Difference between revisions of "Basil"
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1) sweet basil; ''Ocimum basilicum'' | 1) sweet basil; ''Ocimum basilicum'' | ||
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* Matt Roberts, Don Etherington, ''Bookbinding and the Conservation of Books: a Dictionary of Descriptive Terminology'', U.S. Government Printing Office, Washington DC, 1982 | * Matt Roberts, Don Etherington, ''Bookbinding and the Conservation of Books: a Dictionary of Descriptive Terminology'', U.S. Government Printing Office, Washington DC, 1982 | ||
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* ''The American Heritage Dictionary'' or ''Encarta'', via Microsoft Bookshelf 98, Microsoft Corp., 1998 | * ''The American Heritage Dictionary'' or ''Encarta'', via Microsoft Bookshelf 98, Microsoft Corp., 1998 | ||
| − | * ''Encyclopedia Britannica'', | + | * ''Encyclopedia Britannica'', https://www.britannica.com/topic/Britannica-Online, Comment: "Basil." Accessed 9 May 2004. |
[[Category:Materials database]] | [[Category:Materials database]] | ||
Latest revision as of 10:49, 2 May 2022
Description
1) A sweet spice prepared from the dried leaves of the herb Ocimum basilicum native to India and the Middle East. Basil is used for flavoring and scent. Its primarily oil components are methyl chavicol and d-linalool.
2) A vegetable tanned sheep or lamb skin prepared with Mimosa bark. The tanned or tawed skin was used in books in the early 20th century (Roberts and Etherington 1982).
Synonyms and Related Terms
1) sweet basil; Ocimum basilicum
Resources and Citations
- Matt Roberts, Don Etherington, Bookbinding and the Conservation of Books: a Dictionary of Descriptive Terminology, U.S. Government Printing Office, Washington DC, 1982
- The American Heritage Dictionary or Encarta, via Microsoft Bookshelf 98, Microsoft Corp., 1998
- Encyclopedia Britannica, https://www.britannica.com/topic/Britannica-Online, Comment: "Basil." Accessed 9 May 2004.