description Basil Overview
Best known for its aromatic leaves, basil belongs to the mint family, Lamiaceae, and is most commonly associated with Ocimum basilicum and its cultivated varieties. Fresh or dried leaves appear in sauces, salads, soups, and dishes based on meat or vegetables. Sweet basil has a particularly clear culinary identity in pesto alla Genovese, where it is combined with pine nuts, garlic, hard cheese, and olive oil to create a sauce centered on the herb's flavor. The name also covers related basils with distinct culinary roles, including Thai, holy, and lemon basil.
These should not be treated as interchangeable ingredients, since their flavors can change the character of a dish. Basil suits cooks interested in leafy aromatics that can contribute directly to a sauce or provide a fresh finishing note. Its defining feature within a spice collection is that the leaves themselves are the main ingredient.
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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