Sereh(Cymbopogon nardus (L.) Rendle.)
Sinonim :
Andropogon nardus L., Andropogon citriodorus Desf.
Familia :
Poaceae
Uraian :
Perawakan:
rumput-rumputan tegak, menahun, perakarannya sangat dalam dan kuat. Batang: tegak atau condong, membentuk rumpun, pendek, masif, bulat (silindris), gundul seringkali di bawah buku bukunya berlilin, penampang lintang batang berwarna merah.
Daun:
tunggal, lengkap, pelepah daun silindris, gundul, seringkali bagian permukaan dalam berwarna merah, ujung berlidah (ligula), helaian;. lebih dari separuh menggantung, remasan berbau aromatik.
Bunga:
susunan malai atau bulir majemuk, bertangkai atau duduk, berdaun: pelindung nyata, biasanya berwarna sama, umumnya putih.
Daun pelindung: bermetamorfosis menjadi gluma steril dan fertil (pendukung bunga).
Kelopak: bermetamorfosis menjadi bagian palea (2 unit) dan lemma atau sekam (1 unit).
Mahkota: bermetamorfosis menjadi 2 kelenjar lodicula, berfungsi untuk membuka bunga di pagi hari.
Benang sari: berjumlah 3-6, membuka secara memanjang.
Putik: kepala putik sepasang berbentuk bulu, dengan percabangan berbentuk jambul.
Buah:
buah padi, memanjang, pipih dorso ventral, embrio separo bagian biji.
Asal-usul Ceylon.
Waktu berbunga Januari- Desember.
Daerah distribusi, Habitat dan Budidaya Tumbuh pada daerah dengan ketinggian 50-2700 m dpl. Di Sri Lanka, tanaman ini tumbuh alami, namun dapat ditanam pada berbagai kondisi tanah di daerah tropika yang lembab, cukup sinar matahari dan dengan curah hujan yang relatif tinggi. Di Indonesia banyak terdapat di Jawa, ditepi jalan atau dipersawahan dan dikenal dengan nama Sere (New Citronella grass). Biasanya tumbuh di dataran rendah pada kethiggian 60-140 M dpl.
Perbanyakan:
dapat diperbanyak dengan potongan rimpang. Jarak tanam yang dianjurkan adalah 0,5-1 meter
Pemanenan:
dilakukan bila tinggi tanaman telah mencapai 1-1,5 meter. Pemotongan pertama dilakukan pada umur 6-9 bulan. Pemanenan selanjutnya dilakukan selang 3-4 bulan (umur panen sangat mempengaruhi rendemen minyak atsiri). Penurunan intensitas cahaya matahari sampai 50% dan pemupukan urea sampai 100 kg/ha dapat berefek pada peningkatan hasil minyak atsiri sereh wangi. Berat segar daun dan berat bahan kering daun hanya dipengaruhi oleh dosis pemupukan nitrogen. Kadar air daun hanya dipengaruhi intensitas cahaya matahari. Tinggi tanaman dipengaruhi oleh Intensitas cahaya matahari dan dosis pemupukan nitrogen dan keduanya terdapat interaksi dalam mempengaruhi tinggi tanaman. Pada jarak tanam yang rapat dapat berefek pada peningkatan jumlah daun atau anakan pada 5-7 MST, jumlah anakan / rumpun pada 5-15 MST; begitu pula produksi bahan tanaman pada 24 MST serta tidak berpengaruh pada kandungan geraniol dan sitronelol. Interaksi antara jarak tanam dan pupuk NPK berpengaruh terhadap tinggi tanaman pada 5 MST dan jumlah anakan / rumpun pada 19 MST. Interaksi antara pupuk kandang den pupuk NPK berpengaruh pada jumlah daun / anakan pada 5 MST. Interaksi antara pupuk kandang, jarak tanam dan pupuk NPK berpengaruh pada jumlah anakan / rumpun pada 21 MST. Semakin rapat jarak tanam dapat berefek pada peningkatan hasil minyak atsiri; jarak tanam yang semakin lebar berpengaruh pada tinggi tanaman yang semakin tinggi; dosis pemupukan tidak berefek pada peningkatan hasil minyak atsiri dan tinggi tanaman. Jarak tanam dan dosis pemupukan yang berbeda tidak berefek pada perbedaan hasil berat daun segar dan diameter kanopi pada saat panen. Jarak tanam 50 x 50 cm berefek pada lebih beratnya daun kering dari pada jarak tanam yang lebih lebar;, sedangkan perbedaan dosis pemupukan tidak berpengaruh. Dosis pemupukan urea 50 kg/ha sampai 100 kg/ha dapat berefek pada kenaikan jumlah anakan pada saat panen, sedangkan jarak tanam 90x90 cm akan mempercepat pembentukan anakan.
