Basil: planting and care in open ground. Basil at home, planting and care Basil is a perennial plant

Basil (Ocimum basilicum) is an annual plant of the Lamiaceae family. It has a pleasant taste, a wonderful strong aroma and is rightfully considered one of the best herbs. In his famous dictionary, in an explanation of the word “basil,” Vladimir Dal states: “Basil is a fragrant cornflower plant.” In peasant houses, where the heat-loving foreigner from the tropics was given the consonant name of his native and favorite flower with the addition of “fragrant”, the overseas “cornflower” - basil was grown in pots on the windowsills. Fragrant, spicy, elegant and small in size, of all the herbs it is among the first candidates for pot culture. The conditions on the balcony, which is illuminated by direct sunlight for at least 4 hours a day, can be considered ideal for this ancient spice, known since ancient times. The reasons for starting to grow plants can be very different. Some are attracted by the purely practical side, medicinal raw materials or crops. Others value the decorative properties of plants. Still others - exclusive exotics and rarities. Presented in a huge variety of varieties, basil as a potted crop can offer something special to each of its admirers. First of all, the aroma. Clove, mint, citrus, fruity caramel, anise, almond or pepper - each variety has its own distinctive and, moreover, delicious note. It is not for nothing that basil is often called the “king of herbs.”
In the conditions of central Russia, basil is sown for seedlings in late March - early April. The seeds are only lightly sprinkled with soil. At a temperature of 20-25°C, seedlings appear in 10-12 days. Since the plant is thermophilic, seedlings are planted in open ground after the end of frost (in early June). It is possible to sow directly into the ground at the end of May to obtain greenery. As a potted plant, basil can be sown almost all year round (lighting is required in winter).
Basil is a very attractive plant. This especially applies to the variety "Thai Queen", which is perfect for creating borders, flower beds and kitchen gardens. The plant looks luxurious in containers and flowerpots, and looks great in compositions with other varieties of basil.
There are many varieties of basil that can make a worthy retinue for the “Thai Queen”. They differ in height (from 25 to 60 cm), foliage color and, most importantly, aroma characteristics. For example, "Anisic" has a subtle smell and taste of anise, "Yerevan" Reminds me of allspice. Very interesting "Clove"- a compact variety with a height of only 25-30 cm, ideal for growing in pots on balconies and window sills. It will successfully replace cloves in marinades and pickles. U "Lemon"- strong lemon smell. It can be used to flavor various drinks (tea, kvass, compote), for preparing dessert dishes and for decorating them. "Cinnamon" has a distinct taste and smell of cinnamon. "Broadleaf" It is distinguished by large, fleshy leaves of an intense green color with a classic aroma. "Osmin" very decorative thanks to its dark purple foliage and pale pink flowers.
Just one plant can replace a whole range of different spices! The color palette is also very rich. Even without resorting to the help of other plants, you can create unusually spectacular compositions from basil alone, using varieties with different leaf colors, which range from golden green and emerald to dark purple. Basil varieties are also surprisingly varied in leaf size. They can reach 6-8 cm in length in lettuce basil and are almost as small as in thyme. Small leaves are characteristic of dwarf varieties, which are exceptionally suitable for pot culture. Those who are accustomed to buying Reagan or Raykhon at the market (basil is known under these names in the Caucasus and Central Asia) are unlikely to recognize the same basil in the small-leaved varieties, they are so different.
The size and shape of potted basils can be easily controlled by regular trimming, cutting off the greens for the table. Moreover, this pleasant activity will involuntarily lead you to get acquainted with topiary art in practice. And if you set such a goal deliberately, from dwarf basils, which naturally have a spherical bush, it is not at all difficult to grow ideally shaped balls, cones or pyramids. On the balcony, they will successfully replace green figures made from trimmed boxwood or yew, popular in European potted gardens, and their creation will take disproportionately less time.
Regular pruning, of course, does not allow “fragrant cornflowers” ​​to bloom. However, flowering basils, ranging in flower color from white to purple, add color to an herb garden. Therefore, parts of the plants should be allowed to develop freely. There are also varieties that are grown specifically for decorative flowers, for example, "Queen of Siam", and for seeds. In Thailand, formerly called Siam, popular drinks and desserts are prepared from them.
This little-known side of basil’s culinary “talents” will certainly be of interest to lovers of exotics. When they come into contact with water, small basil nuts swell and grow before your eyes, becoming covered with a jelly-like shell, which makes them look like eggs. The “eggs” take on the taste of the environment in which they are placed - fruit juice, tea, rose water with honey or ice cream. By collecting a small harvest of seeds from “fragrant cornflowers” ​​on the balcony, you can prepare a dessert that is rare for our area and truly original!
Basil is a perennial plant that is cultivated as an annual crop solely because of its heat requirements. However, if you find a sufficiently well-lit southern window and move it indoors, even after the end of the summer season on the balcony it will delight with its spicy and fragrant greenery. And there is another option - dry the bush directly on the root.
You'll be surprised how long dry leaves retain their flavor. In some varieties, after drying it becomes even more expressive.
In the ornamental garden, basil plays another important role: it is a natural repellent that protects plants from pests. Here the basil "Siam Queen" "stands guard" over the ornamental cabbage. It is interesting for its abundance of flowers, long flowering period and purple cups contrasting against the background of green foliage. They add decorativeness to the plant even after it has bloomed. Basil, like other plants of the Lamiaceae family, has a tetrahedral stem and crosswise opposite leaves - favorable inclinations for the formation of a geometrically correct spherical shape of the bush. The lack of clipped forms of basils can easily be compensated for by pink, lilac and purple annuals - Moroccan flaxseed, nigella, lobularia, lobelia, diascia, gypsophila and other annuals that reproduce the color scheme of basil inflorescences.
Of the vines with basils, rhodochiton dark red and dolichos lab-lab go especially well. Pink cornflower is related to basil not only by the common name, but also by the delicate coloring of the inflorescences-basils.
Oakleaf light yellow and pale green lettuce varieties are another good companion for purple basils. Among basil seedlings, sometimes there are plants that do not fully correspond to the characteristics of the variety, for example, green-leaved ones with dark spots instead of pure purple ones.
This drawback also has its positive aspects: the color of the flowers will also differ (from dark purple to light pink), enriching the color scheme of the composition.

