Basil, Thai Basil, or Sweet Basil, is a common name for the culinary herb Ocimum basilicum
Basil, is 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.
The type used in Italian food is typically called sweet basil, as opposed to Thai basil (O. basilicum var. thyrsiflora) & lemon basil (O. X citriodorum)(Ocimum, which are used in Asia.
Basil is originally native to India and other tropical regions of Asia, having been cultivated there for more than 5,000 years
Lemon basil has a wonderful citrus fragrance and flavor. Good in vinegar and with fish, meats and in pesto. Bring the wonderful fragrance indoors by adding the dried leaves to potpourri. Grow indoors or out. Maturity 60 days.
Musky, fragrant flowers and foliage excellent for tea and medicinal purposes. Also known as Holy basil. Worshiped by Hindis as Tulasi, the incarnation of the goddess. Flowers attract bees and are refreshing added to ice water or dried for tea. Many medicinal properties including adaptogenic, expectorant and anti-inflammatory qualities; also an immune stimulant. 40M seeds/oz. Potent medicinal · Tea plant (Ocimum basilicum). Maturity 75 Days.
Traditional Italian favorite used fresh, in vinegars and as the main ingredient for pesto. This very popular and heavy-yielding variety produces large aromatic leaves that delight the taste buds as well as the nose. Leaves are deep green and slightly cupped. Average height is 10-12”. • Versatile • Field or containers. (Ocimum basilicum subsp). Maturity 65 days.