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CULTURAL AND WILD PLANTS
Common basil (camphor basil). Legends, myths, symbolism, description, cultivation, methods of application
Directory / Cultivated and wild plants Content
Common basil (camphor basil), Ocimum basilicum. Photos of the plant, basic scientific information, legends, myths, symbolism
Basic scientific information, legends, myths, symbolism Sort by: Basil (lat. Ocimum) Family: Lamiaceae (lat. Lamiaceae) Origin: Common basil (camphor basil) is a type of perennial herbaceous plant of the Basil genus. Its origin is unknown, but it is believed to be native to India and Central Asia. Area: Basil is common in many countries, including India, Thailand, Indonesia, Italy and others. It is grown in Mediterranean and tropical regions, as well as in temperate climates. Chemical composition: Common basil contains essential oils, vitamins, minerals, flavonoids and other biologically active substances. It also contains camphor which gives it a special flavor. Economic value: Common basil is used in cooking as a seasoning and ingredient in sauces, salads, pizza, pasta and other dishes. It is also used as a flavoring agent in the cosmetics and perfume industries. Also of higher value is basil oil, obtained by distilling its leaves and flowers, which is used medicinally as an antiseptic, antioxidant, and to improve mood. Legends, myths, symbolism: In some cultures, basil is considered a symbol of love and affection, as well as a symbol of marriage and long life. In Italy, it is called the "queen of herbs", and it is believed that it has magical properties and protects against evil spirits. In India, basil is a symbol of hospitality and meeting guests. Basil is also associated with various religious rites. In Christianity, it is considered a symbol of the Star of Bethlehem and is used during the Christmas holidays. In Hinduism, basil plays an important role in religious ceremonies and is considered a sacred plant.
Common basil (camphor basil), Ocimum basilicum. Description, illustrations of the plant Basil. Legends, myths, history
The specific name of the basil comes from the ancient Greek word basilikohn, which translates as "royal", hinting at the attitude of the ancient Greeks to this plant as a noble spice. The ancient Romans called basil "the king of herbs". In many Christian countries, it is customary to decorate crosses in the house with basil during the Easter week. The emergence of this tradition is explained by the ancient Greek legend that a basil grew on the grave of Christ, which pointed out to his disciples the burial place of the Teacher. However, on the island of Crete there is another legend explaining this custom. It says that the smell of basil showed Saint Elena the way to the cross on which Christ was crucified. Now this place is one of the most ancient and famous Christian Orthodox monasteries - Stavrovouni. Hindus believe that if a basil leaf is placed in the coffin with the deceased, it will help him get to heaven. Author: Martyanova L.M.
Common basil, Ocimum basilicum L. Botanical description, history of origin, nutritional value, cultivation, use in cooking, medicine, industry
Annual herbaceous plant 40-60 cm high. Stem erect, branched. The leaves are small, oblong, serrated, petiolate. The flowers are small, white or pale pink, rarely red, collected in whorls. The fruit is a brown-black nut. Blooms in June-September. Basil is native to the Mediterranean. It was cultivated by the ancient Greeks. Later he came to Asia, where he was very popular. In Eastern Europe, basil began to be cultivated at the beginning of the XNUMXth century as a medicinal plant called "cornflowers". In culture, it is now common in many countries. In addition to common basil, other species are also cultivated; some of them smell like cloves or nutmeg. Basil is warm and moisture-loving. Grows well in sunny, windless areas. Prefers light fertile soils. Propagated by seeds or seedlings. Sowing is carried out when the soil warms up to 14-15 ° C. Seeding depth is 1,5-2 cm. Seedlings appear in 12-14 days. Plant care consists of thinning, loosening row spacing, weeding, watering and top dressing. Thinning is carried out at the first weeding, leaving the plants at a distance of 12-15 cm from each other. The plant needs watering in the first half of the growing season, before flowering. Watering in dry weather enhances the growth of young shoots. Shoots are collected before flowering or during bud opening. For fresh use, the shoots are cut as needed. For the preparation of raw materials, they are harvested at the beginning of flowering, when they are most fragrant. The shoots are tied into sheaves and dried in the shade. Well dried, they should break easily, and the leaves and flowers should be easily powdered. Raw materials are stored in bags or boxes in a dry, well-ventilated place. Basil contains essential oil, which, depending on the type of plant, includes various substances, which gives each of them its own aroma and taste. In addition, there are tannins, glycosides, saponins and sugars. Basil leaves are rich in carotene and rutin. Basil has medicinal properties and has long been used in folk medicine as a diuretic, disinfectant, antihelminthic and antitussive. It is also used to treat wounds. Inhalation of the smell of dry grass helps with prolonged rhinitis. In medical practice, basil is used as an aphrodisiac for depression of the nervous system and tonic for lethargy of the intestines. Basil is valued as a spice. In a small amount it is added to salads, sauces, soups, meat and fish dishes. To enhance the spiciness of soups, it is used in combination with savory. Powdered dry leaves mixed with rosemary replace pepper. Basil flavored canned food, pickles; together with other spices, it is used to make marinades, added to cottage cheese, butter, scrambled eggs. Authors: Kretsu L.G., Domashenko L.G., Sokolov M.D.
