Description
Basil (Ocimum basilicum), also called great basil, is a culinary herb of the family Lamiaceae (mints). It is a tender plant used in cuisines worldwide. In Western cuisine, the generic term “basil” refers to the variety also known as Genovese basil or sweet basil. Basil is native to tropical regions from Central Africa to Southeast Asia.
Uses
Basil is extensively used in cooking:
- Italian cuisine: Essential in pesto, pasta dishes, and pizza
- Mediterranean cooking: Used fresh in salads, tomato dishes, and sauces
- Thai cuisine: Thai basil variety is used in curries and stir-fries
- Middle Eastern cuisine: Used in various meat and vegetable dishes
- Garnish: Fresh leaves used as garnish for various dishes
- Herbal teas: Dried leaves used for making aromatic teas
Origin
Basil is native to tropical regions from Central Africa to Southeast Asia. In temperate climates, basil is treated as an annual plant, but it can be grown as a short-lived perennial or biennial in warmer horticultural zones with tropical or Mediterranean climates.
Varieties
There are many varieties of basil including:
- Sweet basil (Genovese basil)
- Thai basil (O. basilicum var. thyrsiflora)
- Lemon basil (O. × citriodorum)
- Holy basil (Ocimum tenuiflorum)
- African blue basil (O. × kilimandscharicum)
- Purple basil varieties
Chemical Composition
The various basils have distinct scents because their volatile aromatic compounds vary with cultivars. European basil contains high concentrations of linalool and methyl chavicol (estragole). Other constituents include 1,8-cineole, eugenol, and myrcene. The clove scent of sweet basil is derived from eugenol.