Beloved BasilBy Kami McBrideThis is the season when basil is most lush. Except for not at my house. The deerdiscovered my basil patch this year. I found two mamas and three babies in mypatch one morning and they had pretty much feasted the basil into nonexistence.I thought I planted enough for everyone, but the deer decided theywanted it all! Oh well, now I have to buy basil at the store.The botanical name for basil is Ocimum basilicum which comes from the Greekword for king. Indeed in many parts of the world basil is known as the king of allherbs. Basil contains plenty of vitamins A and C and is a powerful anti-oxidant.Anti-oxidant herbs help protect your cells from damage caused by unstablemolecules known as free radicals. Free radical damage can contribute to heartdisease, cancer and pre-mature aging. Eating basil helps to mop up the freeradical cells in your body that can be caused by stress, pesticides andenvironmental toxins.Basil is also antibacterial and antiviral making it an effective remedy for thecommon cold and flu. Eating basil in your food and drinking basil tea is goodpreventive health care. Frankly, I suggest eating as much basil as you can getyou hands on this time of year!We think of basil as part of the tomato sauce or pasta dish, but a cup of basil teaworks wonders for almost any digestive complaint. Basil tea relieves stomachcramps and spasms, nausea, gas and constipation. That must be why it is in somany pasta dishes, so you can eat more pasta! Basil doesn’t make the world’sbest tasting tea, but it is not so bad, especially when you find out what it can dofor your stomach.A favourite way to eat basil is to make pesto. You can make the classic pesto withParmesan cheese and pine nuts and you can also get creative and make pestowith many other ingredients. During the summer months in my household, pestois the fifth food group. I like pesto with scrambled eggs for breakfast. Pestospread on my turkey sandwich for lunch and pesto on top of any fish, chicken orpasta dish for dinner. Just eat embalming levels of pesto and no cold or flubacteria can even get near you.Basil is one of my all time favourite herbs. I especially love it because it is tasty inso many different types of meals. Here are some of my favourite ways to get basilinto everyone who eats with me!

Pesto Revival1 bunch stemmed, chopped basil leaves½ cup combination of other chopped culinary herbs: rosemary, oregano,nasturtium leaves and flowers, savoury, parsley, tarragon, thyme, arugula, sage½ -1 cup olive oil3 garlic cloves4 tablespoons of nut of choice: pecans, walnuts, almonds or sunflower seeds3 tablespoons grated Parmesan cheese1 tablespoon balsamic vinegarDash of sea salt

Nutty Basil Salad Dressing½ bunch of basil leavesSprig of chopped rosemaryHandful of chopped parsley1 cup olive oil2 tablespoons balsamic vinegar4 tablespoons water1 garlic clove¼ cup toasted sunflower seeds (put plain shelled sunflower seeds in a cast ironskillet and dry roast for five minutes)1/8 teaspoon sea saltDash of black pepperBlend all ingredients except for the herbs together in the blender until smooth.Add basil leaves and other herbs a few at a time until you get the consistency ofsalad dressing that you like. This is my favourite salad dressing; I eat it on saladsand baked chicken

Digest-Ease Basil Tea1 cup water1 tablespoon freshly chopped basil leafPut herbs and water in a pot with the lid on. Bring to a boil and then immediatelyturn off the heat. Let the basil steep for fifteen minutes and then strain it out.Drink one to two cups a day 

Kami McBride has taught herbal medicine since 1988. Through her classes andpersonal wellness consultations she helps people understand how whole foodsand herbal medicine are an important aspect of everyone’s preventive healthcare plan. Kami has helped thousands of people learn to use herbs in their dailylives in ways that are healthy, safe and fun and she teaches classes in herbalmedicine and women’s health at her school and herb gardens in Vacaville,California. www.livingawareness.com