Penyakit Yang Dapat Diobati :
Akar: digunakan sebagai peluruh air seni, peluruh keringat, peluruh dahak / obat batuk, bahan untuk kumur, dan penghangat badan.
Daun: digunakan sebagai peluruh angin perut, penambah nafsu makan, pengobatan pasca persalinan, penurun panas dan pereda kejang.
Pemanfaatan :
CARA PEMAKAIAN DI MASYARAKAT
Untuk penghangat badan:
5 gram akar segar Andropogon nardus, dicuci dan direbus dengan 1 gelas air selama 15 menit; kemudian diminum 2 kali sehari masing?masing 1/2 gelas, pagi dan sore.
sumber : iptek
Dikenal juga sebagai salah satu tanaman pengusir nyamuk dan juga sebagai rempah-rempah masakan Indonesia.
Friday, June 20, 2008
What are the Benefits of Eating Mango?
Mango originated in Southeast Asia where it has been grown for over 4,000 years. Over the years mango groves have spread to many parts of the tropical and sub-tropical world, where the climate allows the mango to grow best. Mango trees are evergreens that will grow to 60 feet tall. The mango tree will fruit 4 to 6 years after planting. Mango trees require hot, dry periods to set and produce a good crop. Most of the mangos sold in the United States are imported from Mexico, Haiti, the Caribbean and South America. Today there are over 1,000 different varieties of mangos throughout the world.Mangoes, both ripe and unripe are very good sources of vitamin C. 16mg of vitamin C is present in 100 gms of mango. Both vitamins A and C are anti oxidants and help to prevent free radical injury and thus reduce the risk of certain cancers. Ripe mango provides a good source of calories.
Mango is a delicious and aromatic tropical fruit. Mangoes are very nutritious and excellent source of carotene as compared to other fruits. 100 gms of edible portion of the mango contain about 1990ug of beta-carotene (vitamin A), which is much higher than in other fruits. The total carotenoids in mango increase with the stage of ripening. Eating mangoes in the season may provide a store of vitamin A in the liver, sufficient to last for the rest of the year and highly beneficial for the prevention of vitamin A deficient disorders like night blindness.
The ripe mango is antiscorbutic, diuretic, laxative, invigorating, fattening and astringent. It tones up the heart muscle, improves complexion and stimulates appetite. It increases the seven body nutrients, called 'dhatus' in Ayurveda. They are food juice, blood, flesh, fat, bone marrow and semen. The fruit is beneficial in liver disorders, loss of weight and other physical disturbances.
Green or unripe mango contains a large portion of starch which gradually changes into glucose, sucrose and maltose as the fruit begins to ripe. Green mango is a rich source of pectin which gradually diminishes after the formation of the stone. Unripe mango is sour in taste because of the presence of oxalic, citric, malic and succinic acids.
Just one mango contains 1-3 times your recommended daily intake of Vitamin C and beta-carotene � a cancer fighting antioxidant. Mangoes also contain all 4 recognised anti-oxidants (namely Vitamin A, Vitamins C & E and Selenium) that prevent Heart Disease, Cancer and Diabetes - the three biggest killers in the western world.
Small mangos can be peeled and mounted on the fork and eaten in the same manner. If the fruit is slightly fibrous especially near the stone, it is best to peel and slice the flesh and serve it as dessert, in fruit salad, on dry cereal, or in gelatin or custards, or on ice cream. The ripe flesh may be spiced and preserved in jars. Surplus ripe mangos are peeled, sliced and canned in sirup, or made into jam, marmalade, jelly or nectar. The extracted pulpy juice of fibrous types is used for making mango halva and mango leather. Sometimes corn flour and tamarind seed jellose are mixed in.
About the Author
Read about Breast Enhance Breast Cup Size . Read about Breast Firming Mask Beautiful Breast Skin and Breast Guide Breast Information
Mango is a delicious and aromatic tropical fruit. Mangoes are very nutritious and excellent source of carotene as compared to other fruits. 100 gms of edible portion of the mango contain about 1990ug of beta-carotene (vitamin A), which is much higher than in other fruits. The total carotenoids in mango increase with the stage of ripening. Eating mangoes in the season may provide a store of vitamin A in the liver, sufficient to last for the rest of the year and highly beneficial for the prevention of vitamin A deficient disorders like night blindness.
