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Basil

Author: Jan Schooley - Ginseng and Medicinal Herbs Specialist/OMAF
Creation Date: 01 January 2003
Last Reviewed: 01 January 2003

Table of Contents:

Ocimum basilicum L.
Family: Labiatae (Lamiaceae)

Common names: Sweet basil, St. Joseph Wort, common basil

Description

Height, leaf colour, flower colour, and growth habit vary a great deal depending on the variety. Sweet basil can grow 60 - 90 cm high and has an erect and branched habit. Leaves are smooth, bright green and flowers are small and white. Cinnamon basil has similar habit but is much smaller, growing only 30 - 40 cm tall. This type has smaller, purplish leaves, pink flower spikes and an anise-cinnamon-like odour. Lemon basil has a growth habit resembling cinnamon basil but has smooth, bright green leaves and small white flowers. Purple basil is noted for it's strongly-scented purple leaves.

sweet basil

Sweet basil, O. basilicum. Strong flavour. Do not allow to flower if using for cooking.

cinnamon basil

Cinnamon basil, O.basilicum 'cinnamon'. Highly cinnamon scented.

 

lemon basil

Lemon basil, O.basilicum var. citriodorum. Both flowers and leaves have a lemon scent and flavour

 

purple basil

Purple basil, O. basilicum var. purpurascens. Strongly scented purple leaves.

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Origin

India and Persia: The genus Ocimum has approximately 150 species ranging from annuals to perennial shrubs. Of these the most widely grown is O. basilicum, which is a highly variable species. Hybridization further complicates the picture. Common types include cinnamon basil (O. basilicum cv Cinnamon) and lemon basil (O. basilicum 'Citriodora') among others. Basils are noted for their volatile oil content which can be highly variable within the species. There are about 20 constituents that have been isolated, some of the most widely used are: methyl chavicol (anise), methyl cinnamate (cinnamon), eugenol (clove), citral (lemon), geraniol (rose), linalol (lilac/orange blossom), thymol (thyme) and comphor.

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Uses of Basil and Claims

  • Culinary: fresh or dried leaves are commonly used in tomato dishes, pasta sauces, vegetables, and soups. Oils and oleoresin are used extensively as a flavouring ingredient.
  • Aromatic: oils are used in perfumery, soaps, dental creams, hair dressings, mouth washes and aromatherapy
  • Medicinal: taken internally for fever diseases e.g. colds and influenza, digestive problems, cramps, nausea, gastroenteritis, migraine; externally for acne, insect stings, snakebite and skin infections
  • Industrial: Dental preparations, insect repellents.

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Culture

  • Propagation: Basils are warm season herbs and consequently do not perform well under cool conditions. Sowing seed in plug trays in a greenhouse and transplanting outside in warm weather is suggested. Germinates in 4-7 days at 21 C. Plant when the danger of frost has passed.
  • Soil Type: Basil requires a minimum temperature of 10 - 15 C and pH 5 - 8. Fields should be in full sun with light, fertile, well drained soil. In Halva and Craker's 'Manual for Northern Herb Growers', use of a fertilizer with a ratio of 1:2:1 or application of composted manure has been suggested. Excessive use of nitrogen will decrease the amount of essential oils in growing tissue resulting in weakly flavoured leaf and stem tissue.
  • Cultivation: Commonly sown in rows 60 cm apart with plants spaced 30 cm apart. Cultural recommendations vary greatly depending on the source and more work is needed to determine the optimal recommendations and culture of this crop for Southern Ontario conditions. There is a general consensus that too much nitrogen is detrimental to quality. Prefers a 6-day irrigation schedule but leaves may spot if water droplets remain on the surface too long.
  • Harvest: Basil should be picked frequently to avoid the development of woody stems. Leaves become bitter when the plant is allowed to flower. Product can be sold as a bulk leaf product, oil and oleoresin. Reported yields are 144 kg/100 sq.m. of fresh material and 15 kg/100 sq.m. dried material. Leaves bruise easily.

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Sources

  • Brown, D. 1995. Encyclopedia of Herbs and Their Uses. Readers Digest press.
  • Halva, S, L.E.Craker. 1996. Manual for Northern Herb Growers. HSMP Press.
  • Miller, R.A. 1985. Potential of Herbs as a Cash Crop. Acres U.S.A.

Thanks to

This demonstration garden was a result of the efforts of Dr. Alan McKeown, Vegetable Scientist, University of Guelph and was made possible with grants from the Ontario Fruit and Vegetable Growers Association and the Tobacco Diversification Program.

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