THE STUDY OF BASIL SPECIES (OCIMMUM BASILICUM L) IN PERONDI-BERAT, ALBANIA
Sergej QAMA, Moltine PREBIBAJ, Nikollaq BARDHI, Alirami SALIJI, Bardhyl LIMANI, Zejnedije ADEMI
Abstract
Basil (Ocimmum basilicum L) is one of the plants that has been associated with antiquity for various purposes. The eugenol basil subspecies (Ocimmum gratisimum L) is associated with numbing of the dental nerve, which continued to be used because it did not cause tooth blackening, which occurs when other chemical substances are used. Over time, it has been widely used in the kitchen to produce various dishes, especially for foods that are high in fat (fatty meats such as lamb, pork, etc.). It is also used for dietary soup for people with stomach problems. It has found widespread use as a disinfectant and air freshener for environments by cultivating it in pots and keeping it in rooms or other environments. The most pervasive and economically profitable use is in perfumery and cosmetics.
The experiment was set up in 2024 in Perondi - Berat, Albania. Five types of basil that are the most widespread and used in the world were included in this experiment. Biometric measurements were taken, and three harvests were made. In all three harvests, weighings were made to produce leaves, flowers, herb (leaves + flowers), stems, and total yield.
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