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Also known as- Ocimum basilicum. Not to be confused with holy basil (tulsi), Ocimum sanctum.

Introduction
Fresh basil leaves have a unique aroma, making them an essential ingredient in cuisines of countries all over the world.

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Constituents
Basil has a unique aroma because of the many constituents of its essential oil. The oil contains 1,8-cineol, citral, eugenol, linalool, methyl chavicol, methyl cinnamate in relatively large quantities and bisabolene, camphor, cryophyllene, geraniol, and ocimene in smaller quantities influencing taste.

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Parts Used
Dried leaf in teas or essential oils for topical application.

Typical Preparations
The essential oil used topically. As a spice it can liberally be used in foods.

Summary
Most of us are familiar with basil as a culinary herb. Basil oil also helps the active ingredients of other herbs. Dried basil leaf can be added directly to food or drunk as a tea (1/2 teaspoon of dried herb steeped for 10 minutes in 1 cup of boiling water in a closed container.
There are many types of Basil it is recommended to try a few different types such as, lemon, red, anise, and cinnamon basil. When storing fresh leaves wrap them in paper towels and place them in a plastic bag and place in refrigerator. When storing dried basil store in tightly closed container and it is best if used within a year. If using in cooking remember to add before serving. Basil is used with a lot of different foods including meats, poultry, salads and soups.

Precautions: The safety of the herb has not been established for pregnant women, nursing mothers, or children under six.

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