Basil

Basil is an aromatic herb from the genus Ocimum, which belongs to the mint family, Lamiaceae. The species most commonly used in cooking is Ocimum basilicum, although several other Ocimum species are also called basil. The plant has soft, branching stems and smooth or slightly toothed leaves that may be green, purple, or a combination of colors depending on the variety. When it flowers, small blossoms appear in clusters along upright flower spikes.

Basil leaves contain volatile compounds that give them their characteristic fragrance and flavor. Linalool is one of the important aroma compounds found in many varieties, while the exact composition varies from one type to another. This chemical diversity explains why different basils can have noticeably different scents and tastes. Basil grows best in warm conditions with plenty of sunlight and does not tolerate cold temperatures well.

It can be cultivated in gardens or containers, provided the soil drains well and remains moderately moist. Fresh or dried basil leaves are used to flavor sauces, salads, soups and many other dishes. Basil is especially common in Mediterranean and Southeast Asian cuisines, although the varieties and ways of using it differ from one region to another. The plant is usually harvested by picking its leaves and tender shoots, and regular harvesting can encourage further branching.

If allowed to flower, basil produces seeds that can be used to grow new plants. Because basil is generally eaten in small quantities, it is valued mainly for its aroma and flavor rather than as a major source of nutrients. Heat can change or reduce some of its volatile aromatic compounds, so fresh leaves are often added near the end of cooking. Its familiar fragrance comes from a mixture of natural compounds rather than from a single substance, making basil a useful example of how plant chemistry influences the taste and smell of food.