Босиљак — разлика између измена

С Википедије, слободне енциклопедије
Интерактиван преглед историје
← Старија изменаНовија измена →
Садржај обрисан Садржај додат
ВизуелноВикитекст
м dodata spoljna veza
.
Ред 1: Ред 1:
{{malo_inlajn_referenci}}
{{speciesbox
{{speciesbox
| image = Basil1105.JPG
| image = Basil1105.JPG
Ред 6: Ред 5:
| authority = -{[[Карл фон Лине|L.]]}-
| authority = -{[[Карл фон Лине|L.]]}-
}}
}}

'''Босиљак''' (''-{Ocimum basilicum}-'') је [[Вишегодишња биљка|вишегодишња]] [[Зељаста биљка|зељаста]] [[Биљке|биљка]] пореклом из [[Индија|Индије]] из породице уснатица (-{[[Lamiaceae]]}-). Изданци су усправни, до 80 -{cm}- високи, често љубичасти, покривени дугим коврџавим [[длака]]ма. Има деловања као [[жалфија]], [[матичњак]] и [[нана]]. Босиљак је [[Ароматичне биљке|ароматична биљка]], пријатног [[мирис]]а, која се користи у кулинарству (као [[зачин]]), а одавно је своје место нашао у медитеранској кухињи, нарочито италијанској и француској где је готово незаобилазан зачин за супе, пасту и јела од меса и рибе, а познат је и италијански сос ''песто'' који се прави од босиљка, пињола и маслиновог уља. Користи се и за побољшање расположења, против [[Несаница|несанице]] и [[Ноћно мокрење|ноћног мокрења]].
'''Босиљак'''<ref name="Collins">{{cite web |url=http://www.collinsdictionary.com/dictionary/american/basil?showCookiePolicy=true |title=British: Basil |access-date=25 September 2014 |website=[[Collins Dictionary]] |url-status=live |archive-url=https://web.archive.org/web/20141129090005/http://www.collinsdictionary.com/dictionary/american/basil?showCookiePolicy=true |archive-date=29 November 2014}}</ref><ref name="Collins2">{{cite web |url=http://www.collinsdictionary.com/dictionary/american/basil?showCookiePolicy=true |title=American: Basil |access-date=25 September 2014 |website=[[Collins Dictionary]] |url-status=live |archive-url=https://web.archive.org/web/20141129090005/http://www.collinsdictionary.com/dictionary/american/basil?showCookiePolicy=true |archive-date=29 November 2014}}</ref> (''-{Ocimum basilicum}-'')<ref>{{Cite Merriam-Webster|Ocimum}}</ref><ref>{{Cite Merriam-Webster|basilica}}</ref> је [[Вишегодишња биљка|вишегодишња]] [[Зељаста биљка|зељаста]] [[Биљке|биљка]] пореклом из [[Индија|Индије]] из породице уснатица (-{[[Lamiaceae]]}-). Изданци су усправни, до 80 -{cm}- високи, често љубичасти, покривени дугим коврџавим [[длака]]ма. Има деловања као [[жалфија]], [[матичњак]] и [[нана]]. Босиљак је [[Ароматичне биљке|ароматична биљка]], пријатног [[мирис]]а, која се користи у кулинарству (као [[зачин]]), а одавно је своје место нашао у медитеранској кухињи, нарочито италијанској и француској где је готово незаобилазан зачин за супе, пасту и јела од меса и рибе, а познат је и италијански сос ''песто'' који се прави од босиљка, пињола и маслиновог уља. Користи се и за побољшање расположења, против [[Несаница|несанице]] и [[Ноћно мокрење|ноћног мокрења]].
{{рут}}
It is a [[Hardiness (plants)|tender]] plant, and is used in [[cuisine]]s worldwide. In [[Western cuisine]], the generic term "basil" refers to the [[Variety (botany)|variety]] also known as '''sweet basil''' or '''Genovese basil'''. Basil is native to tropical regions from [[Central Africa]] to [[Southeast Asia]].<ref name="simon">{{cite web|last1=Simon|first1=James E|title=Basil|url=https://www.hort.purdue.edu/newcrop/CropFactSheets/basil.html|publisher=Center for New Crops & Plant Products, Department of Horticulture, Purdue University, West Lafayette, IN|access-date=22 January 2018|date=23 February 1998|url-status=live|archive-url=https://web.archive.org/web/20170502080706/https://hort.purdue.edu/newcrop/CropFactSheets/basil.html|archive-date=2 May 2017}}</ref> In [[temperate climate]]s basil is treated as an [[annual plant]], however, basil can be grown as a short-lived [[Perennial plant|perennial]] or [[Biennial plant|biennial]] in warmer [[Hardiness zone|horticultural zone]]s with [[Tropical climate|tropical]] or [[Mediterranean climate]]s.<ref name="simon" />

