Description:

Basil (Ocimum basilicum) is a versatile and aromatic herb commonly used in culinary applications across the globe. Known for its tender leaves and fragrant aroma, basil belongs to the Lamiaceae family, which also includes mints. The herb is native to tropical regions from Central Africa to Southeast Asia and thrives in warm climates. While in temperate zones it is often grown as an annual, basil can be a short-lived perennial or biennial in tropical or Mediterranean environments. The most commonly referred-to variety of basil is Genovese or sweet basil, which is popular in Western cuisine, especially in Mediterranean and Italian dishes. Other varieties include Thai basil, known for its slightly spicy, anise-like flavor, and Mrs. Burns Lemon basil, which has a citrusy aroma. These different varieties of basil are known to have distinct scents, which are primarily due to variations in their volatile aromatic compounds. Basil essential oils, which are rich in compounds like linalool, methyl chavicol (estragole), eugenol, and myrcene, contribute to its characteristic aroma. The clove-like scent in sweet basil comes from eugenol, while other varieties may produce different aromatic profiles. Basil can also hybridize with other species in the Ocimum genus, such as lemon basil and African blue basil, each bringing unique scents and flavors to the herbs diverse range. Basil aromatic compounds are often utilized in cooking and in the production of essential oils, contributing to its popularity in both culinary and therapeutic uses. USES:

• Culinary
• Folk medicine
• Insecticide and insect repellent
• Nematicide
• Bacterial and fungal inhibition