Basil
罗勒 · Luó Lè
Settles the stomach and warms a stuffy chest
What it does
Basil is more kitchen herb than heavyweight medicinal in TCM, but it has clear uses. It courses wind, easing colds with headache and chills. It also transforms damp and harmonizes the middle, helping your stomach settle when you've eaten something sketchy or the weather has been muggy. The aromatic warmth moves qi and quickens blood, mildly easing cramps and joint stiffness.
How to take it
Steep a small handful of fresh basil leaves (or 3–9g dried) in hot water for 5 minutes. Drink warm. Helps with mild colds and queasy digestion.
Make fresh basil tea after a heavy meal or when you feel a cold starting
Add fresh leaves to pasta, salads, soups, sandwiches, and pesto. Use whole or chopped at the end of cooking.
Tear fresh leaves into a tomato salad or scatter on pasta just before serving
Safety
- Generally very safe as a culinary herb
- Concentrated essential oil should not be ingested
- Skip large medicinal doses during pregnancy
- Talk to your doctor before starting medicinal use, especially if you take medication
Where it comes from
Basil's origins are tropical Asia and Africa, with the plant traveling along ancient spice trade routes. The species used in TCM (Ocimum basilicum) is the same one most kitchens know. Its Chinese name Luó Lè came through Persian via the Silk Road. In TCM dietary therapy, basil shows up in summer cooking to prevent food spoilage and ease light digestive issues. It's never been a heavy-hitter in classical formulas, more of a household staple.