== Description ==
[[File:Timelapse-Basil-growing.oga|thumb|upright=0.9|[[Timelapse]] of growing basil]]
[[File:Ocimum basilicum desiccated 5145~2016 01 03.JPG|thumb|upright=0.9|Desiccated basil showing seed dispersal]]

Basil is an annual, or sometimes perennial, herb used for its leaves. Depending on the variety, plants can reach heights of between {{convert|30 and 150|cm|ft|0|abbr=on}}.<ref>Kandil, M. A. M., Khatab, M. E., Ahmed, S. S., & Schnug, E. (2009). Herbal and essential oil yield of Genovese basil (Ocimum basilicum L.) grown with mineral and organic fertilizer sources in Egypt. ''Journal für Kulturpflanzen'', ''61''(12), 443-449.</ref> Its leaves are richly green and ovate, but otherwise come in a wide variety of sizes and shapes depending on cultivar. Leaf sizes range from {{convert|3 to 11|cm|in|frac=2|abbr=on}} long, and between {{convert|1 and 6|cm|in|frac=2|abbr=on}} wide.

=== Phytochemistry ===
The various basils have such distinct scents because the [[volatile organic compound|volatile aromatic compounds]] vary with cultivars.<ref name="simon" /> The essential oil from European basil contains high concentrations of [[linalool]] and [[methyl chavicol]] (estragole), in a ratio of about 3:1.<ref name="simon" /><ref name="janick">{{cite journal |doi=10.1016/j.foodchem.2004.05.056|title=Identification of Volatile Components in Basil (''Ocimum basilicum'' L.) and Thyme Leaves (''Thymus vulgaris'' L.) and Their Antioxidant Properties|year=2005|last1=Lee|first1=Seung-Joo|last2=Umano|first2=Katumi|last3=Shibamoto|first3=Takayuki|last4=Lee|first4=Kwang-Geun|journal=Food Chemistry|volume=91|pages=131–137}}</ref> Other constituents include: [[1,8-cineole]], [[eugenol]], and [[myrcene]], among others.<ref name="simon" /><ref name="Breitmaier2006">{{cite book|url=https://books.google.com/books?id=9yrbR2WZ8bwC&pg=PA11|title=Terpenes: Flavors, Fragrances, Pharmaca, Pheromones|author=Eberhard Breitmaier|date=22 September 2006|publisher=John Wiley & Sons|isbn=978-3-527-31786-8|pages=11–|quote=Acyclic monoterpenoid trienes such as p-myrcene and configurational isomers of p- ocimene are found in the oils of basil (leaves of Ocimum basilicum, Labiatae), bay (leaves of Fimenta acris, Myrtaceae), hops (strobiles of Humulus lupulus, ...|access-date=2 August 2013|archive-url=https://web.archive.org/web/20131012210605/http://books.google.com/books?id=9yrbR2WZ8bwC&pg=PA11|archive-date=12 October 2013|url-status=live}}</ref> The [[clove]] scent of sweet basil is derived from eugenol.<ref name="Islam2011">{{cite book|url=https://books.google.com/books?id=TCMnYLLb758C&pg=PA50|title=Transient Receptor Potential Channels|author=Md Shahidul Islam|date=4 February 2011|publisher=Springer|isbn=978-94-007-0265-3|pages=50–|quote=Eugenol is a vanilloid contained in relatively high amounts in clove oil from Eugenia caryophyllata, as well as cinnamon leaf oil (Cinnamomum zeylanicum) and oil from the clove basil Ocimum gratissimum. While eugenol is often referred to as ...|access-date=2 August 2013|archive-url=https://web.archive.org/web/20131012221020/http://books.google.com/books?id=TCMnYLLb758C&pg=PA50|archive-date=12 October 2013|url-status=live}}</ref> The aroma profile of basil includes 1,8-cineole<ref name="suie">{{cite journal|last=Johnson|first=B. Christopher|display-authors=etal|year=1999|title=Substantial UV-B-mediated induction of essential oils in sweet basil (''Ocimum basilicum'' L.)|journal=[[Phytochemistry (journal)|Phytochemistry]]|volume=51|issue=4|pages=507–510|doi=10.1016/S0031-9422(98)00767-5}}</ref><ref name="edsh">{{cite journal|last1=Baritaux|first1=O.|last2=Richard|first2=H.|last3=Touche|first3=J.|last4=Derbesy|first4=M.|display-authors=etal|year=1992|title=Effects of drying and storage of herbs and spices on the essential oil. Part I. Basil, ''Ocimum basilicum'' L.|journal=[[Flavour and Fragrance Journal]]|volume=7|issue=5|pages=267–271|doi=10.1002/ffj.2730070507}}</ref> and [[methyl eugenol]].<ref name="suie" /><ref name="mobg">{{cite journal|last1=Miele|first1=Mariangela|last2=Dondero|first2=R|last3=Ciarallo|first3=G|last4=Mazzei|first4=M|display-authors=etal|year=2001|title=Methyleugenol in ''Ocimum basilicum'' L. Cv. 'Genovese Gigante'|journal=Journal of Agricultural and Food Chemistry|volume=49|issue=1|pages=517–521|doi=10.1021/jf000865w|pmid=11170620}}</ref> In this species eugenol is [[Isoeugenol synthase|synthesised]] from [[coniferyl acetate]] and [[Nicotinamide adenine dinucleotide phosphate|NADPH]].<ref name="Lin-et-al-2019">{{cite journal | last1=Lin | first1=Jerry | last2=Massonnet | first2=Mélanie | last3=Cantu | first3=Dario | title=The genetic basis of grape and wine aroma | journal=[[Horticulture Research]] | publisher=[[Nature Portfolio|Nature]] + [[Nanjing Agricultural University]] | volume=6 | issue=1 | date=2019-07-01 | issn=2052-7276 | doi=10.1038/s41438-019-0163-1 | pages=1{{endash}}24| pmid=31645942 | pmc=6804543 }}</ref> Some of these are useful as [[insect repellent]]s, see {{section link||Insect repellent}} below.

