Basil
Antibacterial. Anti-inflammatory. Liver health.
Basil has a long and rich history of use in both cooking and traditional medicine dating back to ancient Greece and Rome though it is thought to have originated in India and the Middle East. Today, Basil can be found in every grocery store, often for sale still growing in the pot. It can be used dried or fresh, mixed into sauces such as pasta sauce or pesto, or even as an essential oil.
Basil belongs to the same family of plants as mint, oregano, and rosemary. This common lineage would explain the sweet and strong aroma of basil. The herb’s popularity throughout the ages has led to the cultivation of over 30 different strains of basil all with slightly different appearances and flavor profiles. Holy Basil, while harder to get, is the most studied and spiritually regarded of the different varieties.
The volatile oils in basil have been shown to slow the growth of disease-causing bacteria. A study in the Journal of Microbiology Methods reported that the essential oil of basil inhibited strains of widespread and difficult-to-treat bacteria including Staphylococcus, Enterococcus and Pseudomonas. Another study published in Food Microbiology reported that produce washed in a one percent solution of basil (or thyme) resulted in lower numbers of Shigella, an infectious bacterium that causes diarrhea.
Eugenol, present in basil and several other herbs and spices, inhibits COX (cyclooxygenase), an enzyme related to inflammation, in a manner similar to the action of nonsteroidal anti-inflammatory drugs (like aspirin and ibuprofen). Basil extract has also been shown to protect liver cells, may be helpful in lowering blood pressure and recovering from stroke!
Nutritionally, basil is a very good source of vitamin A, magnesium, iron and calcium.