Camphor basil, Ocimum basilicum. Botanical description of the plant, areas of growth and ecology, economic importance, applications
An annual herbaceous plant of the mint family. Strongly branched, somewhat pubescent, well-leafy tetrahedral stems reach a height of 40-40 cm. The leaves are petiolate, oblong-ovate, rarely serrated, green or purple, up to 5,5 cm long. The flowers are white, pink or gray-violet, collected in inflorescences in the form of long brushes and located in the axils of the upper leaves at the ends of the stems. The fruits consist of 4 brown-black or black nuts, which are easily separated from each other when ripe. The branched root is located in the upper layers of the soil. The stems, leaves and calyxes of flowers are covered with hairs, between which there are also glandular hairs, where essential oil is formed and accumulated. Basil is propagated by seeds. In the wild, camphor basil is found in India, Iran, and Egypt. It is cultivated in the south of Europe, in Central Asia, in the Caucasus, as well as in other countries of the world. Camphor basil is demanding on heat, light and moisture. Soil moisture is especially needed during seed germination and in the first period of life before flowering. Seeds germinate at a soil temperature of at least 10 °C. Seeds germinate in 20-25 days. In the southern regions, at a higher air temperature and, accordingly, the earth, seed germination is accelerated by 9-10 days. Mass flowering - from July to the end of August. In general, the growing season is 140-160 days. A good harvest of basil green mass can be obtained when cultivated in areas with light fertile soils, well lit and protected from cold winds. Abundant moisture is especially necessary in the first half of the growing season before flowering. The plant develops slowly on heavy clay, acidic, saline and humus-poor soils, as well as during drought. The main accumulation of essential oil in camphor basil occurs in the spring, during the period of regrowth. Later, during the formation of buds, it decreases by almost three times, and during the period of mass flowering of the plant reaches its maximum content. Essential oil of camphor basil has a persistent peppery smell. The highest content of ascorbic acid falls on the period of budding. The content of P-active phenolic compounds is maximum in the first period of growth of green mass. Basil seeds contain up to 19% fatty oil. Fresh and dried basil greens are put in salads, tomato dishes, added to sauces, ketchups, smoked meats; it is also used for making sandwich butter, omelettes. Camphor basil is also used as a seasoning for meat and fish dishes, for flavoring canned food, in sausage production, and in the manufacture of liqueurs. The dried leaf powder is used to make a pepper mixture to replace imported peppers. Cultivation. Camphor basil is cultivated in well-lit and wind-protected areas. In shaded places, the yield of green mass drops sharply, the content of essential oil and its quality decrease. The best soils for sowing basil are after vegetables and potatoes. The soil is loosened to a depth of 5-6 cm, and after mass germination of weeds, it is dug up to a depth of 25-30 cm and at the same time 2-4 kg of manure, 40-50 g of superphosphate and 20-25 g of potassium salt per 1 m2 are applied. In early spring, during pre-sowing cultivation, 15-20 g/m3 of ammonium nitrate are applied. Before sowing seeds, the plot is lightly rolled. When the soil at a depth of 10 cm warms up to 15-16 ° C and the danger of frost has passed, basil is sown in rows (the width between them is 60-70 cm). Seeds are planted to a depth of 1,5-2 cm. When the second pair of true leaves appears, seedlings are thinned out, leaving 15-25 cm between plants. Seedlings are grown indoors - in greenhouses and semi-warm greenhouses. Planting material at the age of 30-35 days is planted in a square nest method (45 x 45), two plants per nest. It is best to do this on cloudy days. If the weather is clear and dry, the seedlings are planted after the heat has subsided, at about 16 pm. To protect the roots from drying out, they are first dipped in a soil mash (a