== Taxonomy ==

The exact taxonomy of basil is uncertain due to the immense number of cultivars, its ready [[Polymorphism (biology)|polymorphy]], and frequent [[cross-pollination]] (resulting in new hybrids) with other members of the genus ''Ocimum'' and within the species. ''Ocimum basilicum'' has at least 60 varieties, which further complicates taxonomy.<ref name="simon" />

=== Cultivars ===
Most basils are cultivars of sweet basil. Most basil varieties have green leaves, but a few are purple, such as, 'Purple Delight'.

* [[Anise basil]], [[Licorice basil]], or [[Persian basil]] (''O. basilicum'' 'Liquorice')
* [[Cinnamon basil]] (''Ocimum basilicum'' 'Cinnamon')
* [[Dark opal basil]] (''Ocimum basilicum'' 'Dark Opal')
* [[Spicy globe basil|Globe basil]], dwarf basil, French basil (''Ocimum basilicum'' 'Minimum')<ref>{{cite web|url=http://www.ars-grin.gov/~sbmljw/cgi-bin/taxon.pl?70463|archive-url=https://web.archive.org/web/20150924161135/http://www.ars-grin.gov/~sbmljw/cgi-bin/taxon.pl?70463|url-status=dead|archive-date=2015-09-24|title=Ocimum minimum information from NPGS/GRIN|work=ars-grin.gov}}</ref>
* [[Lettuce leaf basil]] (''Ocimum basilicum'' 'Crispum')
* Purple basil (''Ocimum basilicum'' 'Purpurescens')
* [[Red rubin basil|Rubin basil]] (''Ocimum basilicum'' 'Rubin')
* [[Thai basil]] (''Ocimum basilicum thyrsifolium'')

=== Hybrids ===
* [[African blue basil]] (''Ocimum basilicum × O. kilimandscharicum'')
* [[Lemon basil]] (''Ocimum basilicum × O. americanum'')<ref>{{cite web|url=https://npgsweb.ars-grin.gov/gringlobal/taxonomydetail.aspx?id=463843|title=''Ocimum africanum'' Lour. taxonomy detail from NPGS/GRIN|work=ars-grin.gov|url-status=live|archive-url=https://web.archive.org/web/20160913143509/https://npgsweb.ars-grin.gov/gringlobal/taxonomydetail.aspx?id=463843|archive-date=13 September 2016}}</ref><ref>{{citation|url=http://www.theplantlist.org/tpl1.1/record/kew-136798|title=''Ocimum'' × ''africanum'' Lour. in 'The Plant List: A Working List of All Plant Species'|access-date=3 December 2016|archive-url=https://web.archive.org/web/20220218164414/http://www.theplantlist.org/tpl1.1/record/kew-136798|archive-date=18 February 2022}}</ref>
* Spice basil (''Ocimum basilicum × O. americanum''), which is sometimes sold as holy basil
* [[Greek basil]] (''Ocimum basilicum var. minimum'')

