BASIL: CHARACTERISTICS, HABITAT, PROPERTIES, CULTIVATION, CARE - BIOLOGY - 2024

The basil (Ocimum basilicum) is a perennial aromatic herb belonging to the family Lamiaceae. Known as white basil, alfábega, alhábega, basilico, grass of the kings or royal grass, it is a native species of the Middle East and tropical regions of Asia.

It is a herbaceous species with an erect and branched stem that can reach 50-80 cm in height. The ovate leaves are 5 cm long, are slightly succulent with a velvety surface, bright green color and strongly aromatic.

Basil (Ocimum basilicum). Source: pixabay.com

The white or lavender flowers are grouped in terminal tubular inflorescences and bloom regularly during the summer. The fruit is an indehiscent dry capsule that contains numerous small, dark brown, leathery, oval seeds.

It grows as a horticultural crop on fertile, not very compact and humid soils, in full sun exposure during winter and partially shaded during summer. It adapts to hot climates, being very common in the Mediterranean basin where it is sown in home gardens as an aromatic or medicinal herb.

In gastronomy, the fresh leaves are used as a condiment in salads, tomato sauces and soups, as well as recipes based on meat or fish. Its active principle is made up of highly volatile essential oils such as camphor, estragole, linalol and lineol, which is why they are added as a dressing after cooking is finished.

Of the medicinal properties highlights its ability to treat the common cold, digestive disorders, nausea, migraine and skin problems. In addition, due to its therapeutic principles it is used in aromatherapy or as a raw material in the cosmetic and perfume industry.

General characteristics

Appearance

It is a herbaceous plant with an erect stem, highly branched and triangular in section, which can reach 30-130 cm in height. Annual or biennial cycle plant that can be cultivated as a perennial when conditions are favorable, since the seeds that fall germinate continuously.

Leaves

The opposite bright green leaves are ovo-lanceolate, petiolate, silky in texture and strongly aromatic. They are 2-6 cm wide by 4-10 cm long, with sharp apices, glabrous surface, slightly serrated margins and wavy appearance.

flowers

The numerous white, pink or purplish lipped flowers are 10-12 cm long and are grouped into whorled terminal spikes. Each whorl has at the base a pair of small leaves transformed into bracts that protect future seeds.

The calyx is pentalobular, it has an entire upper lip and a lower one divided into four small lobes. On the contrary, the corolla has the upper lip divided into four lobes and the lower one remains whole.

It is characterized by the presence of four white stamens and the pistil resting on the lower lip of the corolla. Flowering occurs between the months of May and September.

Basil flowers (Ocimum basilicum). Source:

Fruit

After entomophilic pollination, the corolla detaches and four dark-colored oval achenes develop inside the bilabiate calyx. Small seeds develop inside that will be used for their reproduction.

Chemical composition

Basil has a high content of organic compounds or terpenoids such as camphor, b-caryophyllene, citronellol, estragole, eugenol, linalool, lineol, myrcene and tannins. B-caryophyllene is a natural substance that stimulates the body's cannabinoid receptors, being useful for the treatment of arthritis or intestinal diseases.

Taxonomy

- Kingdom: Plantae

- Division: Magnoliophyta

- Class: Magnoliopsida

- Subclass: Asteridae

- Order: Lamiales

- Family: Lamiaceae

- Subfamily: Nepetoideae

- Tribe: Ocimeae

- Genus: Ocimum

- Species: Ocimum basilicum L.

Subspecies

- Ocimum basilicum var. Purpurascens

- Ocimum basilicum var. minimum

Etymology

- Ocimum: the name of the genus is derived from the ancient Greek «Ωκἰμον» (okimon), in reference to the name used to identify the «basil» plant.

- basilicum: the specific adjective comes from the ancient Greek «βασιλικόσ» (Basilikos) which means «majestic» or «worthy of a king»

Basil leaves (Ocimum basilicum). Source: FASTILY

Varieties

- Ocimum basilicum var. album Benth.

- Ocimum basilicum var. anisatum Benth.

- Ocimum basilicum var. densiflorum Benth.

- Ocimum basilicum var. difforme Benth.

- Ocimum basilicum var. glabratum Benth.

- Ocimum basilicum var. majus Benth.

- Ocimum basilicum var. pilosum (Willd.) Benth.

- Ocimum basilicum var. purpurascens Benth.

- Ocimum basilicum var. thyrsiflorum (L.) Benth.

Synonymy

- Ocimum majus Garsault, Fig. Pl. Méd. (1764).

- Ocimum minus Garsault, Fig. Pl. Méd. (1764).

- Ocimum album L., Mant. (1767).

