Basil

Ocimum basilicum

Basil is cultivated worldwide as an annual plant. Many varieties have different compositions and flavoring characteristics. Basil is strongly affected by environmental factors like temperature, geographic location, soil and amount of rainfall. Its thin branching root produces bushy stems growing from 1-2 feet high and bearing leaves of a purple hue, and two-lipped flowers, varying in color from white to red, sometimes with a purple tinge.

The steaming tea is good for a patient with fever to inhale while covered with a blanket. Cool basil tea is good for all kinds of eye problems, both as an eyewash and internal tea. Obviously fresh basil leaves and unground seeds are the best to use when making a tea. If such is obtainable in your immediate area, bring 2 pints of water to a boil and add 15 basil seeds. Cover and reduce the heat, slowly simmering for about 45 minutes. Remove from heat and add 1-1/2 handfuls of fresh or half-dried basil and steep for another 25 minutes or so. Drink or gargle with this tea on the average of 2 cups per day as needed. When lukewarm, the strained tea can also be used to bathe the eyes. If ground basil is all that's available, another form of tea can be made and used for most of the previously described problems except as an eyewash. Bring 3- 1/2 cups of water to a boil; remove from heat and add 1-1/4 level teaspoons ground basil. Cover and steep for half an hour. Sweeten with a touch of pure maple syrup and drink on the average 1 cup twice daily.

Ever had a headache and needed a simple relief remedy? It's easy to prepare. Just take a level teaspoon of dried, ground basil and put into 1 cup hot water for 10 minutes, then strain. When the liquid is cool, add 2 tablespoons Tincture of Witch Hazel that's been previously refrigerated for a while. You can get the Witch Hazel tincture at your local drugstore or supermarket pharmacy section. Apply the solution as a compress to the forehead and temples, for relief you wouldn't believe possible!

Other names

• Arjaka
• Common Basil
• French Basil
• Garden Basil
• Luole
• Royal Herb
• St. Josephwort
• Sweet Basil
• Tulsi

Parts used

Leaves, flowering tops, essential oil.

Uses

Sweet basil acts principally on the digestive and nervous systems, easing flatulence, stomach cramps, colic, and indigestion. Sweet basil can be used to prevent or relieve nausea and vomiting, and helps to kill intestinal worms. Sweet basil has a mildly sedative action, proving useful in treating nervous irritability, tiredness, depression, anxiety, and insomnia. Sweet basil  may also be taken for epilepsy, migraine, and whooping cough. Sweet basil has been traditionally taken to increase breast-milk production. Applied externally, basil leaves act as an insect repellent. The juice from the leaves brings relief to insect bites. Sweet basil has an established antibacterial action.
Use fresh, frozen, or dried basil in soups, fish dishes, omelets, dressings, stuffing, pasta dishes, on pizza, and with vegetables such as artichoke, broccoli, carrots, eggplant, cabbage, squash, and zucchini. Basil is perhaps the best accompaniment to tomatoes, and is essential in tomato paste and tomato-based sauces and for making pesto, that delectable Italian sauce made from crushed basil leaves, garlic, olive oil, Parmesan cheese, and pine nuts.
Add fresh leaves to salads.
Small leaves should be used whole. Tear large leaves rather than cut them in order to preserve their flavor.
When cooking with fresh basil, add the leaves towards the end of your recipe's cooking time for maximum flavor and aroma.
Add fresh leaves to vinegar and virgin olive oil.
Include sprigs of fragrant basil in fresh floral arrangements.

