Difference between revisions of "Basil"

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{{Taxobox
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{{SPlantbox
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| name = Basil
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|familia=Lamiaceae
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| image = Basil 1511.jpg
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|genus=Ocimum
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| image_width = 240px
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|species=basilicum
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| regnum = [[Plant]]ae
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|common_name=Basil
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| phylum = [[Flowering plant|Magnoliophyta]]
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|habit=herbaceous
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| classis = [[Magnoliopsida]]
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|Min ht metric=cm
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| ordo = [[Lamiales]]
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|Max ht box=2
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| familia = [[Lamiaceae]]
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|Max ht metric=ft
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| genus = ''[[Ocimum]]''
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|origin=Iran, India, Trop. Asia
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| species = '''''O. basilicum'''''
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|lifespan=perennial
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| binomial = ''Ocimum basilicum''
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|exposure=sun
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| binomial_authority = [[Carolus Linnaeus|L.]]
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|water=moist, moderate
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|features=fragrance, edible
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|Temp Metric=°F
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|min_zone=1
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|max_zone=11
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|sunset_zones=all zones
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|image=Basil 1511.jpg
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|image_width=180
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|image_caption=Basil
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}}
 +
{{Inc|
 +
Basil. Species of Ocitmum (sometimes, but incorrectly written Ocymum), of the Labiatae. They are Indian annuals, and are cult. as pot-herbs, the clove- flavored foliage being used as seasoning in soups, meats and salads. They are of easiest cult., the seed being sown in the open as soon as the weather is settled. Common basil is Ocimum basilicum, Linn., a foot high, branching, with ovate toothed Lvs., and white, bluish white, or purplish fls. in leafy terminal racemes or spikes. 0. minimum, Linn., the dwarf basil is lower, and smaller in all its parts; rarely seen and perhaps only a mere form of O. basilicum, Linn. When basil is in bloom, it can be cut and dried for winter use.
 
}}
 
}}
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'''Basil''' (''Ocimum basilicum'') ({{IPAEng|ˈbæzəl}} or {{IPA|/ˈbeɪzəl/}}), of the [[Family (biology)|Family]] [[Lamiaceae]].  Basil is a tender low-growing [[herb]] that is grown as a [[Perennial plant|perennial]] in warm, tropical climates. Basil is originally native to [[Iran]], [[India]] and other tropical regions of [[Asia]], having been cultivated there for more than 5,000 years. There are many varieties of basil, that which is used in Italian food is typically called '''sweet basil''', as opposed to [[Thai basil]] or [[holy basil]], which are used in Asia.  It is prominently featured in [[Italian cuisine]], and also plays a major role in the [[Southeast Asia]]n cuisines of [[Cuisine of Thailand|Thai]], [[Cuisine of Vietnam|Vietnamese]] and [[Cuisine of Laos|Laotian]]. It grows to between {{nowrap|30–130 cm}} tall, with opposite, light green, silky [[leaf|leaves]] {{nowrap|3–11 cm}} long and {{nowrap|1–6 cm}} broad. The flowers are quite big, white in color and arranged in a terminal [[raceme|spike]]. Unusual among [[Lamiaceae]], the four [[stamen]]s and the [[pistil]] are not pushed under the upper lip of the [[Corolla (flower)|corolla]], but lay over the inferior. After [[entomophily|entomophilous]] pollination, the corolla falls off and four round [[achene]]s develop inside the bilabiate [[calyx (botany)|calyx]]. The plant tastes somewhat like [[anise]], with a strong, pungent, sweet smell. Basil is very sensitive to cold, with best growth in hot, dry conditions. While most common varieties are treated as [[annual plant|annuals]], some are [[perennial plant|perennial]], including [[African Blue basil|African Blue]] and Holy Thai basil.
 
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The word ''basil'' comes from the [[Greek language|Greek]] βασιλεύς (''[[basileus]]''), meaning "king", as it is believed to have grown above the spot where [[Constantine I|St. Constantine]] and [[Helena of Constantinople|Helen]] discovered the [[True Cross|Holy Cross]]. The ''[[Oxford English Dictionary]]'' quotes speculations that basil may have been used in "some royal unguent, bath, or medicine". Basil is still considered the "king of herbs" by many cookery authors. An alternative etymology has "basil" coming from the [[Latin]] word ''basilicus'', meaning [[dragon]] and being the root for [[basilisk]], but this likely was a linguistic reworking of the word as brought from [[Greece]].
 
