Timelapse of growing basilDesiccated basil showing seed dispersal
Basil is anannual, or sometimesperennial, herb. Depending on thevariety, plants can reach heights of between 30 and 150 centimetres (1 and 5 feet).[6] Basilleaves are glossy and ovulate, with smooth or slightly toothed edges that typically cup slightly; the leaves are arranged oppositely along the square stems.[7] Leaves may be green or purple. Its flowers are small and white, and grow from a centralinflorescence, orspike, that emerges from the central stem atop the plant.[citation needed] Unusual amongLamiaceae, the fourstamens and thepistil are not pushed under the upper lip of thecorolla, but lie over the inferior lip. Afterentomophilous pollination, the corolla falls off and four roundachenes develop inside the bilabiatecalyx.[citation needed]
The exact taxonomy of basil is uncertain due to the immense number of cultivars, its readypolymorphy, and frequentcross-pollination (resulting in new hybrids) with other members of the genusOcimum and within the species.Ocimum basilicum has at least 60 varieties, which further complicates taxonomy.[5]
Napolitano basil, also known as Napoletano basil, Neapolitan basil,Mammoth basil, Bolloso Napoletano basil, Napolitano Mammoth-Leafed basil, or Italian Large-Leaf basil (Ocimum basilicum)
The name "basil" comes from theLatinbasilius, and theGreekβασιλικόν φυτόν (basilikón phytón), meaning "royal/kingly plant", possibly because the plant was believed to have been used in production of royal perfumes.[21] Basil is likewise sometimes referred to inFrench as"l'herbe royale" ('the royal herb').[22] The Latin name has been confused withbasilisk, as it was supposed to be anantidote to the basilisk's venom.[21]
Basil is native toIndia and other tropical regions stretching from Africa to South East Asia, but has now become globalized due to human cultivation.[5]
Basil is sensitive to cold, with best growth in hot, dry conditions. It behaves as an annual if there is any chance of a frost. However, due to its popularity, basil is cultivated in many countries around the world. Production areas include countries in the Mediterranean area, those in thetemperate zone, and others insubtropical climates.[23][page needed]
In Northern Europe, Canada, the northern states of the U.S., and the South Island of New Zealand, basil grows best if sown under glass in apeat pot, then planted out in late spring/early summer[24] (when there is little chance of a frost); however, it can also thrive when planted outside in these climates. Additionally, it may be sown in soil once chance of frost is past. It fares best in well-drained soil with direct exposure to the sun.[citation needed]
Although basil grows best outdoors, it can be grown indoors in a pot and, like most herbs, will do best on a sun-facing windowsill, kept away from extremely cold drafts. Agreenhouse orrow cover is ideal if available. It can, however, even be grown in a basement under fluorescent lights. Supplemental lighting produces greater biomass andphenol production, with red + blue specifically increasing growth and flower bud production.UV-B increases thevolatiles inO. basilicumessential oil, which has not been reproducible in other plants, and so may be unique to the genus or even to this species.[25]
Basil plants require regular watering, but not as much attention as is needed in other climates. If its leaves have wilted from lack of water, it will recover if watered thoroughly and placed in a sunny location. Yellow leaves towards the bottom of the plant are an indication that the plant has been stressed; usually this means that it needs less water, or less or more fertilizer.[26] Basil can be propagated reliably from cuttings with the stems of short cuttings suspended in water for two weeks or until roots develop.[citation needed]
Femalecarpenter bee foragingFlowers of Italian Basil
Once a stem produces flowers, foliage production stops on that stem, the stem becomes woody, and essential oil production declines. To prevent this, a basil-grower may pinch off any flower stems before they are fully mature. Because only the blooming stem is so affected, some stems can be pinched for leaf production, while others are left to bloom for decoration or seeds. Picking the leaves off the plant helps promote growth, largely because the plant responds by converting pairs of leaflets next to the topmost leaves into new stems.[citation needed]
Once the plant is allowed to flower, it may produce seed pods containing small black seeds, which can be saved and planted the following year. If allowed to go to seed, a basil plant will grow back the next year.[citation needed]
Basil suffers from several plant pathogens that can ruin the crop and reduceyield.Fusarium wilt is a soil-borne fungal disease that will quickly kill younger basil plants.Seedlings may be killed byPythiumdamping off. A commonfoliar disease of basil isgray mold caused byBotrytis cinerea; it can cause infections post-harvest and is capable of killing the entire plant.Black spot can be seen on basil foliage and is caused by thefungigenusColletotrichum.Downy mildew caused byPeronospora belbahrii is a significant disease, as first reported in Italy in 2003.[27] It was reported in the Florida in 2007 and by 2008 had spread along the eastern United States, reaching Canada.[28][29] Basil cultivars resistant toP. belbahrii have been developed.[30]
Basil is most commonly used fresh in recipes. In general, it is added last, as cooking quickly destroys the flavor. The fresh herb can be kept for a short time in plastic bags in the refrigerator, or for a longer period in the freezer, after beingblanched quickly in boiling water.[citation needed] It has a flavor resembling that ofliquorice.[34]
The most commonly used Mediterranean basil cultivars are "Genovese", "Purple Ruffles", "Mammoth", "Cinnamon", "Lemon", "Globe", and "African Blue".[citation needed] Basil is one of the main ingredients inpesto, anItalian sauce witholive oil and basil as its primary ingredients, and is used in other sauces andsalad dressings.[34] Many national cuisines use fresh or dried basils in soups and other foods, such as to thicken soups. Basil is commonly steeped in cream or milk to create flavor in ice cream orchocolate truffles.[citation needed] It sometimes used to infuse oils and vinegars.[34]
Lemon basil has a stronglemony smell and flavor due to the presence ofcitral. It is widely used inIndonesia, where it is calledkemangi and served raw as an accompaniment to meat or fish.[citation needed]
Studies of the essential oil have showninsecticidal andinsect-repelling properties,[37] including potential toxicity tomosquitos.[38] The essential oil is found by Huignard et al. 2008 to inhibit electrical activity by decreasingaction potential amplitude, by shortening the posthyperpolarization phase, and reducing the action frequency of action potentials. In Huignard's opinion this is due to thelinalool andestragole, the amplitude reduction due to linalool, and the phase shortening due to both.[39]
^abcdefgSimon, James E (23 February 1998)."Basil". Center for New Crops & Plant Products, Department of Horticulture, Purdue University, West Lafayette, IN.Archived from the original on 2 May 2017. Retrieved22 January 2018.
