Basil

Basil
Scientific classification
Kingdom:	Plantae
Division:	Magnoliophyta
Class:	Magnoliopsida
Order:	Lamiales
Family:	Lamiaceae
Genus:	Ocimum
Species:	O. basilicum
Binomial name
Ocimum basilicum L.

Basil (Ocimum basilicum) (IPA: ['beɪzəl] or IPA: ['bæzəl]) is a plant of the Family Lamiaceae. It is also known as Sweet Basil or Tulsi. It is a tender low-growing herb that is grown as a perennial in warm, tropical climates. Basil is originally native to India and other tropical regions of Asia. It has been cultivated there for more than 5,000 years. It is prominently featured in many cuisines throughout the world. Some of them are Italian, Thai, Vietnamese and Laotian cuisines. It grows to between 30–60 cm tall. It has light green, silky leaves 3–5 cm long and 1–3 cm broad. The leaves are opposite each other. The flowers are quite big. They are white in color and arranged as a spike. Is the Medicinal plant.

The plant tastes somewhat like anise, with a strong, pungent, sweet smell. Basil is very sensitive to cold. It is best grown in hot, dry conditions. While most common varieties are treated as annuals, some are perennial, including African Blue and Holy Thai basil.

The word basil comes from the Greek βασιλεύς (basileus), meaning "royal". This is because it is believed to have grown above the spot where St. Constantine and Helen discovered the Holy Cross. The Oxford English Dictionary quotes speculations that basil may have been used in "some royal unguent, bath, or medicine". Basil is still considered the "king of herbs" by many cookery authors. An alternative etymology has "basil" coming from the Latin word basilicus, meaning dragon and being the root for basilisk, but this likely was a linguistic reworking of the word as brought from Greece.