Basils

Basils are herbaceous plants in the genus Ocimum, part of the mint family (Lamiaceae). They are grown primarily for their aromatic leaves, which are used fresh or dried in cooking. The best-known culinary species is Ocimum basilicum, commonly called sweet basil. Other widely grown forms include Thai basil, lemon basil, purple basil, and holy basil (Ocimum tenuiflorum).

Culture and characteristics: Basils are typically warm-season annuals in temperate regions, thriving in full sun and well-drained soil. They prefer regular moisture but do not tolerate frost. Plants are usually started from seed or cuttings, and regular pruning encourages bushier growth. Flowering often signals a decline in leaf production, so many gardeners pinch off flowering heads to extend harvest.

Varieties and flavors: Genovese and other sweet basils have large, bright green leaves with a peppery, clove-like aroma. Thai basil features narrower leaves with anise-licorice notes and often a purple stem, while lemon basil carries citrus tones. Purple basil is grown mainly for ornamental color. While all basils share a characteristic essential oil profile, varieties differ in leaf shape, aroma, and taste.

Culinary uses: Basil is a staple in Italian cuisine (such as pesto, sauces, and pizzas) and is widely used in Southeast Asian dishes (curries, noodles, salads). Leaves are best added near the end of cooking to preserve aroma. It generally blends well with tomatoes, garlic, olive oil, and citrus; dried basil is less aromatic than fresh.

Storage and nutrition: Fresh basil keeps best in the refrigerator for a few days, wrapped in a damp cloth or placed in water. It can be frozen or dried for longer storage. Basil contains essential oils such as eugenol and linalool and provides small amounts of vitamins A and K.