• Common name : Basil/Tulsi
• Scientific name : Ocimumbasilicum
• Family : Lamiaceae
• Native land : Africa and Asia (India, China, South-East Asia, and New Guinea)
It is an annual herb. In India, basil is believed to be imbued with divine essence. A number of varieties exist today, ranging from tiny-leafed Greek basil to robust 2-foot-high plants with large succulent leaves. Some varieties have deep purple leaves. While the flowers are typically small and whitish, some can be pink to brilliant magenta. The leaves can be dried for later use. Basil is extremely frost-sensitive. It is mostly associated with Mediterranean cooking but also very prevalent in Asian food. Basil has a sweet, strong aroma and flavour.
