Basil, Sweet Basil

One of my favorite herbs is basil. It is flavorful and fragrant, easy to grow for home gardeners, and is a popular herb in Italian dishes and other Mediterranean foods.  It also has many health benefits.

Basil is a good source of beta carotene which converts itself into Vitamin A that fights free radicals that do damage to our cells.  Vitamin A also helps keep cholesterol from building up in the bloodstream.  Basil is also a source of Vitamin C, which has many health benefits, such as fighting colds, helping to heal wounds and defending the body against cancer.

Essential oil of basil prevents the growth of different types of bacteria, and eugenol, found in the essential oil of basil, is an anti-inflammatory.  It works by blocking an enzyme called cyclooxygenase, working in the same way as aspirin and ibuprofen.

Nutrients found in basil include magnesium for the heart and blood vessels, iron for carrying oxygen to our blood cells, calcium for strong bones, and potassium to help regulate blood pressure and heart function.

Well, those are some of the many reasons basil is good for you, but even more than that, basil is such a wonderful herb to use in cooking.  If you grow it in your garden or inside on a windowsill, there's nothing like cutting off a sprig, then using it immediately in a recipe.  Since it's one of my favorite herbs, I am going to publish a recipe that became a summer favorite - simple, easy, and wonderful because of the fresh ingredients. It is absolutely the best when using fresh-picked tomatoes and cucumbers!

Fresh Tomato & Cucumber Salad

1/2 cup extra virgin olive oil
2 Tbsp. balsamic vinegar
2 Tbsp. red wine vinegar
1/2 - 1 tsp. kosher or sea salt
1/8 - 1/4 tsp. black pepper
3-4 cloves garlic

10 fresh basil leaves
5 fresh oregano leaves
3 sm. fresh cucumbers (pickling or slicing)
15 baby Roma tomatoes, or 20 cherry tomatoes or
    30 grape tomatoes

Mince or press garlic, then mix in with balsamic and red wine vinegars, allowing to stand for 10 minutes.  Slice basil and oregano leaves into thin strips, then put into a small bowl with your extra virgin olive oil, allowing to stand while you prepare the tomatoes and cucumbers.  Wash tomatoes and cucumbers.  If using cherry or grape tomatoes, cut in half, if using baby Roma tomatoes, slice into 3-4 round slices each.  Peel cucumbers, leaving a slight amount of peel on.  Slice into 1/4 in. round slices.  Place tomatoes and cucumbers in salad bowl, seasoning with kosher or sea salt and pepper.  Combine olive oil and vinegars, stirring well, then pour over salad.  Allow salad to marinate for about 1/2 hour, then serve at room temperature.  Any excess dressing can be refrigerated to use later as a marinade.  Serves 6 as a side dish.

Variations:  add green pepper and/or green onion when mixing, or slices of fresh mozzarella or dollops of chevre cheese when serving.

For a crowd:
1 1/2 cup extra virgin olive oil
6 Tbsp. Balsamic vinegar
6 Tbsp. red wine vinegar
2-3 tsp. kosher or sea salt
1/2 tsp. black pepper
6-8 cloves garlic
15 fresh basil leaves
8 fresh oregano leaves
18 sm. fresh cucumbers, pickling or thin slicing
Tomatoes - 80-90 baby Romas, or 100-120 cherry tomatoes, or
4-5 pts. grape tomatoes

Follow directions above except layer the tomatoes and cucumbers, seasoning each layer with salt and pepper.