Ocimum

Ocimum is a genus of flowering plants in the mint family, Lamiaceae. It includes more than 30 species of aromatic herbs and small shrubs native to tropical regions of Asia, Africa, and the Pacific. Ocimum is cultivated worldwide for culinary use and for its essential oils, which are also used in perfumery and traditional medicine.

Most Ocimum species are herbaceous and have square stems, opposite leaves, and spikes or whorls of small flowers. Leaves are typically aromatic and vary in size and shape from lanceolate to oval.

The best-known species are Ocimum basilicum (sweet basil), Ocimum tenuiflorum (holy basil, tulsi), and Ocimum gratissimum (African basil). Other species are grown as ornamentals or for essential oil production. Taxonomically, the genus Ocimum is part of the subfamily Nepetoideae within Lamiaceae.

Cultivation and propagation: Ocimum plants prefer warm conditions, full sun, and well-drained soil. They are usually annuals or short-lived perennials in temperate regions. Pruning and harvesting leaves before flowering encourages vigorous growth; plants can be propagated by seeds or cuttings. They are susceptible to diseases such as downy mildew and pests like aphids in favorable conditions.

Uses and chemistry: Culinary use centers on fresh or dried leaves, as in Italian, Thai, and other cuisines. In traditional medicine, leaves and essential oils have been used for antimicrobial, anti-inflammatory, and analgesic purposes in some cultures. Essential oils vary by species and chemotype but commonly contain monoterpenes such as linalool, eugenol, and methyl chavicol (estragole), among other constituents.