The ripe mango is antiscorbutic, diuretic, laxative, invigorating, fattening and astringent. It tones up the heart muscle, improves complexion and stimulates appetite. It increases the seven body nutrients, called 'dhatus' in Ayurveda. They are food juice, blood, flesh, fat, bone marrow and semen. The fruit is beneficial in liver disorders, loss of weight and other physical disturbances.Green or unripe mango contains a large portion of starch which gradually changes into glucose, sucrose and maltose as the fruit begins to ripe. Green mango is a rich source of pectin which gradually diminishes after the formation of the stone. Unripe mango is sour in taste because of the presence of oxalic, citric, malic and succinic acids.
Just one mango contains 1-3 times your recommended daily intake of Vitamin C and beta-carotene � a cancer fighting antioxidant. Mangoes also contain all 4 recognised anti-oxidants (namely Vitamin A, Vitamins C & E and Selenium) that prevent Heart Disease, Cancer and Diabetes - the three biggest killers in the western world.
Small mangos can be peeled and mounted on the fork and eaten in the same manner. If the fruit is slightly fibrous especially near the stone, it is best to peel and slice the flesh and serve it as dessert, in fruit salad, on dry cereal, or in gelatin or custards, or on ice cream. The ripe flesh may be spiced and preserved in jars. Surplus ripe mangos are peeled, sliced and canned in sirup, or made into jam, marmalade, jelly or nectar. The extracted pulpy juice of fibrous types is used for making mango halva and mango leather. Sometimes corn flour and tamarind seed jellose are mixed in.
About the Author
Read about Breast Enhance Breast Cup Size . Read about Breast Firming Mask Beautiful Breast Skin and Breast Guide Breast Information
by Peter hutch
Friday, June 6, 2008
Melati
Jasminum sambac (syn. Nyctanthes sambac) is a species of jasmine native to southern Asia, in India, Philippines, Myanmar and Sri Lanka. Common names include Arabian Jasmine, Mogra (Hindi and Marathi), Mallikā (Sanskrit), Kampupot, Melati (Malay and Indonesian Language), Sampaguita (Filipino), Mallepuvvu (Telugu), Mallipu (Tamil), Mallige (Kannada) and Kaliyan (Urdu).
It is an evergreen vine or shrub reaching up to 1-3 m tall. The leaves are opposite or in whorls of three, simple (not pinnate, like most other jasmines), ovate, 4-12.5 cm long and 2-7.5 cm broad. The flowers are produced in clusters of 3-12 together, strongly scented, with a white corolla 2-3 cm diameter with 5-9 lobes. The flowers open at night, and close in the morning. The fruit is a purple-black berry 1 cm in diameter
Cultivation and uses
It is widely grown throughout the tropics as an ornamental plant for its strongly scented flowers. Numerous cultivars have been selected, including some with fully-double flowers such as the cultivar 'Grand Duke of Tuscany'.
It is the national flower of the Philippines, adopted by its government in 1937. In the Philippines, the flowers are gathered and strung into leis, corsages and crowns or its oils distilled and sold in stores, streets, and outside churches. The garlands may be used to welcome guests, or as an offering or adornment in religious altars.
Besides the Philippines, it is also the national flower of Indonesia, which was adopted by Indonesian government in 1990 along with Moon Orchid (Phalaenopsis amabilis) and Rafflesia arnoldii. In Indonesia, the flower symbolizes purity, eternal love and nobility. It also symbolizes the beauty of a girl. The flower is commonly used in religious or cultural ceremony especially in Java and Bali. It is nicknamed puspa bangsa (nation flower or people flower) by the government.
In Hawaii, the flower is known as "pikake" or "pikaki," and is used to make fragrant leis. In South India, jasmines are strung into thick strands and worn as a hair adornment. In China, the flower is processed and used as the main ingredient in jasmine tea.
Scientific classification
Kingdom: Plantae
Division: Magnoliophyta
Class: Magnoliopsida
Order: Lamiales
Family: Oleaceae
Genus: Jasminum
Species: J. sambac
source : wikipedia
It is an evergreen vine or shrub reaching up to 1-3 m tall. The leaves are opposite or in whorls of three, simple (not pinnate, like most other jasmines), ovate, 4-12.5 cm long and 2-7.5 cm broad. The flowers are produced in clusters of 3-12 together, strongly scented, with a white corolla 2-3 cm diameter with 5-9 lobes. The flowers open at night, and close in the morning. The fruit is a purple-black berry 1 cm in diameter
Cultivation and uses
It is widely grown throughout the tropics as an ornamental plant for its strongly scented flowers. Numerous cultivars have been selected, including some with fully-double flowers such as the cultivar 'Grand Duke of Tuscany'.
