An ancient legend tells that, after having reached the place where Christ had been crucified, Saint Helena wanted to look for the place where the Cross had been placed. Guided by an intense perfume, the woman managed to find, under a large bush of basil, the opening of a well in which the woods of the three crosses of Golgotha had been stacked.
It is perhaps also for this reason that basil (from “basileus”, or “King”) enriches the altars of the Orthodox and Catholic Churches of the Byzantine rite, on the day of the Feast of the Exaltation of the Cross, every 14 September.
The Good Friday episode of Il Gusto della Salute is dedicated to this “royal plant”.
Appreciated both at the table and in medicine for its many virtues, basil, probably native to tropical Asia, has never been lacking both in the palaces of the powerful and in the homes of the people, due to its ability to perfume and enhance foods above all in summer, the season in which it best expresses all its aromatic power. Today, thanks to greenhouse cultivation, basil can be found and used practically all year round since its fragrant leaves are suitable to accompany fish, poultry, pasta, rice, tomato, cheese and eggs. They are also used to flavor oils and vinegars which also flavor salads, and are part of the preparation of sauces and liqueurs. Other important uses are found in the cosmetic industry (lotions, soaps, perfumes, tonics) and herbal medicine.
But, considering the biological properties of its main components, can basil be freely consumed by everyone? Is it true that it can have irritating effects? Are there any contraindications to its consumption in allergic people? Can it be consumed during pregnancy? Is it true that, in the form of herbal tea, it can be taken with benefit by those suffering from insomnia?
Friday 7 April at 3 pm, with the usual multidisciplinary approach, the history, nutritional peculiarities and clinical impact of basil will be explored, and its benefits and possible contraindications will be analysed.