- Ocimum thyrsiflorum L., Mant. (1767).

- Ocimum medium Mill., Gard. (1768).

- Ocimum bullatum Lam., Encycl. (1785).

- Ocimum hispidum Lam., Encycl. (1785).

- Ocimum dentatum Moench. (1794).

- Ocimum odorum Salisb. (1796).

- Ocimum integerrimum Willd. (1800).

- Ocimum cochleatum Desf. (1804).

- Ocimum ciliatum Hornem. (1815).

- Ocimum barrelieri Roth. (1821).

- Plectranthus barrelieri (Roth) Spreng. (1825).

- Ocimum lanceolatum Schumach. & Thonn. in CF Schumacher, Beskr. (1827).

- Ocimum anisatum Benth., Labiat. Gen. (1832).

- Ocimum caryophyllatum Roxb., Fl. Ind. (1832).

- Ocimum laxum Vahl ex Benth., Labiat. Gen. (1832).

- Ocimum nigrum Thouars ex Benth., Labiat. Gen. (1832).

- Ocimum urticifolium Benth., Labiat. Gen. (1832).

- Ocimum citrodorum Blanco, Fl. Filip. (1845).

- Ocimum ciliare B. Heyne ex Hook. (1885).

- Ocimum scabrum Wight ex Hook. (1885).

- Ocimum simile NEBr. in WH Harvey (1910).

- Ocimum chevalieri Briq. (1917).

Purple variety of basil. Source: Goldlocki

Cultivars

Basil has great genetic variability due to its prolific nature in suitable environments. More than 40 cultivars have been identified with diverse properties adapted to different environmental conditions.

In Europe the most common are:

- Genovesa: plant with small very aromatic leaves.

- Napolitana: plant with large leaves and minty aroma.

- Fine basil: compact plant of low size and green leaves.

- Mammoth: elongated and aromatic leaves, used to market as a dry leaf.

- Red or purple basil: leaves with reddish or purple tones and jagged margins.

- Opal basil: variety used as a decorative plant.

Habitat and distribution

The Ocimum basilicum species is a herbaceous plant native to ancient Persia, Pakistan, and India, as well as other regions of tropical Asia. At present it is a cosmopolitan crop, due to its easy propagation as aromatic herb in pots, flower beds, patios or fences.

In tropical environments it behaves as a perennial for a few years, in temperate climates it behaves as an annual because it does not tolerate frost. It prefers fertile and well-drained soils, in full sun exposure or partial shade in very hot and dry climates.

Properties

Basil is an aromatic plant that contains various bioactive principles that provide it with certain medicinal and therapeutic properties. In addition, it is a highly appreciated species in gastronomy due to the pleasant flavor and aroma it gives to food.

Medicinal properties

The active principle in basil is an essential oil that is made up of various organic compounds. This principle provides it with various properties, including antiseptic, antispasmodic, digestive, diuretic, emmenagogue, febrifuge and tonic action.

It also fights exhaustion, depressive states, headaches or migraines and lack of sleep or insomnia. Similarly, it is effective in relieving skin irritations and can act as an analgesic, antiseptic and healing.

On the other hand, it favors digestion and controls possible gastric spasms, being indicated in cases of gastritis, flatus or hiatal hernia. The aroma of basil stimulates the appetite and promotes milk production in nursing mothers.

It is effective in preventing vomiting or intestinal discomfort, as well as alleviating inflammations or ulcers in the mouth and controlling bad breath. The presence of eugenol gives it an anticoagulant effect, improving circulation, strengthening the nervous system and improving the symptoms of "altitude sickness".

In addition, basil stimulates the immune system and regulates the uric acid content responsible for arthritis or gout. In the same way, it can be used to relieve pain and inflammation caused by arthritis.

Gastronomic use of basil. Source: pixabay.com

Gastronomic properties

Basil leaves are used in cooking as a condiment or dressing in various traditional recipes. Its culinary properties are highly appreciated especially in Italian cuisine, being the main ingredient in the popular "pesto" sauce.

Sauces prepared with basil, garlic, tomatoes and olive oil are used to dress pizzas or accompany pasta-based dishes. It is preferably used fresh as a condiment for salads, sauces, soups, stews or meat, chicken, fish and egg dishes.

The popularity of its cultivation in pots is due to the fact that it is required to use fresh leaves to take full advantage of its flavor and aroma. Indeed, in many residences the presence of a basil plant is common to cut the leaves that are used in the kitchen.

Other properties

- Flavoring: the dried leaves added to the bath water have a flavoring, deodorizing and toning effect.

