Basil is an annual or perennial plant. Basil - sacred herb

Basil belongs to the Yamnotaceae family. Its genus is represented by annual or perennial plants. Basil is popularly called reagan, rayhon, rean or fragrant cornflowers.

Appearance

Some species have the form of subshrubs. The stems reach a height of 0.4-0.8 m and have a dark green color. The stem has branches, but no more than several rows of lateral branches.

Basil leaves are oblong, oval in shape, reaching several centimeters in length. They are light green in color, although in some species they are even purple. The leaves are planted on short cuttings. There are special glands with essential oils on the stem and leaves.

Basil blooms in the last month of summer. Its flowers are small, 5 mm each, and painted white or pink. They gather in inflorescences reaching up to 0.3 m in length.

At the beginning of autumn, the formation of fruits occurs, which are represented by very small black nuts.

Basil roots are branched and located in the upper part of the soil.

Kinds

In total, there are about 70 species in the genus. However, only a few are the most popular:

• Genoa basil (Ocimum basilicum): the most famous species, represented by annual plants with dark green leaves and white flowers. It reaches a length of up to 0.6 m. The species is very fragrant. Genoa basil has large, oval-shaped leaves that taper at the tips. They have a slightly convex shiny surface. The view is very popular in Italy, so it is the hallmark of Italian cuisine. In German, Genoese basil is called Gew?hnliches Basilikum, Suppenbasil, Braunsilge, in English – sweet basil, in French – basilic, grand basilic.
• Green curly basil (Ocimum basilicum ‘Green Ruffles’): This species has a very strong aroma with sweetish notes. The yields of such basil are very high. He is loved most of all in England. The species is represented by annual bushy plants reaching half a meter in height. The leaves are large, have a curly edge and lime color. There are related curly species with purple or reddish-brown leaves.
• Provençal basil (Ocimum basilicum): originated from the southern regions of France. Brings high yields, has narrow and smooth leaves of medium size with teeth along the edges. This species also has an intense aroma and is represented by squat annual plants.

Genoa basil is very popular in Italian cuisine.

Provencal basil is part of the famous mixture of Provencal herbs

There are other types of basil:

• Fino Verde basil (Ocimum basilicum): has an intense aroma and small dark green leaves;
• Greek bush basil (Ocimum basilicum var. minimum): the species is represented by annual bushy plants growing in a spherical shape. The height reaches 0.4 m. The leaves are small and have a strong aroma;
• Turkish bush basil (Ocimum basilicum var. minimum): sweetish aroma, leaves very small;
• lemon basil (Ocimum species): As the name suggests, it has a hint of lemon in its aroma. It reaches a height of 0.4 m, has narrow leaves;
• Mexican spiced basil (Ocimum basilicum): has notes of cinnamon in the aroma and the stem is red;
• Thai basil (Ocimum basilicum): an annual plant with notes of pepper in the taste and aroma of anise. The leaves become pointed and the flowers are colored red;
• Thai basil "Siam queen": similar to the previous species, only with darker leaves. Has the aroma of anise and licorice;
• wild basil (Ocimum americanum): has the scent of pimento and flowers painted in lilac tones. The taste is reminiscent of a mixture of mint and ginger;
• Wildes purple basil (Ocimum canum x basilicum): a massive plant with a bright aroma. Has red leaves and pink flowers;
• African blue basil (Ocimum kilimandscharicum x basilicum): has green leaves with red veins. The taste is tart, the smell resembles a mixture of cloves, anise and mint;
• Cypriot bush basil (Ocimum species): it has large, fleshy leaves and a strong basil aroma;
• Russian bush basil (Ocimum basilicum v.): has leaves of medium size and green color and has a strong aroma;
• Cuban bush basil (Ocimum basilicum v.): almost does not bloom, but has a strong aroma;
• Basil "Rothes Lesvos" (Ocimum basilicum): Its leaves are red-green and spotted. The flowers are colored pink;
• Bush basil "Corfu" (Ocimum basilicum ssp. minimum): it has fragrant and delicate leaves of small size and light green color;
• East Indian eugenolic basil (Ocimum gratissimum): it has large drooping leaves, the aroma has clove notes;
• Indian basil or tulsi (Ocimum tenuiflorum): it has a red-purple stem and green leaves with red veins. It has a spicy strong aroma, but is more often used in religious ceremonies.

Basil "Thai Queen"

Sweet basil

Where does it grow?

The plant is thermophilic, so the regions where it is grown are predominantly southern. There are suggestions that Africa was the historical homeland of basil, however, according to some opinions, Asia can also be considered it.

Basil is now common in tropical and temperate climates. It is more common in the countries of the Old World (southern European countries, Africa).

Method of making spices

Fresh basil leaves or dried crushed leaves and flowers can be used as a spice.

How and where to choose a spice?

You can judge the quality of basil by eye. Basil is prone to wilting quickly, so when choosing it fresh, you need to take this into account. High-quality dried basil consists of large pieces of leaves without any side impurities. It has a strong aroma, and the leaves themselves are purple or dark green in color.

You can buy fresh or dried basil at any supermarket or spice stores.

Peculiarities

Certain types of basil are used to make sweets or tea. When stored properly, basil can retain its aroma and flavor for up to two years.

