{"id":17297,"date":"2018-09-11T08:00:49","date_gmt":"2018-09-11T05:00:49","guid":{"rendered":"https:\/\/igardens.ru\/?p=17297"},"modified":"2018-09-10T17:06:25","modified_gmt":"2018-09-10T14:06:25","slug":"ocimum_basilicum","status":"publish","type":"post","link":"https:\/\/igardens.ru\/en\/ocimum_basilicum\/","title":{"rendered":"WHAT GETS IN THE RED GARDEN?"},"content":{"rendered":"
Basil is one of the oldest spices of national cuisines of many Asian countries. In Europe, the basil was brought in by soldiers of Alexander the Great who returned from the Indian campaign. In Russia, grown since the XVIII century as a medicinal and spicy plant.<\/h4>\n
\nThe leaves and stems of some types of basil, thanks to the content of aromatic substances, are used fresh and in a dried form as a seasoning for sauces and soups, for flavoring of canned vegetables, pickles and sausages. Powdered basil leaves mixed with rosemary leaves are used as pepper. In fresh or dried form is also used in vegetable salads, cold appetizers.<\/h4>\n
Basil has a pleasant smell because of the essential oils that are contained in the aboveground part of the plant. The oil content in various types of basil can reach up to 1.5-2%. In the oil of basil contains substances useful for humans: camphor, cineole, okimen, saponin, methylhavinol. In addition, in the basilica found vitamins: B2, PP, ascorbic acid, rutin, carotene.<\/h4>\n