Description.—The roots are small and fibrous; the stems, about 18 inches tall, very numerous, erect or spreading, square; the leaves, green (except as mentioned), broadly ovate with toothed margins, opposite, rather succulent, highly scented; the flowers, few, whitish, or purplish, in small, loose, axillary, one-sided clusters borne from midsummer until late autumn; the seeds very small—more than 50,000 to the ounce.
Cultivation.—Balm is readily propagated by means of divisions, layers, cuttings, and by its seeds, which germinate fairly well even when four years old. Owing to its small size, the seed should be planted in a seedpan or flat in a greenhouse or hotbed, where all conditions can be controlled. The soil should be made very fine and friable, the thinly scattered seeds merely pressed upon the surface with a block or a brick, and water applied preferably through the bottom of the seedpan, which may be set in a shallow dish of water until the surface of the soil begins to appear moist.
When an inch tall the seedlings should be pricked out 2 inches apart in other, deeper flats and when about 4 inches tall set in the garden about 1 foot asunder in rows about 18 inches apart. When once established they may be increased readily by the artificial means mentioned. (See [page 34].) Ordinary clean cultivation throughout the season, the removal of dead parts, and care to prevent the plants from spreading unduly, are the only requisites of cultivation. Preferably the soil should be poor, rather dry, little if at all enriched and in a sunny place. The foliage of seedling plants or plants newly spring-set should be ready for use by midsummer; that of established plants from early spring until late autumn. For home use and market it should be cured as recommended on [page 25], the leaves being very thinly spread and plentifully supplied with air because of their succulence. The temperature should be rather low.
Uses.—The foliage is widely used for flavoring soups, stews, sauces, and dressings, and, when fresh, to a small extent with salads. Otto or oil of balm, obtained by aqueous distillation from the "hay," is a pale yellow, essential and volatile oil highly prized in perfumery for its lemon-like odor, and is extensively employed for flavoring various beverages.
Sweet Basil
Basil (Ocymum basilicum, Linn.), an annual herb of the order Labiatæ. The popular name, derived from the specific, signifies royal or kingly, probably because of the plant's use in feasts. In France it is known as herb royale, royal herb. The generic name is derived from Oza, a Greek word signifying odor.
The plant is a native of tropical Asia, where for centuries, especially in India, it has been highly esteemed as a condiment. Probably the early Greek and Roman writers were well acquainted with it, but commentators are not decided. They suppose that the Okimon of Hippocrates, Dioscorides and Theophrastus is the same as Ocimum hortense of Columella and Varro.
The plant's introduction into England was about 1548, or perhaps a little earlier, but probably not prior to 1538, because Turner does not mention it in his "Libellus," published in that year. It seems to have grown rapidly in popularity, for in 1586 Lyte speaks of it as if well known. In America it has been cultivated somewhat for about a century partly because of its fragrant leaves which are employed in bouquets, but mainly for flavoring culinary concoctions. In Australia it is also more or less grown, and in countries where French commerce or other interests have penetrated it is well known.
There are several related species which, in America less than in Europe or the East, have attracted attention. The most important of these is dwarf or bush basil (O. minimum, Linn.), a small Chilian species also reported from Cochin China. It was introduced into cultivation in Europe in 1573. On account of its compact form it is popular in gardens as an edging as well as a culinary herb, for more than a century it has been grown in America. Sacred basil (O. sanctum), an oriental species, is cultivated near temples in India and its odoriferous oil extracted for religious uses. Formerly the common species was considered sacred by the Brahmins who used it especially in honor of Vishnu and in funeral rites. An African species, O. fruticosum, is highly valued at the Cape of Good Hope for its perfume.