It is the national flower of the Philippines, adopted by its government in 1937. In the Philippines, the flowers are gathered and strung into leis, corsages and crowns or its oils distilled and sold in stores, streets, and outside churches. The garlands may be used to welcome guests, or as an offering or adornment in religious altars.
Besides the Philippines, it is also the national flower of Indonesia, which was adopted by Indonesian government in 1990 along with Moon Orchid (Phalaenopsis amabilis) and Rafflesia arnoldii. In Indonesia, the flower symbolizes purity, eternal love and nobility. It also symbolizes the beauty of a girl. The flower is commonly used in religious or cultural ceremony especially in Java and Bali. It is nicknamed puspa bangsa (nation flower or people flower) by the government.
In Hawaii, the flower is known as "pikake" or "pikaki," and is used to make fragrant leis. In South India, jasmines are strung into thick strands and worn as a hair adornment. In China, the flower is processed and used as the main ingredient in jasmine tea.
Scientific classification
Kingdom: Plantae
Division: Magnoliophyta
Class: Magnoliopsida
Order: Lamiales
Family: Oleaceae
Genus: Jasminum
Species: J. sambac
source : wikipedia
Rosella plant
The Roselle (hibiscus sabdariffa) 
is a species of hibiscus native to the Old World tropics. It is an annual or perennial herb or woody-based subshrub, growing to 2–2.5 m tall. The leaves are deeply three- to five-lobed, 8–15 cm long, arranged alternately on the stems.
is a species of hibiscus native to the Old World tropics. It is an annual or perennial herb or woody-based subshrub, growing to 2–2.5 m tall. The leaves are deeply three- to five-lobed, 8–15 cm long, arranged alternately on the stems.
The flowers are 8–10 cm in diameter, white to pale yellow with a dark red spot at the base of each petal, and have a stout fleshy calyx at the base, 1.5–2 cm wide, enlarging to 3–3.5 cm, fleshy and bright red as the fruit matures. It is an annual plant, and takes about six months to mature.A roselle variety planted in Malaysia. Roselle fruits are harvested fresh, and their calyces are made into a drink rich in vitamin C and anthocyanins.
Names
The roselle is known as the rosella or rosella fruit in Australia. It is also known as meśta/meshta on the Indian subcontinent, chin baung in Myanmar, krajeab in Thailand, bissap in Senegal, Mali, and Niger, the Congo and France, dah or dah bleni in other parts of Mali, wonjo in the Gambia, zobo in Nigeria, karkade (كركديه; IPA: ['karkade]) in Egypt, Saudi Arabia, and Sudan, omutete in Namibia, sorrel in the Caribbean and Jamaica in Latin America, Saril in Panama, rosela in Indonesia, asam paya or asam susur in Malaysia. In Chinese it is 洛神花 (Luo Shen Hua) .
Uses
The plant is considered to have antihypertensive properties. Primarily, the plant is cultivated for the production for bast fibre from the stem of the plant. The fibre may be used as a substitute for jute in making burlap [1]. Hibiscus, specifically Roselle, has been used in folk medicine as a diuretic, mild laxative, and treatment for cardiac and nerve diseases and cancer. [2]
The red calyces of the plant are increasingly exported to America and Europe, where they are used as food colourings. Germany is the main importer. It can also be found in markets (as flowers or syrup) in some places such as France, where there are Senegalese immigrant communities. The green leaves are used like a spicy version of spinach. They give flavour to the Senegalese fish and rice dish thiéboudieune. Proper records are not kept, but the Senegalese government estimates national production and consumption at 700 metric tons per year. Also in Myanmar their green leaves are the main ingredient in making chin baung kyaw curry.
In East Africa, the calyx infusion, called "Sudan tea", is taken to relieve coughs. Roselle juice, with salt, pepper, asafetida and molasses, is taken as a remedy for biliousness.
The heated leaves are applied to cracks in the feet and on boils and ulcers to speed maturation. A lotion made from leaves is used on sores and wounds. The seeds are said to be diuretic and tonic in action and the brownish-yellow seed oil is claimed to heal sores on camels. In India, a decoction of the seeds is given to relieve dysuria, strangury and mild cases of dyspepsia. Brazilians attribute stomachic, emollient and resolutive properties to the bitter roots.
