Basil Oil - Certified Organic 100% Pure & Natural

Basil Oil - Certified Organic
Ocimum basilcum
  • Basil Oil - Certified Organic  1
  • Basil Oil - Certified Organic  2
  • Basil Oil - Certified Organic  3
  • Basil Oil - Certified Organic  4
  • Basil Oil - Certified Organic  5
Availability: In Stock
Available Options
* Product Size
1000 ML/33.81OZ/2.20lbs $ 44.53
5000 ML/169.07OZ/11.00lbs $ 218.20
10000 ML/338.14OZ/22.00lbs $ 434.18
20000 ML/676.28OZ/44,092.45lbs $ 859.45
25000 ML/845.35OZ/55,115.57lbs $ 1057.62
50000 ML/1,690.70OZ/110.00lbs $ 2070.70
100000 ML/3,381.40OZ/220.00lbs $ 4052.34
180000 ML/6,086.52OZ/396,832.07lbs $ 7214.06

Botanical name  Ocimum sanctum

INCI Name  Ocimum sanctum leaf extract

Origin  India

Crop Season November - February

Plant/part used  Whole plant

Method of extraction  Steam distillation

Appearance  Colourless to Pale yellow liquid

Blends With

Bergamot, Clary Sage, Clove Bud, Lime, Eucalyptus, Juniper, Neroli and Rosemary.

Aromatic Summary

Basil has a sweet, spicy, fresh scent with a faint balsamic woody back note and a lasting sweetness that makes for a strong top note.

Product Abstract

Genovese organic basil seeds are the very best Italian pesto variety of basil. This is the traditional Italian Heirloom variety of basil. It has shiny, large, almond-shaped leaves have a more pronounced flavour, and stores well if chopped and frozen in ice cube trays. Pinch growing tips for bushier plants that grow to 60cm (24″) tall. Basil is a heat loving tender annual plant that requires good drainage and ample moisture during hot weather. If flowers develop, either save save the resulting seeds or separate them from the plants and sprinkle over pasta or salads. Basil flowers are highly attractive to honeybees and other wild pollinators.

History

Basil is possibly native to India and has been cultivated there for more than 5,000 years. It was thoroughly familiar to the Greek authors Theophrastus and Discords. It is a tender plant, best known as a culinary herb prominently featured Italian cuisine, and also plays a major role in  Southeast Asian cuisines of Indonesia, Thailand, Malaysia, Vietnam, Cambodia, Laos, and Taiwan. Depending on the species and cultivar, the leaves may taste somewhat like anise, with a strong, pungent, often sweet smell.

Harvesting/Extraction Information

Although basil grows best outdoors, it can be grown indoors in a pot and, like most herbs, will do best on a sun-facing windowsill. It should be kept away from extremely cold drafts, and grows best in strong sunlight, therefore a greenhouse or row cover is ideal if available. It can, however, be grown even in a basement, under fluorescent lights.

If its leaves have wilted from lack of water, it will recover if watered thoroughly and placed in a sunny location. Yellow leaves towards the bottom of the plant are an indication that the plant has been stressed; usually this means that it needs less water, or less or more fertilizer.

Common Usage

  • Cosmetic Applications
  • Improves Digestion
  • Relieves Cold
  • Treats Asthma
  • Treats Infections
  • Relieves Stress
  • Improves Blood Circulation
  • Alleviates Pain
  • Eye Care
  • Prevents Vomiting
  • Treats Itching

Caution

Basil essential oil and basil in any other form should be avoided by pregnant, breast feeding, or nursing women. On the other hand, some people suggest that it increases milk flow, but more research needs to be done.

Key constituents

Estragole   73.4–87.4%

Linalool   tr–8.6%

1,8-Cineole   0.6–6.0%

b-Caryophyllene   tr–4.0%

(þ)-Limonene   0.1–3.0%

Methyleugenol   0–4.2%

(E)-b-Ocimene     0–2.2%

Terpinen  -4-ol 0–2.2%

10-epi-a-Cadinol    0–1.3%

Eugenol   tr–1.2%

Bornyl acetate   0–1.1%

Camphor   tr–1.0%

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