Basil is an edible annual herb that has an amazing aroma and pleasant taste, has many beneficial properties and is therefore widely used in cooking, cosmetology and medicine. The source of the benefits of basil can be its brush-like flowers, and, without a doubt, elastic red-purple, green-purple, burgundy leaves.

You can store basil by first drying it outdoors under an awning or in a well-ventilated area. From this article, the reader can learn about benefits of dried basil.

As a rule, it is the basil leaves that are dried, and the herb harvested in this way is widely used in cooking, especially in French, Greek, southern and Western European cuisine. It goes well with fish, eggs, pasta, pizza, soups, lamb, green vegetables and tomatoes.

Basil can surpass most other herbs in the presence of nutrients. It is very rich in various vitamins (among them - vitamins A, C, E, K, beta-carotene, riboflavin, thiamine, folic acid, pyridoxine, choline), trace elements (such as iron, copper, zinc, selenium, manganese), macronutrients (calcium, sodium, magnesium, phosphorus, potassium), saponins, tannins, glycosides, simple sugars, phytoncides, and vegetable fats. At the same time, the energy value of dried basil is 251 Kcal per 100 grams.

Due to its rich and varied composition, as well as the presence of such a wide range of different minerals, dried basil is actively used in dietary nutrition. During the diet, the body suffers from a lack of vitamins and other nutrients, which these dried herbs are quite capable of replacing.

However, the use of dried basil is not limited only to cooking. You should know that dried basil is not only a spicy seasoning, but also a drug that has anti-inflammatory, astringent, cleansing, wound healing effects.

Dried Basil Benefits cannot be overrated. Its active antiseptic properties make it useful to drink tea from this herb or infusion of dried basil during flu epidemics. In addition, basil can help improve the functioning of the digestive system and improve blood circulation. Often dried basil is used to relieve toothache, using an infusion of basil to rinse the mouth. In the same way (gargling) with the help of dried basil, throat diseases are treated. This herb, which can rightfully be called a medicinal one, helps to relax the smooth muscles of the uterus, eliminates bloating.

Basil tea is a very popular medicine. It is prepared simply: a tablespoon of chopped dry grass is poured with a large glass of boiling water, boiled for 10 minutes, insisted for half an hour, then filtered. This tea is used for diseases of the digestive tract, nervous system, as an antitussive agent, as well as for asthma, low blood pressure, intestinal colic, inflammation of the urinary tract in men and women, and to increase lactation in nursing mothers. And if you add honey to such tea, you can stimulate brain activity and performance.

Basil can also be used to make a bath. To do this, you need to tie a gauze bag with chopped dry grass (it can be leaves, stems and flowers) of the basil to the tap, and fill the bath first with hot, and then dilute with cold water through the bag. The temperature of the finished bath should be 37 degrees. Such a bath will calm the nervous system and relieve irritation.

Remember, you should only store dried basil in dry, cool places, as sunlight and moisture can destroy the herb's color, aroma, and health benefits.

Basil does not change its qualities when dried, unlike many other spices. In dried form, it does not lose its unique taste, the aroma also does not change and even slightly intensifies.

Dried basil fully retains its useful properties, is not inferior to fresh basil in terms of the content of vitamins and microelements. The only vitamin that is being reduced is vitamin C.

The calorie content of dried basil is 230 kcal. per 100 grams, of which:

• proteins 22.98 g;
• fats 4.07 g;
• carbohydrates 47.75 g.

• potassium - 2630 mg;
• calcium - 2240 mg;
• magnesium - 711 mg;
• sodium - 76 mg;
• phosphorus - 274 mg.

• iron - 89.8 mg;
• manganese - 9.8 mg;
• copper - 2100 mcg;
• selenium - 3 mcg;
• zinc 7.1 mg.

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Benefit and harm

Beneficial features:

• Basil, due to the content of various antioxidants, is able to have a beneficial effect on the human cardiovascular system, helps maintain youth and health.
• It has antibacterial and antiseptic properties, heals wounds, relieves fever and strengthens the nervous system.
• Modern medicine uses it as a means to combat stress, and the components of this plant are also included in drugs to improve memory.
• The extract of essential oils of basil is able to heal wounds, kill microbes, due to which it is often used in the preparation of gargles for sore throat, in bronchial asthma - as an expectorant.

Contraindications to the use of basil:

• Basil greens contain mercury compounds, for this reason it is harmful to those suffering from diabetes mellitus, patients with increased blood clotting, as well as those suffering from hypertension, angina pectoris, and epilepsy.
• Carefully and in moderation, it should be eaten by pregnant and lactating women.

Important: Like any plant rich in essential oils, basil can be a pretty strong allergen!

