Basil (Ocimum spp.), an aromatic herb in the Lamiaceae family, is prized for its culinary versatility, ornamental appeal, and medicinal uses. Native to tropical regions of Asia and Africa, it encompasses over 60 species and countless cultivars, varying in flavor, leaf shape, size, and growth habits.
Known for square stems, opposite leaves, and whorled flowers, they range from 6–36 inches tall, with leaf sizes (0.5–6 inches) and colors (green to purple) varying widely. Cultivated for 5,000+ years, they’re now global staples.
Basil thrives in warm climates (Zones 4–11), preferring full sun (6–8 hours) and temperatures of 70°F–90°F, though some tolerate 50°F minima. Leaves—glossy, crinkled, or hairy—carry essential oils (0.5–2%) like linalool, eugenol, or citral, defining their sweet, spicy, or citrusy scents. It’s tender to frost, often grown as an annual outside tropics.
Planting occurs in spring, post-frost, on well-drained, fertile soil (pH 6.0–7.0), with seeds sown 1/4 inch deep or cuttings rooted for hybrids. Space 12–18 inches apart; it matures in 60–90 days, needing 1 inch water weekly and pinching to prevent bolting. Harvest leaves pre-flowering for peak flavor, yielding 1–2 oz fresh per plant weekly.
Culinary uses span pesto (Genovese), curries (Thai), teas (holy), and garnishes (purple), with flavors from mild sweetness to bold spice. Medicinally, basil offers antioxidants and anti-inflammatory compounds, used in Ayurveda and folk remedies. Oil content drives its aroma, extracted for perfumes or therapeutics.
Basil’s versatility shines in gardens, pots, or hydroponics, attracting pollinators with white, pink, or purple blooms. It pairs with tomatoes horticulturally, repelling pests, but demands vigilance against downy mildew and aphids. From sacred Tulsi to dwarf bushes, it blends utility, beauty, and resilience.
Basil Plants
Sweet Basil (Ocimum basilicum)
Sweet Basil, the classic culinary standard, has broad, glossy, oval leaves (2–3 inches long), medium green, and a bushy habit (18–24 inches tall). Native to Southeast Asia, it’s been cultivated for over 5,000 years, reaching Europe via spice routes. Grown as an annual in Zones 4–10, it thrives in full sun (6–8 hours), 70°F–85°F, on well-drained soil (pH 6.0–7.0), reaching maturity in 60–70 days from seed. Its sweet, peppery flavor with a mild anise undertone stars in pesto, Caprese salads, and Italian sauces; leaves yield 0.5–1% essential oil (linalool, methyl chavicol). Pinch tops to encourage branching; it bolts in heat above 90°F.
Genovese Basil (Ocimum basilicum ‘Genovese’)
Genovese, an Italian heirloom, features large, crinkled, dark green leaves (3–4 inches), growing 18–24 inches tall with a compact, upright form. Originating in Liguria, it’s the gold standard for pesto, bred for robust flavor since the 19th century. It prefers full sun, 65°F–80°F, and rich, moist soil (pH 6.0–6.5), maturing in 68–75 days. Its intense, sweet-spicy taste with clove hints excels in sauces, pizzas, and fresh garnishes; oil content reaches 1–1.5%. Prune regularly to delay flowering; it’s less heat-tolerant than Thai types.
Thai Basil (Ocimum basilicum var. thyrsiflora)
Thai Basil has narrow, pointed, glossy leaves (1–2 inches), deep green with purple veins, atop purple stems, reaching 12–18 inches. Native to Thailand, it’s a staple in Southeast Asian cuisine, cultivated for centuries. Grown in Zones 9–11 or as an annual, it loves heat (75°F–90°F), full sun, and well-drained soil (pH 6.0–7.0), maturing in 60–70 days. Its bold, licorice-spicy flavor with cinnamon notes shines in curries, stir-fries, and pho; eugenol dominates its oil (1–2%). Stems toughen if unpruned; it resists bolting better than sweet basil.
