Herb – Basil – Ocimum basilicum
There are a number of types, which differ in taste and smell. Sweet basil (the most commercially available, used in Italian food) has a strong clove scent because of its high concentration of the chemical agent eugenol. Alternatively, lime and lemon basil have a strong citrus scent. As the nutritional facts show that it is an excellent source of vitamin K, it is extremely helpful in maintaining healthy bones. In other words, vitamin K helps absorb calcium better. Plants could be grown easily indoors and away from exposure to cold climates and frost.
Don’t be afraid to cut! When your basil plant has 3 to 5 sets of leaves, cut the top off just above the second set of leaves from the ground. The single stalk will now end here, and two new branches will now bud and grow from the set of leaves you left behind. Every couple of weeks, repeat the process, cutting just above the first or second set of leaves on your newest branches. Before long, you’ll have a healthy bush. Harvesting basil this way, you’ll probably be able to get 20 cups of basil from each plant per season!
Treats insomnia, increases alertness upon rising. Improves bone and connective tissue healing, promotes menses, and improves sex drive. Headache, earache, poor eyesight, head cold, sinus issues, fever, allergy, accumulation in the lungs (croup, asthma, whooping cough).
Gas, broken bones, rheuma, fever with chills, snake bites, insect bites fungal lesions on skin, heavy metal toxicity.
Good in colds, flu, acute respiratory conditions, removing mucous from lungs, removes toxins from bloodstream, liver and intestines and spleen. Removes toxic compounds stored in body fat. Can remove heavy metals, detoxify cannabis from body.
The leaves are used for cooking. For medical purpose, harvest mature flower head. 1 cup of boiling water over 1 tsp. of dried herb. Steep for 10 to 15 minutes.