Green basil best varieties

Since ancient times, people have been using spicy herbs as a vitamin seasoning for various dishes, and they prepare medicinal drugs from them.

These herbs include basil, the species and varieties of which are grown in many countries of the world for both culinary and medicinal purposes. Let's get acquainted with the main specific features and varietal assortment of this spice, and find out how they differ and how they look.

Description of Basil Plant Species

Basil - Ocimum

Other names: fragrant basil, common basil, camphor basil, mint-leaved basil, green aromatic basil.

A bushy or herbaceous plant from the Yasnotkov family. It happens perennial and annual.

It is translated from Greek as "king".

The plant blooms with an intermittent brush or spikelet. White, light pink or purple flowers are collected in whorls of 6-10 pieces.

The roots are superficial and branched, the stem is straight and branched, about 60-70 cm long.

The leaves, which have an ovoid oblong shape, are decorated with sparse denticles and pubescent with villi.

Basil: types and varieties

Achenes remain viable for about five years.

Wild basil can be found in the South and Central Asian regions, India, China, Africa, Iran, the American tropics, and the Caucasus.

The well-known camphor oil is made just from the essential oils of basil. The leaves of the plant have a salty and tart taste, due to which they are added to meat and fish dishes, to pasta and cheeses.

The historical roots of the basilica

As the story goes, it first appeared in the Middle East and India. In ancient times, medicinal decoctions and infusions were made from it.

• In European countries, they learned about it thanks to the Germans, in whose country basil has been cultivated since the beginning of the 12th century.
• In the 16th century, the French and other Europeans began to add its greens to traditional dishes, especially meat, desserts, refreshing and warming drinks.
• In the 18th century, it also found itself in Russia, where this greenery was initially used as a medicine.

Basil is now cultivated all over the planet and is used mainly as a fragrant spice, rich in essential oils, vitamin C, PP and B2, as well as carotene, rutin, camphor, etc.

Basil green and purple: the difference

There are a great many varieties of this plant, but according to the color of the leaves, they are all divided into two types: purple and green. We will find out what their features are, and how green basil differs from purple.

Taste

Green basil has a mild flavor and is therefore commonly used in European cooking. They prepare many desserts with this plant, but the purple look is not suitable for them.

But the inhabitants of the Caucasus and Asian peoples give preference to the purple plant, appreciating its rich, tangy flavor.

Scent

Green basil exudes a delicate aroma, especially the lemon variety used in the production of refreshing drinks.

In contrast, purple basil, aka red basil or black basil (with black-purple leaves), has a sharper smell. It is enough to walk past a tray with this view in the market, and you will immediately feel the characteristic harsh smell.

By the way, this greenery is strongest, whether it is bush or herb basil, smells when it picks up color.

Leaf color

As can be seen from the names of the species, one of them has green leaves, the other has purple, purple-violet or black-violet.

These are, perhaps, all the differences between green and purple basil.

Green basil: photo

This is what the green-leafed spice plant looks like:

What makes green basil different

Basil purple: photo

And this is what a plant with purple leaves looks like:

Basil green and purple difference

The best varieties of green basil

We will find out which varieties of the species with green leaves are popular with modern gardeners.

Basil "Basilisk"

An ornamental variety successfully grown both in vegetable gardens and in the house - in flower pots.

Plant up to 20 cm high with a rich head of smooth small leaves, blooming with white small flowers. Due to its peppery - clove aroma, it is used in marinades and fresh salads.

Up to 700 g of leaves can be harvested from 1 square meter. Leaves are ready for cutting in 2 months from the date of germination.

Basil "Clove"

A tall, bushy plant that can grow up to 60 cm, covered with elongated bright green leaves. It blooms in clusters of snow-white flowers.

It can be grown both in the garden and at home. For its characteristic smell and taste, cloves serve as an excellent seasoning for meat and salads.

Up to 2400 g of leaves can be harvested from 1 square meter. Clove basil is ready for cutting after 24-40 days from the date of germination.

