Basil: An Herb Society of America Guide

Chemistry

Have you ever wondered what gives basils their unique aromas? The distinctive scents and flavors of the many basil species and cultivars are due to the composition of essential oils found in the leaves and other parts of the plant. Most basils contain methyl chavicol, eugenol and linalool. The amount of each of these chemical constituents varies depending on the species or variety. Methyl chavicol provides a sweet flavor that has been compared to anise and French tarragon, linalool produces a floral scent, and eugenol is remniscent of cloves (14, 21, 24, 79). 

Sweet basils tend to have a higher percentage of methyl chavicol while spicy basils get their "spice" from large amounts of eugenol (79). Other scents come from thymol (thyme), trans-methyl cinnamate (cinnamon), camphor, citral (lemon), and geranial (rose) (14, 21, 24, 79). 

Nutrition

Sweet basil is low in calories, has almost no fat, and is a good source of vitamin A. Five fresh basil leaves (2.5 grams) has less than 1 calorie, 96.6 IU of vitamin A, 3.85 mg of calcium, 11.55 mg of potassium plus smaller amounts of vitamin C and other vitamins, minerals, protein and fiber (80). Basil seeds, in particular, are high in dietary fiber (57). Basil also includes flavonoids (67) and antioxidants (57, 72).

Sweet basil (O. basilicum) is on the USDA's GRAS (Generally Recognized as Safe) list at 2-680 ppm (parts-per-million) for the leaf and .01-50 ppm for the oil (79), but some suggest that it may be hazardous in excessively large doses due to possible carcinogens (29, 67). Note that the amount of essential oil that is considered GRAS is very small, and basil essential oil should not be taken internally (29, 67). 

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