LEAF OF FAITH “BASIL
LEAVES”
Soar throat or
insect bite, fever or stress; beat them all with basil….
Auspicious and
aromatic, basil- king of herbs has always made its presence felt, be it in the
Rig Veda or modern homes. Basil leaves have a distinct fragrance and flavor,
as you can discern in your pesto. What you may not know is that basil leaves
are important ingredients in Ayurveda medicine and have been cultivated in
India for over 3000years.and they present a wonderful remedy for several health
problems.
Cough and Cold. Just
chew a few basil leaves. Basil mobilizes mucus movement.
Insect bites. Being
curative in nature, basil leaves are great for insect bites. Apply 1 tsp of
leaf juice to affected parts.
Fever. Boil basil
leaves with tea and drink to prevent dengue and malaria. Reeling under high
fever? Boil basil leaves with cardamom powder in half a liter of water. Mix
with some sugar and milk and drink up.
Respiratory
disorders. Mix honey, ginger and basil leaves. This is an excellent remedy for
respiratory disorders like asthma, influenza and bronchitis.
Kidney stone.
Regularly consuming basil leaf juice in honey for six months helps expel kidney
stone via the urinary tract.
Heart disorders.
Helpful in reducing blood cholesterol levels, basil is extremely beneficial for
cardiac patients.
Stress chew to basil
leaves a day to avoid stress
Mouth infection
chewing on basil leaves also counters mouth infections, ulcers and pyorrhea.
Sore throat. Boil
some basil leaves in water. Cool & drink the water to help soothe the
throat.
Headaches. Mix powdered basil leaves with sandalwood
paste and apply to forehead. This alleviates headaches.
Origin
Basil was first put to cultivation in India. It is cultivated world over now, including Asia, Africa and Central and Southern America. Basil leaves meaning in Hindi is Tulsi.
Basil was first put to cultivation in India. It is cultivated world over now, including Asia, Africa and Central and Southern America. Basil leaves meaning in Hindi is Tulsi.
Varieties And
Characteristics
In different parts of the world, different types of Basil are cultivated. Some of the popular and widely used varieties are:
In different parts of the world, different types of Basil are cultivated. Some of the popular and widely used varieties are:
- Mediterranean Basil: Sweet taste
- Italian Basil: Sweet Flavor
- Indian Basil: Strong Fragrance
- African Blue Basil: Citrus Odour
- Thai Basil/ sweet Basil: Sweet basil, more sweet as compared to Mediterranean and Italian Basil. It grows to a height of 75cm (2ft 6in)
- Perennial Basil (Africa And Asia): Strong Flavor but is less pleasant
- Lemon Basil: It grows to a height of 30cm (12in) and posses the taste of mid lemon.
Selecting And Storage
Always try to select fresh basil since it is superior in flavor as compared to dries basil. I f you are selecting fresh Basil then ensure that the leaves are deep green in color and free from dark spots or yellowing. If you are purchasing dried basil, then ensure that it is grown organically as this will give you assurance that it has not been irradiated.
Always try to select fresh basil since it is superior in flavor as compared to dries basil. I f you are selecting fresh Basil then ensure that the leaves are deep green in color and free from dark spots or yellowing. If you are purchasing dried basil, then ensure that it is grown organically as this will give you assurance that it has not been irradiated.
If
you have purchased fresh Basil, then stored it in the refrigerator by wrapping
it in a slightly damp paper towel. You have an another option for keeping your
Basil fresh. In this option you can freeze Basil in airtight containers or l in
ice cube trays.
Chemical Properties:
1.Aroma Constituents
The major Aroma components are: 1,8 cineol, linalool, citral, eugenol, methyl chavicol (estragole), and methyl cinnamate.
1.Aroma Constituents
The major Aroma components are: 1,8 cineol, linalool, citral, eugenol, methyl chavicol (estragole), and methyl cinnamate.
2.Flavour
Constituents
The chemical constituents that effects the flavour of Basil are monoterpenes (ocimene, geraniol, camphor), sesquiterpenes (bisabolene, caryophyllene) and phenylpropanoids (methyl eugenol). selection.
The chemical constituents that effects the flavour of Basil are monoterpenes (ocimene, geraniol, camphor), sesquiterpenes (bisabolene, caryophyllene) and phenylpropanoids (methyl eugenol). selection.
3.Cultivation
Of Basil
The ideal weather for basil is spring. Basil cannot survive in cold climate hence spring is an ideal condition for its cultivation. It should be grown when there is an ample amount of sunlight and the soil well drained. If Basil is grown in raised beds they yield good harvest because raised beds promote good drainage and warm quickly in the spring. Basil can be grown both from the seed and the transplants. The space between the row should be kept between 2-3 feet and 6-12 inches within the row. The use of mulch for fresh cut basil will be good because it conserves moisture, reduces weed growth, and keeps the basil leaves clean.
