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Basil. Species of Ocitmum (sometimes, but incorrectly written Ocymum), of the Labiatae. They are Indian annuals, and are cult. as pot-herbs, the clove- flavored foliage being used as seasoning in soups, meats and salads. They are of easiest cult., the seed being sown in the open as soon as the weather is settled. Common basil is Ocimum basilicum, Linn., a foot high, branching, with ovate toothed Lvs., and white, bluish white, or purplish fls. in leafy terminal racemes or spikes. 0. minimum, Linn., the dwarf basil is lower, and smaller in all its parts; rarely seen and perhaps only a mere form of O. basilicum, Linn. When basil is in bloom, it can be cut and dried for winter use.
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'''Basil''' (''Ocimum basilicum'') is a tender low-growing [[herb]] that is grown as a [[Perennial plant|perennial]] in warm, tropical climates, and an annual elsewhere. Basil is originally native to [[Iran]], [[India]] and other tropical regions of [[Asia]], having been cultivated there for more than 5,000 years. There are many varieties of basil, that which is used in Italian food is typically called '''sweet basil''', as opposed to [[Thai basil]] or [[holy basil]], which are used in Asia. It grows to between 30–130 cm tall, with opposite, light green, silky [[leaf|leaves]] 3–11 cm long and 1–6 cm broad. The flowers are quite big, white in color and arranged in a terminal [[raceme|spike]]. Unusual among [[Lamiaceae]], the four [[stamen]]s and the [[pistil]] are not pushed under the upper lip of the [[Corolla (flower)|corolla]], but lay over the inferior. After [[entomophily|entomophilous]] pollination, the corolla falls off and four round [[achene]]s develop inside the bilabiate [[calyx]]. The plant tastes somewhat like [[anise]], with a strong, pungent, sweet smell. Basil is very sensitive to cold, with best growth in hot, dry conditions. While most common varieties are treated as [[annual plant|annuals]], some are [[perennial plant|perennial]], including [[African Blue basil|African Blue]] and Holy Thai basil.
'''Basil''' (''Ocimum basilicum'') is a tender low-growing [[herb]] that is grown as a [[Perennial plant|perennial]] in warm, tropical climates, and an annual elsewhere. Basil is originally native to [[Iran]], [[India]] and other tropical regions of [[Asia]], having been cultivated there for more than 5,000 years. There are many varieties of basil, that which is used in Italian food is typically called '''sweet basil''', as opposed to [[Thai basil]] or [[holy basil]], which are used in Asia. It grows to between 30–130 cm tall, with opposite, light green, silky [[leaf|leaves]] 3–11 cm long and 1–6 cm broad. The flowers are quite big, white in color and arranged in a terminal [[raceme|spike]]. Unusual among [[Lamiaceae]], the four [[stamen]]s and the [[pistil]] are not pushed under the upper lip of the [[Corolla (flower)|corolla]], but lay over the inferior. After [[entomophily|entomophilous]] pollination, the corolla falls off and four round [[achene]]s develop inside the bilabiate [[calyx]]. The plant tastes somewhat like [[anise]], with a strong, pungent, sweet smell. Basil is very sensitive to cold, with best growth in hot, dry conditions. While most common varieties are treated as [[annual plant|annuals]], some are [[perennial plant|perennial]], including [[African Blue basil|African Blue]] and Holy Thai basil.
The word ''basil'' comes from the [[Greek language|Greek]] βασιλεύς (''[[basileus]]''), meaning "king".
The word ''basil'' comes from the [[Greek language|Greek]] βασιλεύς (''[[basileus]]''), meaning "king".
==Cultivation==
==Cultivation==
If a stem successfully produces mature flowers, leaf production slows or stops on any stem which flowers, the stem becomes woody, and essential oil production declines.To prevent this, a basil-grower may pinch off any flower stems before they are fully mature. Because only the blooming stem is so affected, some can be pinched for leaf production, while others are left to bloom for decoration or seeds.
If a stem successfully produces mature flowers, leaf production slows or stops on any stem which flowers, the stem becomes woody, and essential oil production declines.To prevent this, a basil-grower may pinch off any flower stems before they are fully mature. Because only the blooming stem is so affected, some can be pinched for leaf production, while others are left to bloom for decoration or seeds.
Once the plant is allowed to flower, it may produce seed pods containing small black seeds which can be saved and planted the following year. Picking the leaves off the plant helps "promote growth", largely because the plant responds by converting pairs of leaflets next to the topmost leaves into new stems.
Once the plant is allowed to flower, it may produce seed pods containing small black seeds which can be saved and planted the following year. Picking the leaves off the plant helps "promote growth", largely because the plant responds by converting pairs of leaflets next to the topmost leaves into new stems.
===Propagation===
===Propagation===
==Varieties==
==Varieties==
:See [[List of basil cultivars]]
:See [[List of basil cultivars]]
Several other basils, including some other ''Ocimum'' species, are grown in many regions of [[Asia]]. Most of the Asian basils have a clove-like flavour that is generally stronger than the Mediterranean basils. The most notable is the '''holy basil''' or [[tulsi]] ([[Tamil Language|Tamil]]: கி௫ஷ்ண துளசி), a revered home-grown plant in [[India]]. In [[China]], the local cultivar is called ({{zh-t|t=九層塔}}) (''jiǔ-céng-tǎ''; literally "nine-level [[pagoda]]"), while the imported varieties are specifically called ({{zh-t|t=羅勒)}} (''luó-lè'') or ({{zh-t|t=巴西里}}) (''bā-xī-lǐ''), although [巴西里] often refers to another different kind plant--[[parsley]].
Several other basils, including some other ''Ocimum'' species, are grown in many regions of [[Asia]]. Most of the Asian basils have a clove-like flavour that is generally stronger than the Mediterranean basils. The most notable is the '''holy basil''' or [[tulsi]] ([[Tamil Language|Tamil]]: கி௫ஷ்ண துளசி), a revered home-grown plant in [[India]]. In [[China]], the local cultivar is called ({{zh-t|t=九層塔}}) (''jiǔ-céng-tǎ''; literally "nine-level [[pagoda]]"), while the imported varieties are specifically called ({{zh-t|t=羅勒)}} (''luó-lè'') or ({{zh-t|t=巴西里}}) (''bā-xī-lǐ''), although [巴西里] often refers to another different kind plant--[[parsley]].
[[Lemon basil]] has a strong lemony smell and flavour very different from those of other varieties because it contains a chemical called [[citral]]. It is widely used in Indonesia, where it is called ''kemangi'' and served raw, together with raw cabbage, green beans, and cucumber, as an accompaniment to fried fish or duck. Its flowers, broken up, are a zesty salad condiment.
[[Lemon basil]] has a strong lemony smell and flavour very different from those of other varieties because it contains a chemical called [[citral]]. It is widely used in Indonesia, where it is called ''kemangi'' and served raw, together with raw cabbage, green beans, and cucumber, as an accompaniment to fried fish or duck. Its flowers, broken up, are a zesty salad condiment.