Shrubby Basil


Shrubby Basil

About 35 species of aromatic annuals, evergreen perennials and shrubs belong to this genus, which occurs in most warm and tropical regions, especially in Africa. All basils need ample warmth and light, and do not thrive outdoors in areas with cool summers. The most widely grown basil is Ocimum basilicum, a highly variable species in terms of both appearance and aroma. Purple-leafed variants, such as 'Dark Opal' and 'Purple Ruffles', are ornamental, and can be grown as container or bedding plants; they are also used for giving a purple tint to basil vinegar. Basils are rich in volatile oils, which often vary considerably within the same species and according to growing conditions. Some 20 or more constituents have been isolated, the main ones being methyl chavicol (anise), methyl cinnamate (cinnamon), eugenol (clove), citral (lemon), geraniol (rose), linalol (lilac/orange blossom), thymol (thyme), and camphor. Variants in which certain constituents predominate are known as chemotypes; O. americanum has three distinct chemotypes; floral-lemony, camphoraceous, and spicy. Its essential oil characteristically contains 70-88 percent methyl chavicol, an anise-scented compound, which in excess may be carcinogenic. The Mexican O. selloi (sometimes incorrectly given as O. sellowii) has an unusual scent resembling green peppers. In green peppers this characteristic aroma is due to pyrazines, which are difficul to detect in essential oil. Analysis of O. selloi shows that elemicin, methyl eugenol, alpha-copaene, and beta-caryophyllene predominate. The composition of oils in a particular plant affects its aroma, flavor and uses, though it may not differ in appearance from other plants of the same species. Mediterranean types of O. basillicum contain mainly linalol and methyl chavicol, with little or no camphor, which give the typical sweet basil flavor; E European types are characterized by methyl cinnamate; SE Asian types contain a high proportion of clove-scented eugenol; and, in Réunion or African types, camphor and methyl chavicol predominate. Hybridization in cultivation further complicates the picture. The most widely grown basils for commercial drying and oil extraction go under many different names, not necessarily recognized by botanists as distinct cultivars. Though mainly grown for their aromatic leaves, most basils also have seeds that are high in mucilage and have different uses from the foliage. Some basils are important in folklore and religion. The common name "basil" may be associated with the Basilisk (a mythical serpent-like creature whose glance and breath were fatal), as it was beleived that basil could turn into scorpions. Ocimum tenuiflorum, regarded in India as the most sacred plant after the Lotus (Nelumbo nucifera), is grown in most Hindu homes, and around temples, for its protective influence, holding basil root protects against thunder, and wearing a string of beads made from basil stems wards off infection and "induces religious tendency and longevity" (Indian Materia Medica, 1976). The tropical American duppy basil (O. campechianum syn. O. micranthum), also known as mosquito plant/bush or Peruvian basil, is crushed and hung in homes to repel mosquitoes; "duppy" is a word used in the Caribbean for a ghost or a mosquito. It also goes by the name "married man pork" and is used to flavor soups and stews. Ocimum is from the Greek okimon, used by Theophrastus for basil.

While sweet basil, with its savory clove fragrance, is the quintessential Italian culinary herb, basils are available in an amazing rage of forms and fragrances—from lemon, lime, anise, spice, cinnamon, and thyme to incense and sweet camphor.

Tree basil or East Indian basil (O. gratissimum) is native to tropical Africa but widely grown in India and South America. The plant is pleasantly thyme- and clove-scented and makes a substantial bush to about 1.5m. Another strain of this species, sold as "Mosquito Plant" or "Fever Plant" has a strong thyme scent.

Shrubby, much-branched perennial, woody at the base, with purple stems and velvety, lanceolate, pointed, downy leaves, to 15cm (6in) long, which have toothed margins and a sweet clove-like or lemon scent, according to chemotype. Cream to pale green-yellow flowers, with short purplish hairs, and pointed green bracts, are borne in spikes 12-15cm (5-6in) long.


