Ocimum basilicum L. - Basil

Ocimum basilicum is an annual, herbaceous aromatic plant in (Lamiaceae) family (Th). Originally it is cultivated as a perennial herb in India. Basil has 10-16 cm long taproot. The stems are erect, narrow, 40-60 cm tall, branched. The leaves are opposite decusate, usually green, ovate with long stalks. The flowers borne in compound, loose spikes, they are white or light pink. The blooming starts at the bottom of the spike. The fruits are ovate, dark brown, thousand seed weight: 1.4-1.8 g.

Basil is native to North-West India. It is cultivated in Spain, Turkey, Italy, Egypt, Pakistan, Bulgaria and in Hungary, too. Basil grows easily only warm, sunny places and wet, nutrient-rich soils. In Hungary it is cultivated in Tolna county, Kalocsa area (same with marjoram).

Basilici herba , the dried flowering shoot of the plant is the drug, but the essential oil (Basilici aetheroleum) is also used.

Basil accumulates essential oil, in the overground parts the oil content can reach 0.5-1.5 %. There are several basil types; the differentiation is based on the essential oil composition. In the oil of European basil, which is cultivated in Hungary too, methyl chavicol and linalool are the main compounds. The African type accumulates methyl chavicol and camphor, while Indian basil is rich in methyl chavicol (80-90 %).

Basil has digestive, carminative, appetitive, diuretic effect. As a medicinal and aromatic plant it has been used for a long time. In the folk medicine gastric disorders were treated with the plant. Nowadays teas, tea mixtures are made with the drug for curing coughs, sore throat, loss of appetite, distension. Alcoholic extract of basil is material of mouth and throat irrigations.