The name basil is derived from Greek “basileus” (king), because of the royal fragrance of this herb. Basil is an annual herb to 2-3 ft (0.6-0.9 m) tall with green stems (usually woody at the base) that are square in cross section. Basil has opposite leaves, 2-4 in (5.1-10.2cm) long, and tiny purple or white flowers arranged in flattened whorls that encircle the stems, one whorl above another. Plants are leafy and branch freely with a pair of opposing branches in a flat plane, then another pair above in a plane perpendicular to the last, and so on. There are many cultivars of basil, selected for their fragrances and colors.
Thai basil is a very common ingredient in Thai cuisine with a strong flavour similar to aniseed, which used to flavour curries and stir-fries.
Ocumum basilicum(common basil), O. americanum, and O. micranthum are members of the family Lamiaceae. These plants, as well as oils from them, have received lots of attention for their potential medicinal properties. Of these plants, O. basilicum is the most widely used. It is used in cosmetics, liqueurs, medicines, and perfumes.
Propagation: Basil is easy to grow from seed. Sow in place after all danger of frost has past. For areas with short growing seasons, start indoors 4-8 weeks before setting out.
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