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History- Basil is an herb that grows in tropical climates. It has been used for centuries, dating back to ancient civilizations. The name is derived from the Greek work basileus which means “king”, or “royal”. Growing in about 50 or 60 different varieties, basil is a bright green plant with pointed leaves that look similar to mint leaves. It is very fragrant and has a very distinct flavor.

Health Benefits- Basil is a good source of magnesium, shown to help maintain relaxed, normal muscle function and stabilize blood sugar and blood pressure, suggesting it may be effective in managing cardiovascular disease, airway constriction, and hypertension. Basil also contains beta carotene which the body converts to the vitamin A, an antioxidant which helps prevent cholesterol build-up and maintain eye and skin health. Additionally, basil contains the antioxidant vitamin C which provides many of the same benefits along with superior immune system support. Basil is a good source of bone-building calcium, iron for proper blood cell formation, and potassium to help regulate water levels and blood pressure. The essential oil extracted from basil has been studied, and research indicates it may provide antibacterial protection.


Preparation-
Choose basil with bright green leaves that are free from discoloration, wilting, or mushy areas. If using fresh basil, it’s generally recommended to rinse the leaves before use to remove any impurities, as with all produce. Fresh basil can be wrapped in a damp towel to help preserve freshness while being stored in the refrigerator. If cooking with fresh basil, add toward the end of cooking to preserve flavor and color. Dried basil can also be kept on hand to add a sweet flavor to sauces, soups, and side dishes.

 


 
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