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[[Image:Basil leaves.jpg|thumb|left|Fresh basil leaves.]]
 
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== Culinary use ==
 
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[[Image:Basilic-spice.jpg|thumb|left|Dried basil leaves.]]
 
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Basil is most commonly recommended to be used fresh in cooked recipes, it is generally added at the last moment, as cooking quickly destroys the flavour. The fresh herb can be kept for a short time in plastic bags in the refrigerator, or for a longer period in the freezer, after being [[blanching|blanched]] quickly in boiling water. The dried herb also loses most of its flavour, and what little flavour remains tastes very different, with a weak [[coumarin]] flavour, like [[hay]].
 
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[[Image:Basilseeds.jpg|thumb|right|145px|Basil seeds]]
 
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Basil is one of the main ingredients in [[pesto]]—a green Italian oil-and-herb sauce from the city of [[Genoa]], its other two main ingredients being olive oil and pine nuts. The most commonly used Mediterranean basil [[cultivar]]s are "Genovese", "Purple Ruffles", "Mammoth", "Cinnamon", "Lemon", "Globe", and "[[African Blue basil|African Blue]]". [[Chinese cuisine|Chinese]] also use fresh or dried basils in soups and other foods. In [[Taiwan]], people add fresh basil leaves into thick soups (羹湯; gēngtāng). They also eat [[fried chicken]] with deep-fried basil leaves.
 
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[[Image:Basil seed drink.jpg|thumb|right|120px|A can of basil seed drink]]
 
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Basil is sometimes used with fresh fruit and in fruit jams and sauces—in particular with strawberries, but also raspberries or dark-colored plums. Arguably the flat-leaf basil used in Vietnamese cooking, which has a slightly different flavour, is more suitable for use with fruit.
 
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=== Basil seeds ===
 
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When soaked in water the seeds of several basil varieties become gelatinous, and are used in Asian drinks and desserts such as [[falooda]] or [[sherbet (drink)|sherbet]]. Such seeds are known variously as ''sabja'', ''subja'', ''takmaria'', ''tukmaria'', ''falooda'', ''selasih'' (Malay/Indonesian) or ''hột é'' (Vietnamese). They are used for their medicinal properties in [[Ayurveda]], the traditional medicinal system of [[India]].
 
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== Other basils ==
 
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:See [[List of basil cultivars]]
 
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Several other basils, including some other ''Ocimum'' species, are grown in many regions of [[Asia]]. Most of the Asian basils have a clove-like flavour that is generally stronger than the Mediterranean basils. The most notable is the '''holy basil''' or [[tulsi]] ([[Tamil Language|Tamil]]: கி௫ஷ்ண துளசி), a revered home-grown plant in [[India]]. In [[China]], the local cultivar is called ({{zh-t|t=九層塔}}) (''jiǔ-céng-tǎ''; literally "nine-level [[pagoda]]"), while the imported varieties are specifically called ({{zh-t|t=羅勒)}} (''luó-lè'') or ({{zh-t|t=巴西里}}) (''bā-xī-lǐ''), although [巴西里] often refers to another different kind plant--[[parsley]].
 
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[[Lemon basil]] has a strong lemony smell and flavour very different from those of other varieties because it contains a chemical called [[citral]]. It is widely used in Indonesia, where it is called ''kemangi'' and served raw, together with raw cabbage, green beans, and cucumber, as an accompaniment to fried fish or duck. Its flowers, broken up, are a zesty salad condiment.
 
