Basil
Basil,
Thai basil, or
sweet basil, is a common name for the culinary herb
Ocimum basilicum of the family Lamiaceae, sometimes known as Saint Joseph's Wort in some English-speaking countries. Basil is originally native to India, having been cultivated there for more than 5,000 years, but was thoroughly familiar to Theophrastus and Dioscorides. It is a half-hardy annual plant, best known as a culinary herb prominently featured in Italian cuisine, and also plays a major role in Southeast Asian cuisines of Indonesia, Thailand, Vietnam, Cambodia, Laos, and the cuisine of Taiwan. Depending on the species and cultivar, the leaves may taste somewhat like anise, with a strong, pungent, often sweet smell. There are many varieties of
Ocimum basilicum, as well as several related species or species hybrids also called basil. The type used in Italian food is typically called
sweet basil, as opposed to Thai basil, lemon basil and holy basil, which are used in Asia. While most common varieties of basil are treated as annuals, some are perennial in warm, tropical climates, including holy basil and a cultivar known as 'African Blue'.