Basil leaves and young shoots, fresh or dried, are added to salads, sauces, fish and meat dishes, and vegetable soups. In Italy, basil along with grated cheese is used as a seasoning for spaghetti. Onion soup sprinkled with finely chopped leaves of this herb is excellent. Thai basil is widely used in the cooking of Vietnam and Thailand - in Thai green curry, Vietnamese noodles and many other dishes. Dried crushed basil leaves are added to enhance the flavor in vegetable juices and soft drinks. Connoisseurs of pickles and marinades are sure to put sprigs of the plant in jars and barrels with mushrooms and cucumbers.
In dietary cuisine, basil, along with other spices, helps reduce salt intake. Basil leaves are rich in essential oils and are a valuable source of carotene and rutin (vitamin P).

The plant has healing properties.

Basil has a beneficial effect on digestion, promotes the absorption of fats, and soothes stomach cramps. In folk medicine, basil decoction is used as an antifever and antitussive. a diuretic, and also as a gargle for throat diseases. In a mixture with other plants, basil is used for male infertility, as well as for impotence due to mental fatigue. For medicinal purposes, grass collected in the budding phase - the beginning of flowering - is used. Dry the raw materials under sheds and in attics, spreading them in a layer of no more than 5 cm.

Basil (lat. Ocimum) is a herbaceous plant imported from India; it is classified as a member of the Lamiaceae crops. Depending on the variety, it is an annual or perennial herbaceous shrub. The plant is very beneficial for the human body; it is used as a spicy and flavoring additive in dried and fresh form.

Basil: varieties, photos

Basil has more than 70 varieties and hundreds of varieties, differing in bush size and leaf shape, color and aroma.

Sweet basil (lat. Ocimum basilcum)

The bushes grow up to 0.7 m. The plant is abundantly covered with foliage, which is used for food and has a delicate peppery aroma. The stem is covered with fine fluff. Varieties preferred by Russian gardeners: Mammoth, Magical Michael, Ararat.

Purple basil or Regan (lat. Ocimum basilicum var. purpureum)

The maximum plant height is 0.5 m. The entire surface of the basil is bright purple with iridescent shades and has a very mild aroma. Varieties most famous in the Moscow region: Purple, Mauritanian, Zastolny.

Lemon basil (lat. Ocimum basilicum var. citriodorum)

Low-growing basil, up to 0.35 m. The leaves have a subtle smell of lemon and camphor. Proven varieties: New, Lemon, Moscow Bogatyr.

Black basil

The bushes are low-growing up to 0.3 m. The leaves are painted in a dark, rich color and have a pronounced burning aroma. Varieties: Ruby Cairo, Bakinsky, Osmin.

How to choose basil seeds

When growing spices in your summer cottage for your own consumption, there is no need for a large number of seeds, but they must be of high quality. It is not recommended to prepare planting material yourself. Since the crop is heat-loving, seeds collected in cold regions will not have high germination rates. It is recommended to purchase seeds produced in India, since India is the birthplace of the crop and is best suited for climatic conditions.

Basil - planting and care in open ground

Basil prefers warm conditions and does not tolerate cold weather. The full growing season of the plant is 160 days, so if you want to enjoy spicy herbs as early as possible, you will have to grow seedlings.

Basil: growing in seedlings

Growing basil by seedlings begins in mid-April. You can sow seeds both in seedling boxes and in heated greenhouses.

Growing basil in open ground consists of the following procedures:

• the grains must be heated to 40 degrees Celsius;
• soak in a growth stimulator for 7-8 hours;
• lightly dry the seeds and place them in prepared soil to a depth of 1 cm;
• cover with film, moisten regularly, but do not overwater.

The approximate period of “black earth” before the seeds sprout is from 7 to 10 days. Ready seedlings for planting in open soil must reach one month of age.

Basil: growing from seeds in open ground

If the seedless method is used, the seeds are sown in the soil after May 15, when they will no longer be afraid of night frosts. The bed must be covered with film or agrofibre until the plants reach 2 weeks of age.

The culture loves open and sunny terrain, but protected from the cold wind, and light, fertile soil. It is not recommended to sow basil twice in a row in the same place. The crop grows well after: potatoes, tomatoes, legumes, cucumbers.

Basil: growing and care in open ground

Good development of basil is facilitated by regular weeding of plantings to remove weeds. It is necessary to aerate the soil surface by loosening it, and also water it as it dries. Do not forget to feed the plants with nitrogen fertilizers once a month. The first feeding should be done 2 weeks after planting the seedlings. This is what caring for basil in the open ground consists of.

