Basil is the common name for the aromatic herb, Ocimum basilicum, from the mint family Lamiaceae. This species, often referred to as sweet basil, is widely cultivated for its edible leaves. The term basil is also used for the flavored leaves of this plant, widely used as a herb for culinary purposes, or the term is used even more specifically for a seasoning made from dried leaves.
Basil has a long history of use, being known as the "royal herb" in ancient Greece, and is used in various cultures for not only culinary but also medical and religious uses. Basil is extremely versatile as a culinary herb. It offers a wide variety of different flavors and aromas including cloves, citrus, camphor, licorice and cinnamon thanks to the varying amounts of different oils in its different varieties. With the human ability to detect a wide range of molecules, these unique aromas and flavors of basil give people a special experience and delight.
Overview and Description
Lamiaceae, the family of flowering plants to which basil belongs, has about 210 genera and about 3500 species. Lamiaceae plants are often aromatic in all parts and include many commonly used culinary herbs in addition to basil, such as mint, rosemary, sage, savory, marjoram, oregano, thyme, lavender, and perilla. Many members of the family are widely cultivated not only for their aromatic qualities, but also for their ease of growing: these plants are among the easiest stem cuttings to propagate.
Besides those grown for their edible leaves, some are grown for ornamental foliage such as coleus and snow on the mountain. Others are grown for food purposes, but the seeds are used instead of leaves, such as with chia. Leaves appear opposite, each pair at right angles to the previous one (called decussate) or whorled. The flowers are bilaterally symmetrical with five interconnected petals, five interconnected sepals. Fresh Sweet Basil Leaves Sweet basil, or tulsi, is a short herb grown in warm tropical climates. It grows in India and other tropical regions of Asia, where it has been cultivated for over 5000 years. Basil grows up to 30-60 cm in height, with opposite, light green, silky, flat, shiny leaves 3-7 cm long and 1-3 cm wide. The flowers are large, white, located in the terminal spike. Unusually in Lamiaceae, the four stamens and pistil are not driven under the upper lip of the corolla, but lie on top of the lower lip. After entomophilous (insect) pollination, the corolla falls off, and four round achenes develop inside the bivalve calyx.
Sweet basil tastes a bit like anise, with a strong, pungent, sweet scent. Basil is very sensitive to cold and grows best in hot, dry conditions. While most of the common varieties are considered annuals, a few are perennials, including African blue and Holy Thai basil.
Other basilicas are grown in many regions of Asia. Most Asian basils have a clove flavor that tends to be stronger than Mediterranean basiles. Most notable is holy basil or tulsi, a revered houseplant in India.
The dried leaves and delicate tetrahedral stems are used as a spice to flavor and extract the essential oil. Besides flavoring numerous products, it is used for seasoning in tomato paste products. Sweet basil oil is widely used in perfumery compositions. It has applications in the fields of medicine and is also used as an insecticide and bactericide.