Basil "Greek"

This small-leaved spherical bush 15 cm high is so beautiful that it can decorate any interior, not just a garden. Its sweetish spicy taste and classic basil aroma are highly revered by Italian cooks. They add Greek basil to sauces, marinades and fresh salads.

It is ready for cutting in 2-2.5 months from the moment of germination.

Basil "Lemon flavor"

A plant with a rich, refreshing lemon scent. From one bush of this variety, you can get up to 250 g of fresh smooth leaves of a light green color. They add a special flavor to desserts, vegetable salads, drinks and various dishes.

Up to 2900 g of leaves can be harvested from 1 square meter. Lemon basil can be cut after 2-2.5 months from the date of germination.

Basil "Gourmet"

Salad variety. Compact, low plant (up to 25 cm) with wide large leaves.

The variety is very aromatic and has a delicate taste. Grows back quickly after pruning. Good for adding to salads and pasta, it can be dried, pickled and frozen.

You can cut the leaves after 50 days from the moment of germination.

Basil "Caramel"

A favorite plant of culinary experts with a pronounced caramel-fruit taste, ready for cutting within a month after germination!

It can be grown both in the garden and on windowsills. The fleshy large leaves of caramelized basil are suitable for vegetable salads and other dishes, they can be canned and dried.

The yield of the plant is up to 3300 g per square meter, it is ready for the first cut after 30-40 days from the moment of emergence.

Thai Queen Basil

Ornamental plant with elongated large leaves contrasting with purple stems square on the cut.

Differs in luxurious bloom in the form of clusters of dark purple flowers, more reminiscent of lilac bloom. This variety can be grown in greenhouses, vegetable gardens, orchards and window sills.

The leaves are eaten throughout the growing season.

The best varieties of green basil

Basil "Sacred"

He is also Indian basil, or Tulasi. The variety is grown in vegetable gardens, greenhouses and flower pots.

Its leaves exude a spicy-sharp clove-peppery smell, and have a bitter aftertaste, due to which they are used in spicy dishes.

Basil "Naughty"

A plant with small fragrant leaves with a delicate taste, forming a pretty bush with many shoots.

It is grown both in vegetable gardens and in homes - in flower pots and containers. It is used for preserving food, as a seasoning for meat, pasta, fish and fresh salads.

The yield of the Shalun variety is up to 1800 g per square meter.

Basil "Tonus"

Tall spicy plant. Leaves of medium size and bright green color have a tart pleasant taste and a delicate smell. They are used dried or fresh - in salads, drinks and various dishes.

Cutting is possible after 76 days from the moment of emergence.

The best varieties of purple basil

We will find out which varieties of purple basil are most often grown by summer residents and gardeners.

Basil "Thai"

Thai basil seeds produce compact plants with dark purple toothed smooth leaves that form a dense bush.

The leaves exude a pronounced spicy aroma with cinnamon notes. They are added to salads, marinades and pickles, meat and other dishes.

Basil "Yerevan"

One of the best culinary varieties. It builds up a bright deciduous mass of bright purple leaves with a reddish tint.

During flowering, the bushes are decorated with pale pink flowers, so this plant is often grown as flower beds. The variety is also good because the leaves can be cut 2-3 times per season.

The yield of the variety is 3-3.5 kg of leaves per 1 square meter.

Basil "Opal"

Popular variety with deep purple-violet leaves. It blooms with crimson flowers that need to be cut off so that flowering does not interfere with the growth of leaves.

The leaves have a pronounced peppery smell with clove notes and a tart pleasant taste. They are used in sauces, salads, vinegars, oils and various dishes.

Up to 2 kg of Opal basil leaves can be harvested from a square meter.

The best varieties of purple basil

Basil "Pepper flavor"

An annual herbaceous plant with unusual reddish leaves. Vitamin leaves have a spicy aroma and taste, and therefore are often used by chefs instead of peppers when preparing sauces and various dishes.

The plant is ready for cutting after 20 days from germination. Its yield per square meter is up to 4200 g.