=== Similar species ===
Some similar species in the same genus may be commonly called "basil", although they are not [[Variety (botany)|varieties]] of ''Ocimum basilicum''.

* Camphor basil, African basil (''[[Ocimum kilimandscharicum|O. kilimandscharicum]]'')
* Clove basil, also African basil (''[[Ocimum gratissimum]]'')<ref name="tgte">{{cite journal |last1=Fandohan |first1=P. |title=Toxicity and gastric tolerance of essential oils from Cymbopogon citratus, Ocimum gratissimum and Ocimum basilicum in Wistar rats |journal=[[Food and Chemical Toxicology]] |volume=46 |issue=7 |pages=2493–2497 |year=2008 |doi=10.1016/j.fct.2008.04.006 |pmid=18511170 |last2=Gnonlonfin |first2=B |last3=Laleye |first3=A |last4=Gbenou |first4=JD |last5=Darboux |first5=R |last6=Moudachirou |first6=M |display-authors=etal}}</ref><ref name=aaeo>{{cite journal |last1=Pessoa |first1=L. M. |last2=Morais |first2=SM |last3=Bevilaqua |first3=CM |last4=Luciano |first4=JH |title=Anthelmintic activity of essential oil of ''Ocimum gratissimum'' Linn. and eugenol against ''Haemonchus contortus'' |journal=[[Veterinary Parasitology (journal)|Veterinary Parasitology]] |volume=109 |issue=1–2 |pages=59–63 |year=2002 |doi=10.1016/S0304-4017(02)00253-4 |pmid=12383625}}</ref>
* [[Holy basil]] (''[[Ocimum tenuiflorum]]'', formerly known as ''O. sanctum'')<ref>{{cite web |title=''Ocimum tenuiflorum'' L., Synonyms |url=http://www.theplantlist.org/tpl1.1/record/kew-137105 |publisher=The Plant List, Royal Botanic Gardens, Kew and Missouri Botanical Gardens |access-date=28 November 2019 |date=23 March 2012}}</ref>

=== Growing conditions ===
Basil is sensitive to cold, with best growth in hot, dry conditions. It behaves as an annual if there is any chance of a frost. However, due to its popularity, basil is cultivated in many countries around the world. Production areas include countries in the Mediterranean area, those in the [[temperate zone]], and others in [[subtropical]] climates.<ref>{{Cite book|url=https://books.google.com/books?id=fLxiMFPvAfUC&q=basil+medicinal+uses&pg=PA56|title=Basil: The Genus Ocimum|last1=Hiltunen|first1=Raimo|last2=Holm|first2=Yvonne|date=2003-09-02|publisher=CRC Press|isbn=9780203303771|language=en|url-status=live|archive-url=https://web.archive.org/web/20170418170831/https://books.google.com/books?id=fLxiMFPvAfUC&pg=PA56&dq=basil+medicinal+uses&hl=en&sa=X&ved=0ahUKEwjZ16mPkq3TAhUl6YMKHZbTBsoQ6AEIJDAA#v=onepage&q=basil%20medicinal%20uses&f=false|archive-date=18 April 2017|df=dmy-all}}</ref>

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, kept away from extremely cold drafts. A [[greenhouse]] or [[row cover]] is ideal if available. It can, however, even be grown in a basement under fluorescent lights. Supplemental lighting produces greater biomass and [[phenol]] production, with red + blue specifically increasing growth and flower bud production. [[UV-B]] increases the [[volatile organic compound|volatiles]] in ''O. basilicum'' [[essential oil]], which has not been reproducible in other plants, and so may be unique to the genus or even to this species.<ref name="Marondedze-et-al-2018">{{cite journal | last1=Marondedze | first1=Claudius | last2=Liu | first2=Xinyun | last3=Huang | first3=Shihui | last4=Wong | first4=Cynthia | last5=Zhou | first5=Xuan | last6=Pan | first6=Xutong | last7=An | first7=Huiting | last8=Xu | first8=Nuo | last9=Tian | first9=Xuechen | last10=Wong | first10=Aloysius | title=Towards a tailored indoor horticulture: a functional genomics guided phenotypic approach | journal=[[Horticulture Research]] | publisher=[[Nature Portfolio|Nature]] + [[Nanjing Agricultural University]] | volume=5 | issue=1 | date=2018-11-01 | issn=2052-7276 | doi=10.1038/s41438-018-0065-7 | pages=1{{endash}}10| pmid=30393542 | pmc=6210194 }}</ref>