Common Name:
Shrubby Basil
Other Names:
East Indian Basil, Fever Plant, Clove Basil, Mosquito Plant, Tree Basil
Botanical Name:
Ocimum gratissimum syn. O. viride, O. suave
Genus:
Ocimum
Family:
Lamiaceae
Native Location:
India, Sri Lanka, Java, Tropical Africa, Tropical America
Cultivation:
Rich, light, well-drained to dry soil in sun, pH5-8. Pinch out growing tips to encourage bushiness and delay flowering. Ocimum x. citriodorum dislikes transplanting so is best sown in situ. Slugs, aphids, whitefly, spider mites, and Botrytis may attack plants. Basil is often used in companion planting because it is said to repel aphids, asparagus beetles, mites, and tomato hornworms, and to slow the growth of milkweed bugs.
Position:
Basils require a protected, warm, sunny site with a well-drained soil
Propagation:
By seed sown in spring at 13°C (55°F); by softwood cuttings in spring (perennials and shrubs).
With the exception of the perennial basils, basils are generally treated as annuals and propagated from seed. Do not plant seeds directly in the garden until the soil warms. For an early start, plant into seed trays kept in a warm and protected environment. Grow seedlings of smaller varieties in pots or spaced about 1ft (30cm) apart, larger bush types about 1.5ft (45cm) apart. Basils cross very readily between varieties, so seeds saved in a mixed planting will not grow true to type in the following year unless you prevent cross-pollination by bees. You can also take cuttings from side shoots.
Maintenance:
Water regularly. Being a tropical plant, basil grows rapidly at temperatures in excess of 60°F (16°C) and is frost-sensitive. Pinch out flower heads to promote bushy plant growth and to prolong the plant's productive life.
Pests and Diseases:
A fungal disease called fusarium wilt can attack plants, causing sudden wilting. Remove and destroy affected plants (do not compost them), and do not replant basil in the contaminated soil. Consider planting basils among other plants, rather than en masse. They make a fashionable addition to the ornamental garden.
Harvest:
Whole plants (O. americanum, O. basilicum, O. gratissimum, O. tenuiflorum) are cut just before flowering begins and dried or distilled for oil. Leaves are picked during the growing season and used fresh or juiced, or dried for infusions and decoctions. Ocimum tenuiflorum is prepared as powder adn medicated ghee. Seeds (O. americanum, O. basilicum, O. tenuiflorum) are collected when ripe and dried for decoctions. Roots are harvested and dried for decoctions.
Harvest mature leaves and flower spikes for fresh use at any time. To dry the leaves, cut bushes at the base and hang out of direct light, then store in an airtight container in a cool place.
Height:
1.3-2m (4½-6ft)
Width:
60cm-1m (2-3ft)
Variations:
var. Viride
(Green Basil, Tea Bush, West African Basil)

Has a thyme aroma, containing 32-65 percent thymol.
Hardiness:
Z10
History:
Basil has both positive and negative associations that include love and fear, danger and protection, and life and death. The negative connotations probably come from basil's Latin epithet basilicum, which links it to the basilisk, the mythical serpent with the deadly gaze. The ancient Greeks and Romans believed that uttering a curse when sowing basil would ensure its germination.
Parts Used:
Leaves, seeds, oil.
Properties:
An aromatic, stimulant, antiseptic herb that improves digestion, relieves spasms, expels intestinal parasites, and lowers fever. It is diuretic and expectorant, and also insect repellent. Aroma depends on chemotype - predominantly thymol (thyme-scented) or eugenol (clove-scented).
Medicinal Uses:
Internally for urinary disorders (seeds), fevers, headache, impotence, diarrhea, dysentery, postpartum problems, and worms in children (leaves, leaf juice). Externally in baths for rheumatism and lumbago, and chewed for toothache.
Around the Home:
Basil is a natural disinfectant. Use the essential oil in combination with other antiseptic herbal oils to make disinfectant sprays for cleaning household surfaces. Plant basil in a pot close to the back door to deter flies. Cut a bunch of basil as an aromatic table centerpiece when you eat outdoors. The dried flower heads ass a sweet and spicy note to a potpourri.
Culinary Uses:
Leaves are infused for tea, and are used for flavoring; var. viride is a substitute for thyme in stuffings for poultry.
Basil is one of the great culinary herbs; different varieties are used extensively in both European and Asian cooking. If a recipe specifies simply "basil" sweet or common basil (O. basilicum) is the type generally meant. Fresh sweet basil is highly aromatic, with a distinctive scent and flavor reminiscent of aniseseed, and tends to be either loved or loathed. Dried basil tastes more of curry, and is a poor substitute for the fresh herb and should be avoided.
Using a knife to cut basil can bruise and darken the leaves. For salads and pasta sauces where appearance matters, shred the leaves with your fingers. Young leaves have the best flavor, while old ones have a coarser, stronger taste.
In cooked dishes, basil quickly loses its aroma and the leaves tend to darken, so add it to give depth of flavor during cooking and then, for fragrance and visual appeal, stir in a little more just before serving. Tomato dishes, chicken, egg and rice dishes, spaghetti sauces, fish and vegetables - especially beans, capsicum, and eggplants - all go well with basil. Basil id a good addition to stuffings. The most famous use of basil is in pesto (or pistou in French). Citrus-scented and spice-flavored varieties of basil work well in a range of Asian recipes.
Economic Uses:
Plants are grown to repel mosquitoes. Oil is used in perfumery and insect-repellents.
Bibliography:
Encyclopedia of Herbs by Deni Brown Copyright © 1995, 2001 Dorling Kindersley Limited. pp 290-292
The Complete Illustrated Book of Herbs by Reader's Digest Copyright©2009 The Reader's Digest Association, Inc. Pp.18-21