basil
- Also called:
- sweet basil
- Related Topics:
- spice and herb
- pesto
- Ocimum
- herb
basil, (Ocimum basilicum), annual herb of the mint family (Lamiaceae), grown for its aromatic leaves. Basil is likely native to India and is widely grown as a kitchen herb. The leaves are used fresh or dried to flavor meats, fish, salads, and sauces; basil tea is a stimulant.
- Kingdom: Plantae
- Division: Angiosperm
- Order: Lamiales
- Family: Lamiaceae
- Genus: Ocimum
See also list of plants in the family Lamiaceae and list of herbs and spices.
Physical description
Basil leaves are glossy and oval-shaped, with smooth or slightly toothed edges that typically cup slightly; the leaves are arranged oppositely along the square stems. The small flowers are borne in terminal clusters and range in color from white to magenta. The plant is extremely frost-sensitive and grows best in warm climates. Basil is susceptible to fusarium wilt, blight, and downy mildew, especially when grown in humid conditions.
The essential oil content is 0.1 percent, the principal components of which are methyl chavicol and d-linalool.
Species
A number of varieties are used in commerce, including the small-leaf common basil, the larger leaf Italian basil, and the large lettuce-leaf basil. Thai basil (O. basilicum, variety thyrsiflora) and the related holy basil (O. tenuiflorum) and lemon basil (O. ×citriodorum) are common in Asian cuisine. The dried large-leaf varieties have a fragrant aroma faintly reminiscent of anise and a warm, sweet, aromatic, mildly pungent flavor. The dried leaves of the common basil are less fragrant and more pungent in flavor.