  
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== Chemical components ==
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'''Basil''' (''Ocimum basilicum'') is a tender low-growing [[herb]] that is grown as a [[Perennial plant|perennial]] in warm, tropical climates, and an annual elsewhere. Basil is originally native to [[Iran]], [[India]] and other tropical regions of [[Asia]], having been cultivated there for more than 5,000 years. There are many varieties of basil, that which is used in Italian food is typically called '''sweet basil''', as opposed to [[Thai basil]] or [[holy basil]], which are used in Asia.  It grows to between 30–130 cm tall, with opposite, light green, silky [[leaf|leaves]] 3–11 cm long and 1–6 cm broad. The flowers are quite big, white in color and arranged in a terminal [[raceme|spike]]. Unusual among [[Lamiaceae]], the four [[stamen]]s and the [[pistil]] are not pushed under the upper lip of the [[Corolla (flower)|corolla]], but lay over the inferior. After [[entomophily|entomophilous]] pollination, the corolla falls off and four round [[achene]]s develop inside the bilabiate [[calyx]]. The plant tastes somewhat like [[anise]], with a strong, pungent, sweet smell. Basil is very sensitive to cold, with best growth in hot, dry conditions. While most common varieties are treated as [[annual plant|annuals]], some are [[perennial plant|perennial]], including [[African Blue basil|African Blue]] and Holy Thai basil.  
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The various basils have such different scents because the herb has a number of different [[essential oil]]s which come together in different proportions for various breeds. The strong [[clove]] scent of sweet basil comes from [[eugenol]], the same chemical as actual cloves. The citrus scent of lemon basil and lime basil is because they have a higher portion of [[citral]] which causes this effect in several plants, including [[lemon mint]], and [[limonene]], which gives actual lemon peel its scent. [[African Blue basil|African blue basil]] has a strong [[camphor]] smell because it has camphor and [[camphene]] in higher proportions. Licorice Basil contains [[anethole]], the same chemical that makes [[anise]] smell like [[licorice]], and in fact is sometimes called Anise Basil.  
 
  
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Other chemicals helping produce the distinctive scents of many basils, depending on their proportion in each specific breed, including:
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The word ''basil'' comes from the [[Greek language|Greek]] βασιλεύς (''[[basileus]]''), meaning "king".
  
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* [[cinnamate]] (same as in [[cinnamon]])
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==Cultivation==
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* [[citronellol]] ([[geranium]]s, [[rose]]s, and [[citronella]])
 
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* [[geraniol]] (as in [[geranium]])
 
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* [[linalool]]<ref name="janick">{{aut|J. Janick (ed.), James E. Simon, Mario R. Morales, Winthrop B. Phippen, Roberto Fontes Vieira, and Zhigang Hao}}, [http://www.hort.purdue.edu/newcrop/proceedings1999/pdf/v4-499.pdf "Basil: A Source of Aroma Compounds and a Popular Culinary and Ornamental Herb"], reprinted from: ''Perspectives on new crops and new uses'' (1999), ASHS Press, Alexandria, VA, ISBN 978-0-9615027-0-6.</ref> (a flowery scent also in [[coriander]])
 
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* [[methyl chavicol]]<ref name="janick"/> (which gives [[tarragon]] its scent)
 
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* [[myrcene]] ([[bay]], [[myrcia]])
 
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* [[pinene]] (which is, as the name implies, the chemical which gives pine oil its scent)
 
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* [[ocimene]]
 
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* [[terpene|terpineol]]
 
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The compound (E)-beta-caryophyllene (BCP) found in cannabis is also found in basil (as well as [[oregano]]) and could help to treat inflammatory bowel diseases and arthritis<ref name=autogenerated1>[http://www.rsc.org/chemistryworld/News/2008/June/24060801.asp Anti-inflammatory compound from cannabis found in herbs<!-- Bot generated title -->]</ref>.  It interacts selectively with one of two cannabinoid receptors, CB2, blocking the chemical signals that lead to inflammation without triggering cannabis's mood-altering effects<ref name=autogenerated1 />. The compound is the only product identified in nature that activates CB2 selectively<ref name=autogenerated1 />. Herbs such as basil and oregano contain large amounts of the compound<ref name=autogenerated1 />.
 
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== Cultivation ==
 
 
[[Image:Basil sprout.jpg|thumb|200px|right|Basil sprout at an early stage]]
 
[[Image:Basil sprout.jpg|thumb|200px|right|Basil sprout at an early stage]]
 
Basil thrives in hot weather, but behaves as an [[annual plant|annual]] if there is any chance of a frost. In Northern Europe, Canada, the northern states of the U.S., and the South Island of New Zealand it will grow best if sown under glass in a peat pot, then planted out in late spring/early summer (when there is little chance of a frost). It fares best in a well-drained sunny spot.
 
Basil thrives in hot weather, but behaves as an [[annual plant|annual]] if there is any chance of a frost. In Northern Europe, Canada, the northern states of the U.S., and the South Island of New Zealand it will grow best if sown under glass in a peat pot, then planted out in late spring/early summer (when there is little chance of a frost). It fares best in a well-drained sunny spot.
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If a stem successfully produces mature flowers, leaf production slows or stops on any stem which flowers, the stem becomes woody, and essential oil production declines.To prevent this, a basil-grower may pinch off any flower stems before they are fully mature. Because only the blooming stem is so affected, some can be pinched for leaf production, while others are left to bloom for decoration or seeds.  
 
