Nefrus ҪELIKU, Nikollaq BARDHI, Zydi TEQJA, Albert KOPALI, Qatip DODA, Dilaman NELAJ
Ministry of Agriculture, Forestry and Water Economy, Republic of
Macedonia
Agricultural University of Tirana, Albania
Agriculture and Food Department of Dibra Prefecture, Albania
Agriculture and Food Department of Kukësi Prefecture, Albania
Corresponding author e-mail:bardhi.nikoll@yahoo.com
Abstract
Basil is one of the aromatic plants with wide range of use. Because of the chemical composition, it is used in perfumery, culinary, food industry, toothpastes, and in the production of soaps, shampoo and medicine [2]. It is cultivated in many countries in the open fields (in warmer climates) and in greenhouses.In Albania, it is been cultivated since 1958 in Levan, Fier for domestic use and for export.After 1990 it was cultivated by several farmers in Elbasan, Lushnje, Fier and Përmet. The production of fresh mass is processed by companies of medical aromatic plants for the production of essence and for the production of tomato sauce. Based on the values of use, the three-year study was undertaken for the five subspecies of basil. The study includes five subspecies of basil: Limonez, Napolitan, Red basil, Finoverde (greco) and Genoves. The study was set up in Toshkëz- Lushnje, according the randomized block scheme, with five variants in four repetitions. The biometric measurements were made on the plant height, the yield of floral, the leaves and herbs, the dry stalks [6]. There are observed verified differences among subspecies of basil.
Key words: Basil, matter, dry, herb, floral, leaf, stalk, yield, variant.
