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
Track this ingredient
Cuts & parts
Breeds & varieties
A sample of named types with their own origin and culinary profiles. Showing 10 of 30.
Characteristics
Preparations
Provenance
Sources
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.8 g
- Saturated Fat 0.19 g
- Trans Fat 0 g
- Monounsaturated Fat 0.11 g
- Polyunsaturated Fat 0.4 g
- Cholesterol 0 mg
- Sodium 25.3 mg
- Salt 0.05 g
- Total Carbohydrate 6.54 g
- Dietary Fibre 3.78 g
- Total Sugars 1.02 g
- Complex / starch 0.94 g
- Protein 3.12 g
- Water 88 g
- Energy 37.3 kcal
- Water 88 g
- Carbohydrates 6.54 g
- Sugars 1.02 g
- Monosaccharides 0.72 g
- Disaccharides 0.31 g
- Starch 0.94 g
- Amylose 0.24 g
- Amylopectin 0.71 g
- Digestible Starch 0.8 g
- Resistant Starch 0.09 g
- Fibre 3.78 g
- Soluble Fibre 1.32 g
- Insoluble Fibre 2.46 g
- Protein 3.12 g
- Plant Protein 2.96 g
- Fat 0.8 g
- Saturated Fat 0.19 g
- Monounsaturated Fat 0.11 g
- Polyunsaturated Fat 0.4 g
- Vitamins 380 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.15 mg
- Vitamin B3 — Niacin 0.99 mg
- Vitamin B5 — Pantothenic Acid 0.39 mg
- Vitamin B6 0.19 mg
- Vitamin B7 — Biotin 1.9 µg
- Vitamin B9 — Folate 76.1 µg
- Vitamin C 2 mg
- Vitamin E 1.86 mg
- Vitamin K 277 µg
- Minerals 297 mg
- Major Minerals 291 mg
- Trace Minerals 6.2 mg
- Salt 0.05 g
- Sodium Chloride 0.05 g
Vitamins
vitamin-c: 2 · vitamin-a: 20 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.15 · vitamin-b3-niacin: 0.99 · vitamin-b5-pantothenic-acid: 0.39 · vitamin-b6: 0.19 · vitamin-b7-biotin: 1.9 · vitamin-b9-folate: 76.1 · vitamin-e: 1.86 · vitamin-k: 276.8 ·
Minerals
Sodium: 25.26 · Potassium: 213 · Calcium: 53 · Iron: 0.8 · Zinc: 0.4 · Iodine: 5 ·
Fresh herbs are aromatic leaves—modest macros, concentrated micronutrients and polyphenols per gram dry.
History
Basil and sacred tulsi were cultivated in South Asia for culinary, ritual, and medicinal use.
Basil spread through Mediterranean trade into Greek and Roman gardens and later Italian cuisine.
Sweet basil became foundational to Ligurian pesto and broader Italian herb cookery.
Global greenhouse production and specialty cultivars expanded Thai, lemon, and purple basil availability year-round.