BASIL (Tulsi)
Description
The basil (Ocimum basilicum), also known as sweet
basil, is a well-known common plant of India. It is an erect, much-branched,
smooth, stout, and aromatic plant 30-90 cm. high. It is an annual plant of the
mint family. The plant bears clusters of small, white or pale purple,
two-lipped flowes in raceme fashion.
The fresh leaves are bright green in colour and
about 3.75 cm. in length. When fried, they turn brownish-green and brittle.
Dried leaves and tender stems of this plant are used as a spice for flavouring
and extraction of essential oils. The leaves have numerous dot-like glands
which contains the aromatic oil of the herb.
Sweet basil has an aromatic clove-like scent which is,
somewhat saline in taste. It has a slightly sweetish flavor, which increases
while cooking. There is a widespread belief in India that, if basil is planted
around homes and temples, it would ensure happiness.
There are numerous varieties of basil. Of these,
four are identified in India. They are Lettuce-leaf basil, Curly-leafed basil,
Violet red basil and common white basil. Curly-leafed basil is considered most
suitable for cultivation and it is reported to give good yields of high quality
oil. It can be easily grown at home or in gardens in ordinary soil.
Origin and distribution:
Basil is indigenous to the lower hillls of the
Punjab and Himachal Pradesh and is cultivated throughout India. It was
introduced into Europe in the sixteenth century and plants were established in
English monastery gardens at about the same time. It is now cultivated I
southern France and other Mediterranean countries and also in USA. It grows
abundantly in the warm climate of India, but sparingly in the cooler European
weather.
Nutritive Value/Composition
According to analysis report of the American Spice
Trade Association (ASTA), USA, the composition of Basil is as follows: moisture
6.1 per cent, protein 11.9 per cent, fat (Ether extract) 3.6 per cent, fibre
20.5 per cent, carbohydrates 41.2 per cent, total ash 16.7 per cent, calcium
2.1 per cent, phosphorous 0.47 per cent, sodium 0.04 per cent, potassium 3.7
per cent and iron 0.04 per cent. Its vitamin contents are thiamine 0.15 mg. per
cent, niacin 6.90 mg. per cent, riboflavin 0.32 mg. per cent, ascorbic acid 61.3
mg. per cent and vitamin A 290
International units/ 100g. It contains 325 calories per 100g of dried herb.
A good commercial sample of sweet basil has been
found to contain a minimum of 0.4 per cent of volatile oil. This oil is
produced by the distillation of the herb. The flowers, on an average yield 0.4
per cent oil while the whole plant contains 0.10 to 0.2 per cent oil. The
maximum total ash is 15 per cent, maximum acid insoluble ash 1 per cent,
maximum moisture 8 per cent and total and minimum ether extract 4 per cent on
moisture-free basis.
Medicinal Virtues:
The powdered leaves of Basil were originally added
to snuff to help clear the nostrils. The early herbalists also used this plant
for soothing headaches and helping cure digestive ailments. Today it is used in
digestive and nerve tonics, since it contains all the minerals and some Vitamin
B.
The leaves and seeds of the plant possess curative
properties The leaves are nerve tonic and they sharpen the memory They promote
the removal of catarrhal matter and phlegm from the bronchial tubes. They
leaves strengthen the stomach and promote its action and they also expel wind
from the stomach. The induce copious perspiration. The seeds of the plant are
mucilaginous and nourishing. They are stimulant and cooling. They exercise
soothing effect on the skin and mucous membranes. The also increase the
secretion and discharge of urine.
Fevers: The leaves of basil are specific for many
fevers. During the rainy season, when malaria and dengue fever are widely
prevalent, a decoction of the tender leaves act as a preventive against these
diseases. It should be given with ginger and white pepper in remittent and in
termittent fever. In case of acute fevers, the patient should be given a
decoction of the leaves boiled with powdered cardamom in half a litre of water
and mixed with honey or jiggery and milk. This brings down the temperature.
Respiratory System Disorders : The leaves are useful
in respiratory system disorders. Their decoction, with honey and ginger is an
effective remedy for bronchitis, asthma, influenza, cough and cold. A decoction
of the leaves, cloves and common salt also gives immediate relief in case of
influenza. They should be boiled in half a litre of water till only half the
water is left.
Digestive System disorders : This spice helps
counteract the effects of unwholesome food and is an aid to digestion. It is
also a valuable remedy for nausea and vomiting. An infusion of the green leaves
in boiling water can be used beneficially in treating these conditions.
Constipation : The seeds of the plant are laxative.
They can be taken internally with beneficial results in case of habitual
constipation and piles, which usually results from chronic constipation.
Sinus trouble : The seeds of the plant have found to
be beneficial in the treatment of sinus problems. They can be used in the form
of poultice for this purpose.
As an insecticide : Basil oil possesses insecticidal
and insect repellent properties. It is effective against house-files and
mosquitoes. It is also bactericidal.
Women’s problem : The mucilaginous jelly formed by
infusing one to three drachms of the seeds in cold water for some time is given
with jiggery or honey for relieving pains after childbirth.
Stress : Basil leaves are regarded as adaptogen or
anti-stress agent. Recent studies have shown that the leaves protect against
stress significantly. It has been suggested that even healthy persons should
chew 12 leaves of basil twice a day, morning and evening, for preventing
stress. It will purify the blood and help prevent several common ailments.
Skin Diseases : The juice of basil leaf can be
applied externally in case of ringworm and other skin diseases. It has also
been tried successfully by some Naturopaths in the treatment of leucoderma.
Tooth Disorders : Basil leaves are beneficial in the
treatment of tooth disorders. They can be dried in the sun and powered. This
powder can be used for brushing the teeth. It can also be mixed with mustard
oil to make a paste and used as tooth paste. It helps maintain dental health
and counteract foul smell. It is also useful in pyorrhea and other tooth
disorders.
Rheumatic afflictions : Basil is useful in rheumatic
afflictions like gout joints. An infusion of the plant can be given with
beneficial results for treating these conditions.
Headache : Basil is useful in headache. A decoction
of the leaves should be given for treating this disorder. Pounded leaves mixed
with sandalwood paste can also be applies on forehead for getting relief from
heat and headache. Dried basil leaves in the form of snuff can also be used as
a remedy for nervous headaches and for relieving head colds.
Earache : Basil leaves are also beneficial in the
treatment of earache. A few drops of the juice of the leaves should be put in
the affected ear to obtain relief. This remedy will also be useful in the
dullness of hearing.
Body Odour : The leaves of Basil have also been
found beneficial in the treatment of unpleasant body odour. About 20 leaves
should be eaten daily in the morning with a glass f water. This treatment
should be continued for a month or so.
Croup : The use of this spice has been found
valuable in croup, a disease marked by an obstruction in the larynx, mostly
prevalent in children. The warm juice of the leaves should be taken in doses of
half to one drachm, with honey in treating this condition. It has a slightly
narcotic effect and allays irritation in the throat.
Poisoning : The seeds of basil plant can be taken
internally as an antidote to poison. They can also be applied externally on
venomous bites.
Uses
Sweet basil is used as a flavouring agent in soups,
fish, certain cheeses, tomato cocktail, eggplant, cooked cucumber dishes,
cooked peas, squash and string beans. It is also used in the manufacture of
chartreuse and other liquers. The oil of sweet basil is extensively used in all
kinds of flavours, including those for confectionery, baked goods, condimentary
products and in spiced meats and sausages. The oil also serves for imparting
distinction to flavours in certain dental and oral products. Sweet basil oil is
also used in certain perfume compounds and for the scenting of soaps.
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