• compliance with crop rotation;
• disinfection of planting material with potassium permanganate;
• moderate watering;
• dusting the plantings with ash once a week;
• removing diseased plants along with a clod of earth.

Basil harvest time

When assembling greens, it is worth considering that during different periods of the growing season it contains different amounts of essential oils. It is recommended to carry out the first harvest of basil before flowering in July, and the second - in September. The tops of the shoots are carefully plucked off along with the leaves, without damaging or pulling out the entire plant.

Growing basil on the windowsill

You can grow basil at home without much effort. To do this, you will need a container with a depth of at least 30 cm. Seeds are sown at the end of March in boxes or pots. It is better to choose low-growing varieties.

How to grow basil at home:

• drainage must be placed at the bottom of the container;
• you can use garden soil, or purchase soil marked “for vegetables and herbs”;
• before sowing, the seeds are soaked in growth stimulants;
• the soil for sowing must be warm;
• young plantings must be covered with film;
• the optimal air temperature for this crop is plus 25-28 degrees Celsius.

When 4-5 pairs of leaves are formed on a young sprout, you can pinch the top - this will limit the growth of the plant in height and stimulate active branching. Caring for homemade basil is similar: regular watering, loosening and fertilizing.

Bottom line

Basil, although a heat-loving crop, is grown without much effort by gardeners even in the northern regions of Russia. With proper care and compliance with preventive measures, you can easily grow aromatic and very healthy greens on your own plot, or at home.

Origin.
A perennial or annual herbaceous plant from the Lamiaceae family. There are about 150 species found around the globe, distributed wild in subtropical and tropical countries.

In many countries around the world, some types of basil are cultivated as annual crops.

Basil is a spicy annual vegetable crop. Comes from the southern countries of Asia, India and Ceylon.

Garden basil is cultivated in small areas, mainly in southern Europe. As a vegetable crop, it is widespread in the south of France, Greece, Spain, and Italy. In our country - in the south.

Useful properties of basil.

The spicy taste of basil is due to the content of essential oils of various compositions. Its varieties and local populations differ from each other in their anise, menthol, clove, and lemon aroma.

Leaves and upper parts of young shoots are eaten fresh or dried.

The aerial part of the plant is used in home cooking, the food industry, the alcoholic beverage industry and the production of non-alcoholic soft drinks. It is added as a seasoning to soups, salads, gravies and especially to meat dishes, as well as for salting and canning, to flavor tomato juice and prepare pepper mixtures. Fresh leaves have a tonic effect.

Basil has healing properties.

In folk medicine, juice, young shoots and aqueous extracts are used as an anti-inflammatory, early healing, antitussive, diuretic, deodorizing and disinfectant.

Basil infusion used in the treatment of stomach diseases and for gargling.
Essential oil isolated from basil has an analgesic effect and helps with arthritis.

Biology.
Basil has thin, branched roots that are located in the top layer of soil.
A bush-shaped plant with a herbaceous, branched tetrahedral stem 40-60 cm high. The leaves are ovate or elongated-ovate, oblong, petiolate, with a jagged edge or entire. Pointed upward, green to dark purple, sometimes variegated. The flowers are unisexual - from white to purple, pink, arranged in whorls. From germination to flowering - 60-90 days, until seeds ripen
- 140-170 days. The plant is cross-pollinating. The fruit consists of four dark brown or black small nuts. Seeds are ovoid, elongated. They remain viable for 4-5 years.
Basil is a heat-loving plant. The optimal temperature for seed germination is 20-30°C, for plant development - 16-20°C. It grows and develops poorly at low positive temperatures. Does not tolerate even light frosts.
He is a light-loving man. When darkening or low light conditions, the growing season lengthens, the foliage and aromaticity of plants decreases. Prefers warm, light, richly fertilized soils. It is characterized by increased resistance to diseases and pests.

Basil varieties.

There are few selective varieties of basil. They vary in bush height, size, leaf color and smell. The most common variety is Yerevan. Plant height is 50-60 cm. The leaves are large, anthocyanin colored, with a pleasant aroma of allspice.
Baku - with purple-brown leaves, with a clove-mint aroma.
Spoon-shaped - with green leaves, aroma of cloves and bay leaves.
Sharm is the first Russian variety. Created in the Leningrad region, similar to Yerevan, but distinguished by the intense and persistent dark purple color of the entire plant.
It has a powerful bush and large leaves with jagged edges. It blooms 75-80 days after germination, and produces seeds in 115-125 days. The aroma is strong, dried spice retains it for two to three years. The shoots are cut off repeatedly over 2-3 months.

Agricultural technology.

