Basil is the common name of an aromatic, herbaceous plant, Ocimum basilicum, of the mint family Lamiaceae. This species, often referred to as sweet basil, is widely cultivated for its edible leaves. The term basil also is used for the scented leaves of this plant, popularly used as a herb for culinary purposes, or the term is used even more specifically for the seasoning prepared from the dried leaves. In a broader sense, the term basil may be applied to any of the plants in the genus Ocimum, which includes species such as holy basil (Ocimum tenuiflorum) and the hybrid lemon basil (Ocimum × citriodorum).
Basil has a long history of use, being known as the “royal herb in ancient Greece, and employed in various cultures not only for culinary but also medicinal and religious use. Basil is extremely versatile as a culinary herb. It offers offers a wide variety of diverse flavors and scents, including clove, citrus, camphor, licorice, and cinnamon thanks to variable amounts of different oils in its different cultivars. With the human ability to detect a wide range of molecules, these unique aromas and tastes of basil provide people special experiences and delight.
Basil is one of the most popular and beloved culinary herbs today, but where did this aromatic plant originally come from? Let’s explore the fascinating history and origin of basil through a historical lens.
The Botanical Backstory
Botanically known as Ocimum basilicum, basil belongs to the large Lamiaceae or mint family, alongside other familiar herbs like rosemary, sage, thyme, oregano, and lavender There are over 150 varieties of basil today, but the herb likely originated from the Ocimum basilicum species that grew in the wild across parts of India, central Africa, and Southeast Asia
Archaeological evidence shows basil cultivation in India dates back over 5,000 years. The warm, tropical climate provided ideal growing conditions for basil to thrive. Ancient Indians highly revered the herb, especially holy basil or tulsi, for its sacred healing properties and use in religious rituals. Basil’s native origination in the Indian subcontinent earned it the taxonomic name ‘Ocimum’, derived from the ancient Greek work for basil, ‘okimon’.
Travels Through Antiquity
From its birthplace in India, basil travelled far and wide along early trade routes, spreading across the globe in antiquity.
Around 500 BC, basil made its way along spice trails to reach ancient Egypt, where it held special value. Egyptians used basil in the intricate mummification processes to help preserve the bodies for the afterlife. Tombs beneath the iconic pyramids contained traces of basil, affirming the herb’s significance. Egyptians also cultivated basil extensively for its divine aromas and to incorporate into healing medicinal concoctions.
Through continued trade and exploration, basil found a new home in ancient Greece by the 4th century BC. The Greeks considered basil a royal plant and dubbed it ‘basilikohn’ or kingly herb. They associated it with fertility, protection, and good luck. Basil adorned Greek temples and homes. However, basil also paradoxically symbolized hatred in some Greek mythology.
As the Romans conquered Greece, they too embraced basil and infused it into their cuisine, medicines, religious rituals, and culture. Basil became a symbol of hospitality, placed on doorsteps to greet visitors. The Romans used basil medicinally for ailments from headaches to snake bites. They also incorporated basil into their rich, complex cuisine.
A European Journey
During the Middle Ages around the 10th century AD, basil travelled from the Mediterranean along trade routes through the Middle East, Northern Africa, and Europe As basil made its way through France, it gained the moniker ‘herbe royale’, affirming its royal stature. The French also traditionally planted pots of basil outside their homes
In England, basil appeared in the 11th century but remained a rarity and garnered plenty of superstition. Some believed it was associated with the devil, others thought it could spawn scorpions. However, basil slowly became more common in medieval Europe by the 16th century and was used for both culinary and medicinal purposes. Doctors prescribed basil for snake bites, seizures, and to purify blood. Cooks flavored stews and meats with the herb.
Global Prominence
From medieval Europe, basil travelled and took root in regions from Africa to the Americas through trade and colonization. West African cuisines adopted basil while South Americans used it for traditional herbal remedies. As modern transportation and globalization accelerated, basil’s cultivation and culinary use spread far and wide.
Italy, Southeast Asia, and the Mediterranean continue to cherish basil as a quintessential ingredient today. Countries like the United States and Australia also embraced basil, where it proliferates in backyard gardens and adorns plates. The herb’s unique flavor profile enlivens global cuisines from Thai to Italian.