Cold and hot teas are prepared with basil; purple varieties are especially good for this.

Characteristics

Basil has the following characteristics:

• is a spice present in dishes from cuisines all over the world;
• has a medicinal effect;
• can be used either alone or in combination with other herbs.

Nutritional value and calorie content

100 grams of fresh basil contains 23 kcal.

The nutritional value of the product is as follows:

• proteins – 3.15 g;
• fats – 0.64 g;
• carbohydrates – 2.65 g;
• dietary fiber – 1.6 g;
• ash – 1.49 g;
• water – 92.06 g;
• monosaccharides and disaccharides – 0.3 g;
• saturated fatty acids – 0.041 g.

You can learn more about basil and its properties from an excerpt from the program “Live Healthy!”

Chemical composition

The chemical composition of basil includes the following components:

• vitamins:β-carotene – 3.142 mg; A – 264 mcg; B1 (thiamine) – 0.034 mg; B2 (riboflavin) – 0.076 mg; B5 (pantothenic) – 0.209 mg; B6 (pyridoxine) – 0.155 mg; B9 (folic) – 68 mcg; C – 18 mg; E – 0.8 mg; K (phylloquinone) – 414.8 mcg; PP – 0.902 mg; choline – 11.4 mg;
• macroelements: calcium – 177 mg; magnesium – 64 mg; sodium – 4 mg; potassium – 295 mg; phosphorus – 56 mg;
• microelements: iron – 3.17 mg; zinc – 0.81 mg; copper – 385 mcg; manganese – 1.148 mg; selenium – 0.3 mcg.

The part of the plant that is located above the surface of the earth contains a large amount of essential oils that cause such a smell.

Basil is rich in bioflavonoids, which stabilize the chromosome structure of our body's cells.

Beneficial features

Basil has a number of beneficial properties:

• the plant is an excellent antiseptic;
• basil is useful as an antidepressant;
• basil helps improve body tone;
• the plant is effective in aromatherapy;
• basil can help combat stress;
• considered an aphrodisiac.

In aromatherapy, basil essential oils are used, which have a general calming effect on the nervous system.

Watermelon tea with basil will tone up, refresh and remove excess fluid from the body.

Harm

Unfortunately, basil also has some side effects:

• serious poisoning;
• irritation of mucous membranes;
• convulsions;
• allergic reactions.

Basically, such phenomena can only occur with serious overdoses.

Contraindications

Basil should not be consumed:

• pregnant women;
• for diseases of the cardiovascular system;
• after suffering severe heart disease;
• in the presence of blood clots;
• in case of poor blood clotting;
• in case of personal intolerance to the product.

Oil

Basil contains essential oils, most of which are concentrated in the leaves and inflorescences. The stem has a lower oil content.

Basil oil is obtained by steam distillation. There are 100 kg of fresh plants per liter of essential oil. The oil is colorless, but can sometimes be yellow (depending on the type of basil).

The use of oil is quite extensive. It is actively used in cosmetology; current skin care procedures cannot do without it. It allows you to smooth out wrinkles, slow down the aging process of the skin, make it firm and elastic. The oil is often added to various anti-aging products. It also controls metabolic processes in the body and maintains the balance of water and fats.

Basil oil is useful for improving blood circulation and for joint diseases. It is also used as an antiseptic. The chemical composition of the oil determines its effectiveness against colds and digestive system disorders.

Basil oil helps increase blood pressure.

Basil essential oil is widely used in aromatherapy and cosmetology.

Olive oil with basil is used in cooking and cosmetology

Juice

Basil juice helps heal wounds or inflammations on the skin. It is obtained by squeezing the surface part of the plant before flowering. Basil juice tones the body and has a positive effect on the nervous system. It is used effectively in the treatment of respiratory diseases.

It is best to dilute the juice with water, otherwise it may irritate the esophagus.

Application

In cooking

Thanks to its spicy aroma and bittersweet taste, basil has found very wide use in cooking:

• seeds are added to soups, salads and even some drinks;
• used both fresh and dried;
• fresh basil is ideal for some types of meat;
• added to fish, vegetables, cheeses and soups;
• an indispensable ingredient in Italian cuisine;
• added to a variety of sauces;
• goes well with other spices and herbs;
• added to alcoholic drinks;
• used in the preparation of canned food and semi-finished products.

Genoese basil is very popular in Italy. Its leaves and shoots are added to salads and pesto, as well as to dishes with garlic, tomatoes, fish and other seafood, and eggplant.

Provençal and green curly basil have the same uses.

The aroma of different types of basil is different. Those that grew in Mediterranean countries have a sweetish peppery taste with notes of anise and cloves. Some other types have a distinct lemon or cinnamon flavor. Asian species have the aroma of camphor and anise.

Basil has excellent preservative properties, so it is included in many marinades and preservatives.

Basil should not be added to dishes during cooking, drying or freezing. Its bright aroma can be preserved exclusively in vegetable oil.

Certain types of basil are ideally combined with legumes, and are also involved in pickling vegetables. Basil is also added to vinegar to give dishes a more original taste.

