The JIGIT basil variety is a medium-maturing annual plant with a semi-spreading form and purple stem and leaf coloration. Leaves vary from medium to large size, with a single plant mass ranging from 180 to 250 grams. The plant reaches a height of about 60 cm. This variety is distinguished by its original and pleasant aroma, combining unique notes of mint, black pepper, and tea, making it in demand both in cooking and canning. JIGIT grows well on light, organic-rich soils, preferring bright and warm conditions. Cultivation is possible both via seedling and direct sowing methods. Seedling sowing is conducted in March-April, with seeds sown at a depth of 0.8-1.2 cm while maintaining constant soil moisture. Seedlings are transplanted into open ground at the end of May to early June with a planting interval of 30x15 cm. Direct sowing into the soil during this period yields only greens without seeds. For soil preparation, it is recommended to add manure or compost during autumn digging and complex mineral fertilizers in spring before sowing. Harvesting of JIGIT basil is conducted selectively as green mass forms. Leaves and young shoots are widely used fresh and dried as a spice, as well as for pickling and salting. Besides culinary use, the plant finds application in folk medicine for stomach, bladder, and cough diseases, as well as externally for wound healing, highlighting its versatility and beneficial properties.
