Camphor basil (African basil)

* Kilimanjaro Basil (African Blue Basil or Camphor Basil).
A perennial semi-shrub from the Lamiaceae family.
A rare and useful plant grown as an annual in Estonia's cool climate.
Forms green, fuzzy leaves with a very strong camphor scent. Flowers are white with reddish-orange pollen.
Stems are green-purple, hairy, with sessile glands. Leaves are oblong-elliptical, 25-40 mm long and 10-20 mm wide, with serrated edges and white hairs on both sides.
Inflorescence is dense. Calyx is 2-3.5 mm long on peduncle, 3-4.5 mm long on fruit. Corolla is white with purple hue, 3-4 mm long, lobes pubescent on the back. Nutlets are black, egg-shaped, smooth or finely tuberculate, secreting mucus when wet.
Reaches 60 cm in height (sometimes nearly 2 meters under optimal growing conditions).
Ocimum kilimandsharicum is resistant to Fusarium oxysporum ssp. basilicii fungus and basil downy mildew Peronospora belbahrii.
Leaves are used as flavoring in food products, the plant has medicinal properties, produces essential oil, and serves as an insect repellent.
The main component of essential oil is camphor. Used as raw material for camphor oil production, as a honey plant, and for tea flavoring.
Ocimum kilimandscharicum – a unique plant combining decorative qualities, medicinal properties, and culinary value. Suitable for growing in gardens, greenhouses, and even as potted plants. If you're looking for a fragrant and useful herb with exotic origins, Kilimanjaro Basil is an excellent choice.
For successful cultivation, ensure sufficient light, moderate watering, and protection from severe frosts. With proper care, the plant will provide abundant greenery and beneficial properties throughout the season.

* Native to mountainous regions of East Africa.
This basil variety is distinguished by high essential oil content (camphor, eugenol, linalool), cold resistance, and pronounced camphor-mint aroma. Unlike common basil (Ocimum basilicum), it has stronger medicinal properties and is used in medicine, cooking, and aromatherapy.
Botanical characteristics:

• Height: 60-120 cm (can reach 2 m in tropical conditions).

• Stem: Upright, branching, with purple hue.

• Leaves: Green with purple veins, slightly pubescent, pointed, up to 10 cm long.

• Flowers: Small, white-pink or lilac, arranged in spike inflorescences.

• Aroma: Intense, with camphor, woody, and mint notes.

Benefits and Uses:

1. Medicinal Properties:

• Anti-inflammatory and antibacterial action – used for colds, coughs, and infections.

• Analgesic effect – helps with headaches and muscle pain.

• Natural repellent – repels mosquitoes and other insects.

• Antioxidant activity – helps slow cell aging.

2. Culinary Uses:

• Leaves are added to teas, marinades, and meat dishes (used sparingly due to strong flavor).

• Essential oil is used in aromatherapy for stress relief and improved breathing.

3. Garden Benefits:

• Attracts bees and other pollinators, improving yields of neighboring crops.

• Can be used in mixed plantings as a natural insecticide.

Cultivation and Care.

Climate Requirements:

• Heat-loving, but tolerates brief frosts down to -5°C.

• In regions with cold winters, grown as an annual or brought indoors.

Planting:

• By seeds: Sow in March-April for seedlings or in open ground after soil warms to +15°C.

• By cuttings: Roots easily in water or moist substrate.

Location and Soil:

• Prefers sunny spots or light partial shade.

• Soil should be light, well-drained, with neutral acidity.

Watering:

• Moderate, without waterlogging. Drought-resistant, but leaves become smaller with insufficient moisture.

Pruning and Shaping:

• Pinching the top encourages bushiness.

• Regular pruning extends the growing season.

Precautions

• Not recommended for pregnant women or people with epilepsy due to high camphor content.

• In large doses, may cause dizziness and nausea.