Dried purple basil - a recipe with photos for preparing healthy herbs and a description of its use in cooking for preparing dishes. Basil - uses in cooking

Basil, dried rich in vitamins and minerals such as: vitamin B2 - 66.7%, choline - 11%, vitamin B5 - 16.8%, vitamin B6 - 67%, vitamin B9 - 77.5%, vitamin E - 71.3% , vitamin K - 1428.8%, vitamin PP - 24.5%, potassium - 105.2%, calcium - 224%, magnesium - 177.8%, phosphorus - 34.3%, iron - 498.9%, manganese - 490%, copper - 210%, zinc - 59.2%

What are the benefits of dried basil?

• Vitamin B2 participates in redox reactions, helps to increase the color sensitivity of the visual analyzer and dark adaptation. Insufficient intake of vitamin B2 is accompanied by impaired condition of the skin, mucous membranes, and impaired light and twilight vision.
• Kholin is part of lecithin, plays a role in the synthesis and metabolism of phospholipids in the liver, is a source of free methyl groups, and acts as a lipotropic factor.
• Vitamin B5 participates in protein, fat, carbohydrate metabolism, cholesterol metabolism, the synthesis of a number of hormones, hemoglobin, promotes the absorption of amino acids and sugars in the intestines, supports the function of the adrenal cortex. A lack of pantothenic acid can lead to damage to the skin and mucous membranes.
• Vitamin B6 participates in maintaining the immune response, processes of inhibition and excitation in the central nervous system, in the transformation of amino acids, the metabolism of tryptophan, lipids and nucleic acids, promotes the normal formation of red blood cells, maintaining normal levels of homocysteine ​​in the blood. Insufficient intake of vitamin B6 is accompanied by decreased appetite, impaired skin condition, and the development of homocysteinemia and anemia.
• Vitamin B9 as a coenzyme they participate in the metabolism of nucleic acids and amino acids. Folate deficiency leads to disruption of the synthesis of nucleic acids and proteins, resulting in inhibition of cell growth and division, especially in rapidly proliferating tissues: bone marrow, intestinal epithelium, etc. Insufficient folate intake during pregnancy is one of the causes of prematurity, malnutrition, and congenital deformities and child development disorders. A strong relationship has been shown between folate and homocysteine ​​levels and the risk of cardiovascular disease.
• Vitamin E has antioxidant properties, is necessary for the functioning of the gonads and heart muscle, and is a universal stabilizer of cell membranes. With vitamin E deficiency, hemolysis of erythrocytes and neurological disorders are observed.
• Vitamin K regulates blood clotting. A lack of vitamin K leads to an increase in blood clotting time and a decreased level of prothrombin in the blood.
• Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal condition of the skin, gastrointestinal tract and nervous system.
• Potassium is the main intracellular ion that takes part in the regulation of water, acid and electrolyte balance, participates in the processes of conducting nerve impulses and regulating pressure.
• Calcium is the main component of our bones, acts as a regulator of the nervous system, and is involved in muscle contraction. Calcium deficiency leads to demineralization of the spine, pelvic bones and lower extremities, increasing the risk of developing osteoporosis.
• Magnesium participates in energy metabolism, synthesis of proteins, nucleic acids, has a stabilizing effect on membranes, and is necessary to maintain homeostasis of calcium, potassium and sodium. A lack of magnesium leads to hypomagnesemia, an increased risk of developing hypertension and heart disease.
• Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is part of phospholipids, nucleotides and nucleic acids, and is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, and rickets.
• Iron is part of proteins of various functions, including enzymes. Participates in the transport of electrons and oxygen, ensures the occurrence of redox reactions and activation of peroxidation. Insufficient consumption leads to hypochromic anemia, myoglobin deficiency atony of skeletal muscles, increased fatigue, myocardiopathy, and atrophic gastritis.
• Manganese participates in the formation of bone and connective tissue, is part of enzymes involved in the metabolism of amino acids, carbohydrates, catecholamines; necessary for the synthesis of cholesterol and nucleotides. Insufficient consumption is accompanied by slower growth, disturbances in the reproductive system, increased fragility of bone tissue, and disturbances in carbohydrate and lipid metabolism.
• Copper is part of enzymes that have redox activity and are involved in iron metabolism, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing oxygen to the tissues of the human body. Deficiency is manifested by disturbances in the formation of the cardiovascular system and skeleton, and the development of connective tissue dysplasia.
• Zinc is part of more than 300 enzymes, participates in the processes of synthesis and breakdown of carbohydrates, proteins, fats, nucleic acids and in the regulation of the expression of a number of genes. Insufficient consumption leads to anemia, secondary immunodeficiency, liver cirrhosis, sexual dysfunction, and the presence of fetal malformations. Research in recent years has revealed the ability of high doses of zinc to disrupt the absorption of copper and thereby contribute to the development of anemia.

