Cut leaf basil – Ocimum basilicum

An annual plant of the Lamiaceae family, basil is native to tropical Asia and has spread widely around the Mediterranean basin. Dried and cut leaves retain much of their aroma and are used in culinary preparations, digestive infusions, and homemade skin care products.

Description

Dark green to brownish-green leaves, cut and dried. Warm, slightly aniseed and peppery scent. Dry and crumbly texture. Infuse or sprinkle in dishes.

Nomenclature

• Common names: Basil, sweet basil, royal herb
• Latin name: Ocimum basilicum
• Family: Lamiaceae
• Part used: Leaf
• Form: Cut, dried
• Origin: India, Mediterranean, Africa
• English name: Basil
• German name: Basilikum
• Name in Spanish: Albahaca
• Name in Italian: Basilico
• Name in Arabic: ريحان (Rīḥān)

Main virtues

Basil is known for its digestive and relaxing properties. It is used in infusions to soothe the body, but also in skin care products for its refreshing properties. Its intense aroma is also highly valued in cooking.

Main constituents

Essential oils (linalool, estragole, eugenol), flavonoids, tannins, saponins, phenolic acids.

Use and dosage

• Infusion: 1 teaspoon of leaves for 200 ml of hot water, let infuse for 5 to 7 minutes.
• Cuisine: as a seasoning for sauces, salads, meats, vegetables, Mediterranean dishes.
• Cosmetic: in infusion applied as a tonic lotion or facial steam.

Precautions, side effects and contraindications

• Moderate use recommended for pregnant women (presence of aromatic compounds).
• Store away from light and humidity.
• No known toxicity in traditional uses.

History and origin

Considered sacred in India and ancient traditions, basil was also called the "royal herb" by the Greeks. Cultivated since ancient times for its medicinal and culinary qualities, it is an integral part of many ancient pharmacopoeias and culinary traditions around the world.

Miscellaneous information

• Storage: in an airtight bag, away from light and humidity.
• Packaging: kraft bag, metal box or tinted jar.
• Appearance: Dark green to brown leaf fragments.
• Odor: warm, slightly aniseed, peppery.

Sources and references

• Pl@ntUse – https://uses.plantnet-project.org
• Mediterranean herbalism corpus
• Culinary and medicinal traditions of South Asia and Europe
• Encyclopedia of aromatic plants

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