What Is Basil, and Where Does It Come From?
Basil is a fragrant herb of the Lamiaceae family of mint plants. Its leaves, fresh or dried, are used to season dishes and heal ailments throughout the world. (1) Food historians believe basil originated in India, but these days it is cultivated in many Asian and Mediterranean countries, and many others, including Hungary, Indonesia, Morocco, and the United States. (2)
Sweet Basil (Ocimum basilicum) Sweet and spicy, it ranges from small-leaf varieties to larger-leaf forms such as Genovese basil, which is enjoyed in Italian cuisine such as pesto. (3,4)Thai Basil (Ocimum thyrsiflora) Redolent of licorice, it livens up dishes throughout Southeast Asia. (4)Lemon Basil (Ocimum citriodorum) This type of basil has an intense citrus aroma. (3)Holy Basil (Ocimum tenuiflorum or sanctum) Also known as tulsi, it is a sacred plant in Hinduism and has a spicy quality. (4)
Tulsi has a more peppery and clove-like aroma and taste, due to a relatively high content of the chemical compound eugenol (which is also present in cloves) compared with other basil varieties. (7,8) Tulsi has a sacred place in the Hindu religion in India and is considered to be an earthly manifestation of the goddess Tulsi. The herb is grown at Hindu shrines and temples, and placed on pedestals within Hindu households, for ritual and purification purposes. (9,10) Three types of tulsi are commonly described:
Rama, a green-leaf variety with a clove-like characterKrishna, which has purplish leaves and a peppery tasteVana, which has dark green leaves and a more lemony fragrance
Tulsi is often consumed as a tea to treat bronchitis, malaria, diarrhea, dysentery, skin disease, arthritis, eye diseases, and insect bites, among other maladies. (7)
Calories: 1.22Protein: 0.17 g (0.34 percent daily value, or DV)Total fat: 0.03 gCarbohydrates: 0.14 gTotal dietary fiber: 0.1 g (0.4 percent DV)Sugars: 0.02 gSodium: 0 milligrams (mg)Cholesterol: 0 mgCalcium: 9 mg (0.9 percent DV)Iron: 0.17 mg (0.944 percent DV)Magnesium: 3 mg (0.75 percent DV)Phosphorus: 3 mgPotassium: 16 mg (0.340 percent DV)Zinc: 0.04 mgVitamin C: 1 mg (1.67 percent DV)Thiamin: 0.002 mgRiboflavin (vitamin B2): 0.004 mgNiacin: 0.048 mgVitamin B6: 0.008 mgFolate, DFE: 4 micrograms (µg)Vitamin A, RAE: 14 µgVitamin A: 280 IU (5.6 percent DV)Vitamin E: 0.04 mgVitamin K: 22 µg
The herb contains eugenol, a chemical compound that long has been used in hopes of treating toothaches, although the U.S. Food and Drug Administration (FDA) states there isn’t enough evidence to say eugenol is effective for treating toothache pain. (12) There’s plenty of optimism about holy basil’s medicinal properties, but the findings are preliminary. A 2017 review of 24 human studies concluded that tulsi is “a safe herbal intervention that may assist in normalizing glucose, blood pressure, and lipid profiles, and dealing with psychological and immunological stress.” But the authors state further research, including large-scale and long-term clinical trials, is needed to explore how tulsi works, dosage levels, and who can benefit. (7) According to the Times of India, you can make holy basil tea by combining 2.5 cups of water with eight fresh tulsi leaves, a 1-inch piece of ginger (chopped), and two cardamom pods in a pot over high heat. Once it reaches a boil, turn the heat down to medium and let it simmer until the water reduces to two cups. Turn off the heat and strain before serving with honey and lemon juice to taste. Other basil teas are similarly prepared. Enjoy them hot or cold. The EMEA nevertheless called for further studies and advised that young children and pregnant and breastfeeding women should minimize their exposure to estragole. (13) The FDA permits the use of estragole as a food additive for human consumption. (14) To dry your own basil, take the following steps:
Place fresh leaves on a rack or tray.Cover the rack or tray with a sheet of cheesecloth to protect the basil from dust.Put the rack or tray in a warm, well-ventilated place that is out of the sun.Leave it for about 24 hours, until the basil is completely dry and brittle but retains its green or purple coloring. If the leaves are brown, you risk losing the flavor.Transfer the dried basil into an airtight jar as soon as possible.Store the basil in a dark, cool place. (15)
Basil also can be dried in a commercial food dehydrator or your microwave oven. Fresh sweet basil can liven up a summer salad and make for a great garnish in a cool glass of iced tea. And no dish of spicy Thai pad kra pao gai can do without holy basil. Add basil and tomato to your next grilled cheese, tuna pasta salad, or hummus to switch it up. Basil adds sweet, fragrant, or peppery magic to a multitude of cuisines across the globe! Still, the fragrance of basil oil is energizing. If nothing else, applying it can stimulate your olfactory senses.
