Basil |
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| Common Name | Basil |
| Scientific Name | Ocimum basilicum |
| Basil, also known as Common Basil, St. Josephwort, and Sweet Basil, is found wild in tropical and subtropical regions of the world. It is the focus of a centuries-old controversy: some attribute evil powers to it, and others hold it as an object of sacred worship. Its name, which rhymes with "dazzle," derives from basileus, the Greek word for "king," and it is highly esteemed in the East, where it is planted outside Hindu temples. In Crete, however, basil is considered an ill omen and an agent of the Devil. The herb's usefulness is generally associated with the stomach and related organs. Basil is believed to relieve stomach cramps, enteritis, constipation, vomiting, and gastrointestinal catarrh. It is also believed to promote lactation in nursing mothers. | |
| Plant | Annual. Basil's shiny green leaves are 1 to 2 inches long, and small white flowers grow in spikes at the ends of the stems. |
| Height | 1 to 2 feet. |
| Soil | Moderately rich, moist, well-composted. |
| Exposure | Full sun or semi-shade. |
| Propagation | From seeds sown in late spring, during the first or second lunar phase, at a minimum temperature of 60ºF (15ºC). Germination is quick, especially at higher temperatures. Seedlings tend to "damp off" if planted too thickly, so sow seed thinly. Also a light covering of clean sand sprinkled over the soil will absorb excess moisture. If you're starting seeds indoors, use a fungicidal powder dissolved in the water you use to saturate the planting mixture. |
| Care | Don't transplant seedlings started indoors to the garden until the days and nights are warm. Mature plants should be 12 inches apart, and they should be pinched back frequently to promote bushiness. Also, pinch off flower buds to keep the plant from becoming tough. Basil should not be fertilized, as its flavour is likely to be affected. It's a popular choice for planting near patios because its scent repels flies and mosquitoes. |
| Part used for Tea | Leaves. |
| Taste | Spicy, clove-like flavour. |
| How to Brew | BY INFUSION: Use 1 teaspoon of dried herb or 3 teaspoons of fresh, crushed herb. Cover with 1 cup of boiling water and flavour with honey if desired. |
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