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Basil

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description Basil Overview

Basil is a culinary herb in the mint family, Lamiaceae, most commonly associated with Ocimum basilicum and its cultivated varieties. Its aromatic leaves are used fresh or dried in sauces, salads, soups, and meat or vegetable dishes; sweet basil is a defining ingredient in pesto alla Genovese, where it is combined with pine nuts, garlic, hard cheese, and olive oil. Thai, holy, and lemon basils are related forms with different flavors and culinary uses.

help Basil FAQ

What is basil's botanical name?

The common culinary basil used in Italian cooking is Ocimum basilicum. It belongs to the mint family, Lamiaceae.

Which basil is used in traditional pesto?

Pesto alla Genovese traditionally uses Genovese basil from Liguria in northwestern Italy. The sauce also commonly includes pine nuts, garlic, olive oil, Parmigiano Reggiano, and Pecorino.

Is Thai basil the same as Italian basil?

No, Thai basil is a different culinary variety with a more pronounced anise-like flavor and often purple stems. Holy basil, or tulsi, is also distinct and is commonly identified as Ocimum tenuiflorum.

How should fresh basil be stored?

Fresh basil is usually best kept at room temperature with its stems in water and its leaves loosely covered. Refrigeration can blacken the leaves because basil is sensitive to cold.

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