If a stem successfully produces mature flowers, leaf production slows or stops on any stem which flowers, the stem becomes woody, and essential oil production declines.To prevent this, a basil-grower may pinch off any flower stems before they are fully mature. Because only the blooming stem is so affected, some can be pinched for leaf production, while others are left to bloom for decoration or seeds.  
  
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Once the plant is allowed to flower, it may produce seed pods containing small black seeds which can be saved and planted the following year. Picking the leaves off the plant helps "promote growth", largely because the plant responds by converting pairs of leaflets next to the topmost leaves into new stems.
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Once the plant is allowed to flower, it may produce seed pods containing small black seeds which can be saved and planted the following year. Picking the leaves off the plant helps &quot;promote growth&quot;, largely because the plant responds by converting pairs of leaflets next to the topmost leaves into new stems.
  
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=== Diseases ===
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===Propagation===
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<!--- Type propagation info below this line, then delete this entire line -->
  
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===Pests and diseases===
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[[Image:ChristianBauer stalk of basil.jpg|thumb|right|Flowering basil stalk]]
 
Basil suffers from several plant pathogens that can ruin the crop and reduce [[crop yield|yield]]. [[Fusarium wilt]] is a soil-borne fungal disease that will quickly kill younger basil plants. [[Seedling]]s may also be killed by [[Pythium]] [[damping off]].  
 
Basil suffers from several plant pathogens that can ruin the crop and reduce [[crop yield|yield]]. [[Fusarium wilt]] is a soil-borne fungal disease that will quickly kill younger basil plants. [[Seedling]]s may also be killed by [[Pythium]] [[damping off]].  
  
 
A common [[foliage|foliar]] disease of basil is [[gray mold]] caused by ''[[Botrytis cinerea]]'', can also cause infections post-harvest and is capable of killing the entire plant. [[Black Spot (disease)|Black spot]] can also be seen on basil foliage and is caused by the [[fungi]] [[genus]] ''[[Colletotrichum]]''.
 
A common [[foliage|foliar]] disease of basil is [[gray mold]] caused by ''[[Botrytis cinerea]]'', can also cause infections post-harvest and is capable of killing the entire plant. [[Black Spot (disease)|Black spot]] can also be seen on basil foliage and is caused by the [[fungi]] [[genus]] ''[[Colletotrichum]]''.
  
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== Health effects==
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==Varieties==
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Recently, there has been much research into the health benefits conferred by the essential oils found in basil. Scientific studies have established that compounds in basil oil have potent [[antioxidant]] hence anti-aging, anti-cancer, anti-viral, and anti-microbial properties.<ref name="pmid16506839">{{cite journal |author=Bozin B, Mimica-Dukic N, Simin N, Anackov G |title=Characterization of the volatile composition of essential oils of some lamiaceae spices and the antimicrobial and antioxidant activities of the entire oils |journal=J. Agric. Food Chem. |volume=54 |issue=5 |pages=1822–8 |year=2006 |month=March |pmid=16506839 |doi=10.1021/jf051922u |url=}}</ref><ref name="pmid16173941">{{cite journal |author=Chiang LC, Ng LT, Cheng PW, Chiang W, Lin CC |title=Antiviral activities of extracts and selected pure constituents of Ocimum basilicum |journal=Clin. Exp. Pharmacol. Physiol. |volume=32 |issue=10 |pages=811–6 |year=2005 |month=October |pmid=16173941 |doi=10.1111/j.1440-1681.2005.04270.x |url=}}</ref><ref name="pmid17342533">{{cite journal |author=de Almeida I, Alviano DS, Vieira DP, ''et al'' |title=Antigiardial activity of Ocimum basilicum essential oil |journal=Parasitol. Res. |volume=101 |issue=2 |pages=443–52 |year=2007 |month=July |pmid=17342533 |doi=10.1007/s00436-007-0502-2 |url=}}</ref><ref name="pmid15979235">{{cite journal |author=Manosroi J, Dhumtanom P, Manosroi A |title=Anti-proliferative activity of essential oil extracted from Thai medicinal plants on KB and P388 cell lines |journal=Cancer Lett. |volume=235 |issue=1 |pages=114–20 |year=2006 |month=April |pmid=15979235 |doi=10.1016/j.canlet.2005.04.021 |url=}}</ref> In addition, basil has been shown to decrease the occurrence of [[platelet]] aggregation and experimental [[thrombus]] in mice.<ref name="pmid16469363">{{cite journal |author=Tohti I, Tursun M, Umar A, Turdi S, Imin H, Moore N |title=Aqueous extracts of Ocimum basilicum L. (sweet basil) decrease platelet aggregation induced by ADP and thrombin in vitro and rats arterio--venous shunt thrombosis in vivo |journal=Thromb. Res. |volume=118 |issue=6 |pages=733–9 |year=2006 |pmid=16469363 |doi=10.1016/j.thromres.2005.12.011 |url=}}</ref> It is traditionally used for supplementary treatment of stress, [[asthma]] and [[Diabetes mellitus|diabetes]] in India.<ref name=bhhh>{{cite web
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:See [[List of basil cultivars]]
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  | last = Duke
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Several other basils, including some other ''Ocimum'' species, are grown in many regions of [[Asia]]. Most of the Asian basils have a clove-like flavour that is generally stronger than the Mediterranean basils. The most notable is the '''holy basil''' or [[tulsi]] ([[Tamil Language|Tamil]]: கி௫ஷ்ண துளசி), a revered home-grown plant in [[India]]. In [[China]], the local cultivar is called ({{zh-t|t=九層塔}}) (''jiǔ-céng-tǎ''; literally &quot;nine-level [[pagoda]]&quot;), while the imported varieties are specifically called ({{zh-t|t=羅勒)}} (''luó-lè'') or ({{zh-t|t=巴西里}}) (''bā-xī-lǐ''), although [巴西里] often refers to another different kind plant--[[parsley]].
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  | first = James A.
 
