Basil: An Herb Society of America Guide

Description

Basil belongs to the genus Ocimum and is a member of the mint family (Lamiaceae). The genus includes over sixty species of annuals, non-woody perennials and shrubs native to Africa and other tropical and subtropical regions of the Old and New World. There is some disagreement in the literature as to the exact number of species in the genus. This is due to the fact that the genus is still being studied by researchers and to basil's "promiscuous" nature (78, 79). Basils cross easily, and recent studies have led to a reclassification of portions of the genus (65, 66, 78). The final word on species is still not in! To complicate matters, there are other plants outside the Ocimum genus with the common name of basil, including basil thyme (Acinos arvensis) and wild basil (Clinopodium vulgare) (75). These plants are not traditional basils and will not be discussed at length in this guide.

Physically, basils are characterized by square, branching stems, opposite leaves, brown or black seeds (also called nutlets) and flower spikes, but flower color and the size, shape, and texture of the leaves vary by species. Leaf textures range from smooth and shiny to curled and hairy, and flowers are white to lavender/purple. Leaf color can also vary, from green to blue/purple, and plants can grow to from 1 to 10 feet in height, depending on the species.

Most people are familiar with sweet basil, Ocimum basilicum, the common culinary basil, but the world of basils offers a wide array of plants with a great diversity of flavors, scents, and uses. There are many species and cultivars of basil. Some of the more popular basils include sweet, specialty fragrant (cinnamon, lemon and Thai/anise), purple-leaved, bush, and miniature or dwarf. See the Uses, Species and Cultivars sections of this document for additional information on the distinguishing characteristics of the different types. 

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