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Botanical Name(s): Ocimum Sanctum
Family Name: Lamiaceae
Kingdom: Plantae
Division: Magnoliophyta
Class: Magnoliopsida
Order: Lamiales
Family: Lamiaceae
Genus: Ocimum
Species: O. basilicum
Popular Name(s): Basil, Common Basil, French Basil, Garden Basil, Sacred Basil, Holy Basil, Tulsi, Royal Herb, Luole, Sweet Basil.
Parts Used: Leaves, Seeds.
Habitat: Found throughout India

The term ‘basil’ has been derived from a Greek word ‘basileus’, which means ‘king’. It is a tender, low-growing herb that reaches a height of 1 to 2 feet. The stem of the plant bears many leaves, having a characteristic purple hue or coloration. The flowers are peculiar, in having two lips. The flower color can vary from pure white to pure red, with a slight purple tinge in some flowers. Basil is native to India, Iran and other tropical regions of Asia and has been grown there for more than 5,000 years. It is now cultivated throughout the world, as a flavoring herb in many cuisines. It plays a major role in cuisines of Italy, Thailand, Vietnam, Cambodian and Laos. The herb comes in a number of varieties, like the sweet basil, holy basil, lemon basil and African blue basil.

Plant Chemicals
(+)- volatile oil (linalool, methyl chavicol), methyl cinnamate, cineole, citronellol, geraniol, myrcene, pinene, ocimene, terpineol, E-beta-caryophyllene.

Uses & Benefits of Basil