Phytonutrients or phytochemicals give plants their colors, smells, and flavors. Phytonutrients can be found in vegetables, fruits, teas, grains and seeds. Generally fruits and vegetables that have bright colors, strong flavors and smells have the most phytonutrients.

Phytonutrients differ from vitamins because phytonutrients are not technically “nutrients”. Nutrients are carbohydrates, proteins, fats, vitamins and minerals. Without nutrients your body will soon die of a nutritional deficiency. If you do not have phytonutrients in your diet you will not die of a nutritional deficiency. There are a sizable amount of chronic disorders that you have a much better chance of dying from or at least suffering from.

There is no question phytonutrients are important organic compounds your body needs. They nourish your cells and are powerful antitoxins that help your body use nutrients. They may someday be the most important group of organic compounds used to treat and prevent disease. Researchers are studying how these compounds may protect cells from damage, enhance the function of the immune system, and reduce the risk of a considerable quantity of chronic ailments, including cancer, heart disease and diabetes.

There is still much research to be done. Different phytonutrients work in different ways and the same phytonutrient can work in different ways on different people. There are several thousand compounds that plants make other than carbohydrates, proteins, fats, vitamins and minerals, that may have beneficial effects on the body. Only a few hundred have been researched, and begun to be understood.

The easiest and best way to get your phytonutrients in the proportion that nature intends is to eat a variety of fruits, vegetables, whole grains, beans, soy and nuts. Don’t forget the green and black teas, they will stain your teeth but you will be giving your body a dose of flavonoids. Your body will thank you.

Phytonutrients are classified by their chemical structure. Their classification is vast and growing, it can be mind boggling. To make things simple here is a short list of some of the common classes:

Carotenoids
Flavonoids
Isoflavones
Inositol Phosphates
Phytoestrogens
Isothiocyanates
Phenols
Saponins
Sulfides
Terpenes

Basil is one of the few herbs that cooking enhances the flavor. Always add last, overcooking kills the flavor. My great aunt put basil in all kinds of things. I once saw her put it in her hot oatmeal. I ask her why and she said she was a little conjested and this was as good a way as any to break up the phlegm. Basil has particular phlegm breaking flavonoids and volatile oils. In the fall she would put a few stalks and leaves in a bottle of vinegar and in a bottle of olive oil. She used these through the winter. The vinegar is great with greens and on salids. The olive oil makes a wonderful cooking oil. You can dry basil but never freeze it. I tried it and it turns into a useless mess. Not to worry, dried basel will keep for months and it is easy to keep a couple plants growing on the window seal through the winter.

Fresh Pesto Recipe

2 cups fresh basil leaves
4 garlic cloves, peeled and crushed
1/3 cup grated parmesan cheese
1/3 cup pine nuts and or walnuts
2/3 cup extra virgin olive oil
salt & pepper to taste

Cook the garlic cloves with their peels on in a skillet over medium high heat until the garlic is lightly browned. Let the garlic cool, and remove the skins. Toast the nuts in a pan until lightly brown. Use a mortar and pestle or a food processor to mix the ingredients. Serve with pasta, over baked potatoes or spread over toast.

By Harvey Robinson

Read more about basil http://eatmoreherbs.com/zine/basil.html