Ocimum basilicum L. leaves and flowers, steam distilled, from India. *Certified Organically Grown (see below for explanation).
Aroma: Sweet vaguely anise-like minty smoky odour. Herbaceous, slightly campherous. I find the fresh and intriguing scent to be addictive - TTF.
History: In Greek, its name means 'royal remedy' or 'king'. Beloved culinary plant of Indian, Asian and Mediterranean countries.
Common Uses: Prized in Ayurvedic medicine for its ability to strengthen compassion, faith and bring clarity. Basil clears the sinuses, promotes digestion and stimulates circulation, especially in the respiratory system.
Possible Uses: Bronchitis, colds, coughs, exhaustion, flatulence, flu, gout, insect bites, insect repellent, muscle aches, rheumatism, sinusitis. [Julia Lawless, The Illustrated Encyclopedia of Essential Oils (Rockport, MA: Element Books, 1995), 58-67.] Basil is used spiritually to strengthen compassion for self and others and has an affinity for the bronchial passages.-TTF
Colour: Clear
Consistency: Thin
Perfumery Note: Top
Strength of Initial Aroma: Medium
Constituents: Linalol, Fenchol, Eugenol, Methyl chavicol, Beta-caryophyllene [Shirley Price, The Aromatherapy Workbook (Hammersmith, London: Thorsons, 1993), 54-5.]
Main Constituents:
Methyl chavicol: 70-78%
Linalool: 17-22%
Cautions: May irritate sensitive skin. Avoid during pregnancy. [Julia Lawless, The Illustrated Encyclopedia of Essential Oils (Rockport, MA: Element Books, 1995), 186.]
Safety Information: Use sparingly with caution. High doses may be carcinogenic due to their methyl chavicol content. Avoid in cases of liver problems. [Robert Tisserand, Essential Oil Safety (United Kingdom: Churchill Livingstone, 1995), 120.]
*Certified Organics: This Organic Oil is NOP Certified. The National Organic Program develops, implements, and administers national production, handling, and labelling standards for organic agricultural products. The QAI also accredits the certifying agents (foreign and domestic) who inspect organic production and handling operations to certify that they meet USDA standards.
Photo By Paul Goyette (http://www.flickr.com/photos/pgoyette/201492949/) [CC BY-SA 2.0 (http://creativecommons.org/licenses/by-sa/2.0)], via Wikimedia Commons
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