In Italian and Mediterranean cuisine, basil is used to season pasta dishes, and it is also added to cottage cheese, cheese, egg and crab dishes.

Recipes

You can make a wonderful pesto sauce at home, which is very popular in Italy:

• you need fresh basil leaves, 100 ml olive oil, 100 g grated parmesan, 6-7 garlic cloves, a couple of tablespoons of pine nuts, salt and pepper;
• garlic is chopped very finely and ground in a mortar along with basil and nuts;
• then add the remaining ingredients, as well as pepper and salt to taste.

You can also make a simple but tasty salad with basil:

• cut an arbitrary amount (to taste) of cucumbers, tomatoes, bell peppers;
• add cheese cut into small pieces (preferably mozzarella);
• basil leaves are torn directly by hand and added to the salad;
• salt and pepper are added to taste;
• You can add olives to the salad, season it with olive oil and lemon juice.

In medicine

Basil has extensive medicinal uses. It is used:

• to reduce spasms;
• as an antispasmodic;
• as an antidepressant;
• as a tonic;
• for the treatment of cough and respiratory diseases;
• as an antiseptic;
• to calm the nervous system;
• as a diuretic;
• to improve blood circulation;
• to reduce headaches;
• for the treatment of gastrointestinal disorders.

It is especially beneficial to use basil with lemon, lime or garlic.

Sometimes they even drink tea with basil. Thus, it has a beneficial effect on digestive processes. Basil is actively used for colds. It is known to help reduce high fever. Basil oil is an excellent remedy against insomnia and neurosis. Basil leaf juice is used to treat fungal infections. Gargle with infusions or add them to the bath. Asthma patients use basil to ease their breathing.

Growing from seeds

Basil grows best in warm climates. It is quite whimsical: it loves warmth, sunlight, moderate moisture and fertile soil. If the climate in the growing area of ​​the plant is cool or temperate, then it is planted in greenhouses.

Landing

Basil seeds are planted in the soil at a shallow depth, maintaining a distance of 0.2 m between plants and 0.3 m between rows. It is taken into account that basil grows in the form of subshrubs. After planting, the seedlings need to be watered well.

A week after planting, the seeds sprout for the first time. If you propagate basil by cuttings, then first place the cut stems in water and wait until they take root. This usually happens within a week or a little later. After another couple of weeks, the plant is planted in the ground. This usually happens in early May.

• The name "basil" comes from the Greek language, where "basileus" means "king".
• In India, basil is revered as a divine plant, an incarnation of Vishnu. The plant is used in sacrifices and for protection against evil forces.
• Basil is also of great importance in Christian culture, as there are opinions that it grew on the site where Christ was crucified.
• Despite the fact that basil was once actively cultivated in many countries, it was not always held in high esteem, as it was associated with black magic. The plant was considered poisonous. Basil was also believed to bring bad luck.
• The ancient Egyptians used basil in compositions to mummify bodies and also as a repellent.
• Basil stems are used to make rosary beads.

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BASIL IS NOT JUST A HERB

Everyone knows basil as an aromatic spice, which is especially revered in the south. There they call her ReigAn. Try going to the market and asking for 2-3 bunches of different “grass”. The seller with a Caucasian accent will answer you with dignity: “This is not grass, dear, this is green!” And even though basil is not green at all, but purple, it is still a “green”, without which it is impossible to imagine southern cuisine.

In recent years, basil has been readily planted in central Russia. It is sown like dill, parsley, cilantro, and grown as an annual crop.

But few people know that basil is not only a herb, that is, it can be not only an annual herbaceous plant. The basil genus includes about 150 species, including perennial shrubs. In pot culture, such basil can be grown at home as a houseplant.

NOT JUST SPICE

One type of perennial basil is called Rama Tulsi (Ocimum tenuiflorum), or Basil sublime, also known as Holy Basil. Distribution area: India, Nepal, Sri Lanka, Bangladesh.

Rama Tulsi is a sacred plant in Hinduism, a perennial shrub up to 1 meter in height. The leaves are oblong, ovate, up to five centimeters long, located on short petioles. The color of Ram Tulsi leaves is light green. The color of the corollas of tiny flowers is white or light lilac. Tulsi leaves have a distinct smell and taste.

This plant is used in cooking and for medicinal purposes. It acts as a diaphoretic, antipyretic, nerve strengthener, antispasmodic, antibacterial, and antiseptic. Used for colds, coughs, headaches, arthritis, rheumatism, fever.

But most importantly, for admirers of Hinduism, Rama Tulsi is a plant symbol. In Hindu culture, the plant is perceived as Tulasi Devi - the wife of Krishna, a deity symbolizing purity and devotion. It is the most sacred plant in India after the lotus and has great religious significance. It is believed that “even the land near Tula-si is sacred.”

In India, this plant can be found in every home. There is a belief that in the house where Tulsi grows there will never be any problems, and the people living there will always be healthy, as Krishna blesses those who live near Tulasi.

There is a ritual of bathing Tulsi basil that women perform daily by washing its leaves with warm water. This action is called "puja". It is performed as worship and is even equated to prayer, and women who perform it seem to be praying for the well-being of their family.