How to dry at home?

The lucky ones who live in regions with warm climates can grow several harvests of basil a year and have a fragrant spice on their table all the time. If the climate does not allow such luxury, and the harvest of basil is considerable, the task of drying your favorite herb for the winter becomes urgent.

How can this be done? Whichever method you choose, the first and most important thing is to harvest on time.

Basil can be any variety: green, purple, they are all good when dried, provided they are harvested before flowering.

The ideal time to harvest is in the morning, as soon as the dew has dried on the greenery. You should not harvest in the scorching rays of the sun or in the rain. Basil should be dried naturally if possible. Read more about how to dry the plant at home.

How to dry basil for the winter at home, see the video below:

Natural drying

You can spread the washed leaves on a clean cloth or baking sheet,cover with gauze to prevent dust and put in a warm, dark, dry and always ventilated place for about a week.

The second option is hanging drying. Young shoots of basil need to be tied in bunches of 4-6 stalks, then hung on a rope in the attic or under a canopy. The main condition is the absence of direct sunlight and good air exchange in the room.

Drying will take approximately two weeks, readiness can be determined by the fragility of the stalks: if it breaks, then it is dry, if it bends, we continue to dry.

Use of electrical appliances

If the natural drying method is not possible, you can use an oven or electric dryer.

1. Before drying in the oven, the leaves should be washed and dried on a paper towel.
2. After a couple of hours, when the leaves are dry, you need to lay them out on a baking sheet covered with parchment and send them to an oven preheated to 80-100 degrees.
3. Leave the oven door ajar. Drying time is one and a half to two hours.

The good thing about an electric dryer is that it itself maintains the required temperature and at the same time provides ventilation of the raw materials.

Washed and dried leaves are laid out on the trays of the dryer and the temperature is set to 35-40 degrees. Drying takes about 4 hours and does not require owner control.

For more information on drying basil in an electric dryer, see the video below:

How to use and where to add?

The most extensive use of dried basil is, of course, in cooking. It can be used as an independent seasoning, for example, in combination with mozzarella cheese and tomatoes, and as part of multicomponent mixtures such as Italian Herbs or Herbs of Provence.

In these mixtures, basil is combined with dried chopped garlic, rosemary, sage, peppermint and marjoram. These spices are actively used in cooking:

• different types of pasta;
• baking pizza;
• serve as an excellent seasoning for meat dishes, especially lamb, as well as chicken dishes.

In addition to cooking, in everyday life, a decoction of basil is used to treat the oral cavity with stomatitis, sore throat, inhalation. To do this, brew 2 tablespoons of dry basil per 0.5 liters of water in a thermos. The broth will be ready after 5-6 hours.

To raise immunity, basil is brewed like tea, at the rate of 0.5 teaspoon per glass of boiling water. The drink is drunk throughout the day, adding sugar, honey or raspberry jam to taste.

Storage

After the end of drying, you should pick the leaves from the branches and grind them to a fine powder. Then pour into small, absolutely dry and clean glass jars and close tightly. It is advisable to sign the name of the spice and the date of preparation on the jar. Store dried basil in a dry, dark, cool place.

Attention: dried basil should preferably be used within two years of harvesting.

Where could I buy?

Dried basil is widely available for sale both as an independent spice and in mixtures with other spices. Sold in packaging from 10 grams, can be packed in a paper moisture-proof bag or in a small glass jar.

You can buy this seasoning everywhere, from a small chain supermarket to a market or online store. The price of the smallest bag will be 15-20 rubles, a kilogram of dried herbs will cost 1000-1200 rubles.

In St. Petersburg and Moscow, a large selection of this spice from various manufacturers can be found in the hypermarkets Auchan, Lenta, Metro, Perekrestok.

Also dried basil is a very popular souvenir in the places where it grows, for example in the south of France and Italy. Tourists willingly buy inexpensive, fragrant sachets as a gift to family and friends. The undoubted advantage of this souvenir is its light weight and versatility.

When buying dried basil, you should pay attention to the integrity and appearance of the packaging, shelf life, as well as the place of manufacture. On the market, you can additionally evaluate the aroma of the spice, the uniformity of the composition and the absence of foreign impurities.

Properly cooked dried basil will be an excellent helper in the kitchen, diversify the usual dishes, increase the immunity and vitality of all family members.

