Basil - Sweet
Botanical Name: Ocimum basilicum
Country of Origin: Mediterranean
Plant Part: leaves from flowering herb
Distillation Method: Steam distilled
About the Oil:
Basil oil, sweet linalol (Ocimum basilicum) CAS: 8015-73-4 FEMA: 2119 is steam distilled from the leaves of the flowering herb. The resultant essential oil is a mobile liquid, light in color from green to pale yellow. The crushed leaves release the aroma. The scent is indicative of high linalool oils but distinctly spicy and a little earthy.
In western aromatherapy there have been three primary Basil types. They is the sweet linalol type, the methyl chavicol type, and the citral type. The sweet is sometimes referred to as French sweet and it commonly sourced from Egypt. The methyl chavicol type is often compared to Tarragon, Licorice, and Fennel. The citral type is also called lemon basil. It shares common therapeutic utility with Melissa and other lemon scented oils.
Basil is a well-know ancient herb. It is native to India, Africa, or Asia, however it has been cultivated, and used in therapy and to cook with in the Mediterranean world for centuries. Historians believe it was used in early embalming rituals and combined with Myrrh in religious ceremonyBasil floral waters were used for washing in times past. The Romans and Greeks considered the herb a symbol of love and grief. The word “Ocimum” is derived from the Greek, “to smell.”
In Aromatherapy application Basil is used for depression, paralysis, and muscle spasms.
As a culinary herb Basil is used in traditional Mediterranean and Middle Eastern cuisine, evolving in these recipes because it adds flavor and because it aids in digestion.
- Insect bites
- Insect repellent
- Muscle aches