Basil

Ocymum.

There are two species of Basil cultivated in gardens; viz., the Common Sweet Basil (O. basilicum) and the Small Bush Basil (O. minimum). Of the Common Sweet Basil, there are three varieties; and of the Bush Basil, two varieties. They are all annuals, and are grown from seeds, which are black, small, oblong, and retain their vitality from six to ten years.

Common Sweet Basil.

Large Sweet Basil. Ocymum basilicum.

Stem from a foot to a foot and a half in height; leaves comparatively large, green, ovate, sharply pointed; flowers white, in whorls at the extremities of the stems and branches. The whole plant, when bruised, is highly aromatic; having the odor and flavor of cloves.

The seeds of the Common Sweet Basil, and also those of the two following varieties, may be sown in a hot-bed in March, and the plants set out in May in rows a foot apart, and five or six inches apart in the rows; or the seeds may be sown in the open ground the last of April or early in May, and the plants thinned while young, as directed for transplanting. In removing the plants from the hot-bed, retain as much of the earth about the roots as possible; water freely as soon as transplanted, and also in dry weather; and they will soon yield an abundance of tender stems and leaves.

Varieties.—

Purple Basil.

Basilic grand violet. Vil.

Leaves and flowers purple. When grown in sunny situations, the leaf-stems and young branches are also purple. In other respects, the variety is similar to the Common Sweet Basil. Its properties and uses are the same.

Lettuce-Leaved Basil. Vil.

The leaves of this variety are large, pale-green, wrinkled and blistered like those of some kinds of Lettuce: whence the name. It resembles the foregoing varieties in taste and odor, and is used for the same purposes.

Bush Basil.

Ocymum minimum.

The Bush Basils are small, low-growing, branching plants; and are propagated and cultivated like the Common Sweet Basil.

Green Bush Basil.

Basilic fin vert. Vil.

Stem about eight inches high; leaves small, green, oval; flowers white, produced in whorls about the upper portion of the principal stalk and towards the extremities of the branches.

Purple Bush Basil.

Basilic fin violet. Vil.

Leaves purple. In other respects, similar to the Green Bush Basil.

Use.—The leaves and young branches have a strong, clove-like taste and odor, and are used in highly seasoned soups and meats. They are also sometimes added to salads. For winter use, the stalks are cut while in flower, dried, powdered, and preserved, like other pot-herbs.