You can see a complete guide to the most useful products in the appendix.

Basil does not change its qualities when dried, unlike many other spices. When dried, it does not lose its unique taste, the aroma also does not change and even slightly intensifies.

Dried basil fully retains its beneficial properties and is not inferior to fresh in terms of vitamins and microelements. The only vitamin whose content is reduced is vitamin C.

Calorie content of dried basil is 230 kcal. per 100 grams, of which:

• proteins 22.98 g;
• fats 4.07 g;
• carbohydrates 47.75 g.

• potassium – 2630 mg;
• calcium – 2240 mg;
• magnesium – 711 mg;
• sodium – 76 mg;
• phosphorus – 274 mg.

• iron – 89.8 mg;
• manganese – 9.8 mg;
• copper – 2100 mcg;
• selenium – 3 mcg;
• zinc 7.1 mg.

Photo

Benefits and harms

Beneficial features:

• Basil, due to the content of various antioxidants, can have a beneficial effect on the human cardiovascular system, allowing you to maintain youth and health.
• It has antibacterial and antiseptic effects, heals wounds, relieves fever and strengthens the nervous system.
• Modern medicine uses it as a means to combat stress, and the components of this plant are also included in medications to improve memory.
• An extract of basil essential oils can heal wounds and kill germs, which is why it is often used in the preparation of gargles for sore throats and as an expectorant for bronchial asthma.

Contraindications to the use of basil:

• Basil greens contain mercury compounds, for this reason it is harmful to those suffering from diabetes, patients with increased blood clotting, as well as those suffering from hypertension, angina pectoris, and epilepsy.
• It should be consumed with caution and in moderation by pregnant and lactating women.

Important: Like any plant rich in essential oils, basil can be a rather strong allergen!

How to dry at home?

Lucky people living in regions with warm climates can grow several harvests of basil per year and constantly have a fragrant spice on their table. If the climate does not allow such luxury, and a considerable basil crop has been grown, the task of drying your favorite herb for the winter becomes urgent.

How can this be done? Whatever method you choose, the first and most important thing is to harvest on time.

The variety of basil can be any: green, purple, All of them are good in dried form, provided that they are collected before flowering.

The ideal time for collection is in the morning, as soon as the dew has dried on the greenery. Do not harvest under the scorching rays of the sun or in the rain. If possible, dry basil naturally. Read more about how to dry a plant at home.

How to dry basil for the winter at home, see the video below:

Natural drying

You can place the washed leaves on a clean cloth or baking sheet, cover with gauze to prevent dust and place in a warm, dark, dry and always ventilated place for about a week.

The second option is hanging drying. Young basil shoots should be tied into bunches of 4-6 stems, then hung on a rope in the attic or under a shed. The main condition is the absence of direct sunlight and good air exchange in the room.

Drying will take approximately two weeks, readiness can be determined by the fragility of the stems: if it breaks, it means it’s dry, if it bends, we continue to dry.

Using electrical appliances

If it is not possible to use a natural drying method, You can use an oven or electric dryer.

1. Before drying in the oven, the leaves should be washed and dried on a paper towel.
2. After a couple of hours, when the leaves have dried, you need to lay them out on a parchment-lined baking sheet and place them in an oven preheated to 80-100 degrees.
3. Leave the oven door ajar. Drying time is one and a half to two hours.

The good thing about an electric dryer is that it maintains the desired temperature and at the same time provides ventilation for the raw materials.

The washed and dried leaves are laid out on drying trays and the temperature is set to 35-40 degrees. Drying takes approximately 4 hours and does not require owner control.

For more information about drying basil in an electric dryer, see the video below:

How to use and where to add?

Dried basil finds its most extensive use, of course, in cooking. It can be used as an independent seasoning, for example, in combination with mozzarella cheese and tomatoes, or as part of multicomponent mixtures, such as “Italian Herbs” or “Herbs of Provence”.