creamy solution of mullein and clay. The plants are positioned so that the root neck and even part of the stem are immersed in the ground. During the growing season, the aisles must be cleared of weeds and loosened. After thinning seedlings or 10-12 days after planting seedlings, plants are fed with ammonium nitrate at the rate of 10-15 g per 1 m2. During the dry season, irrigation is necessary. Green mass is harvested selectively at the beginning of flowering. Cut off the plants at the leaf line. Basil is dried very carefully: the greens are laid out in a thin layer in the shade in places where there is good air circulation. The drying temperature should not exceed 35°. If the greens are steamed or dry for a long time in the light, the leaves will lose their characteristic light green color. Basil can be harvested twice during the summer. At the first collection, leaves should be left on the lower part of the stem, then the plant will be able to sprout again. In this case, after the first pruning, the plants are additionally fertilized with fertilizers and watered. The soil is kept loose and weed-free. The dried stems should break well, and the leaves and shoots should be ground into powder. Raw materials are stored in bags, boxes in a well-ventilated dry room. In seedling culture, basil seeds are harvested when the central inflorescences and branches near it are ripe. Authors: Yurchenko L.A., Vasilkevich S.I.
Camphor basil (common basil) (Cornflowers spravzhni), Ocimum basilicum L. Botanical description, distribution, chemical composition, features of use
Lamiaceae family - Lamiaceae. Annual herbaceous plant up to 70 cm high, with a strong pleasant balsamic smell. The stem is tall, strongly branched, tetrahedral, with oblong-ovate leaves. The flowers are white or red, grow from the axils of the apical leaves and bracts in irregular whorls. The fruit is a dark brown nut. It occurs wild in Iran, India, China and some other countries; in a wild state it is found in the south of Asia, in Africa, the tropical zone of America, in Russia, in the Caucasus, in Central Asia. Estimated homeland - Africa. Well cultivated. Sometimes wild. The aerial part of the plant contains up to 1-1,5% essential oil, up to 6% tannins, glycosides, saponins, minerals, ascorbic acid, sugars. The essential oil contains eugenol, methylchavicol, cineole, linalool, camphor, ocimene. Eugenol is the main component of the essential oil (up to 70%). The essential oil is found mainly in the inflorescences. The highest oil yield is observed in the full flowering phase. Drying greatly reduces oil yield. The seeds contain 12-20% fatty oil; in leaves - 0,003-0,009% carotene, up to 0,15% rutin. Basil greens have a very pleasant spicy smell of allspice with a slightly cooling salty taste. In a small amount, it is used to give a unique aroma and taste to fish and vegetable dishes, sauces, soups, juices, cottage cheese, salads, cocktails, omelettes. It is also used for pickling cucumbers, tomatoes, zucchini, porcini mushrooms. Basil is a favorite spicy plant in the culinary arts of Georgia, Armenia and Azerbaijan, where the leaves and young shoots called "reagan" are used as a seasoning for meat dishes, cheese and tomato salad. Powder from dry leaves can replace pepper in cooking, sausage and canning production. A peppery mixture of dry basil leaves and rosemary is especially good as a substitute for pepper. Such a replacement is necessary for people with an allergic reaction to pepper. It is used in chicken and cheese soups in combination with savory or marjoram, which enhances the spiciness of the dish, as well as for flavoring vinegar. This vinegar adds a spicy flavor to salads and white sauces. In Italian cuisine and in the cuisine of the South Slavs, basil occupies a special place, where it is used mainly for cooking spaghetti and pasta dishes. Basil is recommended to be used in dietary dishes for flatulence, lack of appetite and low blood pressure. Leaves are a valuable source of carotene and rutin. Dry basil leaves, when stored without access to moist air and light, retain their color and spicy properties until the next harvest.