Basil "Ararat"

A very aromatic variety that forms tall, branching bushes with lilac flowers. Its green-purple leaves are rich in carotene and essential oils. They are added to tender cheeses, green salads and vegetable soups. They are sprinkled on ready meals before serving.

Leaves can be cut off after 2 - 2.5 months. Can be grown in flower pots.

Vanilla basil

An annual herbaceous basil variety with powerful branchy stems no more than 40 cm high.

The leaves are serrated, dark purple in color, the flowers are pale purple, collected in spikelets. The leaves are so delicious that they are used not only in familiar dishes, but also in fruit salads.

Dishes with green basil

This herb has long been used by cheese-makers in the manufacture of cheeses, and by culinary experts - in vegetable salads, spicy soups such as gazpacho, meat and fish dishes. The French add green basil to sweets, the Italians to jams.

So that you can understand why Europeans value this spice, we suggest preparing the famous Italian salad with basil and mozzarella.

Dishes with green basil

Caprese salad

Ingredients for 4 servings

• Fresh tomatoes - 8 pcs.
• Green basil leaves - 1 tbsp + 2 sprigs for decoration
• Water - 2 tbsp. spoons
• Wine vinegar - 2 tbsp spoons
• Shallots - 1 pc.
• Salt - to your taste
• Mozzarella - 250 g
• Olive oil - 2 tablespoons spoons
• Oregano and black pepper - your choice.

How to make basil salad

To make Caprese salad, follow the step-by-step recipe:

1. Cut the washed tomatoes and mozzarella into thin circles.
2. Prepare the basil sauce: grind the basil leaves with peeled onions, water, salt and wine vinegar in a blender.

Wait 5 minutes for the sauce to sit and mix it with olive oil.

3. Fan out the tomatoes and mozzarella in a fan, alternating between them.
4. Decorate them with basil leaves, sprinkle with oregano and pepper and pour over the infused sauce.

This salad is especially delicious with baguette toast.

Now you know how much basil, the types and varieties of which are simply innumerable, are adored by culinary experts and lovers of ornamental plants. Try it at least once and you too will be a fan of the Basilica!

There are many varieties of basil. They differ in plant height, color, aroma, care and other indicators. The best basil varieties are grown commercially all over the world, they are profitable for sale and have excellent commercial qualities. They are also popular for growing in the garden or even indoors.

Basil classification by plant height

Depending on the height of the plant, this culture is undersized, medium-sized and tall. Moreover, in each individual case, the varieties of basil may have their own characteristics.

• Low-growing varieties are recommended for indoor cultivation in pots. There are practically no problems with them, they grow quickly, by themselves, you just need to water and harvest on time. The maximum growth of such varieties is 30 cm.

  Green basil, aka sweet basil

• Medium-sized varieties are recommended for cultivation on private backyards and on an industrial scale. This is a versatile variety, convenient and not problematic to grow. The growth of such plants is from 31 to 60 cm.
• Tall varieties are difficult to grow. Even the treatment against pests will be laborious, because the higher the plant, the more difficult it is to care for it. They grow from 61 cm and above.

Classification of basil varieties by leaf color

Depending on the color of the leaves, basil varieties are divided into green and purple.

• Green basil, aka sweet basil, as it was called in ancient times. Widespread from Mediterranean countries. It is used in the preparation of various dishes. It has a delicate aroma and taste. At the same time, the saturation of green can be different, there are varieties with dark green leaves and light green ones. These include "Genoese", "Eugenol", "Sandwich", "Broadleaf", "Lemon aroma", "Cinnamon aroma", "Lemon", "Velvet", etc.

  Purple basil has a pungent taste and aroma

• Purple basil has a pungent taste and aroma, so you need to use it very carefully in cooking. The leaves and the plant itself have a rich or light purple color. It contains about 1.5-2 times more essential oils than the green variety. It spread throughout the world from South Asia, now it is also popular in Europe and America. Purple varieties of basil include: "Yerevan", "Violet Vitaminchik", "Common Basil", "Dark Opal", "Anise",

The best clove and clove-pepper varieties

The clove and clove-pepper varieties of basil are widespread. They can be counted among the classic ones, as they grow almost everywhere, easy to care for.

