Basil is a popular spice that is used, among other things, in Italian cuisine in the form of pesto or as a decorative decoration for pizza and pasta. The spice is also frequently used in local cuisine, and for many people the pot with the basil plant has a permanent place on the windowsill. But how healthy is basil? Is the spice really carcinogenic? Find out everything important about ingredients of basil and its possible effect on health here.
Active ingredients and healing properties of basil
The main ingredients of basil are essential oils. They occur within the different odor varieties in very different composition. The main aromatic substances are:
- Cineole
- Linalool
- Citral
- Tarragol
- Eugenol and
- Methyl cinnamate
In addition, there are substances such as camphor (camphor), ocimene, geraniol, methyl eugenol and cinnamic acid ester. In addition, basil contains various vitamins, especially vitamin A, C, D and vitamin E. Also minerals we calcium, potassium, magnesium and iron are contained in the spice.
Ingredients vary by variety
European basil available in our region contains mainly linalool and cineole, while Eastern European varieties have more eugenol. Lemon-scented varieties contain mainly citral, and cinnamon basil owes its aroma to a cinnamic acid ester it contains. Strongly estragole-containing varieties have a sweet taste and smell of anise or licorice (Thai basil, anise basil, New Guinea basil).
Basil: healthy or carcinogenic?
As with tarragon and some other herbs and spices, the German Federal Institute for Risk Assessment (BfR) advises consumers to use the food only for seasoning when it comes to basil, since the tarragol and methyl eugenol contained in basil have been shown in animal studies to have mutagenic and carcinogenic effects. However, no studies yet indicate a health risk to humans, and it has been found that only a small portion of the aromatic compounds end up in a tea infusion. Nevertheless, excessive consumption of basil could be unhealthy and should therefore be avoided – although there are no precise recommendations on the quantity. According to the BfR, the risk of contracting cancer from eating basil is rather low due to the relatively small intake amount, as long as the herb is only occasionally used in cooking.
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Are pregnant women allowed to eat basil?
Pregnant women and nursing mothers are not advised against eating it, but they should take special care to eat basil in moderation as a precaution. During pregnancy, excessive consumption of basil is not advisable for another reason: the essential oil camphor contained in it can – in high quantities – cause cramps in the uterus and induce labor. With a normal consumption, however, it is not assumed that a questionable amount is reached – so even during pregnancy, there is nothing against occasionally enjoying basil and pesto.
Basil as a culinary herb with healthy effects
Basil has an appetizing effect, promotes fat digestion and helps with stomach upsets. Because of its pungent, peppery flavor, basil should be used sparingly. By the way, basil essential oil is also used against insect bites, nervous insomnia and migraine. For migraines and headaches, chewing fresh basil leaves is also considered an effective home remedy, as it allows the essential oils to develop in the respiratory tract. In addition, basil has anti-inflammatory and antibacterial effects. The plant contains the same enzymes that find you in anti-inflammatory drugs, such as ibuprofen.
Basil in the kitchen: what does it go with?
Basil is often eaten raw and fresh, but is also used dried. It goes well with fish, herb sauces, meat, poultry, scrambled eggs and potatoes. Above all, the flavor of vegetable soups and salads is enhanced by the addition of fresh basil, and it is used to make many herb oils and vinegars. In Italian cuisine, basil is found primarily as an indispensable ingredient in pesto and tomato dishes – the selection of corresponding recipes is enormous. In addition, basil is suitable as a dietary spice, as it can replace salt.
Plant basil and grow it yourself
Throughout the summer season, you can harvest the fresh leaves of basil for cooking. To do this, you should cut off the whole shoot tips, so that the plant does not bloom too early and branch better. From June, the white to pink flowers arranged in pseudo whorls open on the shoot tips of the basil plant. The diversity of basil species is very large. There are 60 varieties of different plant and leaf size, color (green- and red-leaved) and aroma. Basically, the green, large-leafed varieties are more robust and better suited to our climate, while the more delicate varieties have a more delicate aroma. Basil needs a sheltered spot in the garden in humus-rich soil that does not dry out. This plant is very sensitive to cold, so it is better to put this spice on the windowsill in cold, rainy summers. The best time to harvest basil is just before flowering. The best way to preserve the leaves is to freeze them, because drying involves a great loss of flavor.
Origin and history of basil
Basil (Ocimum basil), which probably originated in India, belongs to the labiates plant family. In its country of origin, this herb enjoyed a great appreciation for thousands of years before it reached the Mediterranean region. Its name derives from the Greek words “basileus” and “ozein”, meaning “king” and “smell“, and is probably due to the extraordinarily aromatic smell of this plant. The German name “Königskraut” also points to this origin of the name. Since the 12th century, the basil plant is also known in Central Europe. In addition, this spice is now widespread throughout Asia, Central and South America (especially California).