ENGLISH NAME: Wild basil
LATIN NAME: Clinopodium vulgare
LOCAL NAMES:
Czechia: Marulka lékařská
Turkey: Yabani fesleğen / Dağ kekiği
Bulgaria: Котешката стъпка
Georgia: ველური ბაზილიკი (Veluri baziliki)
COUNTRY: Bulgaria, Czechia, Turkey, Georgia
WHERE TO FIND IT:
Region: Central Bohemia (Czechia), Anatolian plateau and Black Sea coast
(Turkey), Rhodope Mountains (Bulgaria), Imereti and Kakheti (Georgia)
Elevation: 200–1500 meters
Terrain: Dry meadows, open woodlands, grassy slopes, and roadsides
DESCRIPTION:
A perennial herb with square stems, opposite ovate leaves, and whorls of small,
purplish-pink, tubular flowers that bloom from midsummer to autumn. It has a
mild, minty aroma and belongs to the mint family (Lamiaceae). The plant is
often found in clusters and grows up to 60 cm tall.
USABLE PARTS: Aerial parts –
stems, leaves, and flowers
MEDICINAL
PROPERTIES:
Traditionally used for coughs, colds, and digestive discomfort. Exhibits
antimicrobial, astringent, and mildly sedative effects. Helpful in promoting
sweating during fevers and supporting respiratory and gastrointestinal health.
UNDESIRED EFFECTS:
Generally safe in moderate doses. May cause allergic reactions in sensitive
individuals.
COMBINING WITH
OTHER MEDICINES:
Pairs well with thyme, hyssop, or elderflower for respiratory conditions, and
with chamomile or lemon balm for calming herbal blends.
PREPARATION:
Used as a tea or infusion from dried aerial parts. Can also be used fresh in
culinary dishes as a flavoring herb. Sometimes applied as a compress or added
to herbal baths.
HARVEST TIME:
Summer to early autumn, during full bloom (July–September)
HARVEST METHOD:
Clip upper stems and flowering tops on dry days when flowers are freshly
opened. Avoid harvesting after rain or when the plant is wet.
CONSERVATION
(STORAGE):
Dry quickly in a well-aerated, shaded place. Store in airtight containers away
from heat and light. Best used within 12 months.