Benefits and Uses of Three Itali

Basil, Bay Leaf and Parsley – Three Powerhouses of Italian Cooking

To get the most out of your herbs it is important to know their benefits and common uses. By understanding their characteristics not only will you become a better cook, but you may also benefit in ways you didn’t realize. Breaking down herbs into culinary styles or themes, will help put the information this article provides into practical everyday language and use. This article will address threeherbs which are used by Italians in a variety of ways and in various dishes. They are basil, bay leaf, and

parsley.

Basil

Also called sweet basil, it is an herb found in every Italian’s garden and kitchen. The word basil itself dates back to the Hellenistic period in the Greek form of “basileus” which means “king”. Today, basil is appropriately considered to be king in many Italian recipes.

Benefits: Loaded with high levels of vitamin A in the form of beta-carotene, along with vitamin C, basil offers many health benefits.

Vitamin A helps the skin and hair remain healthy and shiny by fighting off

free radicals. It also helps with eyesight thanks to its carotenoids which converts into beta-caroteneonce consumed.

Vitamin C of course is known for its anti-oxidant properties which help fight colds and the flu. Basil also contains potassium, magnesium and iron.

Keeping basil a steady part of your diet will not only lend itself to tasty meals, but will help contribute to your overall health as well.

Uses: Basil is used in many recipes, not just Italian. Thai cooking using Thai basil, and many other Mediterranean regions also use the herb. Basil can be used in many recipes such as pizzas, tomatosauces and salads. They can also be used for flavoring olive oil through infusion. The process ofcreating flavored olive oil is rather simple. Take some fresh basil and add it to the oil. Keep in a clear bottle at room temperature. Leave the oil alone for a few weeks letting the flavors blend. Placing the

oil and basil mixture in a warm area or in the sun will help speed the process.

Basil is the main ingredient for making pestos. Pesto is made by blending olive oil, crushed garlic and basil until a paste consistency is formed. Keep the pesto refrigerated, or keep some in the freezer for

longer storage. Pesto can be used on salmon or mixed in with a dish of pasta.

If you are craving a good summer snack, but it happens to be mid-winter, a wonderful tomato basil salad might just fit the bill. Simply take some fresh basil, extra virgin olive oil, fresh chopped tomatoes,

chopped fresh mozzarella and mix them all together in a bowl. The key here is to use basil which is fresh. Going to a store and buying fresh basil will not always guarantee the fresh and full flavor you are

looking for. Therefore let’s talk about how to store basil at the end of the summer months in a way that maximizes freshness with minimal loss in flavor so you can use it in the colder seasons.

Storage: Known as a high moisture content herb, it is recommended to freeze your basil for long termstorage. Using the freezing method helps trap in the moisture which holds much of the oils and texture.

There are two methods to freezing basil, one is the cookie tray method and the other is the ice cube tray method. Either way is just as good as the other, but each can have their own purposes.

The cookie tray method requires you to place your fresh basil leaves individually on the tray making sure there is no overlapping. Place the tray in the freezer and once the leaves are frozen solid, transfer to

small freezer bags. When winter arrives, simply pull out what you need and let thaw. The ice cube method calls for an ice cube tray and some water. Put the basil in each tray trying to keep them pushed

down – some people like to chop their basil for an easier fit. Fill the tray half way with water and then freeze until the water begins to solidify. Fill the rest of each compartment with water fully covering any

exposed basil. Return to the freezer. Once all the cubes are fully frozen, remove them from the tray and store them in small freezer bags. Don’t forget to label and date each bag. The life span of freezing herbs is at least 6 months. Using the ice cube method is ideal when using the basil for soups or sauces. However the cookie tray method is better when you want to use the whole basil leaf, as in the tomato basil salad or as a topping for pizzas.

Bay Leaf

The scientific classification is Lauris nobilis, also called Bay Laurel or Sweet Bay. Bay leaves are more commonly used as a dried herb, and are typically grown in warmer Mediterranean climates and regions.

The Bay Laurel tree can grow to around 40 feet in height, but many cultivators will keep the tree pruned to the size of a bush.

Bay leaves became popular among the ancient Greeks who looked at the leaves as a symbol of success or victory. Hence why the winners in ancient Olympic Games were awarded wreathes made of bay laurel.

One of the beautiful traits of bay leaf is it actually increases in flavor as it dries. The taste changes a bit to more earthy and less bitter, providing a great balance to sauces and soups.

Benefits:

Bay leaves are excellent sources of vitamin A, vitamin C, iron and manganese. It is often used to help settle the stomach and treat ulcers and headaches by infusing the leaves with water and used asa tea. These leaves also help repel flies and roaches due to their natural lauric acid content.

Uses:

Bay leaf is generally not eaten, but rather is used in many culinary circles for its wonderful aromaand fragrance it gives to many soups, stews, meats, and other dishes. Bay leaf gives a subtle fullness orbody otherwise not found. An example would be an Italian sauce. Next time you decide to make ahomemade Italian sauce add in 1 or 2 whole bay leaves and then remove them before serving. Will anyone say they taste bay leaf? No, but it will add to the overall flavor and depth just enough to make a

difference. It is not recommended to eat the leaves due to their hard edges and texture. This can cause harsh scraping inside the intestinal tract and can also be a choking hazard.

Storage: The leaves can have a long shelf life of up to 12 months. At this point they will start to losetheir potency. Keep them stored in an airtight container in a cool and dry location.

Parsley

The third culinary herb found in many Italian homes is parsley. This herb is easy to grow once the germination process has been successful. Unlike most herbs, parsley has to be sown in late February or March because it can take up to 6 weeks to germinate. This early start will produce wonderful results by late May or June.

Benefits: Unfortunately, for many people the only time they experience parsley is when it is used as a garnish at a restaurant. Not realizing that this simple herb is loaded with multiple health benefits it is often discarded and tossed away. The Chinese use parsley tea to help high blood pressure and is considered a natural detoxifier. It can also be used to strengthen the bladder and help maintain support of the capillaries and arterioles in blood vessels. Women who are pregnant should not use parsley in the form of a drug or supplement.

Uses: Dried parsley can be used in many recipes such as roasted chicken, potatoes, risotto and stews. It is always a good idea to keep a good amount of dried parsley on hand. Next time you decide to roast

a chicken, rub the outside with some olive oil, crushed parsley and a crushed garlic for seasoning. Cook as you normally would. If making breaded chicken breasts, include a bunch of dried parsley with the

bread crumb mixture. As parsley cooks it tends to reduce in fragrance so do not be shy with your quantities.

Storage: Store dried parsley in air tight containers away from light and heat. Keep them in a location which is cool and dry. The shelf life of dried parsley is up to 12 months, at which point potency begins to

decrease.

Basil, bay leaf and parsley – who would have ever thought these three simple herbs would be such a natural powerhouse of nutritional and culinary benefits? Is the conclusion to eat more Italian pasta recipes? No, but understanding the nutritional and practical applications of these three herbs will help you better appreciate and utilize these amazing bundles of treasure all year round.

This article was contributed by Elizabeth Krause. Growing up in an Italian home she remembers her mother always cooking every summer meal with fresh herbs and vegetables. She enjoys cooking along with her husband and finds great joy in preparing excellent tasty meals for her and her family. Basil and parsley are her favorite herbs which she uses in many of her dishes. Sometimes she will give life to a simple dish of pasta with basil and olive oil served in bright colorful red pasta bowls which compliment the green basil. Like many Italians she enjoys the rest of the evening with a shot of espresso made from her stovetop Italian espresso maker, a habit she picked up while visiting her relatives in Italy.