The name basil is derived from Greek basileus "king",because of the royal fragrance of this herb,the Greek word basileus "king" means essentially "people's leader":bainein "go" and laos "people".

Contents

• Basil and Its Basic Botanical Info.
• Basil Plant Description.
• Basil:Cultivation and Havesting.
• Basil Etymology:royal fragrance and basileus,King's Herb.
• Basil:Its Origin and History.
• Main constituents and Phytochemicals of Basil.
• Uses Summary of Basil.
• Basil Applications and Preparation Tips.
• Basil and Class.
• Research Update:Ocimum basilicum.

Basil Plant Description.:

Common or Sweet Basil which is used in medicine and also for culinary purposes, especially in France, is a hairy, labiate plant, growing about 3 feet high. The stem is obtusely quadrangular, the labiate flowers are white, in whorls in the axils of the leaves, the calyx with the upper lobe rounded and spreading. The leaves, greyish-green beneath and dotted with dark oil cells, are opposite, 1 inch long and 1/3 inch broad, stalked and peculiarly smooth, soft and cool to the touch, and if slightly bruised exale a delightful scent of cloves.

 There are several varieties, differing in the size, shape, odour and colour of the leaves. The Common Basil has very dark green leaves, the curled-leaved has short spikes of flowers, the narrow-leaved smells like Fennel, another has a scent of citron and another a tarragon scent, one species has leaves of three colours, and another 'studded' leaves.

 Basil is cultivated worldwide as an annual plant. Many varieties have different compositions and flavoring characteristics. Basil is strongly affected by environmental factors like temperature, geographic location, soil and amount of rainfall. Its thin branching root produces bushy stems growing from 1-2 feet high and bearing leaves of a purple hue, and two-lipped flowers, varying in color from white to red, sometimes with a purple tinge.

 A leafy, green herb, belonging to the mint family, with an intense flavor that is a staple in Mediterranean cooking. Basil can be dried and used during months when it may not be available in some regions, but it is best when used fresh, as it will provide peak flavor.

 Common Basil
 Dark Opal Basil
 Lemon Basil
 Dwarf Purple Basil

 

 The common sweet basil (Ocimum basilicum), with its several types and varieties ,is an annual aromatic plant , widely grown because of its pleasant spicy odor and taste. This leafy herb of the mint family is grown primarily in Egypt and USA. Both the leaves and the essential oils distilled from the flowering plants are used as flavouring agents. It is one of the ancient spices and remnants of it were found in Egyptian burial chambers.

 Botany:Basil is a bushy (of 60cm height) aromatic annual with brittle branched stems.There are large and dwarf types with oval, shiny, fleshy and fragile, dark green, or purple, variegated leaves, some of which are ornamentals. The fresh leaves are about 5cm long and 2cm wide.Creamy white flowers are in whorls.

 Called the "royal herb" by ancient Greeks, this annual is a member of the mint family. Fresh basil has a pungent flavor that some describe as a cross between licorice and cloves. It's a key herb in Mediterranean cooking, essential to the delicious Italian PESTO, and is becoming more and more popular in American cuisine. Most varieties of basil have green leaves, but one, opal basil,is a beautiful purple color. Lemon basil and cinnamon basil have green leaves but their perfumy fragrance and flavor matches their respective names. Basil is a summer herb but can be grown successfully inside during the winter in a sunny window. It's plentiful during summer months, and available year-round in many markets. Choose evenly colored leaves with no sign of wilting. Refrigerate basil, wrapped in barely damp paper towels and then in a plastic bag, for up to 4 days. Or store a bunch of basil, stems down, in a glass of water with a plastic bag over the leaves. Refrigerate in this manner for up to a week, changing the water every 2 days. To preserve fresh basil, wash and dry the leaves and place layers of leaves, then coarse salt, in a container that can be tightly sealed. Alternatively, finely chop the cleaned basil and combine it with a small amount of olive oil. Freeze in tiny portions to flavor sauces, salad dressings, etc. Dried basil, though it bears little resemblance in either flavor or aroma to the fresh herb, can be purchased in the spice section of most supermarkets. Store dried basil airtight in a cool, dark place for up to 6 months.

 Basil is a highly fragrant and aromatic herb. There are numerous types of basil available. According to the variety, the colour of the leaves may vary from green to purple, and the flavour may have a hint of lemon, cinnamon, jasmine, thyme or camphor in it.

 In Finland, basil is often used to season Mediterranean type dishes, like tomato and pasta dishes, pizzas and salads.

Reference:

• 1.The name basil is derived from Greek basileus "king",because of the royal fragrance of this herb,the Greek word basileus "king" means essentially "people's leader":bainein "go" and laos "people".

This article written and edited via herbalist of MDidea Extracts Professional. They run a range of online descriptions about this herb,including general information related and summarized updating discoveries from findings of professional scientisits this field related.Describe style aimed to form a useful detecting literature space where the intertwined threshold and related questions raise out and visualize themselves.

♣ last edit date:27th,Oct.2010.