Basil, driedrich in vitamins and minerals such as: vitamin B2 - 66.7%, choline - 11%, vitamin B5 - 16.8%, vitamin B6 - 67%, vitamin B9 - 77.5%, vitamin E - 71.3% , vitamin K - 1428.8%, vitamin PP - 24.5%, potassium - 105.2%, calcium - 224%, magnesium - 177.8%, phosphorus - 34.3%, iron - 498.9%, manganese - 490%, copper - 210%, zinc - 59.2%

Benefits of Dried Basil

• Vitamin B2 participates in redox reactions, enhances the color sensitivity of the visual analyzer and dark adaptation. Insufficient intake of vitamin B2 is accompanied by a violation of the condition of the skin, mucous membranes, impaired light and twilight vision.
• Choline is a part of lecithin, plays a role in the synthesis and metabolism of phospholipids in the liver, is a source of free methyl groups, acts as a lipotropic factor.
• Vitamin B5 participates in protein, fat, carbohydrate metabolism, cholesterol metabolism, the synthesis of a number of hormones, hemoglobin, promotes the absorption of amino acids and sugars in the intestine, supports the function of the adrenal cortex. Lack of pantothenic acid can lead to damage to the skin and mucous membranes.
• Vitamin B6 participates in the maintenance of the immune response, inhibition and excitation processes in the central nervous system, in the conversion of amino acids, in the metabolism of tryptophan, lipids and nucleic acids, contributes to the normal formation of erythrocytes, maintenance of the normal level of homocysteine \u200b\u200bin the blood. Insufficient intake of vitamin B6 is accompanied by a decrease in appetite, a violation of the condition of the skin, the development of homocysteinemia, anemia.
• Vitamin B9 as a coenzyme, they participate in the metabolism of nucleic acids and amino acids. Folate deficiency leads to impaired synthesis of nucleic acids and protein, which results in inhibition of cell growth and division, especially in rapidly proliferating tissues: bone marrow, intestinal epithelium, etc. Insufficient consumption of folate during pregnancy is one of the causes of prematurity, malnutrition, congenital malformations and developmental disorders of the child. There has been a strong association between folate and homocysteine \u200b\u200blevels and the risk of cardiovascular disease.
• Vitamin E possesses antioxidant properties, is necessary for the functioning of the gonads, heart muscle, is a universal stabilizer of cell membranes. With a deficiency of vitamin E, hemolysis of erythrocytes and neurological disorders are observed.
• Vitamin K regulates blood clotting. Lack of vitamin K leads to an increase in blood clotting time, a decreased content of prothrombin in the blood.
• Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal state of the skin, gastrointestinal tract and nervous system.
• Potassium is the main intracellular ion that takes part in the regulation of water, acid and electrolyte balance, participates in the processes of nerve impulses, pressure regulation.
• Calcium is the main component of our bones, acts as a regulator of the nervous system, participates in muscle contraction. Calcium deficiency leads to demineralization of the spine, pelvic bones and lower extremities, increases the risk of osteoporosis.
• Magnesium participates in energy metabolism, synthesis of proteins, nucleic acids, has a stabilizing effect on membranes, is necessary to maintain homeostasis of calcium, potassium and sodium. Lack of magnesium leads to hypomagnesemia, an increased risk of developing hypertension, heart disease.
• Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is a part of phospholipids, nucleotides and nucleic acids, is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, rickets.
• Iron is a part of proteins of various functions, including enzymes. Participates in the transport of electrons, oxygen, ensures the course of redox reactions and activation of peroxidation. Insufficient consumption leads to hypochromic anemia, myoglobin-deficient atony of skeletal muscles, increased fatigue, myocardiopathy, atrophic gastritis.
• Manganese participates in the formation of bone and connective tissue, is part of the enzymes involved in the metabolism of amino acids, carbohydrates, catecholamines; essential for the synthesis of cholesterol and nucleotides. Insufficient consumption is accompanied by a slowdown in growth, disorders in the reproductive system, increased fragility of bone tissue, disorders of carbohydrate and lipid metabolism.
• Copper is a part of enzymes with redox activity and involved in iron metabolism, stimulates the assimilation of proteins and carbohydrates. Participates in the processes of providing the tissues of the human body with oxygen. The deficiency is manifested by disorders in the formation of the cardiovascular system and skeleton, the development of connective tissue dysplasia.
• Zinc is a part of more than 300 enzymes, participates in the processes of synthesis and decomposition of carbohydrates, proteins, fats, nucleic acids and in the regulation of the expression of a number of genes. Insufficient consumption leads to anemia, secondary immunodeficiency, liver cirrhosis, sexual dysfunction, and fetal malformations. Recent studies have revealed the ability of high doses of zinc to disrupt copper absorption and thereby contribute to the development of anemia.

