Basil (Ocimum basilicum L.)

By Candi Fayant

Plant Sciences 211, Fall 2010
North Dakota State University

---

Home | Culinary Tips | References

Mediterranean “sweet” basil Genovese basil Napolitano basil

Lemon basilThai basil Cinnamon basil Holy basil Purple basil

African Blue basil Tree basil Licorice basil Cuban basil

 

Wild Purple basil	Leaves of several different basil varieties: From left to right Mediterranean (sweet) basil, African Blue, lemon basil (O. americanum ), spice basil, Thai basil (Siam Queen) and tree basil (O. gratissimum ), upper and lower sides.	African Blue basil

http://www.uni-graz.at/~katzer/engl/Ocim_bas.html

 

Origin

The scientific name for sweet basil is Ocimum basilicum L. Basil is believed to be native of Iran, India and tropical regions of Asia.  Basil is from the plant family of Lamiaceae which is the mint family. Basil has been cultivated for more than 5,000 years. (Wikipedia, P1, 2010).  There is an estimated 50-150 cultivars of Ocimum basilium and many related species and hybrids. Basil cross-breeds easily which makes it difficult to determine between species.  Basil can be treated as annuals or perennials depending on the location. Sweet basil is treated an annual plant.

Basil is one of the most widely used culinary herbs available. Basil is prominent in Italian dishes but is important in many cuisines of Southeast Asia, Taiwan, Thailand, Cambodia and Vietnam. Sweet Basil, the Genovese vareity is mostly used in Italian and American cooking. Thai basil, lemon basil, and holy basil are used in Asian dishes. (Wikipedia, pP2, 2010).  Depending on the cultivar, basil generally has a very fragrant smell but depends on the oils contained in the plant. Sweet basil is generally sweet tasting and Thai basil is said to taste similar to anise and cloves. Basil varies drastically in shape and size from large lettuce looking leaves to very small leaves.

 

Health Benefits

 

• Excellent source for the following:

 

 Fat-soluble vitamin K

 

Water-soluble vitamin A

 

Calcium

 

Iron

 

 

 

 

 

 

 

Information according to:Carson, Amy.(2010). How to use fresh basil.Retrieved on Oct 17th from http://www.brighthub.com/health/diet-nutrition/articles/86746.aspx