Basil seed

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Basil seeds Basil seeds.jpg
Basil seeds

Basil seed ( Ocimum basilicum or Ocimum tenuiflorum, aka Ocimum sanctum ) is the general term used to refer to the seeds of a few species of herb plants (basil). Generally, these seeds are small, black with a mild, nutty flavor and gel-like texture when soaked in water for 15 minutes. [1]

Contents

These seeds are commonly used in freshly prepared fruit drinks, sharbats, smoothies, salads, soups, desserts, and baked goods.

Varieties

The term "basil seed" can be confusing because it can refer to the seeds of two different plants: sweet basil and holy basil.

Economics

The economics of basil seed production are relatively simple. The main cost is the cost of seeds. Basil seeds are relatively inexpensive to produce, and they can be grown in a variety of climates. The main challenge in basil seed production is the need for a consistent supply of water. Basil seeds are sensitive to drought, and they will not germinate if the soil is too dry.

The average yield of basil seeds is about 1,000 pounds per acre. The cost of production is about $100 per acre, which includes the cost of seeds, fertilizer, and labor. The average price of basil seeds is about $1 per pound, which means that the profit margin for basil seed production is about $900 per acre. [2]

Production and studies

Germination of basil seeds Basil growing time lapse.gif
Germination of basil seeds

Basil seeds are typically grown in India, China, and Mexico. The main growing season for basil seeds is from March to June. In plantations, basil seeds are planted in rows that are at least 12 inches apart. [3] The seeds are planted about 1/4 inch deep. [3] Basil seeds need about 1 inch of water per week. They also need to be fertilized every 2 weeks. [4]

Basil seeds are harvested when they are fully ripe. [5] The seeds are typically harvested by hand. The seeds are then dried and cleaned. Basil seeds can be stored for up to 1 year. Basil crops are also regarded to be bee magnets, as they attract a lot of bees in the summer (flowering stage). [3]

Trade

The global trade of basil seeds is relatively simple, but is estimated to be worth over $1 billion. Basil seeds are a small, lightweight product, and they are easy to transport. The main challenge in the trade of basil seeds is the need to maintain a consistent quality. Basil seeds can spoil if they are not stored properly.

The global market for basil seeds is dominated by a few large companies, but there are also many small, independent producers. The main buyers of basil seeds are the United States, India, and China.

History

The history of basil seeds and their use in traditional medicine dates back centuries in India and Southeast Asia. [6] [7]

Basil seeds were also used in traditional Chinese medicine. The Shennong Bencaojing, an ancient Chinese pharmacopoeia that dates back to the 1st century AD, lists basil seeds as a remedy for a variety of conditions, including coughs, colds, and headaches. [8]

Potential for allergic reactions

Basil seeds can also cause allergic reactions in some people. Symptoms of an allergic reactions to basil seeds can include hives, itching, swelling, and difficulty breathing. [9]

Culture and traditions

Basil seeds are used in a variety of ways in different cultures. In India, they are often added to drinks such as lassi and falooda. In Southeast Asia, they are often added to desserts such as buko pandan and halo-halo. In the Middle East, they are often added to drinks such as hibiscus tea and horchata.

Related Research Articles

<span class="mw-page-title-main">Basil</span> Important culinary herb

Basil, also called great basil, is a culinary herb of the family Lamiaceae (mints). It is a tender plant, and is used in cuisines worldwide. In Western cuisine, the generic term "basil" refers to the variety also known as sweet basil or Genovese basil. Basil is native to tropical regions from Central Africa to Southeast Asia. In temperate climates basil is treated as an annual plant, however, basil can be grown as a short-lived perennial or biennial in warmer horticultural zones with tropical or Mediterranean climates.

<span class="mw-page-title-main">Downy mildew</span> Name for several species of fungus

Downy mildew refers to any of several types of oomycete microbes that are obligate parasites of plants. Downy mildews exclusively belong to the Peronosporaceae family. In commercial agriculture, they are a particular problem for growers of crucifers, grapes and vegetables that grow on vines. The prime example is Peronospora farinosa featured in NCBI-Taxonomy and HYP3. This pathogen does not produce survival structures in the northern states of the United States, and overwinters as live mildew colonies in Gulf Coast states. It progresses northward with cucurbit production each spring. Yield loss associated with downy mildew is most likely related to soft rots that occur after plant canopies collapse and sunburn occurs on fruit. Cucurbit downy mildew only affects leaves of cucurbit plants.