• "Clove" - basil, growing in a compact, dense bush up to 60 cm in height, has bright green leaves. It can be grown throughout the year on the windowsill of the house or seasonally in flower beds. Has a pleasant clove scent.
• "Clove aroma" - has a very pronounced clove aroma, so it is often put in pickles instead of cloves. The variety is medium early, grows up to 25 cm in height, the leaves are green. The use is universal. Can be grown outdoors or in pots, at home.

  The best clove and clove-pepper varieties

• "Basil eugenol" grows only in southern countries (South Africa). The leaves are large, green. This type of basil has a clove-peppery smell, but there are notes of lemon and mint. It can be bitter, used for meat and first courses, preservation, marinades. The plant grows up to 1 meter.
• "Common basil" has a strong clove-peppery aroma. It grows up to 60 cm, it is not whimsical to care for, the leaves are dark purple. Can be grown on a windowsill. It can be used fresh and dry for salads, seasoning for first and second courses, preservation, marinades.
• "Dark opal" or "Red", as it is popularly called. It has a very rich, pronounced clove-pepper aroma, for which it is appreciated all over the world. The leaves are red-purple. Fresh leaves can be put in salads, and dry leaves can be used to flavor oils, vinegar, pickles.
• "Holy Basil" or "Tulasi" has a pungent aroma of cloves and peppers. The taste can also be harsh and bitter. The color of the plant is purple. This variety is very popular in India, it is put there in almost all spicy dishes, it is also considered sacred, therefore it is often used for rituals and ceremonies.

Also, this category should include the following varieties: "Greek", "Sandwich Leaf", "Dark Night", "Stella", "Dreams of the Sultan", "Darkie". "Perfection", "Marquis", "Basilisk".

Pepper varieties of basil

Pepper basil varieties have a faint to bright peppery aroma. They are used primarily as a condiment for any food other than sweets or drinks.

Pepper varieties of basil

• "Basil broadleaf" it has large, green leaves and high yield. Up to 250 g of greens can be harvested from one bush. Allspice aroma. It is used in cooking (salads, marinades) and cosmetology, as it contains a lot of essential oils.
• "Yerevan" - ranks second in prevalence. Has a high yield. The taste is tart, the aroma is fragrant, peppery. The use is universal. The leaves are dark purple, beautiful, can be grown as an ornamental plant.
• Ruby Cairo differs in black-purple color of the leaves, it can be an excellent decor for any flower bed and garden. It grows up to 30 cm, grown mainly in indoor pots on the windowsill. The aroma is pronounced, the taste is burning. Can be dried and frozen - aroma and taste are not lost during processing.

It is also worth counting here: "Aramis", "Campatto", "Ruby", "Rosie", etc.

The best aniseed basil varieties

Anise varieties of basil can be safely called unusual. Combinations of such a smell and taste are appreciated by gourmets and culinary experts all over the world, so such varieties can often be found on market counters.

The best aniseed basil varieties

• "Italian Basil" or "Genoese" has a strong aniseed aroma that enhances the flavor of any dish. It is this type that is always used in the preparation of the well-known pesto sauce, as well as many others that were invented in Italy. It is used in cooking in any form for drinks, first and second courses, snacks. Can be grown on a windowsill. It grows short, has beautiful green leaves.
• "Anise basil" - a fragrant variety growing up to 40 cm. Leaves, stems and inflorescences are purple, with a silver tint. It can be grown in a garden or in an apartment, in pots on a windowsill or on a balcony.

This category also includes "Anise Gourmet", "Anise Delight", etc.

What varieties are lemon and menthol?

Lemon basil varieties are most often used to make interesting drinks.