Basil grows well in open, insulated and protected soil. The best predecessors are crops that received large doses of organic fertilizers: legumes, cucumber, tomato, potato.
The soil is prepared in the fall. The site is dug up to a depth of 22-25 cm, 2-5 kg ​​of compost or humus, 20-25 g of superphosphate, 10-15 g of potassium salt are added per 1 m*. In spring, the area is loosened by 10-12 cm and nitrogen fertilizers are applied.
In the south of our country it is grown by sowing seeds in open ground, in the middle zone - through seedlings.
They begin to prepare seedlings 1.5-2 months before planting them in open ground. Seeds are sown in boxes in light soil to a depth of 1-1.5 cm, 6 g per 1 m2. At a temperature of 20-25°C, seedlings appear in 10-12 days. When one or two pairs of true leaves are formed, the plants are thinned 5 cm apart or planted in pots 5x5 cm in size. Water moderately, ventilating regularly. The lighting must be good. In case of weak development in the phase of the first true leaf, they are fed with mineral fertilizers: 2 g nitrogen, 5 g phosphorus, 3 g potassium per 1 liter of water. One to two weeks before planting in the ground, the seedlings are hardened off, watering is limited and intensive ventilation is given.
When the danger of returning frost has passed, the seedlings are planted in open ground in a row with a distance between rows of 30-40 cm, between plants in a row - 25 cm. Planting depth is 6-8 cm, 1-1.5 liters of water are poured into each hole.
Watering is repeated until the plants are completely established, then temporarily stopped, and then carried out as needed.
During the growing season, they regularly loosen, weed and water.
When grown without seedlings in the phase of two or three pairs of leaves, the plants are thinned out by 10-12 cm.
Harvesting basil for salads and various dishes begins with young plants when the shoots are 10-12 cm long.
When harvesting for future use, plants are cut at the beginning of flowering, when they have the greatest aroma. Cut plants are tied into bundles, dried and ground into powder, which is used as a seasoning - alone or in a mixture with other spicy plants.

Take note of the beneficial qualities and medicinal properties of basil

For indigestion, lack of appetite, bloating. Infusion: 4-6 g of dried leaves per 25 ml of boiling water, leave for 10 minutes, filter. 1 cup without sugar per day.
For bloating - 2-5 cups per day between meals for 8 days. Repeat the course in a week.
Sore throat. Rinse: 2 tablespoons of dried leaves per 250 ml of water. Boil for 20 minutes, filter, cool. Gargle with the broth 2-3 times a day.

Basil dishes and recipes

Bread kvass with basil.

Pour 600 g of rye crackers with hot water (6 l), stir well, leave for 4 hours. Then carefully drain the liquid, add 200-300 g of sugar, 5-7 sprigs of basil, cool to 25°C, add 15-20 g of yeast and leave for 10-12 hours to ferment. Pour young kvass into bottles through a funnel with cotton wool, put 2 raisins in each container. Keep the bottles at room temperature until bubbles appear, then seal and refrigerate for 1-2 days.

Dry mixture for vegetable and meat soups.

1st recipe: 7 g celery, 28 g parsley, 15 g thyme, 7 g basil, 28 g cumin.
2nd recipe: 15 g parsley, 15 g cumin or thyme, 15 g basil, 15 g marjoram, 15 g celery, 10 g dried lemon peel.
The bag with the mixture is dipped into the soup 10-15 minutes before the end of cooking or 1 teaspoon of the mixture 2-3 minutes before it is ready.

For fish dishes - 1 tablespoon each of dried parsley, celery, thyme; 1 tsp. basil, 1/2 tsp. fennel, 2 bay leaves, 1 peppercorn.
Chop and sift dried plants. Store the finished mixture in tightly closed jars in a dark place. The mixture is added to dishes to taste.

Frozen basil.

Wash, dry, chop and place fresh herbs in small plastic bags (for 1 serving), seal or tie tightly and freeze. Place in soup or vegetable stew without defrosting. You can add dill, parsley, celery and even mint leaves to the basil.

Pasta with basil.

Boil pasta or horns. Chop the basil leaves and add finely chopped garlic cloves. Pour the finished pasta with butter, sprinkle with basil, mix with garlic and grated cheese, and serve hot.
For 500 g of pasta - 100 g raw, basil, 2-3 cloves of garlic and 30 g of butter.

Growing basil - personal experience in planting and care

Basil: a fragrant helper

By planting herbs on your plot, you will not only provide yourself with fragrant herbs, but also protect the beds from pests.

Growing basil is not difficult: you can sow the seeds directly into the ground (late May - early June), but faster - through seedlings.

I sow the seeds in March. Since they are small, I scatter them on the surface of the soil (universal for seedlings) and lightly sprinkle them with soil.

At a temperature of +20 degrees, shoots appear on the 8-10th day. If the seeds have sprouted thickly, I carefully dive the seedlings, without burying them, into cups and lightly compact the soil.

After picking, I water the seedlings moderately with warm water, otherwise the basil will die from the black leg. If the growth is weak, I feed it with a solution of mineral fertilizers or ash. The optimal temperature for the development of seedlings is + 17...+20 degrees.

In May, I transplant the basil to a sunny area (with a lack of light, fewer leaves grow), protected from the wind. When digging per 1 sq.m, I add a bucket of compost and 1 tbsp. wood ash. I plant bushes at a distance of 25-35 cm from each other.

After about a month, I cut the first harvest - shoots 10-12 cm long (at a height of 8-10 cm above the soil level). I tie them into bunches and dry them in the shade. You simply cannot find a better seasoning! After cutting, the soil must be loosened. After 20-25 days I cut a new crop.

Is it a perennial bush or not, and what is it also called? Sweet basil, which also has another name - common basil, garden/camphor basil and regan - is an annual herbaceous plant. Precisely herbaceous: this means that calling the plant a bush is incorrect (summer residents often incorrectly call basil).

An "annual" plant means that the duration of the herb's maturation, flowering, and death takes place within one growing season, which is approximately one calendar year. Basil is classified as Basil (Ocimum) subfamily Nepetoideae of the Lamiaceae family.

Is it cilantro, thyme, parsley, a vegetable or an indoor flower?

