Basil - Ocimum basilicum

Common Names: Basil, Thai basil, sweet basil, Ocimum basilicum, Ocimum album, Ocimum anisatum, Ocimum barrelieri, Ocimum medium, Plectranthus barrelieri, Tulsi, Saint Joseph's wort

Latin Name: Ocimum basilicum

Origin: Africa, Asia, Australia, Europe, South America, North America

Short Introduction

Basil seeds are sown at the beginning of spring (during March) in seed beds or other warm, heated places—just on the surface or lightly covered with soil. Germination is usually rapid and trouble-free. When seedlings are large enough to handle, they are transplanted outdoors, ideally in pairs about 30 cm apart, after the weather warms up in May (for outdoor growing). Basil thrives best in sunny locations with warm, sheltered conditions. It prefers well-drained, loose soil that is light, regularly watered, and rich in nutrients (regular feeding can be useful). Although basil is somewhat demanding when it comes to quality cultivation, it tolerates soil pH from 5 to 8. Many cultivars are grown according to climate (warm/tropical climates) and depending on whether you’re growing basil for culinary or therapeutic purposes (these uses reflect differences in the content of essential oils). The aromatic compounds in the leaves naturally repel pests, so the use of insecticides is often unnecessary. Propagation can be from seed or by cuttings of side shoots. Basil is grown almost worldwide, but is very sensitive to cold; it does not fare well in northern Europe, the Americas, or high altitudes, unless grown indoors or transplanted outside during warm summers. When the plant seeds, seeds can be stored in a dry, dark place for use the following year. Basil flowers from June to September. The stems and leaves are harvested during the flowering period by cutting about 15 cm above the ground, allowing the plant to continue growing for future harvests—2–3 harvests per year is common. Dry basil in a shaded area, or with artificial light at temperatures up to around 40°C.

Detailed Description

An Ayurvedic herb with exceptional properties celebrated around the world.

Botanical Information

Basil is a low-growing annual herb, typically reaching 20 to 40 cm in height, though some varieties can grow up to 120 cm. The stems are smooth and the plant is highly branched. The leaves are petiolate, arranged oppositely, and are oval to elongated—general distinguishing characteristics of the Lamiaceae (mint) family. Leaves are up to 10 cm long and about 6 cm wide, often with toothed edges. The upper leaves may have a reddish tinge. Flowers are relatively large in proportion to the plant and are white in color, pollinated by insects. Basil produces a small but distinctive nutlet (fruit) with a characteristic aroma, making it easy to distinguish from other herbs and similar species.

Origin and Distribution

Basil is native to a wide region including present-day India, China, Southeast Asia, and New Guinea. It was first domesticated in India over 5,000 years ago for both culinary and therapeutic uses. Ancient Greek physicians are also documented as using basil. It was introduced to Europe in the 16th century and remains very popular today, frequently grown in gardens. Basil is a classic herb in Italian cuisine and plays a significant role in the cooking of Asian countries such as Indonesia, Thailand, Vietnam, Laos, and Cambodia, among others.

Usage / Dosage

In culinary settings, basil is best used fresh. Because extended cooking destroys its signature aroma, it's recommended to add basil during the final stages of preparation. Fresh basil can be briefly stored in the refrigerator in paper or plastic bags, but for longer storage, freezing is preferable. In Chinese cuisine, both fresh and dried basil are used in soups and various dishes. Thai cuisine incorporates basil to enhance the flavor of chocolates, ice creams, creams, and dairy products. In Vietnamese cuisine, it is a traditional ingredient in the classic noodle soup. Lemon basil has a unique citral-derived lemon scent, making it ideal for seasoning fish and duck, especially in combination with turmeric.

Basil's therapeutic uses are rooted in traditional Indian Ayurveda, where it is a component of Siddha medicine. Historically, basil has been valued for its ability to relieve spasmodic pains of the digestive tract, promote digestion, and harmonize intestinal peristalsis—making it a great choice for preventing digestive upsets. The compounds in basil have anti-flatulent, anti-inflammatory, and mild antibiotic effects. Basil stimulates gastric activity by relaxing smooth muscle lining the digestive tract and increasing gastric secretion. It assists with expectoration and stimulates appetite. Chewing basil is said to help heal mouth ulcers. Basil also calms the nervous system and can help relieve headaches (especially migraines), insomnia, and dizziness linked to psychological stress. In traditional remedies, basil is often included in blends to alleviate stress. In Ayurveda, it is used to relieve psychological and physical tension and induce a sense of well-being.

Recent clinical studies have focused on the therapeutic potential of basil's essential oils. These oils provide antioxidant benefits, acting as anti-inflammatory, vermicidal, antiviral, and antibacterial agents. The antioxidant properties may help inhibit the spread of cancerous cells, and basil has demonstrated anti-platelet activity, potentially assisting in dissolving blood clots. Additionally, research suggests basil may help ease allergic respiratory symptoms, improving tolerance in asthma sufferers. Basil's spasmolytic and analgesic properties also make it useful for urinary tract inflammations. Animal studies have shown it may help lower blood sugar. Traditionally, basil juice was used for middle ear infections, skin inflammation, and difficult-to-heal wounds. The plant is even believed to encourage lactation. Topically, basil preparations can help with acne, loss of smell, insect bites, reptile bites, and skin infections.

Active Compounds

Basil varieties contain differing levels and ratios of active ingredients, but the dominant component in stems and leaves is essential oil (up to 1.5% by weight), primarily consisting of methyl chavicol (estragole), the key aromatic component. Other major ingredients include linalool, tannins, flavonoids, glycosides, essential oils such as eugenol and ocimene, camphor, and more. The content of cineole, linalool, citral, anethole, and camphor varies among basil types.

Traditional Dosage

Basil can be used fresh or dried. The optimal preparation is an infusion: steep 1 tablespoon (about 10 g) of basil stems or leaves in 150–300 ml of water at 95°C, simmer briefly (about one minute is recommended), and then steep for around 30 minutes. For digestive complaints, divide the infusion into three portions and drink after meals, three times daily. The same infusion can be used as a mouth rinse several times per day. Basil infusions are suitable for aromatic baths (up to twice per week). Inhalation of basil steam is a traditional preventive measure for heart weakness or asthma.