<span class="mw-page-title-main">Eugenol</span> Chemical compound

Eugenol is an allyl chain-substituted guaiacol, a member of the allylbenzene class of chemical compounds. It is a colorless to pale yellow, aromatic oily liquid extracted from certain essential oils especially from clove, nutmeg, cinnamon, basil and bay leaf. It is present in concentrations of 80–90% in clove bud oil and at 82–88% in clove leaf oil. Eugenol has a pleasant, spicy, clove-like scent. The name is derived from Eugenia caryophyllata, the former Linnean nomenclature term for cloves. The currently accepted name is Syzygium aromaticum.

<span class="mw-page-title-main">Linalool</span> Chemical compound with a floral aroma

Linalool refers to two enantiomers of a naturally occurring terpene alcohol found in many flowers and spice plants. Linalool has multiple commercial applications, the majority of which are based on its pleasant scent. A colorless oil, linalool is classified as an acyclic monoterpenoid. In plants, it is a metabolite, a volatile oil component, an antimicrobial agent, and an aroma compound. Linalool has uses in manufacturing of soaps, fragrances, food additives as flavors, household products, and insecticides. Esters of linalool are referred to as linalyl, e.g. linalyl pyrophosphate, an isomer of geranyl pyrophosphate.

<i>Ocimum</i> Genus of flowering plants

Ocimum is a genus of aromatic annual and perennial herbs and shrubs in the family Lamiaceae, native to the tropical and warm temperate regions of all 6 inhabited continents, with the greatest number of species in Africa. It is the genus of basil and the name is from the Ancient Greek word for basil, ὤκιμον. Its best known species are the cooking herb great basil, O. basilicum, and the medicinal herb tulsi, O. tenuiflorum.

<i>Ocimum tenuiflorum</i> Species of flowering plant

Ocimum tenuiflorum, commonly known as holy basil, tulsi or tulasi, and tamole, damole, or domole in Fiji, is an aromatic perennial plant in the family Lamiaceae. It is native to tropical and subtropical regions of Australia, Malesia, Asia, and the western Pacific. It is widely cultivated throughout the Southeast Asian tropics. This plant has escaped from cultivation and has naturalized in many tropical regions of the Americas. It is an agricultural and environmental weed.

<span class="mw-page-title-main">Ocimene</span> Chemical compound

Ocimenes are a group of isomeric hydrocarbons. The ocimenes are monoterpenes found within a variety of plants and fruits. α-Ocimene and the two β-ocimenes differ in the position of the isolated double bond: it is terminal in the alpha isomer. α-Ocimene is cis-3,7-dimethyl-1,3,7-octatriene. β-Ocimene is trans-3,7-dimethyl-1,3,6-octatriene. β-Ocimene exists in two stereoisomeric forms, cis and trans, with respect to the central double bond. The ocimenes are often found naturally as mixtures of the various forms. The mixture, as well as the pure compounds, are oils with a pleasant odor. They are used in perfumery for their sweet herbal scent, and are believed to act as plant defense and have anti-fungal properties. Like the related acyclic terpene myrcene, ocimenes are unstable in air. Like other terpenes, the ocimenes are nearly insoluble in water, but soluble in common organic solvents.

<span class="mw-page-title-main">Thai basil</span> Basil widely used in Southeast Asia

Thai basil called káu-chàn-thah in Taiwan, is a type of basil native to Southeast Asia that has been cultivated to provide distinctive traits. Widely used throughout Southeast Asia, its flavor, described as anise- and licorice-like and slightly spicy, is more stable under high or extended cooking temperatures than that of sweet basil. Thai basil has small, narrow leaves, purple stems, and pink-purple flowers.

<span class="mw-page-title-main">Lemon basil</span> Species of plant

Lemon basil, hoary basil, Thai lemon basil, or Lao basil, is a hybrid between basil and American basil. The herb is grown primarily in northeastern Africa and southern Asia for its fragrant lemon scent, and is used in cooking.

<span class="mw-page-title-main">African blue basil</span> Variety of flowering plants

African blue basil is a hybrid basil variety, a cross between camphor basil and dark opal basil. It is one of a few types of basil that are perennial. African blue basil plants are sterile, unable to produce seeds of their own, and can only be propagated by cuttings.

<span class="mw-page-title-main">Cinnamon basil</span>

Cinnamon basil is a type of basil. The term "cinnamon basil" can refer to a number of different varieties of basil, including as a synonym for Thai basil, as a particular cultivar of Thai basil, and as a separate cultivar in its own right. This article discusses the latter type.

Mrs. Burns' Lemon basil is an heirloom cultivar of sweet basil from New Mexico in the United States. Compared to lemon basil, which is a different species of basil, in Mrs. Burns lemon basil the lemon flavor is more intense, the leaves are larger, and the plant itself is more robust.

