CULINARY HERBS 65 



plants from spreading unduly, are the only requi- 

 sites of cultivation. Preferably the soil should be 

 poor, rather dry, little if at all enriched and in a 

 sunny place. The foliage of seedling plants or plants 

 newly spring-set should be ready for use by mid- 

 summer; that of established plants from early 

 spring until late autumn. For home use and market 

 it should be cured as recommended on page 25, the 

 leaves being very .thinly spread and plentifully sup- 

 plied with air because of their succulence. The 

 temperature should be rather low. 



Uses. — The foliage is widely used for flavoring 

 soups, stews, sauces, and dressings, and, when fresh, 

 to a small extent with salads. Otto or oil of balm, 

 obtained by aqueous distillation from the "hay," is 

 a pale yellow, essential and volatile oil highly prized 

 in perfumery for its lemon-like odor, and is exten- 

 sively employed for flavoring various beverages. 



Basil (Ocymum hasilicum, Linn.), an annual herb 

 of the order Labiatse. The popular name, derived 

 from the specific, signifies royal or kingly, probably 

 because of the plant's use in feasts. In France it is 

 known as herb royale, royal herb. The generic name 

 is derived from O-sa, a Greek word signifying odor. 



The plant is a native of tropical Asia, where for 

 centuries, especially in India, it has been highly 

 esteemed as a condiment. Probably the early Greek 

 and Roman writers were well acqainted with it, but 

 commentators are not decided. They suppose that 

 the Okimon of Hippocrates, Dioscorides and Theo- 

 phrastus is the same as Ocimum hortense of Columella 

 and A^arro. 



