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.

Main constituents and Phytochemicals of Basil.:

Sweet basil contains a volatile oil (about 1%), which consists principally of linalool and methyl chavicol, along with small quantities of methyl cinnamate, cineole, and other terpenes.

 The essential oil (less than 1%) is of complex and variable composition. Within the species, several different chemical races exist, and furthermore climate, soil and time of harvest influence not only the amount but also the composition of the essential oil. The most important aroma components are 1,8 cineol, linalool, citral, methyl chavicol (estragole), eugenol and methyl cinnamate, although not necessarily in this order; in fact, hardly any basil contains all of these compounds in significant amounts. African species often contain camphor.

 Further monoterpenes (ocimene, geraniol, camphor), sesquiterpenes (bisabolene, caryophyllene) and phenylpropanoids (methyl eugenol) can be present in varying amounts and strongly influence the flavour. There is considerable infraspecific variation, opening favourable perspectives for future plant breeding by selection.

 The quality traded in Europe, Western Asia and North America (Mediterranean type, also known as French or European Basil) is characterized by 1,8 cineol and linalool, plus smaller amounts of estragole and eugenoles. This description holds also for both green-leaved and red-leaved (anthocyanin containing) strains. Eastern European cultivars contain slightly more eugenol.

 Basil combines nicely with thyme and marjoram. Experimentation is the best way to determine how much seasoning tastes best to you. A good rule of thumb for using dried basil, is 1 teaspoon (1g) for a dish that serves four people.

 Nutritional Highlights:Basil (fresh), 5 leaves (2.50g);Calories: 0.675;Protein: 0.064g;Carbohydrate: 0.108g;Total Fat: 0.015g;Fiber: 0.098g

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.