Have you ever heard of Japanese or Chinese basil? Used in oriental cooking and cultivated in China, Japan and Korea.
Lo Shisoalso called Japanese or Chinese basilis an annual herbaceous plant grown in China, Japan and Korea. Its leaves are very particular, notched and pointed. And it has a structure similar to basil. Its aroma refers to anise, to then fade towards lemon balm. Its ancient and original name is jyuuninwhich literally means ten years, because, according to tradition, its properties help extend life by ten years.
Japanese basil, looks like a plant that can be used for several purposes. Not only, therefore, as an aromatic plant in the kitchen, but also as a medicine, to treat various ailments and even as an ornament. What unites it to basil, apart from the structure, is the way it is cultivated in botany. It does not require particular attention, with not abundant but regular watering. What arouses interest in Shiso are its properties.
Shiso: Japanese basil with various properties
Shiso is a plant full of nutritional properties, in fact it is used as food. Rich in minerals, including: iron, calcium, phosphorus, potassium and contains vitamins A, C and B2. A promotes life, C has a positive effect on the immune system and prevents cancer, while vitamin B2 treats migraines and removes pathogens from the blood. Shiso regulates blood cholesterol levels, thanks to linoleic acid, which lowers cholesterolemia.
Properties of Shiso: nobody imagines them – biopianeta.it
Also in the herbal field, basil Japanese, it lends itself very well, thanks to its leaves, which are used as a remedy for small ailments. It is a cure for coughs, colds, fevers and skin problems. Furthermore, Shiso leaves are indicated for digestion and diuresis problems. Shiso is also an aid for intestinal purification and, if taken as an herbal tea, it is recommended in cases of food poisoning.
Eastern medicine relies on this plant as a medicine for migraines, abdominal pains and nausea. It is anti-inflammatory, antiseptic and expectorant. There are two varieties, red leaf or green leaf; in our part, it is more common like Shiso rosso. This last variety is dotted with antioxidant substances, useful for preventing cellular aging and keeping the skin healthy.
This plant is used in cooking, especially in oriental recipes. The leaves are eaten fresh or dried. It is common to combine Shiso with rice, marinades, sushi, sashimi and drinks, from infusions to cocktails and distillates. It belongs to the category of yin plants, therefore also loved by macrobiotic cuisine.
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2023-08-14 18:00:28
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