Basil - Fragrant Herb and Effective Medicine

In brief: Common basil (Ocimum basilicum) is an annual, warmth-loving herb growing 30–60 cm tall. It is sown in a cold frame in March and April, the seeds germinate in 8–14 days, and the plants are set out in the bed in May to June at a spacing of 30 cm. It is traditionally used for bloating and to stimulate the appetite.

Basil – a fragrant herb and an effective remedy

Basil is a popular fragrant and medicinal herb that is commonly grown and used in our households. We use it in the kitchen to season dishes, to make the world-famous Italian pesto, and also as a remedy to relieve all kinds of cramps.

Royal basil

Common basil (Latin Ocimum basilicum) is an annual ornamental plant with a distinctive scent that grows to a height of 30–60 cm. In folk speech we call it basilica or bazalienka. The word basil itself comes from the Greek word basileus, which means king.

It originated in India and people have known it since antiquity. The first mentions of basil can be found in Sanskrit literature and the writings of Hippocrates. It was also grown in southern Asia, Persia and Africa. Wreaths of true basil were found in the ancient tombs of the pharaohs. It is said that basil grew around the tomb of Jesus after his resurrection, which is why some Orthodox churches prepare holy water from it and place pots of it by their altars. People used above all its medicinal effects to strengthen the stomach, to increase appetite, for stomach infections, bloating, to ease coughs, to calm the nerves and as a remedy for snake and scorpion bites. Many peoples regarded basil as sacred; for them it was a symbol of love and protection and also accompanied the souls of the dead on their way to paradise. In Haiti, basil is dedicated to Erzulie, the goddess of love. In Europe, basil spread only later, in the 16th century. French and Italian cuisine made it popular. In Italian cuisine the rule is that where tomatoes go, basil goes. Today we know several varieties that differ from one another in the shape, size and colour of their leaves and flowers. It is made for growing indoors, where its cultivation has recently become very widespread in our part of the world .

 

Growing basil

Basil is an annual, warmth- and light-loving plant of bushy habit. We grow it from seed, which we sow in a cold frame during March and April. The seeds can be sown twice a year – in spring and in autumn. The seeds germinate within 8–14 days. It does not tolerate frost, so pre-grown basil plants from a spring sowing are planted straight into the bed only during May and June, at a spacing of 30 cm. In the meantime the small plants can be placed in a temporary spot, e.g. in yoghurt pots. Basil likes nutrient-rich sandy soil, a sunny and warm position (but not direct sun) and plenty of moisture. We plant it in larger pots (flowerpots). We water the basil plant in the morning or afternoon, never in the evening. During very hot days we can mist its leaves. We protect the position from the wind. The leaves of basil have the most intense flavour and aroma just before flowering. The leaves of basil are tastiest in July. It helps the plant if we cut off the top, as it then branches out more and becomes denser. Pick the leaves during July to September in the afternoon. Young basil leaves can be picked at any time. Its older leaves have a sharper taste. For drying, we gather the basil plant during flowering and crumble it after it has dried. It blooms with white to reddish flowers. After flowering it is advisable to cut the basil bush back to 5–7 cm and the plant will grow back. We can harvest up to three times a year. Basil produces brown fruits called nutlets. We dry the plants at a temperature of 35–40 °C. When storing basil , take care to keep it in a dark place in a closed, airtight container.

Basil in the kitchen

It is used as a seasoning and to garnish finished dishes and salads. Interestingly, basil does not lose its medicinal substances when heated. We add it to cooked dishes just before they finish cooking. It is widely used in Italian cuisine to make the well-known basil pesto. Basil stands out in pasta, macaroni and also chicken dishes. The scent of basil goes very well with garlic. A salad made of tomatoes drizzled with oil and seasoned with basil tastes excellent. It is part of herb vinegars. It enriches dishes made from pumpkin, beans and mushroomsvery well.

Basil – an effective remedy

Basil helps relieve cramps of various origins, and as it stimulates the gastric juices it works against bloating and brings on an appetite. It has a beneficial effect in bronchitis, coughs, tuberculosis and diseases of the oral cavity. It slightly raises blood pressure and improves heart function in diseases of the myocardium. Basil supports the production of breast milk. It has a healing effect on festering and slow-healing wounds. If a person suffers from cramps more often, they should preventively drink a cup of basil tea every day. Crushed dried leaves placed in the nose help with a cold. When preparing teas, we combine it with mint, fennel, caraway or chamomile.

Basil decoction

We prepare a decoction from it by adding 1 tablespoon of dried basil to 300 ml of water and boiling for about 10 minutes. We then leave it to steep for 30 minutes. A decoction prepared in this way is taken 3 times a day, 100 ml each time, always after a meal. We drink it mainly for fever and diseases of the urinary tract.

Basil – an ingredient of cosmetic products

The cosmetics and perfume industry also uses the basil plant. It is part of soaps, body-care cosmetics and also perfumes. We can also add fresh basil leaves to a home bath.

Tip: Also try lemon basil, it is an excellent helper for seasoning dishes ;) 

Basil is a spice with a tart scent reminiscent of cloves and a piquant taste thanks to its content of essential oils, tannins and bitter substances. Its essential oils can also be used in aromatherapy. It is one of the components of curry spice

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