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Basil
Ocimum basilicum
Lamiaceae
(Sweet Basil, Genovese Basil)
Description:
Erect, much branched, aromatic annual, with narrowly ovate, bright green leaves.
Origin:
methyl chavicol (anise)
geraniol (rose)
methyl cinnamate (cinnamon)
linalol (lilac/orange blossom)
eugenol (clove)
thymol (thyme)
citral (lemon)
camphor
Mediterranean (linalool and methyl chavicol)
E. European (methyl cinnamate)
African (camphor and methyl chavicol) SE Asian (eugenol)
Culinary Uses:
Fresh, torn leaves added to salads, and used to flavour tomatoes and tomato based dishes, pasta sauces, vegetables, soups and herb oils/vinegars. High in Vits. A and C.
Flavour is ruined if cooked for too long.
Other:
Ocimum is from the Greek okimon, used by Theophrastus.
Named after the ‘Basilisk’, a mythical, serpent-like creature whose glance and breath were fatal. It was thought that basil could turn into a scorpion.
India’s 2nd most sacred plant after Lotus, grown in Hindu homes to warn off evil spirits.
Commercially used in perfumery, aromatherapy and food flavouring; also in dental products and insect repellents.
Pinch out tips to promote bushiness and delay flowering. Min. temp. 10oC.
Native to India, introduced into Europe in ancient times (35 species).
Composition of volatile oils (dependent on species/variety and growing conditions) affects the aroma, flavour and uses, but plants may not differ in appearance.
Sowing to Maturity:
23 - 52 days
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