basil

Basil is a culinary herb in the mint family, Lamiaceae, and belongs to the genus Ocimum. The most commonly cultivated species is Ocimum basilicum, known as sweet basil. Other cultivated species include Ocimum tenuiflorum (holy basil or tulsi) and various cultivars of Ocimum basilicum such as Genovese, Thai, and lemon basil.

Basil plants are typically grown as annuals in temperate climates or as short-lived perennials in warm regions. They have opposite, fragrant leaves on square stems. Leaves vary in size by cultivar but are generally 1–6 cm long. Flowers appear in terminal clusters. The aroma and flavor come from essential oils present in the leaves and stems.

Cultivation favors warm weather, full sun, and well-drained, fertile soil with even moisture. Basil is frost sensitive and does not overtake drought well. It can be grown from seed or cuttings. Regularly pinching the growing tips encourages bushier plants and more leaf production. Space plants about 20–30 cm apart and harvest leaves once plants are 6–8 inches tall.

Uses include fresh and dried culinary applications, most notably in pesto, salads, sauces, and soups. It pairs well with tomatoes and is central to many Italian dishes; Southeast Asian cuisines use Thai basil in combination with peppers and fish sauce. Dried leaves store longer but lose aroma more quickly than fresh leaves; fresh basil stores best in a glass of water in the refrigerator and can be frozen or dried for longer-term use.

Holy basil (tulsi) is revered in Hinduism and Ayurvedic practice. Flavor profiles vary among cultivars, with oils such as linalool, eugenol, and methyl chavicol contributing to scent and taste.