In these mixtures, basil is combined with dried chopped garlic, rosemary, sage, peppermint and marjoram. These spices are actively used in cooking:

• different types of pasta;
• baking pizza;
• serve as an excellent seasoning for meat dishes, especially lamb, as well as chicken dishes.

In addition to cooking, in everyday life, Basil decoction is used to treat the oral cavity for stomatitis, sore throat, and inhalations. To do this, brew 2 tablespoons of dry basil per 0.5 liter of water in a thermos. The decoction will be ready after 5-6 hours.

To boost immunity, basil is brewed like tea, at the rate of 0.5 teaspoon per glass of boiling water. The drink is drunk throughout the day, adding sugar, honey or raspberry jam to taste.

Storage

After drying, you should pick the leaves from the branches and grind them to a fine powder. Then pour into small, completely dry and clean glass jars and close tightly. It is advisable to label the jar with the name of the spice and the date of preparation. Dried basil should be stored in a dry, dark, cool place.

Attention: It is advisable to use dried basil within two years after harvesting.

Where can I buy?

Dried basil is widely available on sale both as an independent spice and as part of mixtures with other spices. Sold in packaging starting from 10 grams, it can be packaged in a moisture-proof paper bag or in a small glass jar.

You can buy this seasoning everywhere, from a small chain supermarket to a market or online store. The price of the smallest bag will be 15-20 rubles, a kilogram of dried herbs will cost 1000-1200 rubles.

In St. Petersburg and Moscow, a large selection of this spice from various manufacturers can be found in the Auchan, Lenta, Metro, and Perekrestok hypermarkets.

Also dried basil is a very popular souvenir in the places where it grows, for example in the south of France and Italy. Tourists willingly purchase inexpensive, fragrant bags as gifts for family and friends. The undoubted advantage of this souvenir is its light weight and versatility.

When purchasing dried basil, you should pay attention to the integrity and appearance of the packaging, shelf life, and place of manufacture. On the market, you can additionally evaluate the aroma of the spice, the uniformity of the composition and the absence of foreign impurities.

Properly prepared dried basil will be an excellent helper in the kitchen, diversify your usual dishes, and increase the immunity and vitality of all family members.

Spicy basil is a popular seasoning, widely used by both chefs in high-end restaurants and housewives. Cooks from all over the world have a very positive attitude towards this spice, which is why it stands at the forefront of the most exquisite spices. Dried basil is a unique food additive that can make any dish taste simply amazing. By the way, you can do others.

Adding basil when preparing homemade pates and sausages will give these dishes a piquant and unique touch. It can be found in almost all Mediterranean dishes. By adding a pinch to pickled cucumbers or zucchini, these vegetables will become a real masterpiece. True gourmets value basil for its unique and very rich taste, which combines various shades: pungency, pungency, notes of camphor. We also advise you to pay attention to the methods, quickly and correctly.

Beneficial properties of dried basil

In addition to its amazing taste and aroma, basil is endowed with a lot of useful substances, which determines its use not only in cooking, but also in medicine. Dried basil has a number of beneficial properties, some of which are similar to the effects of antibiotics. This spicy herb is recommended as an excellent remedy for preventing colds, relieving headaches and reducing body temperature. In addition, it can be used to cope with inflammatory processes of the skin, eyes and internal organs.

Recently, scientists have found that dried basil is a protective agent against radiation and diseases caused by its exposure.

The benefits of dried basil cannot be overestimated, since its antiseptic properties make drinking tea with its addition useful during flu and colds. In addition, it improves digestion and blood circulation and is used to relieve toothache. Gargling with a decoction of dried basil is often used to treat throat problems.

Dried basil can be used to make relaxing baths, soothing teas and drinks that enhance performance and brain function.

Using dried basil in cooking

In all restaurants around the world, basil is used in the preparation of the most unusual and expensive dishes.

Just a pinch of this seasoning can work real miracles. It changes the taste of soups, meat, fish and vegetable dishes for the better; preserves and omelettes will also acquire an original piquant taste and unique aroma thanks to basil. This seasoning is also suitable for preparing dressings and sauces. It is often added when preparing alcoholic beverages.