Purple Ruffles Basil (Ocimum basilicum ‘Purple Ruffles’)
Purple Ruffles, a hybrid cultivar, boasts ruffled, serrated, deep purple leaves (2–3 inches), growing 18–24 inches in a bushy, ornamental shape. Developed in the U.S. (1980s) for aesthetics, it traces to sweet basil lineage. It thrives in full sun, 70°F–85°F, on fertile soil (pH 6.0–6.5), maturing in 70–80 days from seed. Its mild, sweet flavor with a clove hint suits salads, vinegars, and garnishes; anthocyanins color its leaves, not oil (0.5–1%). Sunlight intensifies purple; it’s prone to downy mildew in humidity.
Lemon Basil (Ocimum basilicum ‘Citriodorum’)
Lemon Basil has small, oval, light green leaves (1–2 inches), growing 12–18 inches tall with a delicate, upright habit. Likely from India, it’s a natural hybrid of O. basilicum and O. americanum, known since the 18th century. It prefers full sun, 70°F–85°F, and sandy loam (pH 6.0–7.0), maturing in 60–70 days. Its bright, citrusy flavor with sweet undertones enhances teas, seafood, and desserts; citral drives its oil (1–1.5%). Pinch often to prevent legginess; it’s less robust in cold below 50°F.
Holy Basil (Ocimum tenuiflorum, syn. O. sanctum)
Holy Basil, or Tulsi, features hairy, oval, gray-green leaves (1–2 inches) with serrated edges, on purplish stems, reaching 18–24 inches. Sacred in India for 3,000+ years, it’s native to South Asia and revered in Ayurveda. Grown as a perennial in Zones 10–11 or annual elsewhere, it loves heat (75°F–90°F), full sun, and moist soil (pH 6.0–7.0), maturing in 70–80 days. Its spicy, clove-like taste with peppery notes suits teas, stir-fries, and herbal remedies; eugenol-rich oil (1–2%) aids stress relief. It bolts fast in heat; prune to maintain.
Cinnamon Basil (Ocimum basilicum ‘Cinnamon’)
Cinnamon Basil has medium, lance-shaped, green leaves (1.5–2.5 inches) with purple veins, on reddish stems, growing 18–24 inches. A cultivar from Mexico, it emerged in the 20th century from sweet basil stock. It thrives in full sun, 70°F–85°F, on well-drained soil (pH 6.0–6.5), maturing in 65–75 days. Its warm, cinnamon-spicy flavor with sweet hints elevates baked goods, fruits, and teas; methyl cinnamate defines its oil (1–1.5%). Stems woody if unpruned; it’s sensitive to frost below 40°F.
Dark Opal Basil (Ocimum basilicum ‘Dark Opal’)
Dark Opal, a U.S. hybrid (1960s), boasts smooth, oval, deep purple leaves (2–3 inches), growing 12–18 inches in a compact form. Bred for color from sweet basil, it won an All-America Selections award. It prefers full sun, 70°F–85°F, and rich soil (pH 6.0–6.5), maturing in 70–80 days. Its mild, sweet-peppery taste suits garnishes, oils, and salads; anthocyanins boost its hue, not oil (0.5–1%). Full sun prevents greening; it’s susceptible to fungal issues in wet summers.
Spicy Globe Basil (Ocimum basilicum ‘Spicy Globe’)
Spicy Globe, a dwarf cultivar, has tiny, round, green leaves (0.5–1 inch), forming a dense, spherical bush (8–12 inches tall). Developed in the U.S. for container gardening, it derives from sweet basil. It grows in full sun, 65°F–80°F, on well-drained soil (pH 6.0–7.0), maturing in 60–70 days. Its pungent, spicy-sweet flavor enhances soups, meats, and garnishes; oil content is 0.5–1%. Prune lightly to shape; it’s ideal for pots but less productive than taller types.
African Blue Basil (Ocimum kilimandscharicum × O. basilicum)
African Blue, a sterile hybrid, features broad, veined, purple-green leaves (2–3 inches), on purple stems, reaching 24–36 inches. Originating in Africa, it was bred in the 1980s for vigor. A perennial in Zones 9–11, it thrives in full sun, 75°F–90°F, on moist soil (pH 6.0–7.0), growing year-round. Its camphor-spicy flavor suits stews and grilling; camphor dominates its oil (1–2%). Cuttings root easily; it attracts pollinators but doesn’t seed.
