Basil

Ocimum basilicum

A tender annual mint-family herb. Sweet basil is the pesto plant; flavor collapses in long boiling and after cold damage. Not the same species as holy basil (tulsi).

Basil

GROW → HARVEST → EAT → DRY → POWDER → CAPSULE → GUMMY — forms are not equivalent. Food first.

Identity

NameBasil
Scientific nameOcimum basilicum
FamilyLamiaceae
Typeculinary herb
Climate / zonesAnnual; frost-tender
LightFull sun, warm

Also called: sweet basil, Genovese basil

What it is

A tender annual mint-family herb. Sweet basil is the pesto plant; flavor collapses in long boiling and after cold damage. Not the same species as holy basil (tulsi).

From the existing encyclopedia

Basil is a fresh-forward herb that also dries for off-season use. Bright green flavor suits finishing plates, herb butters, and light broths. Store in a cool, dark cupboard in an airtight jar; label with purchase date. Mix into lentil, bean, or whole-grain bowls for texture and flavor depth. When substituting dried Basil for fresh, use about one-third the volume and bloom in fat or hot water before adding acid or dairy.

Edible portions

Absence of a portion from this list means it is not treated as food here — not that every other part is toxic.

Growing

Processing, drying, storage

Preparation and culinary uses

Nutrition and compounds

Next steps

Sources

Honest incompleteness is preferred to fabricated completeness. If a section is missing, no record for it is attached here — not a claim that the plant lacks that characteristic, and not that it was omitted as a secret.

Internal quality class A. Strong page: distinctive plant facts plus practical growing or kitchen use.