Bazalka

Bazalka (Ocimum basilicum) je flowering plant species in the mint family, Lamiaceae, cultivated for its aromatic leaves. It is commonly known in English as basil. In cultivation and cuisine, two principal forms are distinguished: sweet basil (Ocimum basilicum) and holy basil (Ocimum tenuiflorum, tulsi), though many cultivars exist with varying leaf shape and flavor. Bazalka is native to tropical regions of Asia and Africa and is grown worldwide as an annual herb in temperate climates.

The plant is an upright annual, typically reaching 20–60 cm in height. It has square stems, opposite green or purple leaves, and small white flowers when flowering. The characteristic scent comes from essential oils, especially linalool, eugenol, and methyl chavicol, which give fresh, peppery, or clove-like notes depending on variety.

Culture: Bazalka requires full sun, warm temperatures, and well-drained, fertile soil. It is frost-sensitive and can be grown in pots or beds. Regular pinching encourages bushier growth and prolonged leaf production; avoid letting it run to seed. It propagates by seeds or stem cuttings. Common pests include aphids and whiteflies; diseases include fusarium wilt and powdery mildew.

Uses: Leaves are widely used in culinary dishes — pesto, salads, sauces, soups, pizzas — and across cuisines from Italian to Thai. Fresh leaves are pungent and perishable; they can be frozen or dried, or preserved in oil. Nutritionally, basil provides small amounts of vitamins A, C, and K, plus minerals, with a fragrant essential oil profile that varies by cultivar.

Etymology: The name basilicum traces to Latin, from Greek basilikon, meaning 'kingly' or 'royal'.