Lime Basil (Ocimum americanum ‘Lime’)
Lime Basil has small, narrow, light green leaves (1–1.5 inches), growing 12–18 inches in a bushy form. Likely from East Africa, it’s a variant of O. americanum, known since colonial times. It prefers full sun, 70°F–85°F, and sandy soil (pH 6.0–7.0), maturing in 60–70 days. Its zesty, lime-citrus flavor with sweet notes lifts fish, dressings, and cocktails; limonene drives its oil (1–1.5%). Pinch to prevent bolting; it’s tender below 50°F.
Red Rubin Basil (Ocimum basilicum ‘Red Rubin’)
Red Rubin, a U.S. cultivar (1990s), has smooth, oval, reddish-purple leaves (2–3 inches), growing 16–20 inches tall. Derived from Dark Opal, it’s bred for uniform color. It thrives in full sun, 70°F–85°F, on fertile soil (pH 6.0–6.5), maturing in 70–80 days. Its sweet, slightly spicy flavor enhances vinegars, salads, and pasta; oil content is 0.5–1%. Sunlight deepens color; it’s prone to mildew in humidity.
Mrs. Burns’ Lemon Basil (Ocimum basilicum ‘Mrs. Burns’ Lemon’)
Mrs. Burns’ Lemon, an heirloom from New Mexico, boasts large, oval, bright green leaves (2–3 inches), growing 18–24 inches. Named for a 20th-century grower, it’s a lemon basil variant. It loves full sun, 70°F–85°F, and rich soil (pH 6.0–6.5), maturing in 60–70 days. Its strong, lemony-sweet flavor excels in teas, poultry, and sweets; citral-rich oil is 1–1.5%. Robust but bolts in heat; pinch often.
Greek Basil (Ocimum basilicum ‘Minimum’)
Greek Basil, a dwarf heirloom, has tiny, oval, green leaves (0.5–1 inch), forming a tight, rounded bush (6–10 inches). From Mediterranean regions, it’s bred for compactness over centuries. It grows in full sun, 65°F–80°F, on well-drained soil (pH 6.0–7.0), maturing in 60–70 days. Its mild, sweet flavor suits pots, garnishes, and salads; oil is 0.5–1%. Ideal for small spaces; it’s less productive per plant.
Cardinal Basil (Ocimum basilicum ‘Cardinal’)
Cardinal, a modern cultivar, features broad, green leaves (2–3 inches) with striking red flower bracts, growing 18–24 inches. Bred in the U.S. for ornamentation, it’s a sweet basil offshoot. It thrives in full sun, 70°F–85°F, on moist soil (pH 6.0–6.5), maturing in 70–80 days. Its sweet, peppery taste suits fresh use; flowers add visual flair, oil at 0.5–1%. Prune flowers to extend harvest; it’s heat-sensitive.
Nufar Basil (Ocimum basilicum ‘Nufar’)
Nufar, an Israeli hybrid (1990s), has large, smooth, green leaves (2–3 inches), growing 24–30 inches in a sturdy, upright form. Bred for disease resistance (Fusarium wilt), it’s a Genovese type. It prefers full sun, 70°F–85°F, and fertile soil (pH 6.0–6.5), maturing in 70–80 days. Its sweet, robust flavor excels in pesto and sauces; oil is 1–1.5%. High-yielding and resilient, it needs pruning to prevent bolting.
Finissimo Verde a Palla Basil (Ocimum basilicum ‘Finissimo Verde a Palla’)
Finissimo Verde a Palla, an Italian dwarf cultivar, has tiny, oval, bright green leaves (0.5–1 inch), forming a dense, globe-shaped bush (8–12 inches tall). Bred in Italy for container gardening, it’s a sweet basil variant refined over decades. It thrives in full sun, 65°F–80°F, on well-drained soil (pH 6.0–7.0), maturing in 60–70 days from seed. Its mild, sweet-peppery flavor suits garnishes, salads, and light sauces; oil content is 0.5–1%. Perfect for small spaces, it needs frequent pinching to maintain shape but yields less per plant than taller types.
Siam Queen Basil (Ocimum basilicum ‘Siam Queen’)
Siam Queen, a Thai basil hybrid from the 1990s, features medium, pointed, dark green leaves (2–3 inches) with purple veins and stems, growing 18–24 inches tall. Developed in Thailand for enhanced flavor, it’s an All-America Selections winner. It loves full sun, 75°F–90°F, and moist, rich soil (pH 6.0–6.5), maturing in 65–75 days. Its intense, anise-spicy taste with floral notes excels in curries, noodle dishes, and soups; eugenol-rich oil reaches 1–2%. Heat-tolerant and slow to bolt, it’s prone to downy mildew in humidity.
