"Tsar's grass" or green basil: what it is, how to grow it and other useful information

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This seasoning is called "royal herb". Basil is considered the birthplace of the Mediterranean, but Europeans did not appreciate basil at first, but in the Middle East and India this spice immediately became popular.

Only in the 16th century in France, it was appreciated and began to serve dishes flavored with basil.

In the article, we will consider the most popular varieties of green basil with a photo, how to grow it at home and outdoors. We will also tell you about the useful and medicinal properties of this plant.

What is this plant?

Green basil is an annual herb belonging to the Clarice family with a pleasant delicate aroma, which makes it used as a seasoning for various dishes.

Basil is green and purple. Green varieties are most popular in European countries. In Russia, the Caucasus, Asia, purple basil has become widespread, which, in comparison with green, has a stronger aroma, due to which it is appreciated and used in the preparation of many oriental dishes.

The spice of green color, as well as purple, exudes maximum aroma on the eve of flowering. The way of growing and caring for both plants is identical.

Photos of species and varieties

Below you can see a photo of the best varieties of green basil.


Highest of all grades used in salads and meat dishes.


Has a mixed aroma of pepper and cloves, added to sauces and marinades.


The leader among green varieties, as it is used not only in cooking, but also as a garden decoration, it has a slightly spicy classic basil aroma.


Plant with small leaves, suitable for growing in flower pots.


A spice with bright green leaves and a rich lemon aroma, suitable for making desserts and drinks.


Added to salads, marinades, sauces, good for both drying and freezing.

There are also varieties of caramel, tone, Thai rose, sacred.

Useful and medicinal properties

So, what is this type of plant useful for? Green basil owes its aroma and beneficial properties to essential oils, which are found in large quantities in the plant. The leaves contain 1.5% essential oils. Thanks to this, basil has such a pleasant aroma and delicate taste. The spice also contains camphor, lanalool, eugenol, ocymene and methylchavicol.

The leaves and stems of the plant contain tannins and minerals, glycosides, phytoncides, vitamins C, PP, B2, as well as rutin and carotene, polyunsaturated fatty acids, phytosterols, proteins and fiber. Such a rich composition makes the plant very useful.

Harm and contraindications

The considered type of plant combines not only benefits, but also harm. Basil has tonic properties, so it must be used with caution by people with vascular and heart problems, hypertensive patients and those who have suffered a heart attack.

Basil is contraindicated for the following diseases:

  • thrombosis of the lower extremities;
  • thrombophlebitis;
  • vegetative-vascular dystonia;
  • diabetes.

It is not recommended to abuse the seasoning for pregnant women, but it is possible for nursing mothers if the child does not have a negative reaction to it. However, healthy people should not consume large amounts of basil either.

Possible applications

What dishes can you add fresh to?

Almost all parts of the basil are used in cooking. The spice is an excellent addition to poultry, beef, lamb, as well as vegetable salads.

Green basil is used for canning vegetables, making marinades. It will perfectly complement the taste of pickled bell peppers, eggplants, cucumbers, squash, mushrooms and sauerkraut.

Leaves, stalks, basil seeds are added when preparing dessert drinks. And tea will be much more aromatic if you add a couple of leaves of aromatic herbs to the teapot during brewing.

Advice! As a spice, basil is most valued fresh and exclusively the leaves of the upper part of the plant - they have the maximum aroma and delicate taste.

What to eat boiled, dried or frozen with?

As a seasoning, green basil is used fresh, dried and frozen.

Dried spice is suitable for cooking meat and vegetable dishes, drinks... Frozen basil is used like dried basil - it is added to salads, meat dishes, drinks, it is convenient for making homemade cosmetic masks.

Basil, filled with boiling water, is used for the preparation of tonic drinks and in home cosmetology. It is not worth boiling basil, as it loses all its beneficial properties during cooking.

Azerbaijanis also use basil seeds, adding them to salads, drinks, soups, pates. It must be added to dishes at the very last moment - only in this way will the basil give its maximum aroma.

Experienced culinary experts recommend picking the fragrant grass with your hands, rather than cutting it with a knife.

Application in cosmetology

From the extract of the plant, camphor, eugenol and essential oil are made. In perfumery, these products are used as fragrances.

How to grow a spice outdoors and at home?

Growing green basil is easy. It grows wonderfully both in the garden and in a flower pot on a balcony or in an apartment.


Basil can be sown directly into the ground, but this should not be done until June, after holding the seeds in a solution of a growth stimulant. The first shoots appear in a week. With good care, the plant develops quickly, after 30-40 days the first crop can be harvested.


But it is better to grow green basil seedlings, which are prepared in advance by sowing seeds in prepared boxes with soil. This can be done in the month of April, in order to plant the plant in the garden with the onset of heat. After 7-14 days, shoots appear, and when 4-6 leaves grow on the basil, it is planted in open ground. The first crop can be harvested in a month and a half by pinching off two leaves from the top of the plant.

Briefly about leaving

Basil care consists in timely watering, fertilizing and loosening the soil. It is impossible to allow both the drying of the soil and its waterlogging. In order for the plant to bush as much as possible, it is necessary to remove all peduncles - this will allow you to harvest several times in one season.

Possible diseases

Due to the presence of essential oils, basil is resistant to pests and diseases, but sometimes it can be affected by:

  • "blackleg";
  • fusarium;
  • gray rot.

Of the pests, the danger to basil is aphids, field bugs and snails.

How to store it correctly?

Young basil leaves are of the greatest value in cooking. For further storage and use in cooking, the upper part of the plant is cut off, which is dried in the shade. Dried seasoning is stored in tightly closed glass or ceramic containers.

If basil is used fresh, then you can store it in the refrigerator, putting in a jar of water. Or cut off the leaves, rinse them, put them in a plastic bag, seal them tightly and put them in the refrigerator. This basil can be stored for up to three days.

The seasoning can be frozen for the winter. To do this, wash the leaves, dry them, spread them out on paper, and when they freeze, put them in a hermetically sealed bag and store in the freezer.

Basil is versatile and can be used alongside other herbs for a deeper flavor. It can be mixed with rosemary, parsley, thyme, marjoram, coriander, mint and tarragon.

Watch the video: Growing Italian Herbs in India- Basil, Oregano, Chives, Fennel. Success u0026 Failure (August 2022).