Basil is a source of essential oil, eugenol and camphor. Essential oil and pure eugenol are used in perfumery and the food industry as an aromatic agent, as well as as a raw material for the production of vanillin. Eugenol is used in dental practice as a disinfectant and deodorizer. Bulgarian scientists have experimentally found that basil extract has a strong antispasmodic property in intestinal and gastric colic. It has also been proven that basil oil has a bactericidal effect on various types of pathogenic microorganisms, and also has protistocidal properties (detrimental to protozoa). Essential oil has an anti-inflammatory effect, stimulates appetite. In the past, the plant was used as an antispasmodic for flatulence, epilepsy, rheumatism, stomach cramps, dyspepsia, migraine, and for the treatment of alcoholism. The plant was very popular in folk medicine of various peoples. An infusion of the herb was used for gastritis, colitis, pyelitis, as an antitussive for whooping cough, and also as a lactogenic agent for lactating women. An infusion of basil leaves was used externally for rinsing with tonsillitis, stomatitis, for lotions on difficult-to-heal wounds, and internally as an anti-febrile agent. A decoction of the plant was recommended for rinsing the mouth with toothache, and the juice of fresh leaves for inflammation of the middle ear. In modern medicine, basil is used in many countries for the preparation of aromatic baths, rinses and as an emollient. An infusion of herbs is recommended for colds, it is used to treat wounds, ulcers, eczema. It is believed that fresh basil leaves give tomato juice tonic properties. It should be noted that in large doses, the plant acts irritatingly on various organs. Basil can be used as a honey plant. Authors: Dudchenko L.G., Kozyakov A.S., Krivenko V.V.
Common basil, Ocimum basilikum. Methods of application, origin of the plant, range, botanical description, cultivation
A plant with a pleasant balsamic smell. Leaves and flowers, collected at the beginning of flowering, serve as a spice. They contain essential oil (0,3-1,0%), tannins, glycosides and acid saponin. The main components of the oil are cineol, methylchavicol, linalool. Fresh and dried leaves and flowers are used in cooking and in the preparation of various national dishes in Greek, French, Italian and Transcaucasian cuisines. As a seasoning, basil is added to salads, meat and fish dishes, and is also used to flavor canned vegetables, pickles and in sausage production. Dried leaves along with rosemary are sometimes used in place of pepper. Basil plants are used in folk and scientific medicine, and essential oil - in perfumery. The homeland of the common basil is South Asia (India, Sri Lanka). Cultivated in Western Europe (France, Germany, Spain, Portugal), Asia (Afghanistan, Iran, Pakistan, India, Sri Lanka), Africa, Canada, USA, Latin America. Common basil (Ocimum basilikum L), Lamiaceae family, is an annual herbaceous plant. The roots are thin, branched, penetrating to a depth of 15-20 cm. The stem is erect, 4-sided, strongly branching, glabrous in the lower part, slightly pubescent at the top. Stem height 40-50 cm, sometimes up to 70-80 cm. The leaves are opposite, ovate or oblong with a finely serrated margin, short-petiolate, slightly pubescent or glabrous. Flowers on short stalks, collected in long inflorescences. The calyx is persistent, 5-toothed, with a large upper tooth. Corolla much longer than calyx, falling off. The color of the corolla is white, pink, sometimes purple. Stamens 4, two of them are longer than the rest and bent down. The stigma of the pistil is two-parted. Ovary 4-celled. The fruit is ovoid-kidney-shaped with confluent nests. When ripe, it breaks up into 4 oval, smooth, brownish-black nuts.
Common basil is a photophilous and heat-loving plant. With a lack of light, a decrease in the yield of green mass and the content of essential oil in it is observed. Does not tolerate negative temperatures (damaged at minus 1 ° C). Quite picky about moisture, especially during the period from sowing to the beginning of flowering. Prefers well-drained and nutrient-rich soils. The highest yield of green mass forms on fertile chernozems, loose loamy and sandy loamy lands. Under its culture, heavy, swampy, acidic and saline soils are unsuitable. Common basil is propagated by seeds. They are sown directly in the ground or in greenhouses for growing seedlings. In the subtropics and regions with a temperate climate, the soil for basil is plowed in autumn to a depth of 22-25 cm. In the spring, harrowing and 1-2 cultivations are carried out. Before sowing, the plot is rolled with a light roller. Sowing is carried out in well-warmed soil (15-16 ° C). Seeds are sown to a depth of 2,0-2,5 cm in a wide-row way with row spacing of 45 cm. The seeding rate is 4-6 kg/ha. Seedlings are grown for 35-40 days. Landing in the ground begins with the establishment of warm stable weather and in the absence of the likelihood of night frosts. Seedlings are planted in an ordinary (after 60 cm) or square-nested (45 x 45, 45 x 45 + 25 cm) method. From 1 to 50 thousand plants are placed per 79 ha. Sometimes a tape 2-3-line landing is used. The distance between the tapes is 50 cm, between the lines - 20-30, between the plants - 25-30 cm. Caring for common basil plants consists of cultivating row-spacings, loosening the soil, weeding in rows and top dressing. Vegetative irrigation is carried out in areas of insufficient moisture. Common basil is harvested at the time of flowering plants manually or mechanically. Plants are cut at a height of 10-12 cm from the soil surface (not below the leaf line). In rainy weather, the yield of essential oil drops sharply, and on such days it is not recommended to remove the basil. The yield of green mass of basil is 85-210 c/ha, the collection of essential oil is 5-12 kg/ha. The green mass is dried in the shade. When dried in the sun, the color, aroma and taste of raw materials are lost. Dried leaves and flowers are stored at a relative humidity of no more than 75%. Authors: Baranov V.D., Ustimenko G.V.