Basil plants require regular watering, but not as much attention as is needed in other climates. 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.<ref>{{cite web |url=https://www.growveggy.com/b/basil-leaves-turning-yellow/ |title=Yellowing of Basil Leaves|date=29 June 2021 }}</ref> Basil can be propagated reliably from cuttings with the stems of short cuttings suspended in water for two weeks or until roots develop.

=== Diseases ===
Basil suffers from several plant pathogens that can ruin the crop and reduce [[crop yield|yield]]. [[Fusarium wilt]] is a soil-borne fungal disease that will quickly kill younger basil plants. [[Seedling]]s may be killed by ''[[Pythium]]'' [[damping off]]. A common [[foliage|foliar]] disease of basil is [[gray mold]] caused by ''[[Botrytis cinerea]]''; it can cause infections post-harvest and is capable of killing the entire plant. [[Black Spot (disease)|Black spot]] can be seen on basil foliage and is caused by the [[fungi]] [[genus]] ''[[Colletotrichum]]''. [[Downy mildew]] caused by ''Peronospora belbahrii'' is a significant disease, as first reported in Italy in 2004.<ref>{{cite journal |last1=Garibaldi |first1=A. |last2=Minuto |first2=A. |last3=Minuto |first3=G. |last4=Gullino |first4=M. L. |title=First Report of Downy Mildew on Basil ( Ocimum basilicum ) in Italy |journal=Plant Disease |date=March 2004 |volume=88 |issue=3 |pages=312 |doi=10.1094/PDIS.2004.88.3.312A|pmid=30812374 |doi-access=free }}</ref> It was reported in the U.S. in 2007 and 2008.<ref>{{cite journal |last1=Roberts |first1=P. D. |last2=Raid |first2=R. N. |last3=Harmon |first3=P. F. |last4=Jordan |first4=S. A. |last5=Palmateer |first5=A. J. |title=First Report of Downy Mildew Caused by a Peronospora sp. on Basil in Florida and the United States |journal=Plant Disease |date=February 2009 |volume=93 |issue=2 |pages=199 |doi=10.1094/PDIS-93-2-0199B|pmid=30764112 |doi-access=free }}</ref><ref>{{cite journal |last1=Wick |first1=R. L. |last2=Brazee |first2=N. J. |title=First Report of Downy Mildew Caused by a Peronospora Species on Sweet Basil ( Ocimum basilicum ) in Massachusetts |journal=Plant Disease |date=March 2009 |volume=93 |issue=3 |pages=318 |doi=10.1094/PDIS-93-3-0318B|pmid=30764191 |doi-access=free }}</ref>

Non-pathogenic bacteria found on basil include ''[[Novosphingobium]]'' species.<ref>{{cite journal |last1=Ceuppens |first1=Siele |last2=Delbeke |first2=Stefanie |last3=De Coninck |first3=Dieter |last4=Boussemaere |first4=Jolien |last5=Boon |first5=Nico |last6=Uyttendaele |first6=Mieke |title=Characterization of the Bacterial Community Naturally Present on Commercially Grown Basil Leaves: Evaluation of Sample Preparation Prior to Culture-Independent Techniques |journal=International Journal of Environmental Research and Public Health |date=21 August 2015 |volume=12 |issue=8 |pages=10171–10197 |doi=10.3390/ijerph120810171|pmid=26308033 |pmc=4555336 |doi-access=free }}</ref>


== Босиљак и [[Српска православна црква]] ==
== Босиљак и [[Српска православна црква]] ==

Верзија на датум 29. април 2023. у 02:22

Босиљак
Научна класификација уреди
Царство: Plantae
Кладус: Tracheophytes
Кладус: Angiospermae
Кладус: Eudicotidae
Кладус: Asterids
Ред: Lamiales
Породица: Lamiaceae
Род: Ocimum
Врста:
O. basilicum
Биномно име
Ocimum basilicum

