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Difference between revisions of "Ocimum basilicum - Basil leaves"

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[[File:1024px-Basil leaves.jpg|thumb|right|Basil leaves]]
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[[File:Cinnamon basil.jpg|thumb|right|Basil leaves]]
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'''Basil leaves''' also called great basil. Ocimum basilicum is a culinary herb of the family Lamiaceae. This medicinal herb can help with flatulence, lack of appetite, cuts, and scrapes. Harvest the young leaves of this annual plant as needed.
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==Uses==
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{{Uses|Colic}}, {{Uses|Constipation}}, {{Uses|Anxiety}}, {{Uses|Sleep difficulties}}, {{Uses|Migraine}}, {{Uses|Fever}}, {{Uses|Cold}}, {{Uses|Arthritis}}, {{Uses|Cough}}, {{Uses|Bad breath}}, {{Uses|Piles}}, {{Uses|Toothache}}, {{Uses|Swollen Gums}}, {{Uses|Dysentery}}<ref name="Karnataka Medicinal Plants"/>
  
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Basil leaves , also called great basil, Ocimum basilicum or Saint-Joseph's-wort, is a culinary herb of the family Lamiaceae (mints). It is also called the "king of herbs" and the "royal herb". The name "basil" comes from Greek βασιλικόν φυτόν (basilikón phutón), "royal/kingly plant". This medicinal herb can help with flatulence, lack of appetite, cuts, and scrapes.
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==Parts Used==
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{{Parts Used|Seed}}, {{Parts Used|Root}}<ref name="Karnataka Medicinal Plants"/>
  
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Harvest the young leaves of this annual plant as needed.
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==Chemical Composition==
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Concentrations of linalool and methyl chavicol (estragole), in a ratio of about 3:1. Other constituents include.<ref name="chemical composition"/>
  
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== Uses ==
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==Common names==
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{{Common names|kn=Tulasi|ml=Thulasi, Sivathulasi, Krishnathulasi|sa=Thulasha|ta=Tulaci ilaikal|te=Tulasi akulu|hi=Ban tulsi, Jangli tulsi|en=Basilie, Sweet Basil}}<ref name="Karnataka Medicinal Plants"/>
  
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*Basil is most commonly used fresh in cooked recipes. In general, it is added at the last moment, as cooking quickly destroys the flavor.
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==Properties==
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*Basil is one of the main ingredients in pesto—a green Italian oil-and-herb sauce.
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Reference: Dravya - Substance, Rasa - Taste, Guna - Qualities, Veerya - Potency, Vipaka - Post-digesion effect, Karma - Pharmacological activity, Prabhava - Therepeutics.
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*The Chinese also use fresh or dried basils in soups and other [[foods]].
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===Dravya===
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*When soaked in water, the seeds of several basil varieties become gelatinous, and are used in Asian drinks and desserts such as faluda, sharbat-e-rihan.
 
  
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==Common name==
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===Rasa===
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Tikta (Bitter), Katu (Pungent)
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===Guna===
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Laghu (Light), Ruksha (Dry), Tikshna (Sharp)
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===Veerya===
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Ushna (Hot)
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===Vipaka===
  
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* '''English''' - Basil leaves
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===Karma===
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* '''Kannada''' - ತುಳಸಿ ಎಲೆಗಳು
 
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* '''Hindi''' - तुलसी की पत्तियां
 
  
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== External Links ==
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===Prabhava===
  
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[https://en.wikipedia.org/wiki/Basil Basil-Wikipedia]
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==Habit==
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{{Habit|Shrub}}
  