Basil is often confused with parsley and especially with thyme, since these are related plants (and thyme belongs to the same family of Lamiaceae), in fact, these are completely different plants, and it is not entirely correct to confuse their names. It is slightly similar in appearance and very similar in aroma to mint and lemon balm, but these are completely different plants, also belonging to different species. Moreover, it is not a vegetable.

Basil is grown all over the world as a home (“kitchen”) spice. In Latin the plant is called Ocīmum basilīicum, in English simply Basil.

What does it look like, what is the root system like?

The basil root is located just below the surface of the earth., the nature of the root is branching, slightly fibrous. Almost the entire mass of basil roots penetrates the soil so shallowly that it is located entirely in the arable layer.

The stem of regan is hard, straight and tetrahedral. It, like the root, branches significantly, especially before the flowering period of the grass. There is quite a lot of foliage on the stem, and this plant can stretch 50-70 cm in height (the average value is 40 centimeters).

The contours of the leaves are similar in shape to elongated eggs, the petiole of the leaves is short, the entire upper part of the plant, including the stem, calyxes and leaves, is covered with small hairs. The leaves and stem have a deep green color, but as a result of mutations that are harmless to the body and the plant, a dark purple color is possible.

During the flowering period, basil blooms two-lipped, faded and desaturated flowers - usually from white to pale purple or pale pink. The flowers bloom from the axils of the apical leaves and bracts in irregular whorls.

Fruit of Ocīmum basilīicum, widely used as a spice, includes four dark brown nuts that separate from each other as soon as they ripen. The weight of one thousand seeds is very small, from 0.5 grams to 0.8 grams; they can be planted for four to five years, after which they lose their viability (the moisture contained in the seeds has completely evaporated by this time).

Photo of plant leaves in a garden bed

What smells?

The smell inherent in basil seeds greatly depends on the plant variety and storage method - dried or fresh.

On my own rich aroma appears as a result of the production of essential oils- the smell emitted by the plant depends on their combination in different proportions.

The most common variety of basil, which almost every summer resident grows in his garden, has a clove aroma - pungent, at the same time bitter and at the same time sweet.

That's why The aroma of basil is often confused with the smell of cloves, oregano and thyme. However, some varieties of this plant smell more of something lemon or lime, some smell like anise, pepper, and so on. It all depends only on what variety the summer resident grows in the garden and in what form he stores Ocīmum basilīicum.

Description of the origin story

It is very characteristic that the translation of the Latin name regan into Russian looks like “a fragrance worthy of a king” - this is not surprising, since basil is known to the cultures of many countries, especially the southern ones. In addition, it is no coincidence that the king is mentioned: the first mentions of basil date back to the period before the Nativity of Christ, and then seasonings - including basil - cost really a lot of money.

For example, the Visigoth king Alaric I, having victoriously completed several battles with the Romans, demanded from them in 408 AD not only a tribute of 5,000 pounds of gold, but also 3,000 pounds of pepper; although In Europe, regan began to be cultivated from the founding of the Macedonian Empire(military men returning from Asian campaigns brought with them as many valuables as possible, including strange seeds and plants), it did not become widespread.

Only the aristocracy had the right to freely use the grown basil, and merchants had to buy it for a lot of money: basil, pepper and most of the other popular seasonings were imported from India, and the journey was long and very dangerous due to pirates and storms. Based on this, we can conclude that basil then cost a lot of money.

Homeland

Scientists suggest that sub-Saharan Africa became the birthplace of regan: its humid and hot climate was ideal for the emergence of a new species of plant. As of 2018 Basil is cultivated in almost all countries of the world However, in a wild or feral state, basil can be found only in the southern countries of Asia and in the tropical zone of America.

Basil was brought to Russia during the reign of Peter I, when a fashion for everything new and foreign appeared in the empire. The plant itself was popular almost only as a medicinal and ornamental plant, and only secondarily as a seasoning.

Is it regan or oregano?

Basil is precisely regan. Confusion arises because oregano and regan are very similar in shape and taste - as a result, many summer residents believe that we are talking about the same plant.

In fact the similarity of plants is explained by belonging to the same Yasnotkovy family, however, the species of plants are different. Not only the aroma, taste and appearance differ, but even the countries in which these two plants grow.

Oregano is found everywhere in Italy, Greece, France and Spain; in these same countries, the use of oregano is mandatory in the preparation of many national dishes; in turn, regan - also known as Common Basil - is widespread and used primarily in Central and South Asia, as well as in the Transcaucasus.

Benefits and harms: chemical composition

The chemical composition of the plant is truly diverse: basil contains rutin, phytoncides, vitamins C, PP, B2, A, as well as a large number of essential oils with different molecular formulas - they occupy about 1.5% of the total composition of the plant.

It is the essential oils that determine the pleasant fragrant smell of the plant; In addition, the substances contained in essential oils - methyl cavicol, estragole and eugenol - help strengthen the immune system, stimulate the development of intelligence and rejuvenate the body.

Basil has much more benefits than harm:

Damage from basil is more related to contraindications than actual harm:

• If a person had problems with blood clotting, had a heart attack, coronary artery disease, thrombosis, epilepsy or other diseases directly related to the cardiovascular system, central nervous system and blood condition, the use of basil is contraindicated.
• Basil contains mercury compounds that are absolutely safe in small quantities, but very dangerous if a person completely loses control and begins to consume basil in large quantities.

How many species and varieties are there?

The Royal Botanic Gardens, Kew, has a total of 69 species of basil. The species differ primarily in the content of chemical substances, but they also have a different appearance: the height of the grass in different species can vary from ten to seventy centimeters, the leaves have different shapes, colors and textures.

