Scientific name: Ocimum basilicum
Common name: Basil
General description: It originates from tropical regions of Southeast Asia and Central Africa and has been cultivated since antiquity, with the most different symbologies attributed to it over time. In India, it is the sacred herb of Krishna and Vishnu; in Greek Orthodox churches it is used to prepare holy water; in Crete, it was a symbol of unhappy love and in Italy of happy love.
In Portugal, a close relative, basil, is the plant used for June festivals.
We have the following varieties:
- 'Genovese' with medium-sized leaves with great vigor and vegetative growth, well adapted to grow in pots.
- 'Lemon' is a variety of basil with a refreshing lemon flavor. Good for salads or an infusion for a cold tea.
Nutritional data: Overall, it is an easily digestible and low-calorie food species, rich in beta-carotene and vitamin A, as well as being a good source of B vitamins, calcium, and phosphorus.
Medicinal value: Antioxidant properties (carotenes, xanthophylls, lutein), and beneficial effects on blood circulation, muscle pain, and arthritis (capsaicin). Stimulate appetite and secretion of gastric juices.
Climate: Preferably hot, in places with a lot of luminosity and direct sun for at least a few hours a day.
Soil: Well-drained, light, fertile and rich in organic matter.
Watering: Regularly, to keep the soil moist.
Intercropping: Asparagus, Beans, Spinach, Pumpkin, Cucumber, Cabbage, Tomato.
Sowing time: From March to June.
Harvest time: 60 to 90 days.
Seed collection time: September, October.
Seed storage time: 3 years.