Basil

Basil is widely used in cooking and food processing. For the manufacture of national dishes it is added as a seasoning in salad dressings and meat dishes. Basil is also used in soups and a variety of food products. Chopped basil leaves have a pleasant sour taste, they are often added along with other spices to various marinades and sauces for fish, vegetable and meat dishes. Basil with rosemary use for flavoring preserves, pickles, and in sausage production.
      Basil leaves are a valuable source of vitamin P-routine and provitamin A. Basil is used as an aphrodisiac in the oppression of the central nervous system, weakening of respiratory function and poor circulation, as well as General tonic asthenia. This basil use in medicine due to the fact that the aerial parts of the plant contain camphor hvaikol and other constituents of essential oils.
      Strong pleasant odor due to the presence in the aerial part of its complex composition of essential oil content in different types ranging from 0.2% to 1.5%. It includes components: metilhavinol, cineole, linalool, camphor, otsimen, tannin, saponin sour. Furthermore, it contains sugar, carotene, volatile, vitamin C, B2, PP, rutin.
      Essential oil it has a bactericidal action. Useful for removing spasmolytic conditions in bloating, flatulence, etc.
      Basil is also used for aromatic baths, instead of snuff, to rinse.

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