The reasons for such reverence for Tulsi basil must be sought in antiquity. People have long noticed that the plant purifies the air and repels harmful insects that carry diseases. In India, a country with a dense population, this is a very valuable quality. The most reliable option is to distribute this plant among the population - to declare that it is sacred.

WHERE TO FIND PERENNIAL BASIL?

If you have a desire to have perennial basil, seeds can be found from collectors on the Internet. Apart from Rama Tulsi, there are other types of perennial basil.

Eugenolic basil (Ocimum gratissimum L.). Also known as wood basil or clove basil. Perennial subshrub 70-100 cm tall, highly branched, up to 50 shoots per bush. We grow it as an annual. Contains the substance eugenol, which has a strong analgesic effect, for example, for toothache, if you apply a fresh crushed leaf to the gum.

Another perennial species is mint basil (Ocimum menthifolium Hochst). The essential oil of this basil relieves pain and has a relaxing effect on the smooth muscles of the stomach and uterus.

Bush basil, or bush basil. Thanks to its compact form and small leaves, this species is ideal for growing on a windowsill.

Annual or perennial basil is a botanical plant of the Lamiaceae family, growing in tropical regions, less often in subtropical areas.

Growing perennial or annual basil has common features: the plant equally loves open, illuminated areas, grows on light soils, preferably rich in humus and other organic components in equal proportions with sand and drainage elements. Basil can be grown after cucumbers, tomatoes and legumes. Propagation of perennial or annual basil is carried out by seedlings or direct planting of seeds in open ground. Prefers moderate watering, but does not survive in dry soil.

The annual variety of basil, common basil, is in wide demand. With intensive development, the plant reaches 40 centimeters in height. Its leaves have small hairs that accumulate essential oil, which is why basil is so fragrant. Also, annual basil is often popularly called fragrant, Armenian rean or Uzbek raykhon. Annual basil branches quite well and forms a lush above-ground crown with many leaves that can be used in cooking.

Annual varieties of basil with green leaves are more similar in taste and smell to bay leaves, but the purple leaves - the Yerevan basil variety - have a characteristic, spicy aroma with a hint of cloves or mint. The Lemon basil variety has green leaves and a pronounced clove aroma. There are also unusual varieties of annual basil, such as Charm and Caramel. They are characterized by peculiar aromas, such as peppery with a final note of anise and a caramel-fruity smell and purple leaves for the latter variety.

Basil varieties grown as a perennial plant include Eugenolium and Mintleaf. The leaves and stems of basil are used in cooking as a spice. These representatives are highly branched, have a large percentage of essential oil in the leaves and grow up to one hundred meters in height. Basil can be grown as an ornamental plant. For this purpose, there is a specially bred Cat's Whisker variety. It blooms with purple inflorescences and has elongated stamens on which leaves and inflorescences form. Rarely, the inflorescences can be white or cream. The leaves are dense and shiny. This variety of basil is grown as a perennial, purely ornamental plant. Its taste is unremarkable and incomparable to the varieties described above.

Annual varieties of basil are best suited for home cultivation with subsequent use of the leaves of the plant in cooking. Annual basil does not require care all year round, but is grown purely for one season, after which new seeds are sown and the growing container and soil mixture are completely replaced. It is better to grow annual basil at home or in a greenhouse, but perennial basil takes root both in greenhouse conditions and in open areas, as long as the temperature conditions are met. To maintain the natural development and maturation of basil, complex mineral fertilizers are used, which are applied after the first 10 days of seed development in the soil mixture, when the first shoots begin to form.

All varieties of basil differ in leaf color, bush height, aroma and taste. Each type and variety of basil has different care requirements. You can grow it in open beds, in a greenhouse and even at home. Some varieties are intended for marinades and sauces, others are added during the preparation of hot dishes, salads and soups; you can choose a type suitable for baking.

The main indicator by which varieties are distinguished is color. The two most basic colors of stems and leaves are purple and green. After them, breeders began to develop varieties of basil with other shades.

The difference between a green and purple plant is not only the color of the green mass.

The delicate taste of green leaves allows them to be used when preparing desserts. The purple group of plants is not suitable in this case. Purple basil greens are best added to dishes with meat and fish, soups, and marinades. The purple mass gives food an islandy, rich taste.

Basil with green leaves has a pleasant, subtle, delicate aroma. Many varieties are used to make refreshing drinks. Purple varieties are characterized by a strong, pungent odor.

Green

A spicy plant with green leaves is characterized by a special, delicate aroma and delicate taste. The color of the leaves can be dark or light green. Used during the preparation of various dishes.

Description of the basil variety Green fragrant. After sowing, seedlings appear quickly and uniformly. The bushes grow up to 42 cm and branch well. The leaves are large, smooth, bright green in color with a pleasant spicy aroma.

The Thai Queen basil has a beautiful bush that will decorate any summer cottage. The height of the branched bushes reaches 50 cm in height. The leaves are large, elongated, dark green. It blooms beautifully with the formation of large inflorescences of purple flowers. The plant blooms for up to two months.

Tonus basil has average ripening limits; flowering begins 74 days after sowing. The height of the bush is up to 58 cm. The leaves are not very large, light green in color with a pleasant, spicy taste and delicate aroma.