Habitat & cultivation

Sweet basil, also known as basil, is probably native to India. Over 150 varieties are now grown around the world for their distinctive flavor and essential oil. The leaves and flowering tops are gathered as the plant comes into flower.
Basil grows best in light, well-drained, nutrient-rich, slightly acidic soil. Tolerated pH range is 4.3 to 8.4.
Requires full sun. Keep well watered, but avoid water logging.
Plant seeds indoors, about 6 weeks before last spring frost date. Sow seeds 6 mm (1/4 inch) deep. Keep soil moist until seeds germinate -about 8 to 14 days -but do not over water. Prior to transplanting, trim tops of seedlings when they are about 15 cm (6 inches) tall, to encourage lateral branching and growth. Plant seedlings outdoors when all danger of frost is past.
Space seedlings 30 to 45 cm (12 to 18 inches) apart.
Does not tolerate temperatures below 5°C (41°F) well, so cover plants with a plastic row cover or cloches if the temperature dips.
Pinch off the flower stalks so that the plants will continue to produce new leaves.
Susceptible to leaf spot during periods of high humidity or if growing in poorly drained soil, and to infestations of aphids and thrips.
If cultivating indoors as a winter kitchen plant, sow seeds shallowly in small, well-drained pots. Place pots in a warm, well-lit location. Transfer clumps of 3 to 5 plants to 10 cm (4 inch) pots when the seedlings have the second pair of true leaves. Put pots in full sunlight. Plants need at least 5 hours of direct sunlight or 12 hours of artificial light daily. Dwarf varieties such as 'Spicy Globe,' 'Minimum,' and 'Green Bouquet' are ideal for growing on a sunny windowsill.

Basil is a good herb plant for growing in pots or containers on a sunny deck or patio. It's easy to grow enough basil in a large basket, about six to eight plants, for family use throughout the summer months. Cut open a large plastic garbage bag to line a wooden crate or wicker laundry basket, poking several drainage holes in the bottom and allowing the excess plastic to hang over the sides. Fill with a soil mix to within an inch (2.5 cm) of the top, set the basil plants into the soil, and cut off the excess plastic around the rim. Water the plants in with a transplant fertilizer, and provide a fertilizer feeding every three weeks. You can also start about three weeks earlier in the season and sow basil seeds directly into the container. Indoors, dwarf varieties do best and can provide enough leaves for daily kitchen use. Keep the plants in a warm place with very bright light, or grow them under plant lights, and fertilize every three weeks.

Constituents

Sweet basil contains a volatile oil (about 1%), which consists principally of  linalool and methyl chavicol, along with small quantities of methyl cinnamate, cineole, and other terpenes.

Applications

LEAVES:

FRESH - Rub on insect bites to reduce itching and inflammation.

INFUSION - Combine with a little motherwort and drink immediately after childbirth to prevent a retained placenta.

TINCTURE - Combine with wood betony and skullcap for nervous conditions, or with elecampane and hyssop for coughs and bronchitis.

WASH - Combine the juice with an equal quantity of honey and use for ringworm and itching skin.

JUICE - Mix with a decoction of cinnamon and cloves for chills.

SYRUP - Combine the juice with an equal quantity of honey for coughs.

INHALATION - Pour boiling water onto the leaves and inhale the steam for head colds.

ESSENTIAL OIL:

OIL - Add 5 - 10 drops to a bath for nervous exhaustion, mental fatigue, melancholy, or uneasiness.

CHEST RUB - Dilute 5 drops basil oil in 10 ml almond or sunflower oil for asthma and bronchitis.

MASSAGE OIL - Use the diluted oil for nervous weakness; can also be applied as an insect repellent.

Collection & harvesting

Harvest individual leaves at any time during the growing season. (The leaves are tastiest when the plants are young.)
Use scissors or a sharp knife when harvesting just a few leaves, as clean cuts do the least damage to the plant.
The entire upper stem and leaves can be harvested, but leave at least 4 sets of leaves -about 13 cm (5 inches) -or the plant may die. To ensure freshness, re-cut stems and put them in a jug of water in a cool location. Avoid wetting the leaves as they will become discolored.
Blanch leaves and then freeze in ice cubes for later use. Freezing is the best way to preserve basil's flavor.
To dry basil, strip the leaves from the stem and dry in a dark, airy location. Store dried leaves whole in an airtight container.

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