Description
Basil is a tender annual or short-lived perennial in the Lamiaceae (mint) family, cherished for its aromatic leaves and global culinary importance. Native to tropical regions of Africa, Asia, and the Pacific, basil has diversified into many species and cultivars, ranging from the classic Ocimum basilicum used in Mediterranean cooking to the sacred Ocimum tenuiflorum (Tulsi) of Indian tradition. Basils vary in leaf size, shape, and colour, with flavours spanning sweet, clove-like, citrusy, spicy, or camphoraceous notes. They thrive in full sun, sheltered warm conditions, and fertile, well-draining soil. Traditionally, basil has been used not only as a culinary herb but also as a medicinal ally—supporting digestion, easing respiratory complaints, and acting as a restorative nervine. In the garden, basil attracts bees and pollinators, making it both a useful and beautiful companion plant.
