French Basil
Botanical Name: Ocimum basilicum
Family: Labiatae
Description
An erect annual herb, 60-90 cm tall. Leaves simple, opposite, stalked, ovate, acuminate, toothed, gland dotted beneath. Flowers purplish white in racemes. fruits nutlets light brown.
Flowering and fruiting: June-August
Parts used: Roots, leaves, flowers and seeds
Distribution: Cultivated throughout plain area of Nepal.
Method of Extraction: Steam Distillation
| Specification of French Basil |
| 1. Organoleptic Properties |
| Appearance |
Fluid liquid |
| Color |
Pale yellow |
| Aroma |
Sweet-spicy, fresh with a faint balsamic woody undertone |
| 2. Physico-chemical Properties |
| Specific gravity |
0.8799 to 0.91 11 at 25° C |
| Optical rotation |
(-) 8.85 TO (-) 11.85 at 25C |
| Refractive index |
1.470 to 1.4895 at 25° C |
| Acid number |
2.5 to 6.5 |
| Ester number |
10 to 20 |
| Solubility |
Soluble in 1.5 to 3.5 vol. of 70% alcohol. |
| 3.Chemical constituent |
1,8-cineol, eugenol, limonene, ocimene, geraniol, cis-3-hexenol, citronellol, ά-terpineol, camphor, methyleugenol, methyl cinnamate, linalool, methyl chavicol. |
4. Uses:
Roots are used in bowel complaints of children. Leaves are useful in the treatment of cough for which the warm juice with honey is given. Flowers are carminative, diuretic, stimulant and demulcent. Seeds are mucilaginous, infusion given in gonorrhea, dysentery and chronic diarrhea. |
Medicinal & Aromatherapy use:
Muscular aches and pains, respiratory disorders, scanty menstruation, normalize the menstrual cycle, colds and flu, hay fever, asthma, bronchitis, mental fatigue, anxiety, depression, aphrodisiac, insect repellent
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