Herb

Basil

Basil is a tender aromatic herb central to Mediterranean, Thai, and South Asian cooking. Sweet Genovese types define pesto and Caprese, while Thai, lemon, holy (tulsi), and purple basils bring anise, citrus, clove, or spice notes suited to curries, salads, and infusions. Heat-sensitive and best used fresh or briefly wilted, basil rewards careful handling. Cultivar choice, leaf size, and whether flowers or young tips are taken all change intensity and culinary fit.

Also known as: Basilico, Horapha, Tulsi, Basilic

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Flower

Leaf

Seed

Stem

Breeds, cuts & preparations

Variety

African BlueBush BasilCinnamon BasilDark OpalGenoveseGlobe BasilGreek BasilHoly BasilHoraphaKapoor TulsiKrishna TulsiLarge Leaf ItalianLemon BasilLettuce LeafLime BasilMammothMinetteMrs Burns LemonNapoletanoOcimum × citriodorumOcimum basilicumOcimum tenuiflorumPurple RufflesRama TulsiRed RubinSiam QueenSpicy GlobeSweet BasilThai BasilTulsi

Source

HydroponicIndoor FarmedOutdoor FarmedWild

Provenance

BiodynamicFair TradeGreenhouse GrownHeirloomHeritage SeedLocally GrownNon-GMOOpen PollinatedOrganicPesticide FreeRegenerativeSeasonal

Preparation

BruisedChilledChoppedCrackedDriedFreeze DriedFreshFrozenGroundInfusedMincedPastePickledPowderRubbedSeededToastedTornWhole

CommonCharacteristic

AniseAromaticCloveFloralFreshPepperyPungentSweet

History

1000 BCEIN

Basil and sacred tulsi were cultivated in South Asia for culinary, ritual, and medicinal use.

300IT

Basil spread through Mediterranean trade into Greek and Roman gardens and later Italian cuisine.

1500IT

Sweet basil became foundational to Ligurian pesto and broader Italian herb cookery.

1900

Global greenhouse production and specialty cultivars expanded Thai, lemon, and purple basil availability year-round.