Basil has accompanied people since ancient times. Today widespread worldwide, the exact origin of the legendary herbal plant has been largely elucidated. Browse through interesting information regarding origin, cultivation and use.
Milestones in historical development
It is highly probable that the cultivation of basil began in India. The herbal plant is described in detail in Hindu scriptures that are thousands of years old. To this day, Indians include the sacred herb in their daily religious rites. Mixing legend and fact, the following milestones mark Basil's journey to Europe:
- in Egypt, basil wreaths served as sacred grave goods 3,500 BC
- the famous physician Hippocrates (460-377 BC) mentions basil in his writings
- the soldiers of Alexander the Great (356 - 323 BC) brought basil from India to southern Europe
- Hildegard von Bingen (1098-1179) recommends the cultivation of royal herb in the monastery garden
Basil thus found its way into Germany as early as the 12th century. Since then, its central use has changed from purely medicinal to one of the most popular kitchen herbs. While its inimitable aroma is undisputed, therapeutic use is now discouraged due to possible carcinogenic effects.
Easy cultivation
Regardless of its tropical origin, growing basil is straightforward, even in European latitudes. Within the wide range of varieties, there are specimens for perennial cultivation in beds as well as for annual cultivation on the balcony. If you take the following essential aspects into account, you can look forward to the first harvest within a few weeks of sowing:
- Sow behind glass from the beginning of April
- Germination temperature 20 to 25 degrees Celsius
- Germination time 5 to 14 days
- plant outdoors from mid-May
- sunny, warm, well sheltered position
- nutrient-rich, fresh, moist soil
The professional care of basil focuses on a balanced supply of water and nutrients. As long as the substrate does not dry out and is fertilized organically weekly, the herbal plant will thrive. In order to extend the harvest period to its maximum duration, flowering is prevented by constant cutting of the shoots.
tips and tricks
Gourmets never allow fresh basil to cook in a warm dish. The unique aromatic content of the leaves is almost completely destroyed by heating. Only at the end of a preparation does the royal herb come into its own.
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