Sweet basil

Short description of the species

Botanical name

Sweet basil

Latin name

Ocimum basilicum

Family

Lamiaceae

Origin

tropical areas of Africa, India

Crop classification

spicy and aromatic plants

Exposure

sunny

Frost resistance

Sensitive to frost/ annual

Optimal growth temperature

20 – 25°C

Water requirements

regular irrigation

Soil requirements

Clay to sandy

Soil pH

6,0–7,5

Edible part

Folium basilici (basil leaf), Herba basilici (basil herb), Oleum basilici (basil essential oil)

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Interesting

The name basil comes from the Greek word basileus (king), reflecting its historical status as a royal herb in ancient cultures.

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Usage

Basil is used in Mediterranean and Asian cuisine, especially on pizza, spaghetti, in combination with tomatoes, in salads, pestos, sauces, soups, curries and marinades.

Inclusion in the sowing process and fertilization requirements 

In our conditions, an annual plant that needs to be planted every year in the spring after the frosts have passed 

Track: II. 

Suitable pre-crops: legumes, cereals, brassicas, green manures and grasses 

Fertilization: It requires soil in old strength, with a low content of organic substances we can incorporate well-ripened farmyard manure or other organic fertilizer into the soil 

Varieties: 

The range of species and varieties of basil is currently very diverse, and for the sake of clarity, we can divide the species Ocimum basilicum (true basil) into the following groups based on the differences in appearance and taste, which are important for the market and culinary use: 

• - Mediterranean and European basils are referred to as sweet basils with anise aroma 
• - Robust species with large leaves, which are usually stronger and sharper in taste than other types of basil 
• - Compact basils (the so-called dwarf type) – they have short and small leaves, short internodes, compact species suitable for growing in containers 
• - Thai basils with red veining of leaves and stems, and a sweet anise scent 
• - Opal (purple) basils are characterized by a dark purple color and the traditional taste of sweet basil, they have red to purple leaves and flowers -
• Lemon basil with a strong citrus aroma
• - Cinnamon basils have a distinct cinnamon smell and taste

Agricultural cultivation techniques 

Basil is sensitive to frost, which is why it is grown as an annual plant in our conditions. It is usually pre-grown in the form of transplants, which are planted after May 15, when there is no longer a threat of frost. 

Agricultural cultivation techniques - from transplants

Harvest

Harvesting basil should be regular and done before flowering to encourage further growth and branching of the plant. Depending on the growing conditions, basil can be harvested 2-3 times in one year in our conditions. 

Usage: 

Basil is used in Mediterranean and Asian cuisine, especially on pizza, spaghetti, in combination with tomatoes, in salads, pestos, sauces, soups, curries and marinades. 

Impact on human health: 

Ingredients: essential oils, phenolic acids, flavonoids, vitamins 

Phytotherapeutic groups: stomachic, carminative, spasmolytic, antiseptic, dermatological 

Diseases and pests: diseases and pests that commonly attack basil include downy mildew (in recent years Peronospora belbahrii has gained economic importance), fusarium wilt, botrytis (gray mold), bacterial leaf spot, aphids, whiteflies and mites.