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
Basil, Genovese. Heritage (Italian, Pre 1879). Sweet Genovese is often associated with Italian cuisine. Basil is native to the region surrounding the Mediterranean Sea. This delicate herb has with an intense, spicy-sweet, aroma and a slight anise-like undertone. It is THE Basil for pesto and a wonderful companion plant. A favorite of summer and best with garden fresh tomatoes! The large leaves of this basil are ideal for salads, pesto, meats, and eggs.Slow to bolt.&..
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.