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Basil: Nutrition, Health Benefits, Uses and More – Healthline

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Basil is a flavorful, leafy green herb that originated in Asia and Africa.
It’s a member of the mint family, and many different varieties exist.
Popular as a food seasoning, this aromatic herb is also used in teas and supplements which may provide a range of health benefits.
This article explains all you need to know about basil, its benefits and uses.
The scientific name of the basil commonly purchased for cooking is Ocimum basilicum (abbreviated O. basilicum).
There are many different varieties of O. basilicum, including (1):
The basil commonly used in supplements and herbal tea is holy basil — sometimes called tulsi — which is the O. tenuiflorum species,also known as O. sanctum. It is added to some Thai dishes because of its distinct flavor(1).
Sweet basil is most widely used for cooking, but many other varieties — with slightly different flavor profiles — are available. The main type of basil for supplements and herbal tea is holy basil, which is a related but different species.
As recipes demand relatively small amounts of basil, this herb contributes few vitamins and minerals in typical diets.
Here is the most notable nutrient content of 1 tablespoon (around 2 grams) of sweet basil (2, 3):
Though dried basil is more concentrated in nutrients, you use less in recipes compared to fresh. Therefore, neither is a significant source of most nutrients — except vitamin K.
Basil also supplies beneficial plant compounds that have antioxidant, anti-inflammatory and other health properties (4, 5).
In addition, these compounds give basil its “essence” — or distinct aroma and flavor. That’s why oils derived from basil and other plants are called essential oils (4).
Because basil is generally used in small quantities, the only substantial nutrient it provides is vitamin K. Basil also supplies plant compounds, which contribute aroma, flavor and health benefits.
Basil is not only a popular folk remedy for ailments like nausea and bug bites but also widely utilized in traditional Chinese medicine, Ayurvedic medicine and other holistic medicine systems (4, 6, 7).
Today, scientists study potential medicinal benefits of basil. Extracts or essential oils of basil, which provide concentrated amounts of plant compounds, are typically tested instead of whole leaves (8).
Test-tube or animal studies are usually done to determine whether substances may be worth developing into medications and testing in people.
Below is a summary of potential benefits of extracts of sweet basil, primarily based on mouse and test-tube studies. Whether the same results would occur in people is uncertain.
Preliminary studies suggest sweet basil may:
Mouse studies typically give 100–400 mg of basil extract per kg (220–880 mg per pound) of body weight. Appropriate human doses are unknown (4, 10, 15).
Holy basil has a long history of use for many ailments, including many of those listed above. Though few human studies are available, their results are encouraging (33).
When 60 people with type 2 diabetes took 250 mg of holy basil extract alongside a diabetes drug each day before breakfast and dinner for three months, they had an 18% decrease in average blood sugar compared to those only taking the drug (34).
Additionally, in a study in 158 people with at least three symptoms of stress, taking 1,200 mg of holy basil extract daily for six weeks was 39% more effective at improving general stress symptoms than a placebo (35).
More human studies are needed to verify effectiveness and dosage.
Both sweet and holy basil have a long history of medicinal use. A few studies in people suggest benefits for blood sugar and stress, though more research is necessary.
Though fresh basil gives stronger flavor, dried basil is less expensive and more convenient. You can also buy basil frozen into recipe-portioned cubes in the freezer section of stores.
Sweet basil is most widespread, but you may find other varieties at farmers markets or ethnic markets, such as Asian food stores. Alternately, try growing your own.
You can grow basil anywhere with nighttime temperatures above 60℉ (15.5℃) for at least two months. Basil is sensitive to cold and likes sun exposure all day.
You can cultivate basil from a seed planted in dirt or a stem cut from another plant that you put in water until roots start to grow. Basil will flourish in a garden or patio pot that drains well.
Harvest basil leaves as you need them, but don’t simply pluck them from your plants. To encourage proper growth, cut the stem toward the bottom so that only two to four leaves remain on the plant.
Put fresh basil stems in a jar with tap water to keep the leaves fresh for a few days. It’s debatable whether you should refrigerate fresh basil, as cold temperatures can discolor the leaves.
If you have a lot of fresh basil, you can dry the leaves and store them in a jar with a tight-fitting lid. Avoid crumbling the leaves until you need them, as this helps retain their essential oils, aroma and flavor.
You can buy basil fresh, dried or frozen — though fresh basil has the best flavor. Try growing it yourself if you have at least a few months with warm night temperatures. To keep it for a few days, place the stems in a jar with water.
Basil gives zest to tomato dishes, salads, zucchini, eggplant, meat seasonings, stuffing, soups, sauces and more.
Pesto — a creamy, green sauce — is one of basil’s most popular uses. It’s typically made from crushed basil, garlic, parmesan cheese, olive oil and pine nuts, though dairy-free options are also available. Try it as a dip or sandwich spread.
Basil complements other herbs and spices such as garlic, marjoram, mustard, oregano, paprika, parsley, pepper, rosemary and sage.
If you have fresh basil, take only the leaves — not the stem. It’s generally best to add fresh basil at the final step of cooking because heat can diminish the flavor and bright green color (36).
If a recipe calls for fresh basil but you only have dried, use just 1/3 of the measurement, as dried is more concentrated.
If you’re cooking without a recipe, use the following amounts per 1 pound (450 grams) of food as a general guide (2, 3):
Basil enlivens many dishes, including pastas, salads and sauces. If using fresh basil, add it toward the end of cooking since heat subdues its flavor and color. Use about 1/3 of the amount of dried basil compared to fresh.
Basil is generally safe when consumed in small amounts, but a few precautions are warranted.
Basil leaves are high in vitamin K, which helps blood clot. High intakes could interfere with blood-thinning drugs, such as warfarin (37).
If you’re taking a blood thinner, aim to consume consistent amounts of vitamin K daily so that your doctor can regulate your medication. Eating foods made with a lot of basil — such as pesto — could make this difficult (37, 38, 39).
In contrast, basil extracts — such as those found in supplements — can thin your blood, leading to problems if you have a bleeding disorder or an upcoming surgery (40, 41).
Additionally, people taking blood pressure-lowering drugs or diabetes drugs should use caution with basil supplements since they may lower blood pressure and blood sugar. Your doctor may need to decrease your drug dose (18, 34).
Avoid holy basil if you’re pregnant or trying to get pregnant. Animal studies suggest that holy basil supplements may negatively affect sperm and trigger contractions in pregnancy. Risks during breastfeeding are unknown (42, 43).
Though basil allergies are rare, a few cases have been observed in people who reacted to pesto (44).
Basil is generally safe when ingested in small amounts, but certain health conditions and drugs necessitate caution. Holy basil supplements should be avoided by couples seeking pregnancy.
Basil comes in many varieties. While this herb may not contribute significant nutrients to your diet, it can spice up your meals.
Though holy basil is typically added to herbal teas and supplements, studies suggest that sweet basil may provide similar health benefits, such as stress reduction and blood sugar control.
Keep in mind that more studies in humans are needed on both types of basil.
Try growing basil on your own and add it to sauces, salads and soups — your taste buds will thank you.
This article is based on scientific evidence, written by experts and fact checked by experts.
Our team of licensed nutritionists and dietitians strive to be objective, unbiased, honest and to present both sides of the argument.
This article contains scientific references. The numbers in the parentheses (1, 2, 3) are clickable links to peer-reviewed scientific papers.










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