Basil goes well with rosemary, tarragon, coriander and mint, so we recommend using a mixture of these spices when preparing your favorite dishes.

Contraindications

It is worth remembering that the beneficial properties of dried basil appear only with moderate use, so you should not overuse it. It is not recommended for use by people suffering from cardiovascular diseases and diabetes, as well as by allergy sufferers and young children.

Dried basil is an aromatic spice that has unique beneficial properties and adds a rich taste to the dish. Initially, this herb was widely used in French, Greek, Italian, Georgian and Azerbaijani cuisine.

The popularity of the seasoning grew rapidly, and soon it became an element of the culinary culture of other peoples. However, the fresh leaves of the plant quickly deteriorated, and cooks began to look for a way to increase the shelf life of the spice. Drying basil made it possible to prevent the loss of beneficial and taste properties, as well as to prepare the seasoning for future use.

Use in cooking

In cooking, dried basil is most often used as a separate seasoning, but sometimes it is part of spice mixtures.
To impart an exquisite aroma to three kilograms of the final product, just a quarter teaspoon of the plant in dried form is enough.

What dishes are basil added to? The seasoning will perfectly complement soups, pizzas, meats, risotto, omelettes, lasagna, cottage cheese casserole and stewed vegetables. The dried ingredient is an essential component of pesto sauce, along with grated Parmesan, garlic, pine nuts and olive oil.

The dried product is combined with tomatoes and sweet paprika. And this is not the entire list of dishes where spice is added. Basil adds flavor to beef and lamb. The spice is also used to prepare salads, winter preparations and even pasta.

Use for medicinal and cosmetic purposes

Dried basil is widely used not only in cooking; its daily use helps cope with various ailments; the use of cosmetics containing this herb can slow down the aging process.

This spice is used in medicine to treat whooping cough, prolonged bronchitis, neuroses, neuralgia, migraines, inflammation of the bladder and kidneys. It accelerates cell regeneration and also slows down the aging process.
Dry basil is used to prepare an infusion that stimulates the appetite and improves digestion. The benefits of the plant for women during lactation are invaluable. It increases milk production and enhances its protective properties.

The spice is used for visual impairment, bone fractures and bronchial asthma. There are positive results from using the herb in complex therapy in the treatment of cancer. How is basil useful in the fight against this serious disease? Of course, it is not a panacea, but it can slow down the formation of carcinogens in cells.

Basil contains fiber, vitamins and microelements. The plant is rich in iron, zinc, potassium, magnesium, manganese, phosphorus, selenium, calcium. The folic acid contained in it helps normalize the production of hormones in women.

Eating dry spices prevents the formation of blood clots, helps cope with headaches, relieves nervous tension, and increases the level of hemoglobin in the blood.
In winter, it helps strengthen the immune system. These beneficial properties of the plant are due to the content of phytoncides and vegetable fats in its composition.

How to dry basil at home

Making dried basil at home is easy. First, the grass should be washed and spread on paper towels. You can then place the dried herb in an electric dryer or oven and dry for five hours at a temperature of thirty-five degrees.

There is an alternative method of preparing the aromatic herb that does not require the use of machinery, but requires more time. Bunches of grass can be hung in a dark, well-ventilated area for several days.

After the leaves have dried, they should be separated from the branches, crushed into powder, placed in a paper bag or jar with a tight-fitting lid and stored in a dry place, protected from light.

Contraindications for use

In order for the plant to bring exceptional benefits, contraindications must be taken into account. Basil is not recommended for use in the presence of diabetes, thrombophlebitis, hemophilia, thrombosis and other diseases of the circulatory system, as well as for preschool children, pregnant women and people suffering from allergies or heart disease.

Dried basil has a wide range of uses. Drying it at home allows you to obtain a high-quality product that is not inferior in beneficial properties to a fresh plant.

Dried basil goes well with rosemary, tarragon, garlic, and sage. Basil is served with salads, beans, rice, meat, vegetables and fish.

Dried basil is added to stews, pea and bean soups. In Poland, not only fried eggs or meat are prepared with basil, but also cottage cheese and even yogurt.

Basil is rich in vitamins, and its aroma is superior to mint. Basil can flavor vegetable oils and vinegars. The energy value of dried basil is 250 Kcal per 100 grams.

Benefits of basil

More than 35 types of basil are found in nature. Originally from East India, basil is known in many countries, both in Asia and Europe.