Boxwood Basil (Ocimum basilicum ‘Boxwood’)
Boxwood, a U.S. cultivar, has small, tight, oval, green leaves (0.5–1 inch), growing 12–16 inches in a compact, boxwood-like shape. Bred for ornamental and culinary use in the 20th century, it’s a sweet basil derivative. It prefers full sun, 70°F–85°F, and well-drained soil (pH 6.0–7.0), maturing in 60–70 days. Its subtle, sweet flavor with a peppery edge suits pestos, garnishes, and teas; oil is 0.5–1%. Ideal for edging or pots, it requires regular trimming to stay dense and is less vigorous in cold below 50°F.
Amethyst Improved Basil (Ocimum basilicum ‘Amethyst Improved’)
Amethyst Improved, a modern Genovese hybrid, boasts large, smooth, deep purple leaves (2–3 inches), growing 16–20 inches tall with a bushy form. Developed in the U.S. from Dark Opal, it’s refined for color and flavor consistency. It grows in full sun, 70°F–85°F, on fertile soil (pH 6.0–6.5), maturing in 70–80 days. Its sweet, slightly spicy taste enhances salads, vinegars, and pasta; anthocyanins boost its hue, oil at 0.5–1%. Full sun prevents greening; it’s susceptible to fungal issues in wet conditions.
Pesto Perpetuo Basil (Ocimum basilicum × O. citriodorum ‘Pesto Perpetuo’)
Pesto Perpetuo, a sterile hybrid, has variegated, light green leaves with cream edges (1.5–2 inches), growing 18–24 inches in a columnar shape. Introduced in the U.S. (2000s) for ornamentation, it blends sweet and lemon basil traits. A perennial in Zones 9–11, it thrives in full sun, 70°F–85°F, on well-drained soil (pH 6.0–7.0), growing year-round from cuttings. Its mild, sweet-citrus flavor suits pestos and garnishes; oil is 0.5–1%. Non-flowering, it’s low-maintenance but tender below 40°F.
Blue Spice Basil (Ocimum americanum × O. basilicum ‘Blue Spice’)
Blue Spice, a hybrid, features small, narrow, green leaves (1–1.5 inches) with purple-tinged stems, growing 12–18 inches tall. Likely from East Africa, it emerged in the 1990s for unique flavor. It prefers full sun, 70°F–85°F, and sandy loam (pH 6.0–7.0), maturing in 60–70 days. Its spicy, vanilla-camphor taste with floral hints elevates meats, teas, and desserts; oil (1–1.5%) blends eugenol and camphor. Pinching delays bolting; it’s less cold-hardy than sweet basil.
Naples Basil (Ocimum basilicum ‘Naples’)
Naples, an Italian heirloom, has large, crinkled, bright green leaves (3–4 inches), growing 20–26 inches in a robust, upright form. From Naples, Italy, it’s a Genovese cousin bred for centuries. It thrives in full sun, 70°F–85°F, on rich soil (pH 6.0–6.5), maturing in 70–80 days. Its bold, sweet-spicy flavor with anise undertones excels in pestos, sauces, and pizzas; oil is 1–1.5%. High-yielding, it bolts in heat above 90°F unless pruned regularly.
Osmin Purple Basil (Ocimum basilicum ‘Osmin Purple’)
Osmin Purple, a U.S. cultivar, boasts smooth, oval, vibrant purple leaves (2–3 inches), growing 16–20 inches with a bushy habit. Developed from Dark Opal in the 1990s, it’s prized for color depth. It grows in full sun, 70°F–85°F, on fertile soil (pH 6.0–6.5), maturing in 70–80 days. Its mild, sweet-peppery taste suits garnishes, oils, and salads; oil is 0.5–1%. Sunlight enhances purple; it’s prone to mildew in humid summers.
