The Basil is an aromatic plant from the family of Lamiaceae acclimated tropical Asian land. It is a perennial plant, that is, it can have up to two years of life, the shape of its leaves is oval of shiny green with a texture similar to that of silk.
Cannular or ribbed flowers with purplish and whitish hues emerge from their tips. Finally, the pistils are supported by the lower lip of the corolla, which are transformed during pollination into bilabiated calyces with round achenes of a tenuous and delicate beauty.
Basil is commonly seen in gourmet foods both fresh and dried as a condiment, it is very easy to grow and only requires a low temperature complemented with good sunlight. Among the most popular cooking recipes that are known with basil are the capressa salad, its simplicity makes basil an essential ingredient, the pesto sauce is basically prepared with this fresh plant and the pizza in which it is used in a range of options as a condiment in which it plays an important role in the aromas and tastes of Italian cuisine. However, its origins allowed it to make a notable foray into Indian and Middle Eastern cuisine in vegetable soups and aromatic consommés.
Basil has important healing powers, mostly ignored by the naturist community due to its gastronomic reputation. Among its most outstanding qualities, its diuretic property stands out, combined with honey in a jug of water is a jug of water is an excellent treatment against kidney stones. The juice released by the leaf and stem when removed works as a balm for burns, skin lacerations, insect bites, mouth infections and many more.
Basil is an important source of vitamins C, K, E B6, Calcium, Magnesium and Zinc, among others. Its antioxidants are recommended for the prevention of cardiovascular problems, at the same time that it is a good complement to cancer treatment. However, it can produce side effects in pregnant women or in fertile periods, that is why in European countries it is contraindicated in some cases.
