Latin name: Ocimum basilicum
Source country: Egypt
Appearance: Clear to pale yellow thin liquid.
Aroma: Strong sharp spicy peppery smell.
Derivation: The oil is steam distilled from the leaves and flowering tops of the herb
which grows up to 3 feet.
Chemicals: The main constituents are either methyl chavicol (in concentration over
70%) linalool and eugenol. This gives basil its anise like aroma while it has a strong
undertone of a clove like aroma (eugenol). There are many other terpenoids of lower
concentration which gives basil a complex aroma.
Uses: Basil as a herb is mainly used in cooking. The oil is less well used but is good for
clearing the mind and is useful for students. It should not be sued to excess and a little
goes a long way. It is sometimes used for respiratory tract problems such as bronchitis and
sinus infections. It may be helpful in relieving gout since it reduces the amount of uric acid
in the blood.
Note: As with all pure essential oils, dilute appropriately with a suitable carrier oil
before using on the skin. Do not take essential oils internally