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  | authorlink =
 
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  | coauthors =
 
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  | title = Basil as the Holy Hindu Highness
 
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  | work =
 
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  | publisher =
 
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  | date =
 
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  | url = http://www.liebertonline.com/doi/pdfplus/10.1089/act.2008.14101
 
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  | format =
 
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  | doi = 10.1089/act.2008.14101
 
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  | accessdate = 10 May
 
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  | accessyear = 2008 }}</ref>
 
  
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Basil, like other aromatic plants such as [[fennel]] and [[tarragon]], contains [[estragole]], a known [[carcinogen]] and [[Teratogenesis|teratogen]] in rats and mice. While human effects are currently unstudied, the rodent experiments indicate that it would take 100–1000 times the normal anticipated exposure to become a cancer risk.<ref>
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[[Lemon basil]] has a strong lemony smell and flavour very different from those of other varieties because it contains a chemical called [[citral]]. It is widely used in Indonesia, where it is called ''kemangi'' and served raw, together with raw cabbage, green beans, and cucumber, as an accompaniment to fried fish or duck. Its flowers, broken up, are a zesty salad condiment.
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{{cite web
 
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|url=http://www.emea.europa.eu/pdfs/human/hmpwp/033803en.pdf
 
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|title=Position Paper on the use of HMP containing estragole
 
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|accessdate=2006-11-17
 
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|author=EMEA
 
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|date=2004-03-03
 
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|format=PDF
 
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|pages=5
 
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|quote=In particular, rodent studies show that these events are minimal probably in the dose range of {{nowrap|1-10 mg/kg}} body weight, which is approximately 100-1000 times the anticipated human exposure to this substance
 
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}}
 
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</ref>
 
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== Cultural aspects ==
 
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[[Image:ChristianBauer stalk of basil.jpg|thumb|right|Flowering basil stalk]]
 
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There are many rituals and beliefs associated with basil. The French call basil "''l'herbe royale''". Jewish folklore suggests it adds strength while fasting. It is a symbol of love in present-day [[Italy]], but represented hatred in ancient [[Greece]], and European lore sometimes claims that basil is a symbol of [[Satan]]. African legend claims that basil protects against [[scorpion]]s, while the English botanist [[Nicholas Culpeper|Culpeper]] cites one "Hilarius, a French physician" as affirming it as common knowledge that smelling basil too much would breed scorpions in the brain.
 
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[[Tulsi|Holy Basil]], also called '[[Tulsi]]', is highly revered in [[Hinduism]] and also has religious significance in the [[Greek Orthodox Church]], where it is used to prepare holy water. It is said to have been found around Christ's tomb after his resurrection. The [[Serbian Orthodox Church]], [[Macedonian Orthodox Church]] and [[Romanian Orthodox Church]] use basil ([[Macedonian language|Macedonian]]: ''босилек''; [[Romanian language|Romanian]]: ''busuioc'', [[Serbian language|Serbian]]: ''босиљак'') to prepare holy water and pots of basil are often placed below church altars.
 