Lemon and menthol varieties

• "Lemon flavor" has a bright, rich lemon aroma. Grows in a bush of medium density. Up to 250 g of leaves of a light green color are collected from each plant per season. This variety is used to add a lemon flavor to dishes, as a decoration for desserts and salads.
• "Citric" Basil has a camphor aroma, but its taste is purely lemon, so it is often put in salads, desserts, main dishes to give them a pleasant sourness. It grows up to 35 cm, can be grown on a windowsill, the leaves are elongated, small, in comparison with other types, green.
• "Velvet" has a pleasant, menthol aroma and aftertaste. It grows up to 30 cm. It is used in marinades, for flavoring or enhancing the flavors of drinks, seasonings, sauces, oils, fresh and dried. The leaves are elongated, green, the flowers are pale pink.

What varieties can be used for baked goods and desserts?

Pastries, desserts and drinks are the main area for consuming basil varieties with caramel, cinnamon and vanilla aromas.

Varieties for baked goods and desserts

• "Caramel" - early look with a delicate fruity-caramel scent. Used simply as a seasoning to add a fruity caramel flavor to the dish. It grows not as a tall bush, it is grown mainly in apartments.
• "Vanilla aroma" - a tall variety with juicy, purple leaves when fully ripe. Vanilla flavor and aroma. Can be grown indoors, in greenhouses or outdoors. It is usually used as an additive in confectionery.
• "Scent of cinnamon" grows up to 40 cm, leaves are green. Up to 400 g of leaves are collected from the plant. The aroma and taste are cinnamon. Used for baking, desserts, marinades.

Also for baking, you can use the varieties of basil "Cinnamon", "Pet", "Malachite".

What varieties are suitable for marinades?

Basil varieties for marinades are distinguished by a rich fragrant aroma, do not lose taste and smell for a long time, and can be heat treated.

Basil varieties for pickles

• "Tempter" - a sort of basil, bred specifically for marinades. Its leaves are green, large. The aroma is sharp, so small doses should be measured into the marinade, but the smell does not disappear during marinating. Can be used fresh and dried.
• "Osmin" especially recommended for marinades, due to its rich, rich aroma and unobtrusive taste. Grows as a cultivated or ornamental plant. Its homeland is India, but not so long ago, this variety won the love of Americans and Europeans. This is a very thermophilic plant, therefore it is grown either in southern countries, or in pots on a windowsill on the sunny side.

The varieties "Clove aroma", "Ruby of Cairo", "Italian", "Eugenol", "Shirokolistny" described above can also be included here.

VIDEO - Casting results for the best sort of basil

Of the two hundred types of basil in culture, no more than ten are grown - essential oil and decorative forms are used. This culture pleases with its varietal variety.

Basil: varieties and types

Basil varieties

Four forms of basil are grown in culture:

• Large
• Small
• Ship-shaped
• Tufted

The following varieties have been used:

• Camphor (fragrant) basil - the height of this plant is about half a meter. The leaves have a tart taste and clove aroma.
• Mexican basil (cinnamon) reaches a height of about half a meter. The leaves have a characteristic cinnamon aroma.The flowers of this basil are purple.
• Violet basil (common or regan) is a plant with large red-violet leaves that have a tart aroma and a rather delicate taste.
• Lemon basil gives a rich harvest of greens with a pleasant lemon aroma (each bush allows you to get about 250 g of greens).

The best varieties of purple basil

Violet basil varieties are quite popular. This category includes Moskvoretsky Semko, Thai Queen, Purple (Dark Opal), Moorish, Table.

Basil Variety Purple

Basil Variety Purple (Dark Opal) has beautiful dark purple leaves. A characteristic feature of the variety is a very pleasant taste and clove-pepper aroma of greens. This plant is used to flavor vinegar, sauce, oil.

Green Basil Varieties

Green basil is quite common. This group is represented by the varieties Tonus, Smal Levels, Green cornflower, Genova, Stella, Zastolny, Fantazer.

The Balconstar variety is very popular. Small leaves have a delicate taste and pleasant aroma. Greens are used in salads. The variety is undersized - plants can be grown in pots on windowsills.