The decorative basil variety Basilisk can be grown both in open beds and at home. Leaves can be cut as early as two months after planting. The stem grows no more than 20 cm. There are many smooth leaves, all of them are small in size, dark green in color with a clove-pepper aroma.

The Caramel basil variety is characterized by a strong fruity-caramel aroma. Ripeness occurs after 32 days. The plant is highly resistant to diseases and pests, loves moisture, light and does not develop well in the presence of drafts. The leaves are large, juicy, dark green. Can be consumed fresh, as well as as a spicy addition to many dishes.

Basil Lemon has a fresh, pleasant taste and aroma. Greens begin to be harvested 42 days after germination. On a bush 32 cm high, many leaves with jagged edges of light green color and medium size are formed. The plant can be added to desserts, salads, and refreshing drinks.

Early ripening varieties of basil include Russian giant green. The variety is included in the State Register of the Russian Federation for cultivation on a personal plot. Two months pass from the first mass shoots to ripeness. Large green leaves have a pleasant, sweet, clove flavor and a delicate, spicy aroma. Stem height 58 cm.

The Greek basil variety is distinguished by its compact size. It grows no more than 15 cm in height. 60 days pass from the appearance of the first shoots to maturity. The leaves are small, light green in color. The taste of the green mass is sweetish with a pleasant spicy, rich aroma.

Violet

Purple basil leaves are rich in essential oils. They have a rich taste and strong aroma. The above-ground part of the plant retains its taste in fresh and dried form. The color of the bush can be dark or light purple.

The Thai herb variety is distinguished by a neat bush with dark burgundy purple leaves. The edges of the smooth leaves are serrated. The plant gives the dish a spicy aroma with a hint of cinnamon. The spice serves as an excellent addition to pickles, marinades, salads, and meat dishes.

The Opal basil variety is distinguished by a bush up to 62 cm high. Numerous, large leaves, dark purple in color with a purple tint and a pepper-clove aroma. During the flowering period, crimson flowers appear.

The fragrant variety Ararat is characterized by a large number of medium-sized leaves, dark lilac in color. Early ripening limits allow you to cut the greens after three weeks. The height of the bush is 55 cm. The herb can be used fresh, dried, or added to various dishes.

The Yerevan variety is widely used in cooking. The leaves are distinguished by a bright purple color with a red tint and a pleasant aroma of tea with notes of allspice. During the flowering period, bright pink flowers appear on the bush.

The height of the basil bush of the Pepper Aroma variety is 57 cm. The leaves have a reddish-purple color. The plant contains many essential oils, vitamins and minerals. You can cut the leaves for consumption after three weeks.

Vanilla basil is an annual plant with strong stems and large dark purple leaves. The leaflets are serrated along the edges. The height of the bush is no more than 40 cm. The taste of the herb is unusual; the leaves are even added to dishes with fruit.

Red

Red basil is an annual, aromatic herb that is added to marinades, salads, and dried and added to a variety of meat and fish dishes, as well as sandwiches. Depending on the variety, the red-purple leaves may have a greenish or purple tint.

Varieties by aroma

There is another classification of herb varieties, which differ in aroma. Each variety is characterized by its own aroma, suitable for a particular culinary dish.

Lemon basil has a distinctive aroma that resembles the smell of lemon balm, lemon or camphor. The plant is not tall, the height of the bush is 32 cm, the leaves are medium sized, light green in color. Due to the special lemon aromatic taste and smell, the leaves and stems are added to juices, ice cream, and also during the preparation of soups and hot dishes.

A spicy annual species, Clove basil produces oblong, toothed, light green leaves with a rich clove aroma. The stem of the bush can stretch up to 57 cm in height. The plant is used to decorate a summer cottage, and the leaves replace cloves in marinades and sauces.

Clove-pepper varieties (Basilisk, Marquis, Fantaser) combine the taste and aroma of cloves and allspice. Spicy herb is often used in cooking.

The peppery type of spicy herb is characterized by an island-sweet aroma. Some herbs in this group have a subtle aroma, while others have a distinct, rich peppery smell. Popular varieties include: Rosie, Pepper, Aramis, Osmin, Magic of the East.

The caramel flavor is added to baked goods and desserts to add a tangy tartness and a sweet, fruity flavor. The varieties of spicy plants in this group include: Cinnamon, Caramel, Vanilla Aroma, Lyubimchik, Red Ruby.

During winter preparations, marinade varieties of basil are used. In most cases, these are plants with green leaves (Basilisk, Greek, Broadleaf). A variety with purple leaves, such as Cairo Ruby, may be suitable. Breeders have also developed a special variety for marinades - Tempter.

The Anise variety of basil has a strong, fragrant aroma. The leaves are light green with a silvery tint, the stems and buds are painted lilac-violet. Aperitif, Delight, and Gourmand also have anise aroma.

The mint-pepper variety of the herb included the aroma and taste of mint and allspice. A well-known representative of this group of herbs is the Greek variety.

Menthol basil is often added when preparing desserts and drinks. The main representatives of this group are the following varieties: Velvet, Gourmet. The dark green leaves have an elongated shape. They have a tonic and absorbent effect.

Vanilla varieties are mainly used in the preparation of confectionery products. They are distinguished by fleshy, juicy leaves. A famous variety of spicy basil is Vanilla Flavor.