^Kandil, M. A. M.; Khatab, M. E.; Ahmed, S. S.; Schnug, E (2009). "Herbal and essential oil yield of Genovese basil (Ocimum basilicum L.) grown with mineral and organic fertilizer sources in Egypt".Journal für Kulturpflanzen.61 (12):443–449.
^Britannica, The Editors of Encyclopaedia."basil (herb)".Encyclopedia Britannica. Retrieved21 December 2023.
^Lee, Seung-Joo; Umano, Katumi; Shibamoto, Takayuki; Lee, Kwang-Geun (2005). "Identification of Volatile Components in Basil (Ocimum basilicum L.) and Thyme Leaves (Thymus vulgaris L.) and Their Antioxidant Properties".Food Chemistry.91:131–137.doi:10.1016/j.foodchem.2004.05.056.
^Eberhard Breitmaier (22 September 2006).Terpenes: Flavors, Fragrances, Pharmaca, Pheromones. John Wiley & Sons. pp. 11–.ISBN978-3-527-31786-8.Archived from the original on 12 October 2013. Retrieved2 August 2013.Acyclic monoterpenoid trienes such as p-myrcene and configurational isomers of p- ocimene are found in the oils of basil (leaves of Ocimum basilicum, Labiatae), bay (leaves of Fimenta acris, Myrtaceae), hops (strobiles of Humulus lupulus, ...
^Md Shahidul Islam (4 February 2011).Transient Receptor Potential Channels. Springer. pp. 50–.ISBN978-94-007-0265-3.Archived from the original on 12 October 2013. Retrieved2 August 2013.Eugenol is a vanilloid contained in relatively high amounts in clove oil from Eugenia caryophyllata, as well as cinnamon leaf oil (Cinnamomum zeylanicum) and oil from the clove basil Ocimum gratissimum. While eugenol is often referred to as ...
^Baritaux, O.; Richard, H.; Touche, J.; Derbesy, M.; et al. (1992). "Effects of drying and storage of herbs and spices on the essential oil. Part I. Basil,Ocimum basilicum L.".Flavour and Fragrance Journal.7 (5):267–271.doi:10.1002/ffj.2730070507.
^Miele, Mariangela; Dondero, R; Ciarallo, G; Mazzei, M; et al. (2001). "Methyleugenol inOcimum basilicum L. Cv. 'Genovese Gigante'".Journal of Agricultural and Food Chemistry.49 (1):517–521.Bibcode:2001JAFC...49..517M.doi:10.1021/jf000865w.PMID11170620.
^Fandohan, P.; Gnonlonfin, B; Laleye, A; Gbenou, JD; Darboux, R; Moudachirou, M; et al. (2008). "Toxicity and gastric tolerance of essential oils from Cymbopogon citratus, Ocimum gratissimum and Ocimum basilicum in Wistar rats".Food and Chemical Toxicology.46 (7):2493–2497.doi:10.1016/j.fct.2008.04.006.PMID18511170.
^"Ocimum tenuiflorum L., Synonyms". The Plant List, Royal Botanic Gardens, Kew and Missouri Botanical Gardens. 23 March 2012. Retrieved28 November 2019.
^Garibaldi, A.; Minuto, A.; Minuto, G.; Gullino, M. L. (March 2004). "First Report of Downy Mildew on Basil ( Ocimum basilicum ) in Italy".Plant Disease.88 (3): 312.doi:10.1094/PDIS.2004.88.3.312A.PMID30812374.
^Roberts, P. D.; Raid, R. N.; Harmon, P. F.; Jordan, S. A.; Palmateer, A. J. (February 2009). "First Report of Downy Mildew Caused by a Peronospora sp. on Basil in Florida and the United States".Plant Disease.93 (2): 199.doi:10.1094/PDIS-93-2-0199B.PMID30764112.
^Wick, R. L.; Brazee, N. J. (March 2009). "First Report of Downy Mildew Caused by a Peronospora Species on Sweet Basil ( Ocimum basilicum ) in Massachusetts".Plant Disease.93 (3): 318.doi:10.1094/PDIS-93-3-0318B.PMID30764191.