The ideal weather for basil is spring. Basil cannot survive in cold climate hence spring is an ideal condition for its cultivation. It should be grown when there is an ample amount of sunlight and the soil well drained. If Basil is grown in raised beds they yield good harvest because raised beds promote good drainage and warm quickly in the spring. Basil can be grown both from the seed and the transplants. The space between the row should be kept between 2-3 feet and 6-12 inches within the row. The use of mulch for fresh cut basil will be good because it conserves moisture, reduces weed growth, and keeps the basil leaves clean.
4.Harvesting
Harvesting of Basil depends on its end use. If Basil is used for its dried leaves then it is cut before the flowers have appeared. To obtain oil, it is harvested only after the appearance of the flower. In Mediterranean climate basil can be grown and harvested with 3-5 cuttings per year. However in North temperate zones the growing takes long time and normally one and sometimes two cutting is done. I f Basil is required in the the fresh and dried market, then it is harvested for its leaves. The cutting should be done at least 10-15 cm above the ground to ensure a continuous supply of fresh leaves.
Harvesting of Basil depends on its end use. If Basil is used for its dried leaves then it is cut before the flowers have appeared. To obtain oil, it is harvested only after the appearance of the flower. In Mediterranean climate basil can be grown and harvested with 3-5 cuttings per year. However in North temperate zones the growing takes long time and normally one and sometimes two cutting is done. I f Basil is required in the the fresh and dried market, then it is harvested for its leaves. The cutting should be done at least 10-15 cm above the ground to ensure a continuous supply of fresh leaves.
5.Processing
Color and aroma of the basil are the most important quality of the Basil. Hence the plant is processed carefully to retain the color and aroma. In order to retain maximum color leaves are dried at low temperatures (<35C). All extraneous materials are removed by washing and cleaning with weeds.
Color and aroma of the basil are the most important quality of the Basil. Hence the plant is processed carefully to retain the color and aroma. In order to retain maximum color leaves are dried at low temperatures (<35C). All extraneous materials are removed by washing and cleaning with weeds.
Basil
And Health Protection
The constituents found in basil are used for various medical purposes:
The constituents found in basil are used for various medical purposes:
- Flavonoids that is one of the important nutrient component found in basil provide protection at the cellular level. Orientin and vicenin are two water-soluble flavonoids gives positive effects on human white blood cells.
- Volatile oils, which contain estragole, linalool, cineole, eugenol, sabinene, myrcene, and limonene protect against unwanted growth of Bacteria.
- The eugenol component acts as anti inflammatory.
- Basil is also a good source of magnesium due to which it prompts muscles and blood vessels to relax, this helps in promoting cardiovascular health.
Basil
Known In Different Languages
Icelandic
|
Basilíka
|
Russian
|
Vasilki
|
Belarusian
|
Bazylik
|
Serbocroatian
|
Bosiljak
|
Albanian
|
Bozilok
|
Hungarian
|
Bazsalikom
|
Czech
|
Bazalka
|
Romanian
|
Busuioc
|
Modern
Greek
|
Vasilikos
|
Arabic
|
Habaq,
Rihaan, Rihan, Raihan
|
Armenian
|
Shahasbram,
Shahaspram
|
Basque
|
Albaraka,
Brazilla
|
Bengali
|
Babui
tulsi, Kalotulsi*
|
Bulgarian
|
Bosilek
|
Burmese
|
Laun*,
Pinzainpinzin
|
Chinese
|
gáu
chàhng taap, lòh lahk fàn jyun, yú heung choi,Gau chahng taap, Loh lahk, Fan
jyun, Yu heung choi
|
Croatian
|
Bosiljak
|
Czech
|
Bazalka
|
Danish
|
Basilikum
|
Dutch
Basilicum
|
Bazielkruid,
Baziel, Koningskruid
|
English
Basilie
|
Sweet
Basil
|
Estonian
|
Vürtsbasiilik,
Basiilik
|
Farsi
|
Reihan
|
Finnish
|
Basilika
|
French
|
Basilic,
Basilic commun, Herbe royale
|
German
|
Basilikum,
Basilienkraut, Königskraut
|
Greek
|
Vasilikos
|
Greek
(Old)
|
Okimon
|
Gujarati
|
Sabje
|
Hindi
Barbar, Tulsi*
|
|
Indonesian
|
Indring,
Kermangi, Selasih; Lampes*, Ruku-ruku*; Kemangi hutan, Selaseh mekah,
Ruku-ruku rimba (Ocimum gratissimum)
|
Italian
|
Basilico
|
Japanese
|
Bajiru,
Meboki, Meboki, Kami-meboki*
|
Korean
|
Pasil,
Peijil, Pejil, Naruk, Naruk-pul, Yanggajuk
|
Latin
|
Basilicum,
Ocymus
|
Malay
Kemangi
|
Daun
selaseh, Selasi jantan; Oku*, Ruku-ruku*, Sulasi*; Selaseh besar, Ruku-ruku
hitam (Ocimum gratissimum)
|
Nepali
|
Tulsi
patta
|
Swedish
|
Basilika,
Basilkaört
|
Turkish
|
Feslegen,
Reyhan, Fesligen, Peslen
|
Urdu
|
Tulsi,
Janglitulsi*
|
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