This shrub is also know as Selasih Hitam in Malay (Botanical name : Ocinum Tenuiflorum) and grows to about 1.5 m in height in sunny, good drainage and with regular watering. It makes for a beautiful shrub in your garden and is propagated via seeds. Unlike its cousin, Kemangi (Lemon Basil), the leaves and flowers have a licorice-like taste. Traditionally, it has been used as a treatment for coughs and chest congestion. It is purported to be used as a treatment for diabetes as it lowers the blood glucose level. In Ayurveda, it is considered to be "the elixir of life" due to its extensive healing properties such as remedies for common colds, heaches, stomach disorfers, inflammation, heart disease and various forms of poisoning and malaria. It is also often used in herbal cosmetics due to its anti-bacterial properties.
The leaves are are green which turn to purplish as it matures and it has tiny clusters of flowers at the end of the stem. When the flowers matures and dries, it produces tiny seeds which is easily blown away by the breeze so on the farm, I let natural propagation to take place. The stem is purple - color - which makes it an interesting plant to have in the landscape. Frequent pruning keeps the shrub nice and healthy as the stems tend to dry out after the flower matures.Similar to the other varieties of basil or Selasih in Malay, the leaves and flowers can be eaten raw. It is also used as a condiment in savory dishes. The leaves and flowers can also be dried to convert into a tea. This herbal tea is prepared similar to other herbal teas and can be served hot, warm or cold.
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