basilicum

Basilicum, commonly referred to as basil, is a culinary herb of the genus Ocimum, most often Ocimum basilicum, in the mint family Lamiaceae. It is native to tropical regions of central Africa to Southeast Asia and has been cultivated for centuries throughout the world. The plant is an erect, annual herb in temperate climates, typically growing to 30–60 cm tall. Leaves are opposite, simple, oval to lanceolate, 2–6 cm long, with a smooth or slightly hairy texture and a characteristic aromatic oil content. Flowers are small and whitish to purple, arranged in terminal spikes.

Basilicum is grown in warm, sunny conditions with well-drained soil. It is frost-sensitive and usually treated as an annual in temperate regions. It can be propagated by seed or vegetative cuttings. Many cultivars exist, differing in aroma and leaf color, including Genovese (sweet, large green leaves), Thai basil (anise- and clove-like scent with purple stems), lemon basil (citrus aroma), and purple varieties.

In cooking, basilicum leaves are used fresh or dried to flavor sauces, soups, salads, and meat dishes; pesto is a well-known preparation. The essential oil contains compounds such as linalool and eugenol, with methyl chavicol in some varieties, contributing to its distinctive fragrance. Uses extend to perfumery and natural flavorings, though the oil is potent and usually used in diluted form.

Common pests include aphids, whiteflies, and mites; diseases such as powdery mildew can affect stands in humid conditions. Good cultural practices—sun, warmth, adequate spacing, and proper watering—help maintain healthy plants.