Albahaca, Basilic, Basilic Commun, Basilic Grand, Basilic Grand Vert, Basilic Romain, Basilic aux Sauces, Basilici Herba, Basilici Herba, Common Basil, Garden Basil, Krishna Tulsi, Munjariki, Ocimum basilicum, St. Josephwort, Surasa, Sweet Basil, Vanatulasi, Varvara, Visva Tulsi.
A culinary herb, Basil comes from the mint family and is sometimes referred to as Saint Joseph’s wort. Basil is actually native to India and has been cultivated there for 5,000 years. It is a sacred plant according to the Hindus, having played a major role in Southeast Asian countries’ cuisine. The leaves have a taste similar to anise that is pungent, strong and often sweet smelling.
Citronellol, linalool, myrcene, pinene, ocimene, terpineol, linalyl acetate, fenchyl acetate, trans-ocimene, 1,8-cineole, methyl eugenol, camphor octanane, methyl chavicol, eugenol, beta-caryophyllene
The best time to harvest is when the plant starts to bud before the flowers bloom. It is most pungent when it is fresh.
Promote blood circulation,
Start the flow of breast milk
Basil is a popular herb used in cooking. It is also great in spicy dishes because of its peppery taste. It is also used to counteract poison and snake bites and is easy to grow in a home herb garden.
Used for many years in traditional medicine and cooking, basil is sometimes considered sacred because of its simplicity and yet it can be applied in many uses. It has had many positive effects in both internal medicine and culinary uses.
Basil’s essential oil is proven toxic against mosquitoes and is a good ingredient in insect repellents.
The Old Farmer’s Almanac, Basil: http://www.almanac.com/plant/basil-
RXList, Basil: http://www.rxlist.com/basil/supplements.htm-
Wikipedia, Basil: http://en.wikipedia.org/wiki/Basil-
Healthline.com, Drugs A-Z: http://www.healthline.com/natstandardcontent/holy-basil