Varieties according to plant height

Based on the height of growth of the stem of the bush, low-growing, medium-growing and tall varieties of basil are distinguished. This characteristic becomes decisive when choosing a variety for cultivation. If there is little space, then you can choose a low-growing variety.

Low-growing varieties reach no more than 30 cm in height: Basilisk, Gnome, Gourmet, Stella, Malachite, Velvet. They can be grown at home, on the windowsill, all year round.

The average height of the basil varieties reaches 58 cm in height: Ararat, Tender Early, Delight, Greek, Karakum, Smuglyanka.

Tall varieties of spicy herbs reach a height of 82 cm: Pearl of the Moscow Region, Ruby of Cairo, Fantaser, Crimean Violet.

By growing method

Basil can be grown in a greenhouse, indoors, and in the garden. Before choosing seeds, you need to decide which flavor is preferable. If you like a strong smell and rich taste, then it is better to choose the purple group of plants. Green leaves have a more subtle and delicate aroma.

Basil is planted in open ground as seedlings or seeds. They begin to plant seeds when the soil warms up enough. Planting time coincides with the first days of May. The best varieties of basil for open ground are: Cinnamon, Table, Anise, Lemon, Caramel.

The plant needs to be watered regularly, loosened the soil and fertilized. When the stem reaches 19 cm, the top is cut off to increase green mass. There is no need to allow the bushes to begin to bloom, otherwise the taste of the leaves will be lost.

Greenhouse basil bushes grow faster and gain abundant green mass, and are more protected from pests and diseases, as well as changes in air temperature.

In a greenhouse you can grow purple, camphor, lemon, and cinnamon basil. To get a good harvest, you need to prepare the soil; it must be loose, light and fertile.

It is better to set the air temperature in the greenhouse at 25 degrees. In the summer, you need to periodically ventilate the room. Once a week, water the beds generously. The top is cut at a height of 20 cm. During the growth period, you can add urea and an infusion of chicken manure.

Varieties such as Marquis, Dwarf, Lemon, Yerevan, Gvozdichny are suitable for window sills and balconies. When growing seasonings at home, the main thing is to properly prepare the soil for planting. It is imperative to place drainage at the bottom of the container.

The seeds are deepened by 10 mm, the distance between the holes is 6 cm. The air temperature in the room must be at least 21 degrees, and the seedlings must be provided with access to light. It is recommended to loosen the soil every two weeks, moisten the soil every two days.

There are no special varieties of basil developed for Siberia. It is best to choose early ripening varieties with good cold resistance. Another feature is growing the crop through seedlings. The following varieties are suitable for the cold climate of Siberia and the Urals: Basilisk, Baku, Yerevan, Anise Aroma, Tempter, Magician.

The best varieties of basil for the Moscow region are: Velvet, Yerevan, Robin Hood, Orion, Small-leaved, Ararat. Since the weather in the Moscow region and central Russia is characterized by instability, it is recommended to grow basil through seedlings. Replanting into open ground begins around the twentieth of May, when the risk of frost returns decreases.

Perennial varieties

The basil genus includes more than 140 plant species, including perennial plants. They are grown as indoor plants in flower pots. Well-known perennial varieties of basil include: Rama Tulsi (Fine-flowered basil), Evengolny, Mint-leaved.

Rare varieties

Among the common types of herbs you can also find rare varieties of basil.

The stems and leaves of the Lemona basil variety can be used for food in fresh or dried form. It belongs to early-ripening crops; cutting of greens begins after 43 days. The bush grows up to 38 cm in height, compact with small light green elongated leaves and a citrus aroma.

The Rubra variety is mid-season (ripening occurs in 43 days), the bush is small and compact. The leaves are large, red-violet in color with a sharp, rich aroma.

Edwina basil is characterized by a low bush with light green leaves. From the time the first shoots appear until ripening, 40 days pass, so the plant is classified as an early variety. The leaves have an intensely spicy aroma.

Collection and storage

Basil leaves and stems must be cut off before flowering, otherwise they will lose their taste and aroma. The optimal size of branches for cutting is 12 cm. After cutting, the bush quickly forms new leaves, so you can harvest a new crop before frost.

The leaves can be dried for the winter, but only in the shade, laid out in one layer on a paper surface. Dried herbs retain their aroma and taste. Dried herbs should be stored in an airtight container, away from light and moisture. You can freeze the herbs.

Basil retains all its properties and taste even when pickled. The green mass of the plant is cut and placed in glass containers, sprinkling each layer with salt. Then move it to the refrigerator.

Use in cooking

Basil is widely used in cooking. It gives the dish a special taste and wonderful aroma. In addition, it enriches the body with vitamins and minerals, improves the functioning of the digestive system and calms the nervous system. Basil is often added to salads. Spicy herb goes well with all vegetables.

Basil is a good addition to drinks and various dishes. Dried and fresh herbs are added during the preparation of meat, fish and seafood dishes.

To prepare regular basil tea, you will need to put black tea and a fresh purple leaf of the herb into a teapot. Pour boiling water over the mixture and leave to steep for 10 minutes. Sugar is added to the finished tea.

