is.
Eating more basil in the late summer and fall helps keep away sinus and bronchial congestion in the winter. If you suffer from any sicknesses that are exasperated by phlegm eat more basil! For many people, certain foods such as dairy or wheat for example can cause more mucus. Add basil to these foods and you will have less of a reaction to them.
If you are prone to bronchitis or chest colds, dry some of your basil, store it in a jar and drink it as a tea several times a week in the winter time as a preventive remedy. Dried basil also lends itself well to salad dressings and sauces. I dry a lot of basil leaves every year and it to soups.
Another simple way to store your basil so you have some for the winter is to put one cup of basil leaves and one and a half cups of olive oil in the blender and blend it until you have a nice paste. Freeze this paste in plastic baggies and cook with it throughout the winter.
How fortunate that something so healthy can also add so much flavor to our daily meals!
Kami McBride, Herbalist (see Kami's bio below)
Kami McBride has taught herbal medicine and women's health since 1988. Through her classes and personal wellness consultations with clients, Kami helps people understand how whole foods and herbal medicine is an important aspect of everyone's preventive health care plan. With her extensive knowledge of healing plants Kami has helped thou thousands of people learn to use herbs in their daily lives in ways that are healthy, safe and fun. Kami teaches experiential earth awareness and herbal studies classes at her school and herb gardens. in Vacaville , California . She can be reached at 707-446-1290 or www.livingawareness.com
1 bunch chopped basil leaves
1/4 to 1/2 cup olive oil
2 garlic cloves
3 tablespoons pine nuts
3 tablespoons grated Parmesan cheese
Dash of salt
Cut the stems from the basil leaves and discard the stems. Put basil and olive in the blender and blend until smooth. Add nuts, garlic and Parmesan cheese a little at a time and mix until everything is blended together. Add extra olive oil for a smoother pesto. Toss gently with cooked pasta and top with extra Parmesan cheese.
Basil Butter
1 cup sweet butter
1 cup fresh chopped, stemmed basil leaves
1/2teaspoon ground black pepper
When butter is at room temperature add in the basil.
Use within a few days or freeze in plastic bags for later use. Frozen basil
butter lasts about one month in the freezer. This delicious butter can be
baked onto French bread, mixed into pasta or put on top of fish.
1 cup polenta
4 cups water
1 cup fresh chopped and stemmed basil leaves
1/2 cup chopped compatible culinary herb such as thyme, savory
or rosemary
Boil the water and add polenta. Let polenta cook for about 1/2
hour on low temperature stirring to prevent sticking to the pan.
Add herbs after cooking for about 20 minutes. When polenta is
ready the consistency will be firm and pull away from the pot
Basil Ginger Juice
2 handfuls of fresh basil leaves with stems removed,1 finger sized piece of fresh ginger root
Put the basil leaves and ginger root through a juicer, something like a Champion juicer. Drink the juice or add 1/4 cup of water to dilute the
taste. This juice is called the Demon Chaser. It chases away anything that might be making you sick. It is best taken at the onset of any cold,
cough or flu symptom.