Босиљак[1][2] (Ocimum basilicum)[3][4] је вишегодишња зељаста биљка пореклом из Индије из породице уснатица (Lamiaceae). Изданци су усправни, до 80 cm високи, често љубичасти, покривени дугим коврџавим длакама. Има деловања као жалфија, матичњак и нана. Босиљак је ароматична биљка, пријатног мириса, која се користи у кулинарству (као зачин), а одавно је своје место нашао у медитеранској кухињи, нарочито италијанској и француској где је готово незаобилазан зачин за супе, пасту и јела од меса и рибе, а познат је и италијански сос песто који се прави од босиљка, пињола и маслиновог уља. Користи се и за побољшање расположења, против несанице и ноћног мокрења.

It is a tender plant, and is used in cuisines worldwide. In Western cuisine, the generic term "basil" refers to the variety also known as sweet basil or Genovese basil. Basil is native to tropical regions from Central Africa to Southeast Asia.[5] In temperate climates basil is treated as an annual plant, however, basil can be grown as a short-lived perennial or biennial in warmer horticultural zones with tropical or Mediterranean climates.[5]

Description

Timelapse of growing basil
Desiccated basil showing seed dispersal

Basil is an annual, or sometimes perennial, herb used for its leaves. Depending on the variety, plants can reach heights of between 30 and 150 cm (1 and 5 ft).[6] Its leaves are richly green and ovate, but otherwise come in a wide variety of sizes and shapes depending on cultivar. Leaf sizes range from 3 to 11 cm (1 to 4 1⁄2 in) long, and between 1 and 6 cm (1⁄2 and 2 1⁄2 in) wide.

Phytochemistry

The various basils have such distinct scents because the volatile aromatic compounds vary with cultivars.[5] The essential oil from European basil contains high concentrations of linalool and methyl chavicol (estragole), in a ratio of about 3:1.[5][7] Other constituents include: 1,8-cineole, eugenol, and myrcene, among others.[5][8] The clove scent of sweet basil is derived from eugenol.[9] The aroma profile of basil includes 1,8-cineole[10][11] and methyl eugenol.[10][12] In this species eugenol is synthesised from coniferyl acetate and NADPH.[13] Some of these are useful as insect repellents, see § Insect repellent below.

Taxonomy

The exact taxonomy of basil is uncertain due to the immense number of cultivars, its ready polymorphy, and frequent cross-pollination (resulting in new hybrids) with other members of the genus Ocimum and within the species. Ocimum basilicum has at least 60 varieties, which further complicates taxonomy.[5]

Cultivars

Most basils are cultivars of sweet basil. Most basil varieties have green leaves, but a few are purple, such as, 'Purple Delight'.

Hybrids

  • African blue basil (Ocimum basilicum × O. kilimandscharicum)
  • Lemon basil (Ocimum basilicum × O. americanum)[15][16]
  • Spice basil (Ocimum basilicum × O. americanum), which is sometimes sold as holy basil
  • Greek basil (Ocimum basilicum var. minimum)

Similar species

Some similar species in the same genus may be commonly called "basil", although they are not varieties of Ocimum basilicum.

Growing conditions

Basil is sensitive to cold, with best growth in hot, dry conditions. It behaves as an annual if there is any chance of a frost. However, due to its popularity, basil is cultivated in many countries around the world. Production areas include countries in the Mediterranean area, those in the temperate zone, and others in subtropical climates.[20]

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, kept away from extremely cold drafts. A greenhouse or row cover is ideal if available. It can, however, even be grown in a basement under fluorescent lights. Supplemental lighting produces greater biomass and phenol production, with red + blue specifically increasing growth and flower bud production. UV-B increases the volatiles in O. basilicum essential oil, which has not been reproducible in other plants, and so may be unique to the genus or even to this species.[21]

Basil plants require regular watering, but not as much attention as is needed in other climates. 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.[22] Basil can be propagated reliably from cuttings with the stems of short cuttings suspended in water for two weeks or until roots develop.