In Transcaucasia there is even a proverb: “He who chews basil lives long.”

Europeans grow basil with green leaves, while Asians grow basil with purple (“Reagan”) leaves.

Italians prefer basil napoletano for pesto sauce and basil genovese for salads.

Basil, which has wound-healing, anti-inflammatory, astringent and cleansing effects, is used to treat bronchitis, prolonged cough, stomach catarrh, to treat wounds and to treat headaches. Despite many advantages, basil has contraindications.

It should not be used for coronary heart disease, thrombophlebitis, myocardial infarction and hypertension.

How to dry basil so that it retains all its beneficial properties as much as possible?

Preparing basil

Basil leaves are cut throughout the summer and cut before or during flowering, when the flower contains the most microelements and aromatic substances, and the basil stems have not yet become coarse. ,

Basil is usually harvested twice, in July and at the end of September, when the second crop grows.

Basil can be prepared by drying and freezing. Basil leaves are dried in several ways. Good air circulation, warmth and shade are necessary conditions for proper drying.

Most often, basil is dried in a dark, well-ventilated room, in the fresh air, or on the street.

Before drying basil, some wash the basil, cut it and dry it with leaves, others dry it in a bunch (bunch). Dried basil loses up to 80 percent of its moisture.

Basil, like other plants with a large amount of essential oils, must be dried slowly, at a temperature no higher than 35-45 degrees.

At high temperatures, essential oils evaporate, and basil dried in this way weakly retains its odor. Due to poor ventilation and high humidity, dried basil may smell like hay.

Drying basil in a bunch (bunch)

You can bush dry basil by hanging the cut tops of basil shoots in small bunches near a kitchen window, near a stove, in a dark shed, under a shed, or in an attic where the area is well ventilated and out of the sun.

It should be noted that even with minor heat treatment, basil loses its aroma. Therefore, when drying basil in the oven, the temperature in the oven should not be higher than 43 degrees.

Otherwise, the basil will lose all its aroma and nutrients. It is better to dry the basil in the oven, stirring, with the door ajar for about an hour, and then leave it in the oven until the morning.

It is very good to dry basil on a clean window screen. For better circulation, window screens with raw materials should be installed separately and not overlapped.

Instead of a window screen, you can lay out basil leaves to dry on clean gauze stretched over a frame.

A modern convenient way of drying has become drying basil in the microwave, where it only takes a few minutes for the leaves to dry and not lose their properties and aroma.

Microwave drying takes about 3-4 minutes at 700W. Remove the dried leaves carefully; the plate may be hot!

How to dry basil leaves

If you decide to dry basil leaves, then you need to spread them in one thin layer not on a newspaper, but either on clean sheets of paper, on a paper towel, on a cloth or on a baking sheet.

To protect against dust and blowing, the leaves can be covered with gauze, but it is very important that it does not interfere with air circulation.

Under the cloth, basil leaves may wilt and the taste and smell may change.

An original and effective way to dry basil was “refrigerator drying” on paper napkins or on foam trays.

The cold draws out water well, food dries in the refrigerator even without film.

Both color and smell are perfectly preserved. Depending on the intensity of cooling, basil leaves are dried after 5-7 days.

A less common but interesting way to dry basil is to dry it with a hairdryer or use an electric dryer, a special dryer for vegetables and fruits.

How to store basil

Basil is dried for about 5 to 13 days, depending on air humidity and time of year.

After 2 weeks, you need to remove the dried branches, separate the dried basil leaves from the branches, and throw away the sticks.

If the basil leaves have been dried whole, it is better to chop them.

The dried leaves should be easily crushed into powder with your fingers.

Dried basil leaves should be stored in a cool, dark place in an airtight container, preferably a tightly closed glass or opaque jar or fabric bag.

Some people store dried basil in paper bags or a gauze bag. With constant contact with air, the smell of basil disappears.

Freezing Basil

Basil greens can not only be dried, but also frozen by simply finely chopping the basil with a knife, placing it in ziplock bags, and placing it in the freezer. This way, basil can be stored for up to a year, and the smell of basil is perfectly preserved.

We looked at many ways to prepare basil, allowing you to preserve its beneficial properties as much as possible.

We hope that the tips given in this article will help you preserve your basil harvest, which will give you and your family health throughout the year.