Basil
Posted by Phytopath on Dec 30, 2011
Basil, in its many forms, belongs to the family Lamiaceae.
There are approximately 35 species of basil, some are annuals and others are evergreen perennials and some grow into shrubs.
They prefer to grow in warm and tropical climates and do not like the cold at all.
They grow best in soil that is well drained but rich with a pH of 5 to 8. Most gardening books advice growing basil plants in full sun but in my particular location (which is hot and dry), I find they need some protection from the sun. Dappled shade or afternoon shade seems to suit them.
From the many species of basil available, there are four that are most commonly grown.
Ocimum basilicum or sweet basil, would be the most common. With bright green leaves and small white flowers, the aroma is unmistakeable. This is the basil of ‘Pesto’ fame. The cultivar ‘Dark Opal’, has purple leaves with pink flowers. The aroma is less intense than sweet basil but the colour makes up for it. Try making purple basil vinegar with the leaves. The colour is marvellous.
Other cultivars include: ‘Cinnamon‘ with purple veined leaves and a slight cinnamon aroma, ‘Cuban‘ with a spicy flavour, ‘Genovese‘ often regarded as the best basil for pesto, ‘Green Bouquet‘ has small leaves and a clove-like flavour, ‘Green Ruffles‘ has crinkly leaves, ‘Thai‘ has an anise-liquorice aroma, ‘Napolitano‘ has large leaves and is also used for pesto and ‘Purple Ruffles‘ has dark purple crinkly leaves and pink flowers – very pretty.
The whole plant is harvested for oil production, being cut just before flowering begins. For home use, leaves are picked as required during the growing season. They can be used fresh or dried for medicinal use.
Another commonly grown species of basil is Ocimum x citriodorum or lemon basil. It is an annual plant with lemon-scented leaves and seeds. The leaves are frequently used with chicken and fish dishes and also to make herbal vinegar.
Ocimum americanum is another popular basil. It is native to tropical regions of India, China and Africa. The cultivar ‘Spice’ is used to flavour curries, soups and salads. The seed are mixed with coconut milk to make a refreshing drink.
Ocimum tenuiflorum is known as holy basil and sacred basil. It is native to India, Malaysia and Sri Lanka. The plant is hairy with downy, purple flushed leaves and small purple-pink flowers. The whole plant is used, internally and externally. The fresh leaves can be added to preserves, salads and to flavour fruit dishes. Dried leaves are part of a spice mixture and the seed are used to make a cooling drink.
