Basil's name means the royal plant, perhaps from kingly perfumes
Basil's name traces to a Greek phrase for a kingly herb, possibly because it went into royal perfumes, and the French still call it the royal herb. The clove note in sweet basil comes from eugenol. And pinching off its flowers is not fussiness: once a stem blooms, leaf growth there stops.
Basil, Ocimum basilicum, is a tender herb in the mint family, native to tropical and subtropical Asia and Australasia, from India and Sri Lanka through Southeast Asia to northern Australia. In Western kitchens the word usually means Genovese or sweet basil. Where winters are cold it is grown as an annual; in warm climates it can last as a short-lived perennial. Plants stand 30 to 150 centimetres tall, with glossy, slightly cupped leaves in opposite pairs on square stems, and small white flowers on a central spike.
Scent varies because the aromatic chemistry varies. European basil oil is rich in linalool and methyl chavicol, roughly three parts to one, with eugenol supplying the clove aroma. The species has at least 60 varieties, from Thai basil to lemon and purple types, and it readily crosses with relatives to form hybrids such as African blue basil. That easy mixing and variability make its exact taxonomy uncertain. Some plants called basil are separate species altogether, including holy basil.
Growing it well means warmth and light. Basil is cold-sensitive and thrives in hot, dry, sunny conditions, with well-drained soil so roots get oxygen. In northern Europe, Canada and similar climates, gardeners start it under glass and plant out once frost risk has passed, or keep it on a sunny windowsill. Seeds germinate best at about 34.5 to 39 degrees Celsius, though cuttings give earlier, bigger harvests.
Flowering changes the plant: the stem turns woody and essential oil output falls, so growers nip buds early. Allowed to set seed, basil yields small black seeds that sprout the next year. Threats include Fusarium wilt, damping off in seedlings and grey mould. In cooking it is mostly used fresh and added at the end, since heat quickly destroys its flavour; blanching lets it keep in the freezer.
Source: Basil
