The Basiloc Herb

Basiloc is a small herb that grows abundantly in Southern Sarvonia. It has commonly been described as a small leafy bush with tiny flowers in the summer. There are two different kinds of Basiloc; Asén Basiloc and Common Basiloc. Asén (meaning "sweet") Basiloc is used in cooking and fragrences while the Common Basiloc is used in tea to help calm an upset stomach.

Appearance. Basiloc is a small herb, only growing to be two to five nailbreadths. Since there are two known variaties, one must be able to tell them apart for they serve different purposes. For every season except summer, one must inspect the leaves to tell them apart. In both varieties, the leaves are a triangular shape, yet the colours are different. The colour of the Asén Basiloc’s leaves is a deep sognastheen while the Common Basiloc’s leaves is a lighter gnastheen.

During the summer, both variaties sprout flowers. The flowers sprout in bunches, usually three or more to one node, or sprouting point. At this time even a common person can tell the two variaties apart, if one can remember which is which. The Asén Basiloc’s flowers are Cyhalloi snow white as are the common Basiloc’s yet, in the middle of the flower of the Common Basiloc, one can see a splash of karikrimson.

Territory. Both variaties of Basiloc prefer moist, yet drained soil and lots of sun. The area where one can find Basiloc growing abundantly is in Southern Sarvonia, particularly central Sarvonia, starting from the Plain of Truoor down to the Tolonian Heath. It barely grows in Northern Sarvonia because it prefers warmer climates.

Many herbal women have added this to their gardens so that they can have it with them. Usually, they only grow common Basiloc as it has medicinal purposes. Some not-so-honest herbal women grow Asén Basiloc to use as medicine, telling the patient that it will help them.

When trying to find a way to grow Basiloc in the North and cooler climates, herbalist Claudirea Greenoak observed the following:

"With my work regarding Basiloc in the North, I've noticed that it dies quickly when the cold touches it. Yet, I tried an experiment with Common Basiloc. As I was staying in Vermoth, I planted a seed of common Basiloc in a pot. After a few weeks, the plant was growing well except that it was smaller then those that grow down south.

The flowers bloomed sooner then I expected. As soon as they bloomed, I harvested the leaves. Thank the Gods there was a local who had a severe stomach ache. I went to his house and brewed a cup of Basiloc tea. I gave it to him and some time later, I asked him how he was feeling. He said that it was better, but still felt a bit ill.

After comparing the leaves to the dried ones I carried with me, I found that the ones from the North were much smaller than the ones I had with me. I decided to stay longer than I had intended to see if, by keeping the common Basiloc inside near the fire, it would keep during the harsh winter.

Amazing... the Common Basiloc that I planted last year has lasted through the winter. This could be a great finding for the herbal women of the North who do not have immediate access to the herbs of the South. I will share my findings with the local herbal women so that they can know of this..."

-- from the journal of Claudirea Greenoak

Currently, only the town of Vermoth and the surrounding area grows basiloc for few others have heard of Claudirea's findings.

Usages. There are different uses for the different varieties of the plant. The many different uses are listed below:

Claudirea was more than willing to share her recipe, but she notes that "this is not an offical recipe, but merely how one herbal woman, me, makes Basiloc tea.

"First, you just harvest the leaves from the plant. The best time to do this is just before the flowers bloom. At this time, the leaves have the most potency, as well as being as big as they're going to. Then, you have to dry the leaves.

Drying the leaves is a very simple, yet it takes time. Too long to just pluck, dry, then place into the tea, or whatever you're making. Which is why I do all my harvesting at one time and dry the ones that I want dried. Also, once they're dried, they stay fresher, if you store them properly, that is.

What? Oh, right. How to dry Basiloc. Well, you take the leaves which you harvested and tie them into bunches. Then, you hang them upside down, that is, with the tip of the leaves hanging down, in a place where they won't get wet. I like to dry them near my fireplace. It seems to speed up the process and it gives my house a nice smell.

After drying the leaves, you'll want to store them in a box or something that will keep them dry and fresh. Now, the leaves are ready for the tea. First, you boil a cup of water. Then, you take some leaves, two or three, depending on the situation. Once, I used five because the person was in such pain that they were doubled over. Anyways, you take the leaves and crush them into little bits. Then, you put them into the hot water and stir till the water turns to a light green. If you want, you can put a bit of honey in there to negate the bitterness."

From a conversation held with Claudirea Greenoak

Another way to get the curing effects from basiloc is to chew on some freshly picked leaves. Many a traveler has said to have done this after eating some bad food while traveling.

Reproduction. Basiloc is like most flowering plants in that after the flowers die, small seed pods appear. One simply has to pluck these seed pods from the plant and carefully open them up to reveal the small, black seeds that can be used the following year. The seeds can be used up to 3 years. After that, they aren't effective and can't grow.