Basil is a bright green, leafy plant, Ocimum basilicum, which is in the Labitae, or mint family.

Basil is grown primarily in the United States, France, and the Mediterranean region. It is widely used in Italian cuisine and is often paired with tomatoes. It is also used in Thai cooking.

Basil is rich in antioxidants and has a sweet, herbal bouquet and its name means “be fragrant”.

Antioxidant Score (ORAC)=4,805 (fresh) and 67,553 (dried)

Selecting and Storing Basil

Store fresh basil leaves loosely covered in the crisper of your refrigerator. Dried basil should be kept in a cool, dry place away from direct sunlight.

Preferences: No Fish, No Red Meat, No Pork, No Eggs, No Shellfish, No Gluten, No Nuts, No Seeds, No Soy, No Dairy, No Poultry, No Molds, No Citrus, No Tubers, No Nightshade, No Legumes, No Grains, No Corn, No Yeast, No Peanuts,

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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