In this episode, you will learn two ways John transforms basil flowers into food that he can eat to get the beneficial phytonutrients including terpenes, essential oils, polyphenols, and antioxidants from his basil flowers.
You will discover why using your basil flowers can give you the health boost you need while allowing your basil plants to grow even more leaves.
You will learn there are different benefits from the younger flower buds and the more mature and even dried basil flowers that you can harvest.
Next, you will discover if the basil leaves or flowers have higher levels of phenols, anthocyanins, and antioxidant capacity from a journal-published study.
You will then learn how John will make a full basil flower extract using basil flowers and organic watermelon using a vacuum blender and a nut milk bag (you can also use a paint strainer bag).
You will discover why it is important to use a vacuum blender to blend basil in an oxygen-deprived environment to prevent the oxidation of valuable antioxidants that can be damaged by oxidation caused by traditional blending.
You will see how easy it is to extract a cold-pressed watermelon basil juice that tastes great and gives you a punch of antioxidants and anthocyanins when processing purple basil flowers.
John will taste-test the juice so you can learn what it tastes like. You will also discover how you can store this juice for 5-7 days by removing the excess oxygen before storage of the juice.
You will learn what this extract of basil flowers in watermelon tastes like and if it tastes overpowering or not.
Finally, you will learn how to make basil flower-infused vinegar by blending raw apple cider vinegar with basil flowers and straining (or allow to seep for months and then straining) so you can preserve flowers of your basil and enjoy them later in the year.
After watching this episode, you will learn the fastest way to process a ton of basil flowers to make a nutrient-dense fruit juice or basil flower-infused apple cider vinegar.