Tea
In Africa, especially the Sahel, roselle is commonly used to make a sugary herbal tea that is commonly sold on the street. The dried flowers can be found in every market. In the Caribbean the drink is made from the fresh fruit, and it is considered an integral part of Christmas celebrations. The Carib Brewery Trinidad Limited, a Trinidad and Tobago brewery, produces a Shandy Sorrel in which the tea is combined with beer.
In Thailand, Roselle is drunk as a tea, believed to also reduce cholesterol. It can also be made into a delicious wine - especially if combined with Chinese tea leaves - in the ratio of 1:4 by weight (1/5 Chinese tea).
In Thailand, Roselle is drunk as a tea, believed to also reduce cholesterol. It can also be made into a delicious wine - especially if combined with Chinese tea leaves - in the ratio of 1:4 by weight (1/5 Chinese tea).
Beverage
Jamaica (Anglicized as IPA: /həˈmaɪkə/) is a drink, popular in Mexico and Central America, which is made from calyces of the roselle. In Malaysia, roselle calyces are harvested fresh to produce pro-health drink due to high contents of vitamin C and anthocyanins. In Mexico, 'agua de Jamaica' (water of roselle) is most often homemade. It is prepared by boiling the dried flowers of the Jamaica plant in water for 8 to 10 minutes (or until the water turns red), then adding sugar. It is often served chilled. The drink is one of several inexpensive beverages (aguas frescas) commonly consumed in Mexico and Central America, and they are typically made from fresh fruits, juices or extracts. In Mali and Senegal, calyces are used to prepare cold, sweet drinks popular in social events, often mixed with mint leaves, dissolved menthol candy, and/or various fruit flavors.
With the advent in the U.S. of interest in south-of-the-border cuisine, the calyces are sold in bags usually labeled "Flor de Jamaica" and have long been available in health food stores in the U.S. for making a tea that is high in vitamin C. This drink is particularly good for people who have a tendency, temporary or otherwise, toward water retention: it is a mild diuretic.
In addition to being a popular homemade drink, Jarritos, a popular brand of Mexican soft drinks, makes a Jamaica flavored carbonated beverage. Imported Jarritos can be readily found in the U.S.
With the advent in the U.S. of interest in south-of-the-border cuisine, the calyces are sold in bags usually labeled "Flor de Jamaica" and have long been available in health food stores in the U.S. for making a tea that is high in vitamin C. This drink is particularly good for people who have a tendency, temporary or otherwise, toward water retention: it is a mild diuretic.
In addition to being a popular homemade drink, Jarritos, a popular brand of Mexican soft drinks, makes a Jamaica flavored carbonated beverage. Imported Jarritos can be readily found in the U.S.
Phytochemicals
The plants are rich in anthocyanins, as well as protocatechuic acid. The dried calyces contain the flavonoids gossypetin, hibiscetine and sabdaretine. The major pigment, formerly reported as hibiscin, has been identified as daphniphylline. Small amounts of delphinidin 3-monoglucoside, cyanidin 3-monoglucoside (chrysanthenin), and delphinidin are also present.
Production
China and Thailand are the largest producers and control much of the world supply. Thailand invested heavily in roselle production and their product is of superior quality, whereas China's product, with less stringent quality control practices, is less reliable and reputable. The world's best roselle comes from the Sudan, but the quantity is low and poor processing hampers quality. Mexico, Egypt, Senegal, Tanzania, Mali and Jamaica are also important suppliers but production is mostly used domestically
In the Indian subcontinent (especially in the Ganges Delta region), roselle is cultivated for vegetable fibres. Roselle is called meśta (or meshta, the ś indicating an sh sound) in the region. Most of its fibres are locally consumed. However, the fibre (as well as cuttings or butts) from the roselle plant has great demand in various natural fibre utilizing industries.
Roselle, a tetraploid species, is a relatively new crop and industry in Malaysia. It was introduced in early 1990s and its commercial planting was first promoted in 1993. It is gradually becoming an important pro-health drink in the country. To a small extent, the calyces are also processed into sweet pickle, jelly and jam. The planted area is still small, around 150 ha annually, planted with mainly two varieties. In peninsular Malaysia, Terengganu state is the largest producer.