  
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In Europe, they place basil in the hands of the dead to ensure a safe journey. In India, they place it in the mouth of the dying to ensure they reach God. The ancient Egyptians and ancient Greeks believed that it would open the gates of heaven for a person passing on.
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==Gallery==
 +
{{photo-sources}}<!-- remove this line if there are already 3 or more photos in the gallery  -->
  
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In [[Giovanni Boccaccio|Boccaccio]]'s ''[[Decameron]]'' a memorably morbid tale (novella V) tells of Lisabetta, whose brothers slay her lover. He appears to her in a dream and shows her where he is buried. She secretly disinters the head, and sets it in a pot of basil, which she waters with her daily tears. The pot being taken from her by her brothers, she dies of her grief not long after. Boccaccio's tale is the source of [[John Keats]]' poem ''[[Isabella or The Pot of Basil]]'' - which in turn inspired the paintings [[Isabella (Millais painting)]] and [[Isabella and the Pot of Basil]]. A similar story is told of the [[Longobards|Longobard]] queen [[Rosalind]].
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<gallery>
 +
Image:Basil leaves.jpg|Fresh basil leaves.
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Image:Upload.png| photo 1
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Image:Upload.png| photo 2
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Image:Upload.png| photo 3
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</gallery>
  
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== References ==
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==References==
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* [http://www.apsnet.org/pd/PDFS/1997/1120-05F.PDF Diseases of Basil and Their Management]
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*[[Standard Cyclopedia of Horticulture]], by L. H. Bailey, MacMillan Co., 1963
 +
<!--- xxxxx  *Flora: The Gardener's Bible, by Sean Hogan. Global Book Publishing, 2003. ISBN 0881925381  -->
 +
<!--- xxxxx  *American Horticultural Society: A-Z Encyclopedia of Garden Plants, by Christopher Brickell, Judith D. Zuk. 1996. ISBN 0789419432  -->
 +
<!--- xxxxx  *Sunset National Garden Book. Sunset Books, Inc., 1997. ISBN 0376038608  -->
  
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===Footnotes===
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==External links==
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{{reflist|2}}
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*{{wplink}}
  
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== External links ==
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{{stub}}
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{{commons|Ocimum basilicum|Basil}}
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__NOTOC__
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*[http://www.growingherbs.org.uk/herbs/how_to_grow_basil.htm How to Grow Basil] Information about planting, propagating and growing Basil.
 
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* [http://www.uni-graz.at/~katzer/engl/Ocim_bas.html Gernot Katzer's Spice Pages] explain the culinary use of basil in European and Asian cooking; further web links.
 

Latest revision as of 18:39, 1 March 2010


Basil


Plant Characteristics
Habit   herbaceous

Height: ⇕ 2 ft"ft" can not be assigned to a declared number type with value 2.
Lifespan: ⌛ perennial
Origin: ✈ Iran, India, Trop. Asia
Cultivation
Exposure: ☼ sun
Water: ◍ moist, moderate
Features: ✓ fragrance, edible
USDA Zones: 1 to 11
Sunset Zones: all zones
Scientific Names

Lamiaceae >

Ocimum >

basilicum >



Read about Basil in the Standard Cyclopedia of Horticulture 

Basil. Species of Ocitmum (sometimes, but incorrectly written Ocymum), of the Labiatae. They are Indian annuals, and are cult. as pot-herbs, the clove- flavored foliage being used as seasoning in soups, meats and salads. They are of easiest cult., the seed being sown in the open as soon as the weather is settled. Common basil is Ocimum basilicum, Linn., a foot high, branching, with ovate toothed Lvs., and white, bluish white, or purplish fls. in leafy terminal racemes or spikes. 0. minimum, Linn., the dwarf basil is lower, and smaller in all its parts; rarely seen and perhaps only a mere form of O. basilicum, Linn. When basil is in bloom, it can be cut and dried for winter use.


The above text is from the Standard Cyclopedia of Horticulture. It may be out of date, but still contains valuable and interesting information which can be incorporated into the remainder of the article. Click on "Collapse" in the header to hide this text.


