Latin name: Ocimum BasilicumGenus: Labiate familyFolk names: Basil, German Pepper, Royal LavenderPlant description: Annual herb, bushy-branched, 50 cm high, leaves ovoid, slightly toothed, flowers small, white, pink to purple-redOrigin: Probably originates from India, north of the Alps Basil does not grow outdoorsCultivation: It is grown in gardens or cultures, is very sensitive to cold.
Medicinally used plant parts
The whole herb (without roots)
Ingredients
Essential oils, tanning agents, flavonoids
Healing effects and use of basil
Basil aids digestion, used for loss of appetite, flatulence, stomach problems, constipation. Nervous restlessness and insomnia are further indications. Basil has been used as a spice since ancient times and is valued as a stimulating and digestive spice for fatty foods. It is often used in the kitchen today.
Preparation of basil
In addition to its use as a spice, basil can also be used to make a tea: pour 1⁄4 l of boiling water over 1 to 2 heaped teaspoons of basil, leave to infuse for 10 to 15 minutes, strain and drink a cup of unsweetened tea as required. As a cure (especially for chronic flatulence) you can drink 2 cups of tea daily for a week, take a week’s break, then again for a week drink 2 cups of basil tea every day.
Combination with other medicinal plants
Basil is often used as a flavour enhancing component in stomach and digestive teas (for example, can be combined with lemon balm, thyme, aniseed, chamomile, peppermint, dandelion, celandine, artichoke)
Side effect
none known
