Ocimum basilicum

Ocimum basilicum (manjericão) — uma erva anual delicada e perfumada nativa da Ásia tropical, muito apreciada nas cozinhas de todo o mundo e outrora conhecida como a “erva real.” O espaço botânico da nossa gama de manjericão.

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Ocimum basilicum — sweet basil

Ocimum basilicum, known to most gardeners simply as sweet basil, is a tender aromatic annual in the mint family (Lamiaceae) and one of the world's most popular culinary herbs. Warm, fragrant and quick from seed, it is the botanical heart of our wider basil range within the culinary herb collection.

History & origin

Basil is native to the warm regions of tropical Asia and Central Africa, with its cultivation in India stretching back more than 5,000 years. There it was revered as a sacred and medicinal plant — holy basil, or tulsi, remains deeply woven into Indian tradition to this day. From its homeland basil travelled the ancient spice routes to Persia, the Mediterranean and beyond, becoming a cornerstone of Italian, Greek and Southeast Asian cooking.

Its name carries that long history: it comes from the Greek basileus, meaning “king” — the “royal herb” — perhaps because it was used in royal perfumes and remedies. Through the centuries basil has been linked to everything from love and protection to mourning, and few herbs have gathered such a rich tapestry of folklore around a single plant.

Botanical characteristics

Basil is a bushy, soft-stemmed annual reaching 30–60 cm, with glossy, intensely fragrant leaves and upright spikes of small white or purple flowers that bees adore. Its aromatic oils — chiefly those giving the familiar clove-and-anise scent — vary widely between types, which is why the species is so diverse. Sweet Genovese is the classic for pesto; Thai basil brings a spicy, aniseed note; lemon and lime basils add citrus; and dark-leaved purple forms are as ornamental as they are tasty. All are varieties of the same species. As a tender annual it also sits among our annual herbs and, for its scent alone, our aromatic herbs.

Growing Ocimum basilicum from seed

Basil needs warmth above all else. Sow indoors from spring in gentle heat, keep seedlings bright, and never let them sit cold and wet — water in the morning rather than the evening to avoid the damping off that fells so many young plants. Once established, pinch out the growing tips regularly: this keeps plants bushy, delays flowering and gives you far more leaf over the season. Basil thrives in a sunny, sheltered spot or a pot on a warm windowsill, and is a classic companion for tomatoes in the garden and on the plate. Our herb growing guide and herb sowing calendar cover the timing and care in full.

Ready to grow basil? Explore the varieties or learn the basics first.

Related categories: Basil · Culinary Herbs · Annual Herbs · Aromatic Herbs · All Herb Seeds

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Frequently Asked Questions

What is Ocimum basilicum?
It is the botanical name for sweet basil, a tender aromatic annual in the mint family and one of the most widely grown culinary herbs.

Where does basil originate?
It is native to tropical Asia and Central Africa, and has been cultivated in India for more than 5,000 years.

What does the name basil mean?
It comes from the Greek basileus, meaning “king” — basil was long known as the royal or kingly herb.

Is basil annual or perennial?
It is a tender annual, killed by frost, so it is sown fresh each year.

How do I grow basil from seed?
Sow indoors in warmth in spring, keep it bright, water in the morning and pinch the tips to keep plants bushy.