Basil’s genus and species names come from ancient Greek meaning “aromatic” or “smell” and “kingly” or “royal,” respectively.13 In later centuries, the French called it Herbe Royale. Basil is thought to have come from the plant known as Holy Basil (Ocimum sanctum) in India and transported into Greece by Alexander the Great.
This herb was used for medicinal and culinary purposes by the ancient Egyptians, Greeks, and Romans. Greek physician Dioscorides made note of it in his writing. Roman author Virgil also mentioned it. By the early sixteenth century, basil was being grown in northern Europe and England. During the Middle Ages it was used as a strewing herb, scattered on floors to freshen and clear the air. By the late sixteenth century, the Spanish had transported basil to North America.
Medicinal Uses
Abdominal pain, anxiety, asthma, bad breath, bronchitis, chronic fatigue, colds, cough, digestive system support, earache, fainting, flatulence, flu, gingivitis, hair care, hay fever, headaches, indigestion, infection, insect bites and stings, insect repellent, insomnia, motion sickness, mouth ulcers, muscle ache and pain, nasal congestion, nausea, nervous system support, sinusitis, stomachache or pain, stress, warts
Precautions and Contraindications
The herb: Therapeutic doses should be avoided during pregnancy and while nursing.
The essential oils: Avoid during pregnancy; use in moderation; may cause skin sensitization in some.
Parts of Plant Used
Herbal remedies: Leaves
Essential oils: Leaves and flowering tops
Culinary purposes: Leaves
Growing and Harvesting
Basil is a bushy plant that reaches one to two feet tall. Its oval leaves have prominent veins and a distinctive downward curl. They are yellow-green to dark green and very fragrant. White, pink, or purple flowers grow at the tops of stems and bloom from midsummer to autumn.
|
Type |
Zone |
Light |
Soil |
Moisture |
Height |
Spacing |
|
Annual |
Any |
Full sun |
Loam |
Moist |
1–2' |
12–18" |
With a strong, spicy aroma, it is probably no surprise that basil is one of the most popular herbs in modern gardens. Basil is easily grown from seed, which is the method for propagation. While it prefers full sun, basil will tolerate partial shade. No matter where you grow it, keep it well composted. Basil repels asparagus beetles, fleas, flies, and mosquitoes. It is a good companion to peppers and tomatoes. Basil grows well in a container and makes an excellent house plant. Give it a sunny spot and water it when the surface of the soil begins to dry.
Leaves can be harvested throughout the season once the plant reaches eight inches in height and before the flowers bloom. Take the top leaves, which will encourage the plant to become bushy. Cut off flower spikes when they form for a longer harvest of leaves. The whole plant can be cut back to encourage new growth.
The leaves can be dried on screens but taste better when frozen. Blanch them before freezing by plunging them into boiling water for a few seconds until they wilt. Remove the leaves from the boiling water and then plunge them into a bowl of ice water to stop the wilting. This will help maintain their color and taste. Let the leaves dry and then store them in a container in the freezer. As an alternative, blend fresh leaves into a paste with olive oil before freezing.
How to Use the Herb
There are many types of basil, however, not all of them are used medicinally. The information in this book pertains to Ocimum basilicum only.
Perhaps best known for its flavor in pesto and tomato sauce, basil seems to go with just about anything. It has a spicy sweet flavor with a slight undertone of pepper that goes especially well with fish, poultry, cheese, eggs, vegetables, salads, and, of course, pasta. Basil blends well with garlic and thyme, and it makes a good infused cooking oil with them or on its own. Also tasty is a basil vinegar made with white vinegar.
The following is my simple pesto recipe. I like to tinker with it from time to time, adding different amounts or types of cheese or nuts, garlic, or even a dash of cayenne.
Simply Basil Pesto
4 cups fresh basil leaves, coarsely chopped
4 tablespoons pine nuts
½ cup olive oil
½ cup Parmesan cheese
Place the basil and nuts in a food processor or blender and pulse until it becomes a chunky paste. Add the olive oil and Parmesan in small amounts and sample as you go for taste and texture.
When basil leaves are fresh from the garden, who can resist cooking with them? In fact, eating more basil in late summer and early fall can help fend off colds, coughs, and the flu. Instead of adding it to food, drink a cup of basil tea several times a week. Basil can also help get hay fever under control.
When illness does strike, drinking basil tea will help fight infection. It relieves bronchitis, soothes coughs, and helps calm asthma attacks. A basil steam inhalation eases nasal congestion and sinusitis. The tea also soothes mouth ulcers, fights gingivitis, and gets rid of bad breath. Basil works well on its own for these purposes or it can be combined with peppermint for an added medicinal and flavor boost. On its own, a tea made with 2 teaspoons of basil can be used to make a warm compress to decrease the discomfort of an earache.
Basil and Mint Infection-Fighter Tea
1 teaspoon dried basil leaves, crumbled
1 teaspoon dried peppermint leaves, crumbled
1 cup boiling water
Combine the herbs and add the water. Steep for 10 to 15 minutes and strain.
Eating basil provides support for the digestive system, and when things get a little out of kilter, it can help put things right. A cup of basil tea after dinner relieves indigestion and flatulence. The tea also eases abdominal and stomach pain and reduces nausea. If you suffer from motion sickness, make a mild tea and take it along with you. Use 1 teaspoon of dried leaves in 1 cup of boiling water. Let it steep for ten minutes and then strain. Keep it warm in a thermos or drink it cool.
Basil has mild sedative properties that ease anxiety, headaches, insomnia, and stress. It also helps deal with chronic fatigue and is considered a tonic that supports the nervous system. For added effectiveness with these issues, combine basil with chamomile and lemon balm in a tea or infusion.
Soothe and Relax Me Basil Tea
1 teaspoon dried basil leaves, crumbled
½ teaspoon dried lemon balm leaves, crumbled
½ teaspoon dried chamomile flowers, crumbled
1 cup boiling water
Combine the herbs and add the water. Steep for 10 to 20 minutes and strain.
Basil comes to the rescue for treating insect bites and stings by relieving the swelling and itching. It is especially soothing for wasp stings and mosquito bites. Make a poultice of fresh leaves or add water to dried leaves to make a paste. Apply to the affected area and use an adhesive bandage to hold the poultice in place. You can start treating bites and stings before going indoors by crushing and rubbing a basil leaf onto the affected area. In addition, crushed basil leaves rubbed on the skin work as an insect repellent. A basil poultice can also be used to treat warts. Hold it in place with an adhesive bandage until it cools. Repeat every day for five to seven days.
How to Use the Essential Oils
The essential oil made from basil ranges from colorless to pale yellow. Its scent is herbaceous and spicy sweet.
Basil essential oil relieves muscle aches and pains, especially after overexertion. It works well on its own, or it can be combined with lavender and marjoram for an aromatic treat that is equally soothing.
Basil Muscle Soothing Oil
5 drops basil essential oil
5 drops lavender essential oil
3 drops marjoram essential oil
1 ounce carrier oil
Mix the essential oils together and then combine with the carrier oil.
Along with rosemary, basil can be used as a scalp treatment to stimulate hair growth. Use 1 drop of each essential oil in 1 teaspoon of carrier oil. Massage it into the scalp at bedtime, leave it on overnight, and then shampoo in the morning. Continue using the preparation until new growth begins. Basil essential oil is also effective to revive someone who has fainted.
13. Rosemary Gladstar, Medicinal Herbs: A Beginner’s Guide (North Adams, MA: Storey Publishing, 2012), 53.