Basil

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Basil derived its name from Greek basileus which means "king". This is because it has a royal fragrance.Basil is one of the most popular culinary herb, used the world over for its aroma and flavor. The herb is native to Asia and has a strong, pungent and sweet smell. The herb grows best in hot, dry conditions.

 

Indian Name: Tulsi
Botanical Name: Ocimum basilicum
Family Name: Lamiaceae
Parts Used: Leaves
Habitat: India, Africa and Mediterranean Region

 

Origin
Basil was first put to cultivation in India. It is cultivated worldover now, including Asia, Africa and Central and Southern America.

 

Trade in Basil
1.Global Scenario
Basil is a versatile herb used in food, beverage and aromatherapy. Basil is cultivated in many Asian and Mediterranean countries. In Europe and Africa the major producers and exporters are France, Italy, Morocco and Egypt. Whereas in Asia India is major producer and exporter.

 

Uses of Basil
1.Food Processing Industry
Basil leaves is widely used in the food industry for its smell and flavor.

 

2.Flower Industry
The pungent and sweet smell of the herb makes it apt for use in potpourris, dry flower bouquets and sachets.

 

3.Medicines
Basil leaves8/12/06 also has certain medicinal properties to cure certain diseases and ailments. It is used as an essential oil in aromatherapy. It is also used as stomachic, anthelmintic, expectorant, antipyretic canninative, stimulant, diuretic, demulcent.

 

Varieties And Characteristics
In different parts of the world, different types of Basils are cultivated. Some of the popular and widely used varieties are:

• Mediterranean Basil: Sweet taste

• Italian Basil: Sweet Flavor

• Indian Basil: Strong Fragrance

• African Blue Basil: Citrus Odour

• Thai Basil/ sweet Basil: Sweet basil, more sweet as compared to Mediterranean and Italian Basil. It grows to a height of 75cm (2ft 6in)

• Perennial Basil (Africa And Asia): Strong Flavor but is less pleasant

• Lemon Basil: It grows to a height of 30cm (12in) and posses the taste of mid lemon.

 

Selecting And Storage
Always try to select fresh basil since it is superior in flavor as compared to dries basil. I f you are selecting fresh Basil then ensure that the leaves are deep green in color and free from darks spots or yellowing. If you are purchasing dried basil, then ensure that it is grown organically as this will give you assurance that it has not been irradiated.

 

If you have purchased fresh Basil, then stored it in the refrigerator by wrapping it in a slightly damp paper towel. You have an another option for keeping your Basil fresh. In this option you can freeze Basil in airtight containers or l in ice cube trays.

 

Chemical Properties:
1.Aroma Constituents
The major Aroma components are: 1,8 cineol, linalool, citral, eugenol, methyl chavicol (estragole), and methyl cinnamate.

 

2.Flavour Constituents
The chemical constituents that effects the flavour of Basil are monoterpenes (ocimene, geraniol, camphor), sesquiterpenes (bisabolene, caryophyllene) and phenylpropanoids (methyl eugenol). selection.

 

3.Cultivation Of Basil
The ideal weather for basil is spring. Basil cannot survive in cold climate hence spring is an ideal condition for its cultivation. It should be grown when there is an ample amount of sunlight and the soil well drained. If Basil is grown in raised beds they yield good harvest because raised beds promote good drainage and warm quickly in the spring. Basil can be grown both from the seed and the transplants. The space between the row should be kept between 2-3 feet and 6-12 inches within the row. The use of mulch for fresh cut basil will be good because it conserves moisture, reduces weed growth, and keeps the basil leaves clean.

 

4.Harvesting
Harvesting of Basil depends on its end use. If Basil is used for its dried leaves then it is cut before the flowers have appeared. To obtain oil, it is harvested only after the appearance of the flower. In Mediterranean climate basil can be grown and harvested with 3-5 cuttings per year. However in North temperate zones the growing takes long time and normally one and sometimes two cutting is done. I f Basil is required in the the fresh and dried market, then it is harvested for its leaves. The cutting should be done at least 10-15 cm above the ground to ensure a continuous supply of fresh leaves.

 

5.Processing
Color and aroma of the basil are the most important quality of the Basil. Hence the plant is processed carefully to retain the color and aroma. In order to retain maximum color leaves are dried at low temperatures (<35C). All extraneous materials are removed by washing and cleaning with weeds.

 

Basil And Health Protection
The constituents found in basil are used for various medical purposes:

• Flavonoids that is one of the important nutrient component found in basil provide protection at the cellular level. Orientin and vicenin are two water-soluble flavonoids gives positive effects on human white blood cells.

• Volatile oils, which contain estragole, linalool, cineole, eugenol, sabinene, myrcene, and limonene protect against unwanted growth of Bacteria.

• The eugenol component acts as anti inflammatory.

• Basil is also a good source of magnesium due to which it prompts muscles and blood vessels to relax, this helps in promoting cardiovascular health.

 

Basil Known In Different Languages

Icelandic	Basilíka
Russian	Vasilki
Belarusian	Bazylik
Serbocroatian	Bosiljak
Albanian	Bozilok
Hungarian	Bazsalikom
Czech	Bazalka
Romanian	Busuioc
Modern Greek	Vasilikos
Arabic	Habaq, Rihaan, Rihan, Raihan
Armenian	Shahasbram, Shahaspram
Basque	Albaraka, Brazilla
Bengali	Babui tulsi, Kalotulsi*
Bulgarian	Bosilek
Burmese	Laun*, Pinzainpinzin
Chinese	gáu chàhng taap, lòh lahk fàn jyun, yú heung choi,Gau chahng taap, Loh lahk, Fan jyun, Yu heung choi
Croatian	Bosiljak
Czech	Bazalka
Danish	Basilikum
Dutch Basilicum	Bazielkruid, Baziel, Koningskruid
English Basilie	Sweet Basil
Estonian	Vürtsbasiilik, Basiilik
Farsi	Reihan
Finnish	Basilika
French	Basilic, Basilic commun, Herbe royale
German	Basilikum, Basilienkraut, Königskraut
Greek	Vasilikos
Greek (Old)	Okimon
Gujarati	Sabje
Hindi Barbar, Tulsi*
Indonesian	Indring, Kermangi, Selasih; Lampes*, Ruku-ruku*; Kemangi hutan, Selaseh mekah, Ruku-ruku rimba (Ocimum gratissimum)
Italian	Basilico
Japanese	Bajiru, Meboki, Meboki, Kami-meboki*
Korean	Pasil, Peijil, Pejil, Naruk, Naruk-pul, Yanggajuk
Latin	Basilicum, Ocymus
Malay Kemangi	Daun selaseh, Selasi jantan; Oku*, Ruku-ruku*, Sulasi*; Selaseh besar, Ruku-ruku hitam (Ocimum gratissimum)
Nepali	Tulsi patta
Swedish	Basilika, Basilkaört
Turkish	Feslegen, Reyhan, Fesligen, Peslen
Urdu	Tulsi, Janglitulsi*

 

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