Magical Michael Basil (Ocimum basilicum ‘Magical Michael’)
Magical Michael, a hybrid, has medium, green leaves (1.5–2 inches) with purple veins, growing 12–18 inches in a compact form. Bred in the U.S. (2000s) for aesthetics, it’s a sweet basil offshoot. It prefers full sun, 70°F–85°F, and well-drained soil (pH 6.0–7.0), maturing in 65–75 days. Its sweet, slightly spicy flavor enhances fresh dishes and teas; oil is 0.5–1%. Ornamental flowers attract pollinators; it’s tender below 50°F.
Queenette Thai Basil (Ocimum basilicum ‘Queenette’)
Queenette, a Thai cultivar, features small, pointed, green leaves (1–2 inches) with purple stems, growing 12–18 inches tall. From Thailand, it’s a refined strain for compact growth. It loves full sun, 75°F–90°F, and moist soil (pH 6.0–6.5), maturing in 60–70 days. Its strong, anise-cinnamon flavor shines in soups, stir-fries, and teas; oil (1–2%) is eugenol-heavy. Heat-tolerant, it needs pruning to prevent legginess.
Prospera Basil (Ocimum basilicum ‘Prospera’)
Prospera, a modern hybrid, has large, smooth, green leaves (2–3 inches), growing 20–26 inches in a vigorous, upright form. Bred in Israel (2010s) for Fusarium and downy mildew resistance, it’s Genovese-based. It thrives in full sun, 70°F–85°F, on rich soil (pH 6.0–6.5), maturing in 70–80 days. Its sweet, robust flavor suits pestos and sauces; oil is 1–1.5%. High-yielding and resilient, it bolts in heat unless pinched.
Lettuce Leaf Basil (Ocimum basilicum ‘Lettuce Leaf’)
Lettuce Leaf, a Japanese heirloom, boasts huge, crinkled, green leaves (4–6 inches), growing 18–24 inches in a bushy shape. Known since the 19th century, it’s bred for leaf size. It prefers full sun, 70°F–85°F, and fertile soil (pH 6.0–6.5), maturing in 70–80 days. Its mild, sweet flavor suits wraps, salads, and pestos; oil is 0.5–1%. Productive but bolts fast in heat; harvest young leaves.
Green Ruffles Basil (Ocimum basilicum ‘Green Ruffles’)
Green Ruffles, a U.S. hybrid, has large, serrated, green leaves (3–4 inches), growing 18–24 inches with a ruffled, ornamental look. Developed in the 1980s from sweet basil, it’s visually striking. It grows in full sun, 70°F–85°F, on well-drained soil (pH 6.0–6.5), maturing in 70–80 days. Its sweet, mild flavor enhances salads and garnishes; oil is 0.5–1%. Prune to delay flowering; it’s less heat-tolerant.
Aroma 2 Basil (Ocimum basilicum ‘Aroma 2’)
Aroma 2, a U.S. hybrid, features medium, glossy, green leaves (2–3 inches), growing 20–24 inches in a sturdy form. Bred in the 1990s for Fusarium resistance, it’s a Genovese type. It thrives in full sun, 70°F–85°F, on rich soil (pH 6.0–6.5), maturing in 70–80 days. Its sweet, aromatic flavor excels in pestos and Italian dishes; oil is 1–1.5%. High-yielding, it needs regular pruning to stay bushy.
Bush Basil (Ocimum basilicum ‘Bush’)
Bush Basil, an old European cultivar, has small, oval, green leaves (0.5–1 inch), forming a dense, rounded bush (10–14 inches). Cultivated for centuries, it’s a sweet basil variant for small gardens. It prefers full sun, 65°F–80°F, and well-drained soil (pH 6.0–7.0), maturing in 60–70 days. Its mild, sweet taste suits garnishes and sauces; oil is 0.5–1%. Compact and low-maintenance, it’s less productive per plant.
Indian Basil (Ocimum gratissimum)
Indian Basil, or Clove Basil, has large, hairy, green leaves (2–4 inches) with serrated edges, growing 24–36 inches in a shrubby form. Native to India and Africa, it’s used in traditional medicine for millennia. A perennial in Zones 10–11, it loves heat (75°F–90°F), full sun, and moist soil (pH 6.0–7.0), maturing in 80–90 days. Its strong, clove-spicy flavor suits stews, teas, and remedies; oil (1–2%) is eugenol-rich. Robust but bolts fast; prune heavily.