Basil (Ocimum basilicum) is a tender low-growing herb that is grown as a perennial in warm, tropical climates, and an annual elsewhere. Basil is originally native to Iran, India and other tropical regions of Asia, having been cultivated there for more than 5,000 years. There are many varieties of basil, that which is used in Italian food is typically called sweet basil, as opposed to Thai basil or holy basil, which are used in Asia. It grows to between 30–130 cm tall, with opposite, light green, silky leaves 3–11 cm long and 1–6 cm broad. The flowers are quite big, white in color and arranged in a terminal spike. Unusual among Lamiaceae, the four stamens and the pistil are not pushed under the upper lip of the corolla, but lay over the inferior. After entomophilous pollination, the corolla falls off and four round achenes develop inside the bilabiate calyx. The plant tastes somewhat like anise, with a strong, pungent, sweet smell. Basil is very sensitive to cold, with best growth in hot, dry conditions. While most common varieties are treated as annuals, some are perennial, including African Blue and Holy Thai basil.

The word basil comes from the Greek βασιλεύς (basileus), meaning "king".

Cultivation

Basil sprout at an early stage

Basil thrives in hot weather, but behaves as an annual if there is any chance of a frost. In Northern Europe, Canada, the northern states of the U.S., and the South Island of New Zealand it will grow best if sown under glass in a peat pot, then planted out in late spring/early summer (when there is little chance of a frost). It fares best in a well-drained sunny spot.

Although basil will grow best outdoors, it can be grown indoors in a pot and, like most herbs, will do best on an equator-facing windowsill. It should be kept away from extremely cold drafts, and grows best in strong sunlight, therefore a greenhouse or Row cover is ideal if available. They can, however, be grown even in a basement, under fluorescent lights.

If its leaves have wilted from lack of water, it will recover if watered thoroughly and placed in a sunny location. Yellow leaves towards the bottom of the plant are an indication that the plant needs more sunlight or less fertilizer.

In sunnier climates such as Southern Europe, the southern states of the U.S., the North Island of New Zealand, and Australia, basil will thrive when planted outside. It also thrives over the summertime in the central and northern United States, but dies out when temperatures reach freezing point. It will grow back the next year if allowed to go to seed. It will need regular watering, but not as much attention as is needed in other climates.

Basil can also be propagated very reliably from cuttings in exactly the same manner as Busy Lizzie (Impatiens), with the stems of short cuttings suspended for two weeks or so in water until roots develop.

If a stem successfully produces mature flowers, leaf production slows or stops on any stem which flowers, the stem becomes woody, and essential oil production declines.To prevent this, a basil-grower may pinch off any flower stems before they are fully mature. Because only the blooming stem is so affected, some can be pinched for leaf production, while others are left to bloom for decoration or seeds.

Once the plant is allowed to flower, it may produce seed pods containing small black seeds which can be saved and planted the following year. Picking the leaves off the plant helps "promote growth", largely because the plant responds by converting pairs of leaflets next to the topmost leaves into new stems.

Propagation

Pests and diseases

Flowering basil stalk

Basil suffers from several plant pathogens that can ruin the crop and reduce yield. Fusarium wilt is a soil-borne fungal disease that will quickly kill younger basil plants. Seedlings may also be killed by Pythium damping off.

A common foliar disease of basil is gray mold caused by Botrytis cinerea, can also cause infections post-harvest and is capable of killing the entire plant. Black spot can also be seen on basil foliage and is caused by the fungi genus Colletotrichum.

Varieties

See List of basil cultivars

Several other basils, including some other Ocimum species, are grown in many regions of Asia. Most of the Asian basils have a clove-like flavour that is generally stronger than the Mediterranean basils. The most notable is the holy basil or tulsi (Tamil: கி௫ஷ்ண துளசி), a revered home-grown plant in India. In China, the local cultivar is called (Template:Zh-t) (jiǔ-céng-tǎ; literally "nine-level pagoda"), while the imported varieties are specifically called (Template:Zh-t (luó-lè) or (Template:Zh-t) (bā-xī-lǐ), although [巴西里] often refers to another different kind plant--parsley.

Lemon basil has a strong lemony smell and flavour very different from those of other varieties because it contains a chemical called citral. It is widely used in Indonesia, where it is called kemangi and served raw, together with raw cabbage, green beans, and cucumber, as an accompaniment to fried fish or duck. Its flowers, broken up, are a zesty salad condiment.

Gallery

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  • Fresh basil leaves.

  • photo 1

  • photo 2

  • photo 3

References

External links


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