At the moment, fragrant (ordinary), lemon, purple and cinnamon basil are very popular among summer residents. Depending on traditions and culture in different countries, some types are preferred more than others: for example, in Italy all other types are overshadowed by oregano, and in Russia - by common basil.

Growing

To grow in open ground, you will need an open sunny area with low humidity and a fertile soil layer. Otherwise, the plant will grow extremely slowly, and if it gets sick, it will die very quickly.

Planting seeds and seedlings, care methods

Basil cannot tolerate frost or even a slight drop in temperature., therefore, it is necessary to plant the plant in the northern or central regions of Russia only in June; in the south it is permissible to start planting as early as May. For every square meter of basil in the soil, it is advisable to add 2 kg of humus, compost and peat.

1. If a summer resident wants to plant seedlings, the distance between the beds should be approximately 30 centimeters, and between the plants themselves - about 15-20 cm.
2. Immediately after planting, the seedlings must be watered abundantly with settled and warm water.

If seeds are planted, the distance between the beds needs to be a little larger, since seeds may grow unexpectedly, water with the same water, but less abundantly, when compared with seedlings.

How to deal with pests and diseases?

For a successful fight you need:

1. Do not plant basil in the same place several times - like other plants, in this case the basil can easily become infected with fusarium.
2. It is necessary to regularly remove weeds, and then water the basil abundantly - it is advisable to do this approximately 7 times during the growing season.
3. If signs of disease or pest damage from insects appear, you need to buy insecticides or special fertilizers as soon as possible - then the crop can be saved before it completely dies.

Features of growing at home

If a person wants to grow basil at home, The plant must be placed in a very warm and sunny place(regardless of whether it is perennial or annual) - as a rule, a window sill is best suited for these purposes. Moreover, the temperature should be about 25 degrees Celsius, so even the fact of growing it at home does not guarantee high-quality growth of basil - this temperature can be achieved either by planting exclusively in summer or by heating it using special devices.

Finally, the plant must be constantly sprayed and watered: at home it is almost always quite dry, but this is an unfavorable factor for basil.

How to store, can it be dried?

Like any other herb, it is advisable to store fresh basil in the refrigerator. Before this, it is advisable to wrap the bunch with cling film or place it in water, having previously trimmed the stems.

Basil is used as a seasoning in its dried form., from which it immediately becomes clear that it can be dried. The process begins with washing the beam; Once the bunches are dry, they should be hung with the leaves down in a well-ventilated area, while indoor humidity and sunshine should be minimized.

What can be replaced?

Basil has an extremely specific aroma and taste, which makes replacing it quite problematic. The replacement will only allow you to bring the result closer to the desired one, but will not at all achieve exactly the flavor combination that you get with Common Basil.

When, if you still don’t have this plant at hand, but need to cook, oregano, thyme and marjoram are suitable. All these plants are similar to basil in taste, and oregano is even very similar in appearance, but they belong to different biological species.

What to plant next to?

Basil gets along well with beans (peas, beans, etc.), peppers, fennel, cucumbers, corn and zucchini, tomatoes, onions, as well as leaf and head lettuce. However, if you plant basil next to other herbs that are very similar to it, growth will slow down in both plants. Planting basil next to thyme, marjoram and dill is strictly prohibited, otherwise no harvest will be seen even in the hottest summer.

Green basil is extremely similar to oregano, as we have already mentioned. The similarity concerns not only the amazing coincidence in external form (even a relatively experienced gardener will not always be able to determine whether it is oregano or regan), but also taste and aromatic qualities.

However, there are still differences: Oregano smells more like pepper, while basil smells more like lemon, and only in some cases a clove smell is obtained; In addition, oregano leaves are more concave inward when compared to basil leaves.

Violet

Purple basil is sometimes very difficult to distinguish from Perilla. Both plants are the same height, the shape of the leaves is quite similar, and the stems of the plant are approximately the same color.

Just as with Oregano and Regan, Perilla and purple basil belong to the same Lamiaceae family, which explains the incredible similarity of these plants.

The differences are noticeable primarily in the leaves: in Perilla they are more prominent (“rugged”), and also covered with a large number of denticles along the edges of the leaf; In addition, perilla seeds, unlike basil seeds, do not become slippery or stick together if they are exposed to a small amount of water.

Basil can be called one of the most “superstitious” plants in the world.. Horrible stories from Boccaccio are associated with him: in one of them, a girl sobbed into a pot of basil in which the severed head of her lover was buried. In southern countries there is still a widespread superstition that if you forget a basil leaf under an overturned plate, after a while it will turn into a poisonous scorpion.

In addition, basil has a symbolic meaning: in the Italian Republic, since antiquity, basil has been considered a symbol of fidelity of spouses, while in Romania, accepting a stem of basil as a gift meant consent to an engagement. In the countries of America, there are also symbols associated with basil: in Mexico they think that the basil leaf will save you from treason, and in Haiti the leaf is used as a great amulet against all troubles.

And, of course, how can one not remember that Basil goes great with tomatoes. When preparing incredibly tasty pesto, Italians always use basil, since without it the dish completely loses its original and rich taste.

Basil has not only culinary/medicinal significance, but also cultural significance. In addition, growing this plant is quite simple, so novice summer residents can learn their first gardening skills with the help of regan. For these reasons, direct knowledge of basil is almost mandatory for all gardeners. In addition, the aroma and taste of the plant are always positively impressive if regan is grown correctly.

