Ocimum basilicum

Ocimum basilicum, commonly known as basil, is a culinary herb of the family Lamiaceae (mints), which is cultivated for its aromatic leaves. The species is native to tropical regions from central Africa to Southeast Asia. It is a tender plant, and is used in cuisines worldwide.

Description

Ocimum basilicum is an annual, or sometimes perennial, herb used for its leaves. Depending on the variety, plants can reach between 30 cm (0.98 ft) and 150 cm (4.9 ft). Its leaves are richly green and ovate, but color can vary; different cultivars have leaves that are purple or even black.

Cultivation

Basil is most commonly grown as a kitchen herb or in herb gardens. It is particularly popular in Italian cuisine, and it forms the basis for pesto sauce. Basil is easy to grow, and thrives in warm, tropical climates. It is sensitive to cold, with best growth in hot, dry conditions. It behaves as an annual if there is any chance of a frost.

Uses

In cooking, Ocimum basilicum is used fresh or dried. Although dried basil has a slightly different flavor profile, it can be substituted in most recipes that call for fresh. Basil is one of the main ingredients in pesto—a green Italian oil-and-herb sauce from the city of Genoa, its other two main ingredients being olive oil and pine nuts.

Health Benefits

Basil, including Ocimum basilicum, has been known to have anti-inflammatory and anti-bacterial properties. The herb contains high quantities of (E)-beta-caryophyllene (BCP), which may have a use in treating inflammatory bowel diseases and arthritis.

See Also

• List of culinary herbs and spices
• Italian cuisine
• Pesto

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