Basil is often used in making marinades. You will need basil branches and garlic cloves. Herbs and garlic are placed in prepared sterilized jars. At this time, prepare a marinade from a liter of water, to which salt, sugar and vinegar are added. The jars are filled with boiling marinade. Spicy herbs prepared in this way can later be added to hot dishes.

Conclusion

Among the best varieties of basil, you can always choose the right variety. Among the classic varieties there are varieties with pleasant notes of other herbs.

Knowing the peculiarities of planting and caring for the crop, you will be able to grow the best varieties of basil at your dacha in a greenhouse or in open beds, as well as indoors, on a windowsill.

Basil (ordinary) is one of the most aromatic kitchen spices. Represents the Lamiaceae family. The Latin name is ocimum basilicum. This plant is grown by gardeners all over the world. The tasty seasoning is ideal for meat dishes and preparations. It is added to add tartness to desserts and cocktails. In addition, the herb is used for medicinal and cosmetic purposes.

Description

What is basil? What does basil look like? The plant is a low bush. The stem has four sides. In general it is round, often pubescent. Stretches up to 35-55 cm. There are many cuttings with large leaves. The stem of an adult plant is hardened and woody.

The shape of the leaves is elongated, oval-ovate. There are sparse teeth. The leaves are slightly arched, curled, and pubescent. The tip is pointed. Pronounced veins. The cover, depending on the variety, may be slightly fleecy. The length of one leaf can reach 3-8 cm. The colors characteristic of the leaves of fragrant basil are emerald, light green, dark green. Most often the leaves are glossy. Another popular variety of this plant has purple color. It has a name similar to the color of the leaves. Recently, the purple basil variety Crimeanin, as well as the Robin Hood variety, have gained popularity.

It blooms for about 60 days. From June or early July to the end of August. A flower halo of several inflorescences appears on the elongated tips of the stems. They bear snow-white flowers, less often with a purple tint. Each flower consists of two lips. The fruits are four-lobed. They represent four nuts. They contain small dark seeds. One gram contains about a thousand seeds.

Sweet basil

The root system is close to the soil surface. It has many ramifications.

Additional Information. The essential oil for which bazilik is so valued is found in the stems, calyxes, and leaves. There are special glands in which the product accumulates.

The taste of the spice is peppery, tart, with a pronounced bitterness. Many connoisseurs say that the taste is partly sweet. The aroma is reminiscent of allspice. There are also notes of cloves and ginger.

It is noteworthy that fresh and dried basil differ in taste characteristics. The dried herb is often mistaken for curry.

Many people are interested in the question “is basil cilantro?” The answer is no. These plants are both spices and add a rich flavor to dishes. But these are two different herbs. Cilantro looks like parsley. It has small dissected leaves, divided into lobes.

Where does the spice grow?

Sweet basil was first noticed in India. In nature, it can be seen in North Africa and Asian countries.

Basil growing

It is grown as a crop all over the world. The plant is accustomed to different climatic conditions. Despite the fact that the birthplace of basil is a warm country, the cultivation of the spice has now spread to regions with cool summers. For example, in the Moscow region it is grown in vegetable gardens through seedlings. Seeds like to germinate in a warm room, and after 50-60 days a garden bed is prepared in the open air for the stronger seedlings. The place should be sunny and windless.

Related species of sweet basil

Sweet basil (or common, garden, camphor) is a species of the genus Basil. There are more than a hundred varieties of the plant. Fragrant can be called the most popular of the species of this genus. Ordinary basil should not be confused with holy, brown, purple, lemon, eugenolic basil. These are relatives, but not the same plant. For example, holy basil (it can also be called holy) has shaggy leaves covered with small delicate hairs. Its taste is reminiscent of cloves. Purple and brown have specific foliage colors. Lemon cannot be confused with other types due to its rich, fresh lemon aroma. Basil eugenola is a very large subshrub with a pyramidal shape. Grows up to 1.5 m.

Thanks to breeders, each plant variety has many different varieties.

Varieties of common basil

The plant has about fifty different varieties. The most famous are:

• Genovese;
• Mammoth;
• Magical Michael;
• Tone;
• Vegetable naughty;
• Fragrant handsome man;
• Gourmet.

The Genovese variety is especially loved by Italians. It is grown in sunny, warm Italy. The variety makes a delicious cold pesto sauce.
Mammoth has large, broad leaves. Spicy, hot. Usually grows in warm regions. Suitable for growing on a windowsill in an apartment.

Magical Michael loves the sun, but the variety can be grown in regions with different climatic conditions. The peculiarity of the variety is its very rapid growth. In just a month it can stretch up to 40 cm. It has many emerald, aromatic and spicy leaves. The leaves are consumed fresh as a snack.

Basil Tonus is considered mid-season. 6 weeks after germination it can already be cut. The leaves are medium sized and moderately spicy.

Cut basil

Basil Shalun is a small-leaved variety. Suitable for gardening and home growing. The bush is very beautiful, spherical. Naughty basil is a vegetable variety. From one square meter you can get 1.5 kg of spicy herbs.
The fragrant handsome guy smells like cinnamon. A very aromatic herb. What is the fragrant, handsome basil used for? Neat emerald leaves with a bluish-lilac tint are suitable for decorating dessert compositions, alcoholic and non-alcoholic cocktails. The herb can be used to add a noble aroma to sweet and meat dishes. It can grow in regions with different climates.

