Sunday, July 21, 2013

Basil is not for pregnant women

For thousands of years, used the healing properties of basil. In recent years, it is often forgotten, so this health elixir unjustly banished to the kitchen where reigns Mediterranean dishes. In addition to a pleasant taste, enchanting aroma and good looks, which got him a secure position in the kitchen, basil (Ocimum basilicum) has qualities that make him nutritionists and doctors like it. It is believed to have originated in India, and that they knew about it and yet the Egyptians more than 5,000 years.


According to written records, this plant in Europe was around 12 century, brought the monks. Aromatic BOSILJ from time immemorial used for religious ceremonies, as a condiment, as well as an excellent natural ally in returning ill. Because of the beneficial ingredients are used tree branches, leaves and flowers. King of the garden is rich in medicinal ingredients and substances such as plant fibers, glycosides, essential oils, camphor, methyl kavikola, mineral salts, saponins, tinol-lineola, cineol. Used as a spice, basil gives the dish flavor, heavy food improves digestion and keeps it from spoiling. Chefs recommend it as a food of potatoes, corn, cauliflower and eggplant. Indispensable in Mediterranean cuisine for preparing dressings, and the best on the team with tomatoes. Healing properties of basil is particularly evident in combating acne, in the treatment of anxiety, asthma, cancer of the bladder and urinary tract, liver, muscle aches, migraines, festering sores, stomach pains, depression, diarrhea, eczema, menstrual problems, colds and flu , circulation problems, a variety of infections.

The most commonly used tea basil (leaves does not take long to stand in hot water), but we should not forget the oil, reminiscent of experts, which is effective in solving problems with the skin.

Basil acts as a sedative, may reduce pain and good and cramps. 

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