Ocimum basilicum L. (Lamiaceae) var. citriodora
The ingredients of the basil actively work at the gastrointestinal system, stimulate the secretion of gastric juice, increase appetite, accelerate absorption of nutrients. Essential oil acts antibacterial, antifungal, anti-inflammatory, immuno-modulating, antidiabetic and hipolipidemic, it can be used in cardiovascular and heart diseases, and as antioxidative agent. Basil is one of the most appreciated and most widely used spice plants.
|Harvest / Folium|
|Harvest / Herba|
Botanical description and occurrence:
Lemon basil is an annual herbaceous plant. It is a variety of Ocimum basilicum with lemon aroma and flavor, similar to that of Ocimum americanum and a hybrid species derived from O. basilicum x O. americanum, which are also called sometimes lemon basil. Lemon basil is low spreading plant (20-30 cm), with very compact growth habit. Leaves are small (3-5 cm) with light green color. Basil blooms in July and August. The predominant aroma components of lemon basil essential oil are: geranial, neral, E-caryophyllene, Z-??bisabolene, linalol, nerol. Herba Basilici ? leafy shoots, cut at the full bloom, and dried after the harvest (possible 2-3 harvests during one season).
Why to have the plant in your garden:
This basil cultivar has deliciously sweet lemon scented leaves. The flavor is incredible, not just for making a lemony pesto, but leaves can be added to salads, cookies, fruits, vinegars, fish specialties and teas.
Dr. Andrzej Kalisz, University of Agriculture in Krakow, Poland
Dr. Ivana Mezeyova, SUA, Nitra, Slovak Republic
Links to scientific articles:
Nurzynska-Wierdak R., 2012. Ocimum basilicum L. – wartosciowa roslina przyprawowa, lecznicza i olejkodajna. Praca przegladowa [Ocimum basilicum L. – a valuable spice, medicinal and oleiferous plant. A review]. Annales UMCS, section EEE XXII(1), 20-30.
Śvecová E., Neugebauerová J., 2010. A study of 34 cultivars of basil (Ocimum L.) and their morphological, economic and biochemical characteristics, using standardized descriptors. Acta Universitatis Sapientiae, Alimentaria 3, 118-135.