Gourmand produces excellent greens within 1.5 months after the first shoots appear. It grows very quickly. Often grown in central Russia. Suitable for seedling and non-seedling growing methods.

Note! All seeds of different varieties of basil can be bought in specialized stores or ordered online.

Basil is an annual or perennial plant.

Common basil (fragrant) is an annual herb. To obtain fresh greens, seeds must be sown annually. Fortunately, the seeds hatch very quickly. They can sprout in 3-6 days. Early varieties grow in just a month, mid-early varieties in 40-50 days. Annual fragrant basil will not grow on the site in the second year unless it is first planted there. Many other varieties of basil are also annual crops: lemon, purple.

There is also perennial basil. Eugenolic basil is ideal for this crop. Growing and caring for plants is practically no different. The perennial is dug up from the garden bed in the fall and transplanted into a pot. It can grow at home during the winter.

Properties of culture

The culture has healing properties. The chemical composition is saturated. It contains:

• ü sodium;
• ü phosphorus;
• ü magnesium;
• ü potassium;
• ü selenium;
• ü copper;
• ü manganese;
• ü iron;
• ü zinc;
• ü vitamins A, PP, C, K, E;
• ü B vitamins;
• ü beta-carotene.

All these macroelements, microelements, vitamins are present in such volumes and proportions that the plant has healing properties. Ancient Indian healers who saved people from various diseases knew about the benefits of spicy herbs. The popularity of this green as a medicine has not waned over the years.

The sweet basil plant is an antiseptic, antipyretic, diaphoretic, and antispasmodic. Another property of spicy greens is bactericidal. It can normalize digestive processes and speed up the digestion of food. Helps with poisoning.
Fresh spice can be called a natural tranquilizer. After consuming basil, the general psychological state is normalized, anxiety and emotional stress go away. Bazilik has a positive effect on the nervous system.

Note! Why do they say that this culture is useful for men and women of different ages? In women, after eating greens, the menstrual cycle normalizes and lactation increases. In men, regardless of age, the herb increases potency.

What is basil used for? For example, basil infusion is prepared to calm and relieve anxiety. Take a teaspoon of dry herb and brew it in a 500 ml jar with boiling water.

It can also be used against pain. Several leaves are frayed. The pulp is wrapped in gauze and applied to the temples and the back of the head.

The use of the plant is not limited to cooking and medicine. It has proven itself effectively in cosmetology. The culture is capable of restoring the skin, rejuvenating, smoothing, and eliminating wrinkles. It has a beneficial effect on cells located in the subcutaneous layers.

To whom is spicy herb contraindicated?

Despite the beneficial properties of the culture, its use should be limited:

1. For babies;
2. For pregnant women;
3. People after a heart attack;
4. If there is a disease or problems with blood vessels, heart;
5. If a person has poor blood clotting;
6. For diabetes mellitus.

Important! You can't overuse the spice. Too much grass can cause cramps. It increases blood pressure, so hypertensive patients should avoid it.

Pests of culture

Experienced gardeners know that sweet basil is a very healthy plant. The grass has strong immunity from pests. However, if the crop is not provided with the necessary care, it may be attacked by aphids and field bugs.

Aphids attack a green bush and suck out its juice. As a result, the leaves and stems become covered with a whitish or dark coating. The leaves curl up. The plant dries out. Aphids are dangerous because they carry various dangerous diseases. A fungus develops in the secretions left by the insect.

The fight against aphids consists of treating the bush with garlic or potato broth. The procedure is carried out several times every 10 days. You can pour ash decoction over the greens. If there are a lot of aphids, you can use one of the insecticides: Akarin, Karbofos, Bankol.

Field bugs, like aphids, suck out the juice of green plants. In addition, the bug breeds on basil. The larvae feed on leaves and stems. First, the plant on which the pest has settled becomes covered with white spots, then dies. It is recommended to fight in exactly the same ways as in the case of aphids.

Are basil and oregano the same plant?

The question “are basil and oregano the same plant or not?” has a clear answer - “no”. Oregano is a well-known common oregano. Oregano and basil are not very similar in appearance. Oregano is a perennial. It has an erect stem. The stem has a pubescence.

The leaves are light green and may have a silvery coating. Rough to the touch. Plant height is about 40-80 cm. It blooms in July. The flowers are collected in large fluffy inflorescences. The common petal color is light pink. Oregano has a pleasant floral aroma.

It is no accident that these two plants are confused. The fact is that basil has a different name - regan. It resembles oregano. Regan basil is called mainly in Azerbaijan.

Note! The word is used in Asian countries. Regan can be translated from Latin as a royal aroma. Therefore, basil and regan have no difference from each other. This is the same plant. The main thing is not to confuse basil (regan) with oregano (oregano).

There is a good reason why fragrant basil is so popular in different countries. This spice gives dishes a unique aroma and is used as a decoration for desserts. Its healing properties have helped more than one generation of people. The plant looks nice. The bush can decorate not only the site, but also the home windowsill.

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