The best varieties of basil for the windowsill

Basil is not only a spicy but also an ornamental plant. It is quite possible to settle it on your windowsill. The most suitable varieties: Pepper, Troll, Curly, Dwarf, Marquis, Broadleaf, Clove, Philosopher.

Basil variety Dwarf

The Dwarf variety, as the name suggests, has a small height - no more than 10-18 cm.The leaves can be both green and purple. They have a pleasant aroma and delicate taste. Plants look beautiful in pots.

Basil varieties by ripening time

Early and mid-early basil can be cut 35-65 days after germination. The best early varieties: Pearl of the Moscow Region, Clove, Green fragrant, Dwarf, Lemon.

Basil variety Basilisk

Plants of the Basilisk variety reach a height of 18-20 cm. The small leaves of this early basil are colored green and have a peppery-clove aroma.

From the emergence of seedlings to the achievement of technical maturity of medium, medium-late and late varieties, 65-90 days pass. Mid-season varieties: Charodey, Moskvoretsky Semko, Caramel.

The mid-season Orion variety has small bluish-green leaves with dark veins. The greens have a strong peppery aroma.

Mid-late and late varieties: Fantazer, Zastolny, Sharm, Moorish, Marquis.

Basil variety Lemon

Lemon - medium late basil with large, green, smooth leaves. The plant has a pleasant citrus aroma.

Basil varieties for central Russia and the Moscow region

In the conditions of central Russia, basil can be grown through seedlings. The best varieties: Aniskin, Ararat, Velvet, Violet, Valya, Greek, Dragon, Yerevan, Gigolo, Green fragrant, Orion, Pepper flavor, Robin Hood, Russian giant purple.

Basil variety Vanilla aroma

Vanilla aroma is another successful variety for central Russia. It is characterized by mid-early ripening periods. The plant is short. The leaves are purple with a delicate vanilla aroma. The plant tolerates a lack of sunlight well.

The best varieties of basil for the Urals

For the weather conditions of the Urals, varieties of the Caucasian and Russian selection are suitable (there are no varieties zoned specifically for this region). The most popular varieties: Anise aroma, Ararat, Baku, Basilisk, Clove, Yerevan, Tempter, Caramel, Lemon, Charodey.

Basil Variety Sharm

The height of the mid-season Charm Basil is about 65-70 cm. The bushes are compact, the leaves are large, very dark, with a strong aroma and purple pigmentation.

The best basil varieties have a pleasant aroma - perceptible, but not harsh. Plants can vary in color and height.They also differ in terms of ripening - everyone can choose a variety that ideally meets the requirements of a particular region.

For the first time, green basil was used in the preparation of oriental dishes. This spicy and aromatic spice hit the taste of Europeans 2 centuries after it appeared in the culinary arsenal of many Asian chefs. At the end of the 16th century, basil became an expensive spice in dishes for meat, fish, salads and desserts.

Basil varieties

Basil has an abundance of varieties: 13 representatives. The shape of the leaves, size and color depend on the variety. Its colors can be from pale green to deep purple. Due to its wide range of colors, some gardeners use basil as a decorative flower garden. And when planting in the beds, it protects garden crops from many pests with its tart aroma.

The most popular green basil varieties in our climate zone:

• Anise - green basil with silvery green leaves. It got its name for its delicate sweetish aroma, reminiscent of anise. It is very popular in traditional oriental cuisine and in pastries.
• Lemon is a fragrant green basil with delicate lemon notes. It is used in drinks, desserts and as a seasoning for fish. It is often used in cosmetology, perfumery and aromatherapy.
• "Thai Queen" - due to its decorative appeal, it is often used in landscape design: against the background of bright abundant foliage, a rich purple inflorescence is located in the center of the plant. The pungent and strong aroma gives the characteristic oriental flavor. It is used in marinades, sauces and as a seasoning for meat.

