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June Class Notes -Basil.

Thanks to everyone who came to the June class, I had a really fun time with you guys! Here are your notes on the Wonderful Basil!
Historically used to anoint Kings.
Greeks considered it as the “king of plants.”
Anti-bacterial
Anti-infectious
Anti-inflammatory
Antiseptic (stomach/intestinal)
Antispasmodic
Anti-viral
Decongestant (veins/arteries of lungs/prostate)
Stimulant (nerves/adrenals)
Antibiotic (Wonderful when taken at the beginning of any illness)
Uplifting
Uses from history & today:
Respiratory problems, digestive & kidney ailments, poisonous insect or snake bites, fevers, epidemics, migraines (especially from liver and gallbladder problems, mental fatigue, menstrual periods (scanty), aches & pains, anxiety, bronchitis, chronic colds, concentration, nervous depression, digestion, earaches, fainting, fatigue, gout, headaches, hemorrhoids, hick-ups, insect repellent, insomnia, intestinal problems, poor memory, chronic mucus, muscle spasms, ovarian cysts, prostate problems, rhinitis, loss of smell, vomiting, wasp stings, whooping cough.
Topical uses: Apply neat or diluted, or blend it with other oils blends well with lavender, lemongrass, marjoram, peppermint, wintergreen, geranium,
helichrysum, cypress, lemon
Internal uses: pain, aches, nausea, colds, fever, digestive ailments, use it in all of your antibiotic mixes or blends,Just try it!
Can be taken alone or with other essential oils
Instead of popping in an ibuprophen, or acetominophen try
adding a few drops of Basil & Lemon into a gel cap and
taking it as needed for the pain.
Basil, Lemon, Peppermint -nausea, flu
Basil, Lemon, Marjoram -sore, tight muscles, aches
Basil, Lavender, Wild Orange -pick me up
Basil, Oregano, Lemon, Melaleuca -Candida
Basil, Oregano, Lemon, Clove -any antibiotic
For adults, 3 drop of each is fine
For kids 6 & up, 2 drops of each
TAKE AS NEEDED, Mix them up, Try different blends!
Recipe:
Onions in Basil Cream from Recipes from a Kitchen Garden by Renee Sheperd
1 bunch onions, 2 Tbs. Butter, 2 tsp. shallots finely chopped, 1/4 c fresh chopped basil, 1/4 c chicken broth
1 tsp apple cider vinegar (optional)1 c heavy cream, salt to taste
Basil essential oil
Cut the tops off the onions and discard. Put onions in boiling salted water for about 5 minutes. (If you have an abundance of chicken stock, poach them in it; they are tastier!) Remove the onions. Cool. Remove the skins.
Reserve the onions. In a skillet or saute pan, heat the butter and saute the shallots and basil. De-glaze the pan by adding the chicken broth and vinegar, bringing to a rapid boil for one minute and scraping up the bits with a spoon. Add cream. Simmer the sauce to reduce to desired consistency. Salt to taste. Add the onions and stir. Just before serving add one drop basil essential oil.
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