Basilio is a perennial plant with a distinct lemon aroma and a spicy-bitter flavor, valued both in cooking and in folk medicine. The stems are quadrangular, upright, velvety-hairy, reaching a height of 40 to 120 cm, while the leaves are triangular-ovate, large-toothed, and covered with a greyish pubescence. The flowers are small and white, gathered in panicle-like inflorescences; flowering occurs from June to August.
In culinary use, basilio is often added to salads, marinades for meat and fish, and also used as a flavoring agent for beverages – one or two leaves are enough to flavor a cup. After drying, the plant retains its aroma, making it convenient for storage and further use.
In folk medicine, the herb (stems, leaves, flowers) is collected during the flowering period and used as an infusion or compress. The infusion improves appetite, helps with anemia, biliary and gastrointestinal colic, and promotes calm sleep due to its sedative effect. External application – compresses from leaves for furuncles and boils. Additionally, the essential oils of basilio possess an antibacterial effect, which finds reflection in the perfume and cosmetic industries.
Basilio is resistant to heat and shade-tolerant; however, under full sun and good watering, the plant flowers more abundantly. Regular removal of withered inflorescences stimulates further flowering, and the height of the plant is usually 25 to 36 cm, width – 25 to 30 cm.