Europeans call green types sweet basil, as it has a smoother and softer taste, it is more often used in Mediterranean cuisine. Purple varieties have a harsher, more spicy flavor. Eastern peoples call it fragrant basil.

Common varieties of purple basil are:

• Purple - leaves of a characteristic burgundy and purple shades. Possesses high productivity due to large foliage. Due to its pronounced spice, it is often used in the manufacture of oils, sauces and vinegar. Serves as a decoration for salads.

• Camphor is the highest grade, reaching 60 centimeters. It got its name from the extract of natural camphor from the plant. It has a specific aroma and serves as a medicinal infusion. It is used in meat and vegetable dishes.
• "Ararat" is the fastest in terms of ripening basil, from the beginning of germination to harvest takes from 30 to 40 days. The sizes are compact, up to 30 centimeters in height, purple hue, with a bitter-clove aroma. It is used dried in broths, for meat and vegetables.

We have considered only the most common varieties of green and purple basil, in fact there are many more. And they all have their own unique qualities, but are united in their usefulness for human health.

Health benefits of green basil

Basil is widely used not only in cooking, but also in folk medicine, thanks to its medicinal properties. Due to its bright aroma, the plant was used to purify the air, get rid of headaches and relax the body in aromatherapy. And also, according to old beliefs, basil helped young girls get married.

For people suffering from diseases of the digestive system, the special properties of green basil helped to get rid of the disease. After all, the essential oils contained in spices do a good job of breaking down fatty foods.

What is the composition of the oriental spice

In order to answer the question of why green basil is useful, you need to understand its chemical composition. All the plant's wealth is contained in its leaves.It is in them that vitamins are found: A, B2, P, C, vegetable fats, simple sugars, rutin, carotene, phytoncides. The spice is given to basil by essential oils, which are contained in an amount of 1.5%, this is considered a high indicator. Volatile substances, which are also important components, contribute to the activation of the heart rate: linalool, camphor, eugenol and meylhavinol.

Thanks to all of the above characteristics, one can understand how extensive the use of basil is in medicine: as an anti-inflammatory, disinfectant, wound healing, immuno-strengthening agent. With bronchitis, viral respiratory diseases, asthma, this plant can come to the rescue.

It has a positive effect on the nervous system, the digestive tract, strengthens the muscle tissue of the internal organs and relieves spasms in the blood vessels and normalizes the functioning of the urinary tract and intestines.

Who Shouldn't Eat Fragrant Basil

Since basil activates heart activity, in case of health problems of this organ, it is worth refraining from using this plant. Fragrant green basil also affects the blood vessels in the body, therefore, vein diseases of various etiologies and blood clotting are the rationale for abstaining from it. During pregnancy, lactation and diabetes mellitus, doctors also recommend refraining from this spice in any form.

Choosing a landing site

Basil grows well in open, well-lit areas. Therefore, it is worth taking care that the place is chosen correctly: away from structures that cast a shadow. The soil must be prepared in such a way that it provides the necessary growth and development of the plant. This requires moistening the planting site with a product containing potassium compounds (potassium chloride, potassium sulfate) and urea in equal proportions with water. The very soil in which the basil will grow should consist of humus, peat, compost and earth.

Growing green basil

Many gardeners can find basil in the garden next to parsley, dill or onions. The medicinal properties and taste of this plant attract lovers of healthy food. It is grown by seeds in greenhouses or open field seedlings. The fact is that green basil is very delicate and thermophilic; at the slightest frost, the plant dies. Therefore, the seedling method of planting facilitates the care process and contributes to the fastest yield from the garden.

The optimal time for sowing seeds is mid-March. And landing in open ground is best done when it is already warm and the air has warmed up to +20 - + 25C. Usually they begin to transplant it in late May - early June.

Since it is very sensitive to transplanting, it is better to do this together with peat pots or in the phase of the first leaf that opens. This will reduce losses during landing. The distance between the seedlings must be left at 20 centimeters. Below is a photo of a green basil.

