French Basil

Botanical Name: Ocimum basilicum

Family: Labiatae


An erect annual herb, 60-90 cm tall. Leaves simple, opposite, stalked, ovate, acuminate, toothed, gland dotted beneath. Flowers purplish white in racemes. fruits nutlets light brown.

Flowering and fruiting: June-August

Parts used: Roots, leaves, flowers and seeds

Distribution: Cultivated throughout plain area of Nepal.

Method of Extraction: Steam Distillation

Specification of French Basil
1. Organoleptic Properties
Appearance Fluid liquid
Color Pale yellow
Aroma Sweet-spicy, fresh with a faint balsamic woody undertone
2. Physico-chemical Properties
Specific gravity 0.8799 to 0.91 11 at 25° C
Optical rotation (-) 8.85 TO (-) 11.85 at 25C
Refractive index 1.470 to 1.4895 at 25° C
Acid number 2.5 to 6.5
Ester number 10 to 20
Solubility Soluble in 1.5 to 3.5 vol. of 70% alcohol.
3.Chemical constituent 1,8-cineol, eugenol, limonene, ocimene, geraniol, cis-3-hexenol, citronellol, ά-terpineol, camphor, methyleugenol, methyl cinnamate, linalool, methyl chavicol.
4. Uses:
Roots are used in bowel complaints of children. Leaves are useful in the treatment of cough for which the warm juice with honey is given. Flowers are carminative, diuretic, stimulant and demulcent. Seeds are mucilaginous, infusion given in gonorrhea, dysentery and chronic diarrhea.
Medicinal & Aromatherapy use:
Muscular aches and pains, respiratory disorders, scanty menstruation, normalize the menstrual cycle, colds and flu, hay fever, asthma, bronchitis, mental fatigue, anxiety, depression, aphrodisiac, insect repellent

Essential Oil