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Basil
| Author: |
Jan Schooley -
Ginseng and Medicinal Herbs Specialist/OMAF
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| Creation Date: |
01 January
2003
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| Last Reviewed: |
01 January
2003
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Table of Contents:
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Ocimum basilicum L.
Family: Labiatae (Lamiaceae)
Common names: Sweet basil, St. Joseph Wort,
common basil
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.
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Sweet basil, O. basilicum. Strong flavour.
Do not allow to flower if using for cooking.
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Cinnamon basil, O.basilicum 'cinnamon'.
Highly cinnamon scented.
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Lemon basil, O.basilicum var. citriodorum.
Both flowers and leaves have a lemon scent and flavour
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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
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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.
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Aromatic: oils are used in perfumery, soaps,
dental creams, hair dressings, mouth washes and aromatherapy
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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
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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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For more information:
Toll Free: 1-877-424-1300
Local: (519) 826-4047
E-mail: ag.info.omafra@ontario.ca
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