Basil (Ocimum basilicum) is one of the better
known culinary herbs. Genovese basil or sweet basil has large,
soft leaves and is the main ingredient in traditional pesto and represents the
'green' of the Italian flag on a pizza Margarita (Red = tomato, white =
Mozarella cheese). It is also served with sliced Mozarella and tomatoes as a
salad or appetizer.
Greek bush
basil varieties (Ocimum basilicum v. minimum) have small leaves with
an intense aroma, and grow as perennials.
Thai basil(Ocimum basilicum var. thyrsiflorum) also
known as 'Horapha' plays an important role in Asian cooking.
Indian holy
basil, also called Tulsi(Ocimum sanctum) is used as a
medicinal herb in teas.
Some basil
varieties have red to dark purple leaves, others have a citrus aroma.
Genovese Basil
Ocimum basilicum
Musk Basil
Basilicum polystachyon
Lemon Basil
Ocimum americanum
Saladleaf Basil
Ocimum basilicum 'Crispum'
Basil 'Dark Opal'
Ocimum basilicum 'Dark Opal'
Bush Basil
Ocimum basilicum v. minimum
Cinnamon Basil
Ocimum basilicum var. cinnamomum
Thai-Basilikum (Horapha)
Ocimum basilicum var. thyrsiflorum
Lemon Basil 'Kemangi'
Ocimum basilicum x americanum
Zanzibar Basil
Ocimum basilicum 'Zanzibar'
Amazonian Basil
Ocimum campechianum
Wild Basil
Ocimum canum
Basil 'Wild Purpur'
Ocimum canum x basilicum
East Indian Treebasil
Ocimum gratissimum
Camphor Basil
Ocimum kilimandscharicum
Basil 'African Blue'
Ocimum kilimandscharicum x basilicum 'Purpurascens'
Peruvian Basil
Ocimum micranthemum
Tulsi (Indisches Basilikum)
Ocimum sanctum
Basil 'Green Pepper'
Ocimum selloi
Westafrican Basil
Ocimum viride
Descriptions of the above species and many more varieties can be found here.
A large
number of wild Ocimum species exist, especially in Africa. A list with images can be found here and here.
