Basil

Family: Labiatae

Scientific Name: Ocimum basilicum

Origin : Türkiye

Part Used: Dried leaves and flowers

Usage: 1 teaspoon of basil is brewed in 1 cup of boiling water, drunk after each meal. Oral aphthae: 100 gr. Basil is boiled in 1 liter of water and gargled. Fresh basil leaves can be chewed.

Use in Cuisine: It is used in all kinds of sauced vegetable and meat dishes (tas kebab, goulash, beef strogonoff), soup, tomato sauce, lamb, beef, fish, cabbage dishes, green salads, various snacks and omelets. Basil can be used in place of thyme if needed.

Aesthetically: It is used in the care of the lower part of the face and neck. A handful of fresh basil is shredded, kept in almond oil for 4-5 days and used. While it is applied to the face and neck, it is fed to the skin with a light massage. After a while, the face is cleaned with a piece of cotton dipped in rose water.

Additional Information: Other name: Fesligen, peslan, basil. (The leaves of basil, which is a basil type, are slightly larger, the color is darker, and the smell is sharper. Therefore, the amount used should be less. In France and Italy (in many villages and towns in our country),
Basil pots are placed on the windowsills to prevent flies and mosquitoes from entering the house. The same pots are seen in village coffeehouses. Crumbled dry leaves sneeze when smelled, eliminating chronic odor.