Diseases of the oriental spice

Basil is an annual plant, but it is not recommended to plant it in the same place earlier than 5 years later. The fact is that it is susceptible to fungal diseases that occur with improper care:

• annual planting in the same place;
• overflow, as a result, stagnation of water;
• lack of timely loosening of the soil around the basil;
• inadequate weed management.

If you find that the basil is infected with blackleg, fusarium or gray rot, you should immediately remove the plant from the planting site, along with the root system and adjacent soil. But if the basil is just starting to get sick, you can try to save it: prepare a decoction on onion husks (in the ratio of 100 g of husk to 400 ml of boiling water, and leave it for a day) or a solution of copper sulfate (1 teaspoon of powder to 2 liters of water) and spray every day a diseased plant until complete recovery.

Green basil care

Basil requires moderate watering and regular weeding. Fertilizing with mineral fertilizers is desirable to be done twice a month. If lateral shoots are removed in a timely manner, then the yield of the plant can be extended: up to 3 collections from one bush.

Energy value of the plant

If you are a lover of Italian cuisine, then basil in the form of a decoration on a pasta or addition to a salad is very common. Therefore, information about the calorie content of such an amazing spice may become interesting. There are 23-27 kilocalories per 100 grams of dried product (depending on the variety). The main component of the plant is water - 96%, fat in basil - 0.65%, carbohydrates - 2.64%, proteins - 3.14%. From these data, we can conclude that its calorie content is almost zero.

Basil for weight loss

If you're on a diet, then green basil can help you out. The fact is that it is not only almost calorie-free, but also perfectly copes with hunger. And also replenishes the reserves of vital trace elements and vitamins. When eaten, it will actively begin to burn fat and accelerate metabolic processes in the body.

For example, if you add 2 tablespoons of basil to stewed vegetables, then know that you got only 1 kilocalorie. All processes will proceed so efficiently that nothing will remain for the body as energy. You can add steamed fish, then the dietary dish will sparkle with bright colors. Maximum benefits for your body.

The use of basil in cosmetology

We already know that green or purple basil is rich in essential oils. For this reason, cosmetologists like to make oils from it, which are used as an important useful component in creams, lotions and other products aimed at rejuvenation. Basil oil care products will help fight skin fatigue, signs of wilting and acne. Antioxidant properties help the skin to renew itself and get rid of the harmful effects of the environment.

Classic Basil Salad Recipe

After all of the above information about the beneficial properties of basil, its cultivation, its use for medicinal purposes and much more, it is necessary to complete the article with a classic recipe for a simple and tasty basil salad. This salad is included in the menu of most European restaurants.

Green or purple basil is used in cooking in various variations: plant leaves, shoots, fresh and dried, whole and chopped.

We need the following products:

• mozzarella cheese - 120-130 g;
• cherry tomatoes - 10 pieces (or ordinary tomatoes - 2 pieces);
• lettuce leaves - 5 pieces;
• basil leaves - 6 petals;
• a bunch of dill;
• green onions (to taste);
• balsamic vinegar - 1 tablespoon;
• olive oil - 2 tablespoons;
• salt, ground pepper - to taste.

Salad preparation

If you have cherry tomatoes in store, then after they have been washed, you need to cut them in half. If you have regular tomatoes, cut them into cubes.

Mozzarella cheese must be freed from the packaging and rinsed with boiled water. When the cheese is done, cut it into cubes too.

Moving on to the greens: you can simply pick up the basil, leave it intact, or cut it into slices (whichever you prefer). But it is generally accepted that torn greens with hands give more essential oils and give a richer taste to the dish. You can do the same with dill, but you can also chop it, like green onions. The last ingredient is optional in a classic basil salad. Therefore, leave the decision on its availability to your discretion.

To prepare the dressing, you need to mix balsamic vinegar and olive oil.

Now we turn to the design of the salad: put the chopped cherry tomatoes (or tomatoes) on a dish, add the herbs. Pour the prepared dressing over the salad.

The final touch remains: you can cut or chop the lettuce leaves (as you prefer) and mix the finished mixture.

Bon Appetit!