Quality of basil herb (Ocimum basilicum L.) from organic and conventional cultivation

KATARZYNA SEIDLER-ŁOŻYKOWSKA, ELŻBIETA KOZIK, ANNA GOLCZ, JOANNA WÓJCIK

Abstract

In six field experiments the quality of basil herb and usefulness of Polish cultivar ‘Kasia’ for organic cultivation was tested. The following features were tested: dried herb yield, stem content, essential oil content, macro- and microelements content and microbiological purity. Only basil herb yield from Słońsk was higher compared to the yield from conventional cultivation though it contained high amount of stems. Basil herb was characterized by high content of essential oil and increasing content of macro- and microelements apart from calcium. Evaluation of microbiological purity showed that for both types of cultivation herb contamination did not exceed standard for raw materials treated with hot water.
Number of visits: 1993507