Genetic variation is important for plant breeders to increase its productivity. Being an introduced crop species in Malaysia, there is a limited number of germplasm accessions available for breeding. Furthermore, conventional hybridization is difficult to carry out in roselle due to its cleistogamous nature of reproduction. Because of this, a mutation breeding programme was iniated to generate new genetic variability. The use of induced mutations for its improvement was initiated in 1999, and has produced some promising breeding lines.
www.africagro.com
In the Indian subcontinent (especially in the Ganges Delta region), roselle is cultivated for vegetable fibres. Roselle is called meśta (or meshta, the ś indicating an sh sound) in the region. Most of its fibres are locally consumed. However, the fibre (as well as cuttings or butts) from the roselle plant has great demand in various natural fibre utilizing industries.
Roselle, a tetraploid species, is a relatively new crop and industry in Malaysia. It was introduced in early 1990s and its commercial planting was first promoted in 1993. It is gradually becoming an important pro-health drink in the country. To a small extent, the calyces are also processed into sweet pickle, jelly and jam. The planted area is still small, around 150 ha annually, planted with mainly two varieties. In peninsular Malaysia, Terengganu state is the largest producer.
Genetic variation is important for plant breeders to increase its productivity. Being an introduced crop species in Malaysia, there is a limited number of germplasm accessions available for breeding. Furthermore, conventional hybridization is difficult to carry out in roselle due to its cleistogamous nature of reproduction. Because of this, a mutation breeding programme was iniated to generate new genetic variability. The use of induced mutations for its improvement was initiated in 1999, and has produced some promising breeding lines.
www.africagro.com
source : wikipedia
Sunday, June 1, 2008
Kemangi
Nama Latin : Ocimum sanctum Linn
Syarat Tumbuh
Kemangi tidak menuntut syarat tumbuh yang rumit. Dapat dikatakan semua wilayah di Indonesia bisa ditanami kemangi. Yang jelas tanahnya bersifat asam. Kemangi juga toleran terhadap cuaca panas maupun dingin. Perbedaan iklim ini hanya mengakibatkan penampilan tanacnan sedikit berbeda. Kemangi yang ditanam di daerah dingin daunnya lebih lebar dan lebih hijau. Sedang kemangi di daerah panas daunnya kecil, tipis, dan berwama hijau pucat.
Famili: Lamiaceae /Labiatae
Deskripsi
Jenis kemangi yang banyak diusahakan adalah jenis lokal yang belum jelas nama/varietasnya. Penampilan tanaman cukup rimbun. Daun berwama hijau muda. Bunga putih kurang menarik. Bila dibiarkari berbunga maka pertumbuhan daun lebih sedikit dan tanaman cenderung cepat tua dan gampang mati.
Jenis kemangi yang banyak diusahakan adalah jenis lokal yang belum jelas nama/varietasnya. Penampilan tanaman cukup rimbun. Daun berwama hijau muda. Bunga putih kurang menarik. Bila dibiarkari berbunga maka pertumbuhan daun lebih sedikit dan tanaman cenderung cepat tua dan gampang mati.
Manfaat
Kemangi (Ocimum canum) lebih sering digunakan sebagai lalap. Ada juga yang menggunakannya sebagai campuran sayur tertentu. Sayuran ini memiliki aroma harum dan rasa yang khas. Belum banyak petani yang mengusahakan kemangi dalam skala besar, paling hanya di sepetak tanah saja. Ini dikarenakan nilai komersial sayur kemangi memang masih rendah.
Kemangi (Ocimum canum) lebih sering digunakan sebagai lalap. Ada juga yang menggunakannya sebagai campuran sayur tertentu. Sayuran ini memiliki aroma harum dan rasa yang khas. Belum banyak petani yang mengusahakan kemangi dalam skala besar, paling hanya di sepetak tanah saja. Ini dikarenakan nilai komersial sayur kemangi memang masih rendah.
Syarat Tumbuh
Kemangi tidak menuntut syarat tumbuh yang rumit. Dapat dikatakan semua wilayah di Indonesia bisa ditanami kemangi. Yang jelas tanahnya bersifat asam. Kemangi juga toleran terhadap cuaca panas maupun dingin. Perbedaan iklim ini hanya mengakibatkan penampilan tanacnan sedikit berbeda. Kemangi yang ditanam di daerah dingin daunnya lebih lebar dan lebih hijau. Sedang kemangi di daerah panas daunnya kecil, tipis, dan berwama hijau pucat.