Basil is not just a perennial or annual plant used for food. This is a truly unique culture that has attracted the interest of scientists and has been popular among chefs and gourmets for many years. Beautiful curly leaves on delicate green or purple branches can not only delight connoisseurs of spices, but also heal, protect the garden from pests and serve as a real decoration for beds or flower beds. A seasoning fit for kings.

Each spice has its own unique taste. But basil, with its variety of types and varieties, will give any of them a hundred points ahead, because the varieties of this plant have a whole bouquet of aromas. The multiple shades of the smell of the plant, which made it the king among seasonings, are explained simply: the culture contains essential oils of a complex composition, which exude a whole trail of aromas, so valued by connoisseurs of culinary masterpieces. Common basil has the highest content of essential oils.

It is difficult to list all the types of dishes that the addition of basil makes unique. Various types of basil are used in cooking and even in the perfume industry. The plant has become widely used due to its numerous varieties, of which there are more than 150 species.

Types of basil: classification parameters

What types of basil are there? What types and varieties does basil have? The distribution of basil into groups and varieties depends on the parameters of their classification. There are, for example, plants used for food - vegetable basil. There is basil, varieties of which are also cultivated as ornamental plants - these are Thai queen basil, Osmin and others. There are often two main forms of basil, which are the basic types of this plant, on the basis of which various varieties began to be developed around the middle of the last century. This is the familiar purple basil and the more sophisticated green basil.

Basil "Thai Queen"

And although purple and green basil are equally popular, the type of spice you choose depends on where you live. Europeans, especially lovers of Mediterranean cuisine, prefer varieties of the green plant, calling it sweet basil. And basil with purple leaves, as having a sharper, stronger aroma, is highly respected by the peoples of Transcaucasia and Asia Minor and Central Asia and they call it Reagan basil (or also Rayhon basil, Regan basil), which means “fragrant” in translation.

Some classify lemon basil as a third type, which received its name for the very strong and persistent smell of lemon, into a separate species, citing its aroma, which is unlike any other. But this is rather a classification based on aroma and taste. The types of basil are also classified by flavor:

• clove, pepper, clove-pepper;
• lemon aroma;
• caramel;
• marinade;
• menthol, mint-pepper;
• anisic;
• caramel;
• vanilla.

These are the main types of odors by which the plant is classified. To the question: “Which varieties of basil are best?” There is no answer: it all depends on the dish in which the spice will be used, and on which basil you prefer in terms of aroma and taste. For example, varieties of basil with caramel, lemon, menthol and vanilla flavors are used in sweet dishes and drinks, those with anise flavor are used in vegetable and fish dishes, and meat is prepared using clove and pepper flavors.

Purple basil

Purple basil varieties are distinguished by a higher content of aromatic essential oils and a more intense aroma compared to green varieties.

Common basil

Among the varieties of purple basil, the most popular is the common basil (Ocimum basilicum). This is an annual low plant 30-60 cm in height, its stems and leaves of a rich purple color are covered with small thin hairs, which accumulate that very valuable essential oil. It is also called Armenian rean, Ararat purple basil, Azerbaijani reagan, Uzbek raikhon.

Ararat basil has the most positive reviews; this variety can be found in almost every garden because it is unpretentious in care. The variety has a pleasant aroma with hints of allspice and notes of cloves; young leaves are used as an ingredient in salads, fresh and dried, and are also used for pickling and canning vegetables. Ararat basil is often found in markets.

Basil of Yerevan

Yerevan purple basil is one of the most common and favorite varieties among chefs. This is a bush basil that has been grown in Russia for a very long time. It has bright purple leaves with a red tint and soft pink flowers, which is why it is used not only for culinary purposes, but is also planted in flower beds for decorating areas. In the south, purple basil is planted in open ground, in the middle zone - in the form of seedlings. It is very profitable, since young shoots can be cut 2-3 times during the season.

The taste of Yerevan basil is tart, it combines the smell of allspice and tea. The plant is used fresh and dried as a seasoning for salads, meat dishes, fish, soups and sauces.

Basil dark opal or purple

A variety bred in America in the fifties of the 20th century. It is one of the popular species today, also called red or opal basil. The dense mahogany-purple color of the leaves persists throughout the entire life cycle of the crop. The bright crimson flowers of dark opal basil are beautiful, but they have to be plucked to help the leaves grow better for food. The rich pepper aroma with hints of cloves promotes the use of the plant both fresh as salad leaves and dry as part of spicy mixtures. Salads decorated with it look very aesthetically pleasing. By adding basil, dark opal is flavored with various oils, sauces and vinegars. Opal basil has decorative value: planted in a pot in the kitchen, you can decorate the interior.

Basil "Dark Opal"

Basil red ruby

This variety is one of the attractive and most aromatic varieties of basil. This variety has an amazing, strong aroma, similar to the smell of fruit caramel. The dark purple foliage gives this basil a decorative appearance. The plant is multi-leaved, the mass of leaves reaches 300 g. It grows well after cutting, which is carried out 2-3 times during the growing season. It is used for flavoring various drinks, vinegars, and also as regular salad greens, for preparing marinades. Basil is used in fresh, dried and even frozen forms.