You can see a complete guide to the most useful products in the appendix

A surprisingly aromatic herb called basil, a herb of the mint family, was originally grown as a medicine. The essential oils contained in the fragrant leaves have analgesic and anti-inflammatory properties, which were widely used in practice in ancient times by pharmacists and family healers. Basil began to be used in cooking later, but the result of its use in food was so striking that the popularity of this herb grew every day, rapidly gaining momentum.

Lemon basil - application

There are several varieties of basil that are now widely used to flavor and flavor culinary dishes. The most common vegetable green and purple basil. But sometimes lemon-scented basil greens are also used. These leaves with a citrus hint perfectly set off the taste of fish dishes and seafood dishes, and are also used to prepare sauces most suitable for complementing seafood.

Dried basil - application

In cooking, both fresh basil leaves and dried ones are equally used, which fully retain all the aromatic and valuable properties. To harvest them, fresh foliage is dried in a dark, warm place away from direct sunlight.

Dried basil is added to a wide variety of dishes, salad dressings, marinades and sauces, as well as healthy herbal teas. Any food seasoned with dried basil leaves acquires a unique, original, incomparable taste that never gets boring, even with frequent use.

Dried basil perfectly complements pasta, pizza, fresh tomato and other vegetable dishes, as well as various soups and even some desserts.

Basil - use in canning

Recently, basil has been increasingly added to marinades with, and sometimes, fruits. There are many recipes in which basil leaves dominate or replace other aromas and flavors. The unique spicy piquant aroma of basil with tart notes will give tomatoes or cucumbers a special taste that cannot be achieved by using other spices.

The bactericidal properties of basil will also be of considerable value in canning, which will play the role of a kind of preservative.

Using basil as a seasoning for meat

Fresh basil leaves are not only an irreplaceable ingredient in salads, but also in first and second courses. Without them, especially in the Caucasus, barbecue will not be served. There, spicy herbs are added to almost all meat dishes. As a last resort, in dried form, but basil should always be present in them, filling the taste of meat dishes with spicy colors.

For the same purpose, in Italy they prepare from fresh basil, which is complemented by most meat dishes. In French cuisine, there are also many variations of basil sauces for meat, without which dishes lose their attractiveness and appetizing.

To use fresh basil in food, it is not recommended to chop it with a knife. It is best to tear the leaves with your hands, so they will be even more fragrant, exuding an amazing aroma. For the same purpose, add basil at the end of cooking when it comes to heat treatment. When using dried basil, say for sauces or dressings, on the contrary, add it in advance and allow time to infuse so that the aroma can fully develop.

Spiced basil is a popular condiment widely used by both top-class restaurant chefs and housewives. Culinary experts from all over the world treat this spice very positively, so it is in the forefront of the most refined spices. Dried basil is a unique food additive that can make any dish taste amazing. By the way, you can do others.

Adding basil to homemade pâtés and sausages will give these dishes a spicy and unique flavor. It can be found in almost all Mediterranean dishes. Add a pinch to pickled cucumbers or zucchini, these vegetables will be a real masterpiece. Real gourmets appreciate basil for its peculiar and very rich taste, which combines various shades: pungency, pungency, notes of camphor. We also advise you to pay attention to the ways quickly and correctly.

Benefits of Dried Basil

In addition to its amazing taste and aroma, basil is endowed with a mass of useful substances, which determines its use not only in cooking, but also in medicine. Dried basil has a number of beneficial properties, some of which are antibiotic-like. This herb is recommended as an excellent remedy for preventing colds, relieving headaches and lowering body temperature. In addition, it can be used to cope with the inflammatory processes of the skin, eyes and internal organs.

Scientists recently discovered that dried basil is a protective agent against radiation and diseases caused by its effects.

The benefits of dried basil cannot be overstated, as its antiseptic properties make it beneficial to drink tea with its addition during the flu and colds. In addition, it improves digestion and blood circulation, and is used to relieve toothache. Gargling with dried basil decoction is often used to treat sore throats.

Dried basil can be used to make relaxing baths, soothing teas, and drinks that increase performance and brain function.

The use of dried basil in cooking

In all restaurants in the world, basil is used in the preparation of the most unusual and expensive dishes.

Just a pinch of this seasoning can work wonders. It changes the taste of soups, meat, fish and vegetable dishes for the better, preserves and omelets will also acquire an original piquant taste and unique aroma thanks to the basil. Also, this seasoning is suitable for making dressings and sauces. It is often added to the preparation of alcoholic beverages.

Basil goes well with rosemary, tarragon, coriander and mint, so we recommend using a mixture of these spices in your favorite dishes.

Contraindications

It is worth remembering that the beneficial properties of dried basil appear only with moderate use, so you should not overuse it. It is not recommended to use it for people suffering from cardiovascular diseases and diabetes, as well as for allergy sufferers and young children.