Pedoman Budidaya
Benih Kemangi diperbanyak dengan bijinya. Biji diperoleh dari buah kemangi yang masak di batang. Ciri biji yang tua ialah berwama - hitam dan kering. Biji kemangi harus disemai terlebih dahulu sebelum ditanam. Tanah untuk persemaian diolah hingga gembur. Campur dengan sedikit pupuk kandang. Bila tanah terlalu lengket tambahkan pasir. Lantas taburkan biji kemangi dan tutupi dengan lapisan tanah tipis-tipis. Rawatlah tanaman yang sudah tumbuh di persemaian. Tanaman yang terlalu rapat dikurangi. Cabut tanaman yang lemah atau pertumbuhannya terganggu. Setelah berumur sekitar 4 minggu tanaman muda ini sudah bisa dipindah ke lahan. Kebutuhan benih kemangi untuk penanaman satu hektar lahan sekitar 2-5 kg. Penanaman Kemangi biasanya ditanam dalam bedengan-bedengan. Bedengan berukuran 1-1 m dengan panjang sesuai ukuran lahan. Sebelum penanaman, bedengan diberi pupuk kandang. Antar bedengan dibuat parit pengairan selebar 35 cm. Jarak tanam kemangi ialah 50 x 50 cm atau 60 x 60 cm. Buat lubang tanam kecil saja, yang penting tanaman muda bisa masuk dan tidak sesak.
Benih Kemangi diperbanyak dengan bijinya. Biji diperoleh dari buah kemangi yang masak di batang. Ciri biji yang tua ialah berwama - hitam dan kering. Biji kemangi harus disemai terlebih dahulu sebelum ditanam. Tanah untuk persemaian diolah hingga gembur. Campur dengan sedikit pupuk kandang. Bila tanah terlalu lengket tambahkan pasir. Lantas taburkan biji kemangi dan tutupi dengan lapisan tanah tipis-tipis. Rawatlah tanaman yang sudah tumbuh di persemaian. Tanaman yang terlalu rapat dikurangi. Cabut tanaman yang lemah atau pertumbuhannya terganggu. Setelah berumur sekitar 4 minggu tanaman muda ini sudah bisa dipindah ke lahan. Kebutuhan benih kemangi untuk penanaman satu hektar lahan sekitar 2-5 kg. Penanaman Kemangi biasanya ditanam dalam bedengan-bedengan. Bedengan berukuran 1-1 m dengan panjang sesuai ukuran lahan. Sebelum penanaman, bedengan diberi pupuk kandang. Antar bedengan dibuat parit pengairan selebar 35 cm. Jarak tanam kemangi ialah 50 x 50 cm atau 60 x 60 cm. Buat lubang tanam kecil saja, yang penting tanaman muda bisa masuk dan tidak sesak.
Pemeliharaan
Pemeliharaan Tanaman muda yang sudah di lahan perlu dicek apakah tumbuh dengan baik. Bila ada tanaman yang mati atau pertumbuhannya jelek, harus segera disulam. Penyiangan perlu juga dilakukan. Gulma yang tumbuh dicabut atau dikored. Waktu penyiangan tak perlu menunggu hingga rumput tumbuh besar atau banyak. Rumput-rumput liar ini justru lebih berbahaya saat tanaman masih mada karena daya saing akar tanaman dalam menyerap hara masih sangat rendah. Bunga-bunga yang tumbuh harus dibuang. Bila tidak maka produksi pucuk segarnya akan menurun. Kuncup bunga dibuang seminggu sekali seraya melakukan pemangkasan. Aturlah agar percabangan menjadi kompak dan pertumbuhan pucuk nantinya tidak berat sebelah, melainkan merata ke segala penjuru. Pemupukan Dosis pupuk kandang yang diberikan ialah 10 ton/ha. Kemangi perlu mendapat tambahan pupuk yang banyak mengandung nitrogen, sepeni Urea. Unsur ini penting untuk merangsang perlumbuhan daun kemangi secara terus-menerus. Pemupukan pertama dilakukan saat tanaman berumur 3 minggu. Pemupukan kedua saat tanaman berumur 5 minggu. Setiap kali memetik, berikan 3 g pupuk nitrogen per tanaman. Kebutuhan pupuk Urea untuk tanaman kemangi ialah 150 kg/ha.