Basil "Red Ruby"

Tulsi holy basil

The second name is Indian basil, and this plant is also called holy basil. It has a very sharp, tart clove-pepper aroma and even a bitter taste, which is highly respected by the people of India. It is revered in this country as the embodiment of the Indian goddess of fidelity Tulasi, and received its name from her name. Used to prepare spicy Indian dishes. As a sacred plant, Hindus use it in ritual events. A relative of sweet basil, which is why these varieties are sometimes confused.

Holy Basil (Indian)

Basil osmin

It is easy to recognize from afar by the rich purple color of its stems and leaves. Basil Osmin is one of those varieties that are used as a seasoning and cultivated as ornamental plants for their bright, shiny, toothed leaves. The heat-loving osmin came to us from exotic India and Sri Lanka. It is a popular perennial crop there. We cultivate it as an annual. Has a strong spicy-pepper aroma. Used dried and fresh as an additive to salads and as a marinade seasoning in canning. Osmin loves warmth, so it is better to plant it as an ornamental plant in pots on windowsills.

Basil "Osmin"

Green types of basil

Green types of basil have a more delicate, subtle aroma and taste. It is because of this that they are so highly valued by European chefs. There are many varieties of green basil, as well as purple ones. Read more about the most popular and most interesting plants.

The second name is Italian basil. A very aromatic type of spice plant with a strong anise scent. The leaves are convex with jagged edges, ovoid, bright light green in color. It is used fresh and dried to prepare the Italian seasoning pesto; the extract from the seeds is added to exhaled oils as a flavor enhancer. Genoa basil easily germinates in a pot, and then the seedlings are planted in the garden. When cut, Italian basil exudes a wonderful aroma, adding charm to salads and other dishes. It can be added to lemonade or tea instead of mint leaves.

Basil lemon flavor

The name speaks for itself. This is green basil with a lemon aroma, and a very pronounced one. One of the favorite spices of cooks and housewives. Bush basil with small, pointed, smooth, light green leaves. It produces a lot of leaf mass, about 200-250 g per bush. It is used fresh to flavor drinks, dishes, salads and desserts.

The clove basil variety has a pronounced clove taste and smell. The plant can reach 60 centimeters in height. The leaves are slightly toothed, elongated, rich green in color. It has a densely leafy bush with small snow-white flowers collected in clusters. Clove scented basil can be grown in flowerpots at home on the windowsill - it will bloom all year round.

rice. Clove basil

Sweet basil or camphor basil

One of the most common types of green basil throughout the world, it has a very expressive, persistent, specific aroma. An annual crop with large ovate leaves. It got its name due to the strong smell and content of essential oils from which camphor is made. It has a characteristic tart, salty taste and is used as a seasoning for cheeses, pasta, meat and fish.

The aniseed basil variety, which is a type of sweet basil, has a strong aroma that gives the plant its name. It is distinguished from other varieties of green basil by its silvery leaves and purple-colored stems, buds and leaves of the inflorescences. The flowers are quite large, pale pink. With good care, aniseed basil multiplies quickly, suppressing weeds.

Aniseed basil

Basil basilisk is one of the compact plant varieties that is recommended to be planted not only in vegetable gardens and garden plots, but also in pots. A multi-leaved crop with small white flowers - 15-20 cm in height. The leaves are green, small, smooth, ovoid. The clove-pepper aroma inherent in the variety led to its use as a salad seasoning and additive to marinades. Used dry and fresh.

Basil "Basilisk"

This variety of basil is a perennial, coming from South Africa. It is very heat-loving, so it is cultivated here as an annual seedling crop. A plant with a powerful stem up to a meter high and well-developed shoots and small white-gray flowers. Large serrated leaves, pubescent on the underside. It is a source of eugenol oil used for the production of vanillin. It has a bitter taste and spicy aroma with multiple shades of cloves, mint, allspice, lemon. Popular in Western European cuisine and Transcaucasia. It is used as a spicy seasoning for soups, meat dishes, and sauces. Evengol basil is used as an additive to marinades, put it in preserves, jams, and jams. The eugenol oil extracted from it often serves as a substitute for clove oil.

Japanese basil

The correct name for this plant is perilla; it is a spicy herb similar to basil, which is how it got its second name. In fact, the origin of perilla comes from Korea; it was just found in Japan at the end of the last century. It is a crop from the Lamiaceae family, which is used for the production of essential oil and as a seasoning. There are plants with green, red and pink-purple leaves. The Japanese decorate it with beautiful large leaves; red ones are especially popular. Varietal perilla has a soft lemon-anise aroma with peppery notes. The green young leaves are used fresh in salads, pickled and used to make drinks. Quite a whimsical crop, cultivated as an annual.

Japanese basil (perilla)

Broadleaf basil gets its name from its large, juicy light green leaves. Large multi-leaf bushes yield up to 250 g per plant. The plant is an annual plant, it is recommended to plant it in seedlings. It has a high content of essential oils and vitamins. It smells like allspice, so it is used in salads and marinades; it harmonizes wonderfully in salads with tomato and garlic.

Small-leaved Greek basil, often called sweet basil, is very popular as a spicy and, thanks to the beautiful spherical shape of the bushes and white fragrant flowers, an ornamental plant. Perfect for growing at home. Small bright green leaves form a neat bush, growing no more than 15 cm in height. It has a classic basil aroma and a slightly bitter, piquant taste. Very revered in Italian cuisine. Used as an additive to salads and marinades, tomato sauces.

These are the most popular types of basil, common and popular seasonings for a wide variety of dishes. There are many more varieties of this amazing plant with overlapping, unique combinations of tastes and aromas.