Plant Details

Ocimum basilicum - L.

Sweet Basil, Common Basil, Thai Basil, Tropical Basil

Back

Explore the size, hardiness, soil, light, edible uses and harvest period of Ocimum basilicum - L..

Use this plant

Log in to add this plant to your recipes.

Log in

Common names

6 names · 3 languages
EnglishYour language
  • Common Basil
  • Sweet Basil
  • Thai Basil
+1 more nameShow fewer names
  • Tropical Basil
Other languages (2)
Dutch
  • Basilicum
French
  • Basilic
Sources & name notes

Names recorded in our plant catalogue, grouped by language. Usage can vary by region.

General information

Scientific name: Ocimum basilicum - L.
Accepted name (Kew): Ocimum basilicum View name reference ↗

Accepted in the cited taxonomic treatment. Botanical references may use alternative names.

Sources [1]
Botanical family: Lamiaceae

Kew's family placement for the genus Ocimum (WCVP v16).

Sources [1]
Also known as: Sweet Basil, Common Basil, Thai Basil, Tropical Basil

Plant characteristics

Layer: Herbaceous
Catalogue size class: Small
Height: 0.50 m
Spread: 0.30 m
Growth rate: Fast
Foliage: Deciduous

Growing conditions

USDA hardiness: 9-11
Soil moisture:
Moist
Soil:
Sand (light) Loam (medium)
pH:
Acidic Neutral Alkaline
Light:
Full sun

Uses

Edible parts:
Leaves, Seed
Edibility rating:
(4)
Medicinal rating:
(4)
Functions:
Repellent, Essential oil

Description

Leaves and flowers - raw or cooked. They are used as a seasoning or as spinach, especially in tomato dishes, pasta sauces, beans, bell peppers, and eggplants. The leaves are usually used fresh but can also be dried for use in winter. They are a very fine addition to salads due to their delightful clove aroma. Use the leaves sparingly in the kitchen, as heat concentrates the flavor. A refreshing tea can be made from the leaves. The seeds can be eaten on their own or added to bread dough as a seasoning. When soaked in water, they become slimy and can be turned into a refreshing drink called 'sherbet tokhum' in the Mediterranean region. An essential oil obtained from the plant is used as a flavoring in mustard, sauces, vinegars, etc.

Harvest

Harvest starts: 15/06
Harvest ends: 30/09

Sources and references

References for the information marked with source numbers on this page.

Sources checked
  1. Royal Botanic Gardens, Kew World Checklist of Vascular Plants, version 16, extracted 4 June 2026
    Supports: TaxonomyBotanical family
    Relevant sections
    • Taxonomy: WCVP version 16, wcvp_names.csv: Ocimum basilicum L., name ID 136820, row 1062209
    • Botanical family: WCVP v16, wcvp_names.csv row 128492; name ID 136790; Ocimum L.. Family column.

    Source checked on .

    Source data licence: CC BY 3.0.