Pemeliharaan Tanaman muda yang sudah di lahan perlu dicek apakah tumbuh dengan baik. Bila ada tanaman yang mati atau pertumbuhannya jelek, harus segera disulam. Penyiangan perlu juga dilakukan. Gulma yang tumbuh dicabut atau dikored. Waktu penyiangan tak perlu menunggu hingga rumput tumbuh besar atau banyak. Rumput-rumput liar ini justru lebih berbahaya saat tanaman masih mada karena daya saing akar tanaman dalam menyerap hara masih sangat rendah. Bunga-bunga yang tumbuh harus dibuang. Bila tidak maka produksi pucuk segarnya akan menurun. Kuncup bunga dibuang seminggu sekali seraya melakukan pemangkasan. Aturlah agar percabangan menjadi kompak dan pertumbuhan pucuk nantinya tidak berat sebelah, melainkan merata ke segala penjuru. Pemupukan Dosis pupuk kandang yang diberikan ialah 10 ton/ha. Kemangi perlu mendapat tambahan pupuk yang banyak mengandung nitrogen, sepeni Urea. Unsur ini penting untuk merangsang perlumbuhan daun kemangi secara terus-menerus. Pemupukan pertama dilakukan saat tanaman berumur 3 minggu. Pemupukan kedua saat tanaman berumur 5 minggu. Setiap kali memetik, berikan 3 g pupuk nitrogen per tanaman. Kebutuhan pupuk Urea untuk tanaman kemangi ialah 150 kg/ha.
Hama dan Penyakit
Hama-penyakit yang menyerang tanaman kemangi sangat sedikit. Bahkan petani kemangi sangat jarang melakukan penyemprotan insektisida. Penyemprotan ini memang dihindari karena dikhawatirkan residunya masih tertinggal di daun yang dipanen rutin. Meskipun demikian, bila ditemukan ulat yang menyerang daun kemangi dalam jumlah besar, dapat dilakukan pengendalian dengan insektisida Azodrin sebanyak 20-30 cc/1 air; atau Diazinon 60 EC dengan dosis 1-2 cc/1 air.
Hama-penyakit yang menyerang tanaman kemangi sangat sedikit. Bahkan petani kemangi sangat jarang melakukan penyemprotan insektisida. Penyemprotan ini memang dihindari karena dikhawatirkan residunya masih tertinggal di daun yang dipanen rutin. Meskipun demikian, bila ditemukan ulat yang menyerang daun kemangi dalam jumlah besar, dapat dilakukan pengendalian dengan insektisida Azodrin sebanyak 20-30 cc/1 air; atau Diazinon 60 EC dengan dosis 1-2 cc/1 air.
Panen dan Pasca Panen
Sejak umur 50 hari sesudah tanam, daun kemangi sudah bisa dipetik. Lakukan pemetikan pada daun-daun muda seperti melakukan pemetikan pucuk teh. Pemetikan akan merangsang pertumbuhan cabang-cabang baru yang memungkinkan lebih banyak tunas baru tumbuh. Tunas-tunas baru ini dapat dipanen pada periode panen berikutnya. Panen pucuk kemangi dapat dilakukan hingga tanaman berumur tua. Bila ingin tanaman berumur panjang, jangan.biarkan sampai berbunga dan berbuah. Pisahkan tanaman yang khusus untuk diambil bijinya sebagai bibit. Dengan cara ini, tanaman yang hendak diambil pucuknya tak terganggu produkdvitasnya. Altematif lain dengan menyisakan satu atau dua cabang yang dibiarkan berbunga dan berbuah. Setelah bijinya tua cabang ini dipangkas. Biasanya kemangi dipetik sepanjang 15 cm. Bila ingin dipasarkan kemangi disatukan dalam ikatan kecil yang berisi 5-10 batang.
Sejak umur 50 hari sesudah tanam, daun kemangi sudah bisa dipetik. Lakukan pemetikan pada daun-daun muda seperti melakukan pemetikan pucuk teh. Pemetikan akan merangsang pertumbuhan cabang-cabang baru yang memungkinkan lebih banyak tunas baru tumbuh. Tunas-tunas baru ini dapat dipanen pada periode panen berikutnya. Panen pucuk kemangi dapat dilakukan hingga tanaman berumur tua. Bila ingin tanaman berumur panjang, jangan.biarkan sampai berbunga dan berbuah. Pisahkan tanaman yang khusus untuk diambil bijinya sebagai bibit. Dengan cara ini, tanaman yang hendak diambil pucuknya tak terganggu produkdvitasnya. Altematif lain dengan menyisakan satu atau dua cabang yang dibiarkan berbunga dan berbuah. Setelah bijinya tua cabang ini dipangkas. Biasanya kemangi dipetik sepanjang 15 cm. Bila ingin dipasarkan kemangi disatukan dalam ikatan kecil yang berisi 5-10 batang.
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