Common basil, Ocimum basilicum L. Classification, synonyms, botanical description, nutritional value, cultivation
Names: German Basilikum, Basilienkraut, Hirnkraut; Goal. basilik, basilicum; dates basilicum; Swede, storbladig basilik; English basil; fr. basilic, herbe royale; it. basilico; Spanish albaca, albahaca; port, majericao; rum. busuioc; hung. bazsalik; Slovenian basilje; Serb, bosiljak; Czech bazalka; Polish bazylja; Ukrainian fragrant cornflower; uz. raikhon; cargo, shashpra. An annual plant, 20-30 cm high, with ovate, petiolate, rarely toothed leaves. The stem is tetrahedral, glabrous at the base, almost fluffy above, green, with a reddish tinge. The flowers are white or pink, arranged in groups of three at the nodes of the apical leaves, forming long brushes at the ends of the stem and branches. The fruit is dull brown or completely black. Weight of 1000 seeds - 0,8-1,6 g. Seeding rate - 70 kg/ha. Shoots usually appear on the 14th day after sowing. It starts blooming in July. Before flowering, the shoots are cut off so that the plant can grow new shoots and leaves by the end of summer. The cut parts are tied into bundles and hung to dry in the shade. Basil greens are used as a seasoning for various dishes. It can be grown in the winter in greenhouses or just in the room. Dry leaf powder mixed with rosemary replaces pepper. In addition, basil is used to flavor tomato juice and canned vegetables. Its leaves contain 0,02-0,08% of the essential oil used in perfumery. In medicine, it is used as a remedy for stomach diseases. The following varieties of basil are distinguished: 1) small basil - forms compact small bushes with small leaves and small reddish flower tassels. This variety includes several varieties that differ in color (green and purple) and the shape of the leaves; 2) large basil - a plant of large dimensions, with purple flowers; smells of anise; 3) spoon-leaved basil - with large spoon-shaped leaves; 4) bunch-shaped basil - with a compact undersized bush resembling a bunch. BV Kvasnikov recommends light, fertile soils for basil. Seeds in open ground are sown in early spring at a distance of 30-40 cm between rows, then the plants are thinned out so that 20-30 cm remain between them. It can also be sown in a tape way, with distances of 20 cm between lines and 50 cm between tapes. Sometimes basil is planted with seedlings. Then it is sown first in greenhouses (3-4 g of seeds per greenhouse frame), and in May the seedlings are planted in open ground, as with ground sowing. In India, Ocimum graiissit L. is bred - tree-like basil. This is an annual plant; the stem is drooping at the base. The plant is pyramidal in shape, 50-60 cm high, 30-40 cm in girth. Leaves are oblong, flowers in racemes, lilac. The seeds are very small, about 1 of them are contained in 1500 g. It is cultivated and used in the same way as ordinary basil. Author: Ipatiev A.N.
Common basil (camphor basil), Ocimum basilicum. Recipes for use in traditional medicine and cosmetology
Ethnoscience:
Cosmetology:
Attention! Before use, consult with a specialist!
Common basil (camphor basil), Ocimum basilicum. Tips for growing, harvesting and storing
Common basil, also known as camphor basil, is one of the most popular aromatic plants that are widely used in cooking. Tips for growing, harvesting and storing basil: Cultivation:
Preparation and storage:
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