<span class="mw-page-title-main">Nufar basil</span>

Nufar basil is the first variety of sweet basil that is resistant to fusarium wilt. Fusarium wilt is a disease that causes sudden wilting and death in multiple species, including basil. It is caused by the fungus Fusarium oxysporum f. sp. basilicum, which attacks the xylem in the stem, blocking water uptake and leading to a characteristic sudden leaf wilt that does not respond to watering. Nufar basil is resistant to fusarium wilt, remaining asymptomatic even when infected. It was released in 1999 in Israel by the breeders of the Agricultural Research Organization, and commercialized by Genesis Seeds.

Fino verde basil is a cultivar of Ocimum basilicum. Some sources list Fino verde as a synonym for spicy globe basil, while others list it as a separate variety. Fino verde grows as a small, dense bush, suitable for gardening or pots. The leaves are much smaller than those of most basils. The flavor is similar to that of sweet basil, but stronger and spicier. The leaves are easy to use in cooking because they can be used twigs and all, unlike basils with larger leaves.

Magical Michael basil is a cultivar of Ocimum basilicum. The plants reliably grow to 15 inches tall and 16–17 inches wide. This degree of uniformity is unusual in basil varieties. The flowers of the plant are also unusual, with purple calyxes and white corollas. The flavor is similar to sweet basil. Magical Michael is a past winner of the All-American Selection award.

Mammoth basil is a lettuce leaf basil variety, originating from Italy. Like many culinary basils, it is a cultivar of Ocimum basilicum. The plant grows to approximately 18 inches tall, and produces large ruffled leaves with a jagged edge. The flavor is similar to, but stronger than the flavor of Genovese basil. The leaves are used in pesto or whole, in salads.

Purple ruffles basil is a cultivar of Ocimum basilicum. The dark purple leaves are used in pesto or as a garnish. This attractive basil variety has won multiple awards for its beauty, flavor and ease of cultivation, including the Mississippi Medallion and All-American Selection awards. This variety of purple leaf basil is characterized by its deep ruffles and decorative serrated leaf margins.

<span class="mw-page-title-main">Methyl cinnamate</span> Chemical compound

Methyl cinnamate is the methyl ester of cinnamic acid and is a white or transparent solid with a strong, aromatic odor. It is found naturally in a variety of plants, including in fruits, like strawberry, and some culinary spices, such as Sichuan pepper and some varieties of basil. Eucalyptus olida has the highest known concentrations of methyl cinnamate (98%) with a 2–6% fresh weight yield in the leaf and twigs.

<i>Ocimum basilicum <span style="font-style:normal;">var.</span> minimum</i> Variety of basil

Greek basil is a flowering herb and cultivar of basil.

References

  1. ↑ Naji-Tabasi, Sara; Razavi, Seyed Mohammad Ali (2017-12-01). "Functional properties and applications of basil seed gum: An overview". Food Hydrocolloids. 73: 313–325. doi:10.1016/j.foodhyd.2017.07.007. ISSN   0268-005X.
  2. ↑ "Johnny's Selected Seeds - Direct Seeded Vegetables Crop Chart" (PDF). 2019-10-25. Retrieved 2023-08-26.{{cite web}}: CS1 maint: url-status (link)
  3. 1 2 3 "Growing Sweet Basil in Mumbai". Mumbai Farmer. 2014-09-20. Retrieved 2023-05-22.
  4. ↑ Jabbour, Niki (2022-02-10). "Growing Basil From Seed: A Step-by-Step Guide". Savvy Gardening. Retrieved 2023-05-22.
  5. ↑ "Basil | Diseases and Pests, Description, Uses, Propagation". plantvillage.psu.edu. Retrieved 2023-05-22.
  6. ↑ "Basil". hortnews.extension.iastate.edu. Archived from the original on 2023-05-18. Retrieved 2023-05-18.
  7. ↑ Sharma, Akanksha; Sabharwal, Pooja; Dada, Rima (2021-01-01), Henkel, Ralf; Agarwal, Ashok (eds.), "Chapter 1 - Herbal medicine—An introduction to its history", Herbal Medicine in Andrology, Academic Press, pp. 1–8, ISBN   978-0-12-815565-3 , retrieved 2023-05-18
  8. ↑ Shahrajabian, Mohamad Hesam; Sun, Wenli; Cheng, Qi (2020-01-01). "Chemical components and pharmacological benefits of Basil ( Ocimum basilicum ): a review". International Journal of Food Properties. 23 (1): 1961–1970. doi: 10.1080/10942912.2020.1828456 . ISSN   1094-2912. S2CID   228821281.
  9. ↑ "Basil Allergy Symptoms and Diagnosis". Allergy Symptoms. 2016-10-21. Archived from the original on 2022-04-01. Retrieved 2023-05-18.
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