Diseases

Basil suffers from several plant pathogens that can ruin the crop and reduce yield. Fusarium wilt is a soil-borne fungal disease that will quickly kill younger basil plants. Seedlings may be killed by Pythium damping off. A common foliar disease of basil is gray mold caused by Botrytis cinerea; it can cause infections post-harvest and is capable of killing the entire plant. Black spot can be seen on basil foliage and is caused by the fungi genus Colletotrichum. Downy mildew caused by Peronospora belbahrii is a significant disease, as first reported in Italy in 2004.[23] It was reported in the U.S. in 2007 and 2008.[24][25]

Non-pathogenic bacteria found on basil include Novosphingobium species.[26]

Босиљак и Српска православна црква

Босиљак се набере, сложи у букет, увеже се у струку и осуши. Такав се чува преко целе године и износи са када свештеник свети водицу да њиме кропи укућане. Босиљак и његов пријатни мирис симболизују благодат Духа Светога[27].

Види још

Референце

  1. ^ „British: Basil”. Collins Dictionary. Архивирано из оригинала 29. 11. 2014. г. Приступљено 25. 9. 2014. 
  2. ^ „American: Basil”. Collins Dictionary. Архивирано из оригинала 29. 11. 2014. г. Приступљено 25. 9. 2014. 
  3. ^ „Ocimum”. Merriam-Webster Dictionary. 
  4. ^ „Basilica”. Merriam-Webster Dictionary. 
  5. ^ а б в г д ђ Simon, James E (23. 2. 1998). „Basil”. Center for New Crops & Plant Products, Department of Horticulture, Purdue University, West Lafayette, IN. Архивирано из оригинала 2. 5. 2017. г. Приступљено 22. 1. 2018. 
  6. ^ Kandil, M. A. M., Khatab, M. E., Ahmed, S. S., & Schnug, E. (2009). Herbal and essential oil yield of Genovese basil (Ocimum basilicum L.) grown with mineral and organic fertilizer sources in Egypt. Journal für Kulturpflanzen, 61(12), 443-449.
  7. ^ Lee, Seung-Joo; Umano, Katumi; Shibamoto, Takayuki; Lee, Kwang-Geun (2005). „Identification of Volatile Components in Basil (Ocimum basilicum L.) and Thyme Leaves (Thymus vulgaris L.) and Their Antioxidant Properties”. Food Chemistry. 91: 131—137. doi:10.1016/j.foodchem.2004.05.056. 
  8. ^ Eberhard Breitmaier (22. 9. 2006). Terpenes: Flavors, Fragrances, Pharmaca, Pheromones. John Wiley & Sons. стр. 11—. ISBN 978-3-527-31786-8. Архивирано из оригинала 12. 10. 2013. г. Приступљено 2. 8. 2013. „Acyclic monoterpenoid trienes such as p-myrcene and configurational isomers of p- ocimene are found in the oils of basil (leaves of Ocimum basilicum, Labiatae), bay (leaves of Fimenta acris, Myrtaceae), hops (strobiles of Humulus lupulus, ...” 
  9. ^ Md Shahidul Islam (4. 2. 2011). Transient Receptor Potential Channels. Springer. стр. 50—. ISBN 978-94-007-0265-3. Архивирано из оригинала 12. 10. 2013. г. Приступљено 2. 8. 2013. „Eugenol is a vanilloid contained in relatively high amounts in clove oil from Eugenia caryophyllata, as well as cinnamon leaf oil (Cinnamomum zeylanicum) and oil from the clove basil Ocimum gratissimum. While eugenol is often referred to as ...” 
  10. ^ а б Johnson, B. Christopher; et al. (1999). „Substantial UV-B-mediated induction of essential oils in sweet basil (Ocimum basilicum L.)”. Phytochemistry. 51 (4): 507—510. doi:10.1016/S0031-9422(98)00767-5. 
  11. ^ Baritaux, O.; Richard, H.; Touche, J.; Derbesy, M.; et al. (1992). „Effects of drying and storage of herbs and spices on the essential oil. Part I. Basil, Ocimum basilicum L.”. Flavour and Fragrance Journal. 7 (5): 267—271. doi:10.1002/ffj.2730070507. 
  12. ^ Miele, Mariangela; Dondero, R; Ciarallo, G; Mazzei, M; et al. (2001). „Methyleugenol in Ocimum basilicum L. Cv. 'Genovese Gigante'”. Journal of Agricultural and Food Chemistry. 49 (1): 517—521. PMID 11170620. doi:10.1021/jf000865w. 