- Cosmetology: the leaves are used to make moisturizing creams for the skin.

- Tonics: various liqueurs with digestive effects have basil leaves as an ingredient.

- Insecticide: the essential oil obtained from the basil leaves is an effective insect repellent.

Culture

Requirements

Basil is a small aromatic herb that requires full sun exposure, a warm environment and protection against strong winds. When growing in indoor pots, the plant should receive plenty of lighting and good ventilation.

Shaded environments or with little incidence of sunlight cause the plant to wilt and die. The ideal growing temperature ranges between 15-25 ºC, being extremely susceptible to frost, no matter how slight.

The substrate to establish the seedbed must be frank, loose, rich in organic matter, pH 5.7-6.2 and electrical conductivity of 2-2.5. In the definitive site, whether it is a cultivation plot or a garden, it is convenient to till the soil, stirring it vigorously before transplanting.

Basil is a plant that can be kept in a pot for several months and later transplanted to an open site. It can usually be kept in pots for a month and a half to two months before being ready for transplanting.

Basil potted cultivation. Source: pixabay.com

Reproduction

Basil is a seasonal aromatic plant, its cultivation takes place from early spring to mid-autumn. The sowing can be established from seeds, from young cuttings or even as a seedling in already sprouted pots.

From seed, sowing takes place in mid-April, when the risks of frost have passed. The seeds must be spread on the surface of the substrate, since they germinate better in full solar radiation.

During the germination phase it is essential to maintain the constant humidity of the substrate. When the seedling reaches a height of 10 cm they can be transplanted to the final site or a larger pot.

Once the plantation is established, a formation pruning is carried out, leaving only 3-4 vigorous leaves in order to promote the emission of shoots. The final size of a potted plant is 15-20 cm, depending on the variety, since there are short or tall plants.

Care

If the environmental conditions are adequate, the care required for its cultivation is minimal. Moreover, due to its ability to repel insects, it is associated with other vegetables to improve the health of the crop.

The location, both in plots and in pots, requires full sun exposure and protection from strong winds. It requires light, loose and well-drained soil, not very prone to compaction and with a high content of organic matter.

Basil plot cultivation. Source: pixabay.com

Irrigation should be moderate, only when the substrate is completely dry, as it is susceptible to waterlogging. The loose and humid substrate without being flooded favors the growth and proliferation of the root system.

The application of organic fertilizers or chemical fertilizers with a high nitrogen content is recommended that favor the growth of the foliar mass. The ideal would be to apply low doses of a foliar fertilizer every time the plant requires irrigation.

Shortly after planting it emits the first shoots, these can be pruned in order to favor the development of new shoots. It is important to keep in mind that the more the apical shoots are pruned, the more flowering is delayed.

The most common pests that can affect basil are thrips, whitefly, and leaf miner. Diseases are less frequent, but under adverse environmental or substrate conditions Pythium, Phytoptora, Rhizoctonia and Thielaviopsis can occur.

The harvesting of the leaves is carried out all year round, in annual crops it takes place between May and September. It is convenient to tear off the leaves with care, without damaging the plant to prolong its life cycle.

References

1. Bashaca (2019) Region of Murcia Digital. Recovered at: regmurcia.com
2. Basil - Ocimum basilicum L. (2018) Traditional Herbal Medicines. Ministry of Health, Social Protection Network. Chile.
3. Longoni, T., Alonso Esteban, J., Ciappellano, S., Matallana González, M., & Torija Isasa, ME (2015). Interest of basil (Ocimum basilicum) as food: nutritional value and functional properties. In National Congress of Horticultural Sciences, Spanish Society of Horticultural Sciences (Vol. 71, pp. 429-432).
4. Marrero, VG, Escandón, MC, Soto, R., & Mendoza, A. (2005). Technical instructions for the cultivation of basil (Ocimum basilicum L.) in Cuba. Experimental Station of Essential Oils.
5. Ocimum basilicum. (2019). Wikipedia, The Free Encyclopedia. Recovered at: es.wikipedia.org
6. Reyes Pérez, JJ, Murillo Amador, B., Nieto Garibay, A., Troyo Diéguez, E., Reynaldo Escobar, IM, Rueda Puente, EO & Cuervo Andrade, JL (2014). Growth and development of varieties of basil (Ocumum basilicum L.) under salinity conditions. Terra Latinoamericana, 32 (1), 35-45.
7. Sánchez Govín, E., Leal López, IM, Fuentes Hernández, L., & Rodríguez Ferrada, CA (2000). Pharmacognostic study of ocimum basilicum l. (white basil). Cuban Journal of Pharmacy, 34 (3), 187-195.