Basil

Basil (Ocimum basilicum), also called great basil, is a culinary herb of the family Lamiaceae (mints). It is a tender plant used in cuisines worldwide, with the generic term in Western cuisine referring to Genovese basil or sweet basil. Native to tropical regions from Central Africa to Southeast Asia, basil is treated as an annual in temperate climates but can be a short-lived perennial or biennial in warmer zones.

The plant is an annual or sometimes perennial herb, with heights varying by variety. Its glossy, ovate leaves are arranged oppositely along square stems, with edges that are smooth or slightly toothed and often cup slightly. Leaves can be green or purple. Small white flowers grow from a central spike atop the stem. Unusually for the mint family, the four stamens and pistil lie over the lower lip of the corolla rather than being tucked under the upper lip. After insect pollination, the corolla falls away, and four round achenes develop inside the calyx. The distinct scents of different basils come from varying volatile aromatic compounds. European basil’s essential oil is rich in linalool and methyl chavicol in roughly a three-to-one ratio, along with 1,8-cineole, eugenol, and myrcene; eugenol gives sweet basil its clove-like aroma. Taxonomy is complicated by numerous cultivars, frequent cross-pollination within the genus, and at least sixty varieties of *Ocimum basilicum*. Many varieties exist, including sweet basil, Thai basil, and Mrs. Burns’ Lemon, as well as hybrids like lemon basil and African blue basil. The name derives from Latin and Greek words meaning “royal” or “kingly plant,” possibly from its use in royal perfumes, and has been confused with the basilisk, as it was thought to counter that creature’s venom. Basil is sensitive to cold and thrives in hot, dry conditions with full sun; increasing light intensity boosts its fresh weight, dry matter, and height. It is cultivated globally, including in Mediterranean, temperate, and subtropical regions.