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==Identification==
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===Leaf===
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{{Leaf|Simple|Silky|Fresh basil leaves have a strong and character­istic aroma, not comparable to any other spice, although there is a hint of cloves trace­able}}.<ref name="Leaf"/>
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===Flower===
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{{Flower|Unisexual|2-4cm long|White|4|Flowers are arranged in a terminal spike. Flowering from September to November}}
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===Fruit===
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{{Fruit|Nutlets|||5-6|4 with persistent caly x|Fruiting from September to November}}
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===Other features===
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==List of Ayurvedic medicine in which the herb is used==
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* [[Vishatinduka Taila]] as ''root juice extract''
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==Where to get the saplings==
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==Mode of Propagation==
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{{Propagation|Seeds}}, {{Propagation|Cuttings}}.
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==How to plant/cultivate==
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Basil grows between 30–130 cm (12–51 in) tall, with opposite, light green, silky leaves 3–11 cm (1.2–4.3 in) long and 1–6 cm (0.39–2.36 in) broad<ref name="Cultivation"/>
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==Commonly seen growing in areas==
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{{Commonly seen|Tropical area}}, {{Commonly seen|Medi­terranean region}}.
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==Photo Gallery==
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<gallery class="left" caption="" widths="140px" heights="140px">
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File:Cinnamon basil.jpg
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File:Xylocopa pubescens female with mite 1.JPG
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</gallery>
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==References==
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<references>
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<ref name="chemical composition">Journal Paper - Chemical composition and antimicrobial activity of the essential oil of Ocimum basilicum L. (sweet basil) from Western Ghats of North West Karnataka, India</ref>
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<ref name="Leaf">Kappatagudda - A Repertoire of  Medicianal Plants of Gadag by Yashpal Kshirasagar and Sonal Vrishni, Page No. 282</ref>
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<ref name="Karnataka Medicinal Plants">”Karnataka Medicinal Plants Volume-3” by Dr.M. R. Gurudeva, Page No.277, Published by Divyachandra Prakashana, #6/7, Kaalika Soudha, Balepete cross, Bengaluru</ref>
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<ref name="Cultivation">Tropical The Ferns Information about cultivation/</ref>
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</references>
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==External Links==
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* [https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4264302/ Chemical composition and antimicrobial activity of the essential oil of Ocimum basilicum L]
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* [https://www.ncbi.nlm.nih.gov/pubmed/17924700 Chemical composition and antioxidant property of holy basil (Ocimum sanctum L.) leaves]
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* [https://draxe.com/benefits-of-basil/ Benefits of Basil leaves]
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* [http://www.offthegridnews.com/alternative-health/medicinal-uses-and-health-benefits-of-basil/ Medicinal Uses and Health Benefits of Basil]
 
[[Category:Herbs]]
 
[[Category:Herbs]]
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[[Category:Ayurvedic herbs that don't have seed photos]]
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[[Category:Lamiaceae]]

Latest revision as of 09:52, 3 September 2023

Basil leaves

Basil leaves also called great basil. Ocimum basilicum is a culinary herb of the family Lamiaceae. This medicinal herb can help with flatulence, lack of appetite, cuts, and scrapes. Harvest the young leaves of this annual plant as needed.

Uses

Parts Used

Chemical Composition

Concentrations of linalool and methyl chavicol (estragole), in a ratio of about 3:1. Other constituents include.[2]

Common names

Language Common name
Kannada Tulasi
Hindi Ban tulsi, Jangli tulsi
Malayalam Thulasi, Sivathulasi, Krishnathulasi
Tamil Tulaci ilaikal
Telugu Tulasi akulu
Marathi NA
Gujarathi NA
Punjabi NA
Kashmiri NA
Sanskrit Thulasha
English Basilie, Sweet Basil

[1]

Properties

Reference: Dravya - Substance, Rasa - Taste, Guna - Qualities, Veerya - Potency, Vipaka - Post-digesion effect, Karma - Pharmacological activity, Prabhava - Therepeutics.

Dravya

Rasa

Tikta (Bitter), Katu (Pungent)

Guna

Laghu (Light), Ruksha (Dry), Tikshna (Sharp)

Veerya

Ushna (Hot)

Vipaka

Karma

Prabhava

Habit

Identification

Leaf

Kind Shape Feature
Simple Silky Fresh basil leaves have a strong and character­istic aroma, not comparable to any other spice, although there is a hint of cloves trace­able

.[3]

Flower

Type Size Color and composition Stamen More information
Unisexual 2-4cm long White 4 Flowers are arranged in a terminal spike. Flowering from September to November

Fruit

Type Size Mass Appearance Seeds More information
Nutlets 5-6 4 with persistent caly x Fruiting from September to November

Other features

List of Ayurvedic medicine in which the herb is used

Where to get the saplings

Mode of Propagation

How to plant/cultivate

Basil grows between 30–130 cm (12–51 in) tall, with opposite, light green, silky leaves 3–11 cm (1.2–4.3 in) long and 1–6 cm (0.39–2.36 in) broad[4]

Commonly seen growing in areas

Photo Gallery

  • Cinnamon basil.jpg
  • Xylocopa pubescens female with mite 1.JPG

References

  1. ↑ 1.0 1.1 1.2 ”Karnataka Medicinal Plants Volume-3” by Dr.M. R. Gurudeva, Page No.277, Published by Divyachandra Prakashana, #6/7, Kaalika Soudha, Balepete cross, Bengaluru
  2. ↑ Journal Paper - Chemical composition and antimicrobial activity of the essential oil of Ocimum basilicum L. (sweet basil) from Western Ghats of North West Karnataka, India
  3. ↑ Kappatagudda - A Repertoire of Medicianal Plants of Gadag by Yashpal Kshirasagar and Sonal Vrishni, Page No. 282
  4. ↑ Tropical The Ferns Information about cultivation/

External Links

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