Industrialization and commercialization enabled mass cultivation and distribution of basil, making it accessible year-round. There are now dedicated basil farms across Europe, Africa, Asia, and America growing the herb en masse. However, many cultures and communities worldwide still revere the ancient heritage of basil and its association with tradition.
Basil Today
While basil originated in the ancient past, it remains just as treasured today with rising popularity. As people explore ethnic cuisines and holistic health, basil continues intriguing our palettes and wellness practices. Contemporary genetic analysis also helps us understand basil’s heritage and develop new cultivars.
This storied herb has indeed come a long way from its traditional roots in ancient India and other early Old World civilizations. Over thousands of years, basil followed trade routes and traversing travelers to reach all corners of the world. For millennia, cultures adopted basil into their own customs, cuisine, medicine, religion, mythology, and symbolism. The next time you use fresh basil, consider the rich history embodied in its enduring, enchanting scent and flavor.
Cultivation Basil sprout at an early stage
Sweet basil thrives in hot weather, but behaves as an annual if there is any chance of a frost. In Northern Europe, the northern states of the United States, and the South Island of New Zealand, it will grow best if sown under glass in a peat pot, then planted out in late spring/early summer (when there is little chance of a frost). It fares best in a well-drained sunny spot.
Although basil will grow best outdoors, it can be grown indoors in a pot and, like most herbs, will do best on an equator-facing windowsill. It should be kept away from extremely cold drafts, and grows best in strong sunlight, therefore a greenhouse or cloche is ideal if available. They can, however, be grown even in a basement, under fluorescent lights.
If its leaves have wilted from lack of water, sweet basil will recover if watered thoroughly and placed in a sunny location. Yellow leaves towards the bottom of the plant are an indication that the plant needs more sunlight or less fertilizer.
In sunnier climates such as Southern Europe, the southern states of the United States, the North Island of New Zealand, and Australia, basil will thrive when planted outside. It also thrives over the summertime in the central and northern United States, but dies out when temperatures reach freezing point, to grow again the next year if allowed to go to seed. It will need regular watering, but not as much attention as is needed in other climates.
Basil can also be propagated very reliably from cuttings in exactly the same manner as Busy Lizzie (Impatiens), with the stems of short cuttings suspended for two weeks or so in water until roots develop.
If a stem successfully produces mature flowers, leaf production slows or stops on any stem which flowers, the stem becomes woody, and essential oil production declines. To prevent this, a basil-grower may pinch off any flower stems before they are fully mature. Because only the blooming stem is so affected, some can be pinched for leaf production, while others are left to bloom for decoration or seeds.
Once the plant is allowed to flower, it may produce seed pods containing small black seeds, which can be saved and planted the following year. Picking the leaves off the plant helps “promote growth,” largely because the plant responds by converting pairs of leaflets next to the topmost leaves into new stems.
Sweet basil suffers from several plant pathogens that can ruin the crop and reduce yield. Fusarium wilt is a soil-borne fungal disease that will quickly kill younger basil plants. Seedlings may also be killed by Pythium root rot.
A common foliar disease of basil is gray mold caused by Botrytis cinerea, which also can cause infections post-harvest and is capable of killing the entire plant. Black spot can also be seen on basil foliage and is caused by the fungi genus Colletotrichum.
Chemical components
The various basils have such different scents because the herb has a number of different essential oils that come together in different proportions for various varieties. The strong clove scent of sweet basil comes from eugenol, the same chemical as actual cloves. The citrus scent of lemon basil and lime basil is because they have a higher portion of the chemical citral (lemonal), which causes this effect in several plants, including lemon mint, as well as the terpene chemical limonene, which gives actual lemon peel its scent. African blue basil has a strong camphor smell because it has camphor and camphene in higher proportions. Licorice basil contains anethole, the same chemical that makes anise smell like licorice, and in fact is sometimes called anise basil.
Other chemicals helping produce the distinctive scents of many basils, depending on their proportion in each specific breed, include:
- cinnamate (same as in cinnamon)
- citronellol (geraniums, roses, and citronella)
- geraniol (as in geranium)
- linalool (Simon et al. 1999) (a flowery scent also in coriander)
- methyl chavicol (Simon et al. 1999) (which gives tarragon its scent)
- myrcene (bay, myrcia)
- pinene (which is, as the name implies, the chemical which gives pine oil its scent)
- ocimene
- terpineol
The Mythology and Magic of Basil
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