A yearly celebration on the first Saturday every May, National Herb Day was created to highlight the medicinal, educational, and culinary value of herbs. The special day was created by the HerbDay Coalition, whose mission was to educate through workshops and community gardening on the use and health benefits of herbs. Honoring the traditional and modern-day uses of the variety of herbs integrated into medicine, food, and cosmetics. Maybe you’ll partake in an herb tasting, community garden event, or get inspired to grow your own.
Today, we’ll talk about one herb in particular, basil, since it’s in season and used for many reasons. Apparently, there are 100s of variations, but let’s focus on the top 2 that come to mind: Sweet Basil (Genovese) and Holy Basil (Tulsi). Part of the mint family, Sweet Basil is sweeter and spicier, while Holy Basil leans more into the minty aroma. Even the leaves of each are quite different in that Sweet Basil has green, larger, and smoother leaves, while Holy Basil’s are smaller and jagged, sometimes purple. Holy Basil is Southeast Asian, used more as a medicinal herb in Indian tradition and a savory ingredient in Thai food. Sweet Basil is Mediterranean and a definite culinary staple.
Benefits
Sweet Basil is a common staple in grocery stores, sold as dried basil bought in plastic or tin herb and spice containers. So, even though there are many different types, we are all very aware of one, whether you know it or not. Those kinds that are readily available in our stores are primarily for Italian-based dishes that benefit from that extra spice addition, like spaghetti, lasagna, pesto, and even pizza. Much like Sweet Basil, Holy Basil is also a staple in herbal medicine, aiding in curing an array of ailments and promoting longevity. As an adaptogen, holy basil balances the body and mood, supporting the function of the adrenal glands, which are responsible for the body’s hormonal reaction to stress.
Whatever kind you have access to and purchase is obviously an advantage, as using basil provides many nutrients and minerals that our bodies benefit from. Fresh is likely better than dried, as you don’t risk losing any of those nutrients or minerals to the drying process, although dried is a more concentrated version. Either is still a good thing for your body, but if a recipe calls for fresh herbs, and you only have the dried kind, just cut the original measurement in half, and you’re good to go! Making an Italian dish anytime soon? Don’t forget to break out the basil and sprinkle it with admiration.
