• Botanical Name: Ocimum basilicum
• Family: Labiatae
• Flowering and fruiting: June-August
• Parts Used: Roots, leaves, flowers and seeds
• Distribution: Cultivated throughout plain area of Nepal.
• Method of Extraction: Steam Distillation

Description:

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.

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
Ester number after acetylation
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.         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