  13. ^ Lin, Jerry; Massonnet, Mélanie; Cantu, Dario (2019-07-01). „The genetic basis of grape and wine aroma”. Horticulture Research. Nature + Nanjing Agricultural University. 6 (1): 1—24. ISSN 2052-7276. PMC 6804543 Слободан приступ. PMID 31645942. doi:10.1038/s41438-019-0163-1. 
  14. ^ „Ocimum minimum information from NPGS/GRIN”. ars-grin.gov. Архивирано из оригинала 2015-09-24. г. 
  15. ^ „Ocimum africanum Lour. taxonomy detail from NPGS/GRIN”. ars-grin.gov. Архивирано из оригинала 13. 9. 2016. г. 
  16. ^ Ocimum × africanum Lour. in 'The Plant List: A Working List of All Plant Species', Архивирано из оригинала 18. 2. 2022. г., Приступљено 3. 12. 2016 
  17. ^ Fandohan, P.; Gnonlonfin, B; Laleye, A; Gbenou, JD; Darboux, R; Moudachirou, M; et al. (2008). „Toxicity and gastric tolerance of essential oils from Cymbopogon citratus, Ocimum gratissimum and Ocimum basilicum in Wistar rats”. Food and Chemical Toxicology. 46 (7): 2493—2497. PMID 18511170. doi:10.1016/j.fct.2008.04.006. 
  18. ^ Pessoa, L. M.; Morais, SM; Bevilaqua, CM; Luciano, JH (2002). „Anthelmintic activity of essential oil of Ocimum gratissimum Linn. and eugenol against Haemonchus contortus”. Veterinary Parasitology. 109 (1–2): 59—63. PMID 12383625. doi:10.1016/S0304-4017(02)00253-4. 
  19. ^ „Ocimum tenuiflorum L., Synonyms”. The Plant List, Royal Botanic Gardens, Kew and Missouri Botanical Gardens. 23. 3. 2012. Приступљено 28. 11. 2019. 
  20. ^ Hiltunen, Raimo; Holm, Yvonne (2003-09-02). Basil: The Genus Ocimum (на језику: енглески). CRC Press. ISBN 9780203303771. Архивирано из оригинала 18. 4. 2017. г. 
  21. ^ Marondedze, Claudius; Liu, Xinyun; Huang, Shihui; Wong, Cynthia; Zhou, Xuan; Pan, Xutong; An, Huiting; Xu, Nuo; Tian, Xuechen; Wong, Aloysius (2018-11-01). „Towards a tailored indoor horticulture: a functional genomics guided phenotypic approach”. Horticulture Research. Nature + Nanjing Agricultural University. 5 (1): 1—10. ISSN 2052-7276. PMC 6210194 Слободан приступ. PMID 30393542. doi:10.1038/s41438-018-0065-7. 
  22. ^ „Yellowing of Basil Leaves”. 29. 6. 2021. 
  23. ^ Garibaldi, A.; Minuto, A.; Minuto, G.; Gullino, M. L. (март 2004). „First Report of Downy Mildew on Basil ( Ocimum basilicum ) in Italy”. Plant Disease. 88 (3): 312. PMID 30812374. doi:10.1094/PDIS.2004.88.3.312A Слободан приступ. 
  24. ^ Roberts, P. D.; Raid, R. N.; Harmon, P. F.; Jordan, S. A.; Palmateer, A. J. (фебруар 2009). „First Report of Downy Mildew Caused by a Peronospora sp. on Basil in Florida and the United States”. Plant Disease. 93 (2): 199. PMID 30764112. doi:10.1094/PDIS-93-2-0199B Слободан приступ. 
  25. ^ Wick, R. L.; Brazee, N. J. (март 2009). „First Report of Downy Mildew Caused by a Peronospora Species on Sweet Basil ( Ocimum basilicum ) in Massachusetts”. Plant Disease. 93 (3): 318. PMID 30764191. doi:10.1094/PDIS-93-3-0318B Слободан приступ. 
  26. ^ Ceuppens, Siele; Delbeke, Stefanie; De Coninck, Dieter; Boussemaere, Jolien; Boon, Nico; Uyttendaele, Mieke (21. 8. 2015). „Characterization of the Bacterial Community Naturally Present on Commercially Grown Basil Leaves: Evaluation of Sample Preparation Prior to Culture-Independent Techniques”. International Journal of Environmental Research and Public Health. 12 (8): 10171—10197. PMC 4555336 Слободан приступ. PMID 26308033. doi:10.3390/ijerph120810171 Слободан приступ. 
  27. ^ --. 1996. Српске славе и обичаји. Глас Цркве:Ваљево.

Спољашње везе

Преузето из „https://sr.wikipedia.org/w/index.php?title=Босиљак&oldid=25705787”