Ocimum basilicum, commonly known as sweet basil, is a culinary herb from the mint family, Lamiaceae. It's native to tropical regions from central Africa to Southeast Asia and is a tender annual, meaning it completes its life cycle (from germination to producing seeds) within one year and is sensitive to cold temperatures.

Common name: Basil

Parent plant: Ocimum basilicum L.

Kingdom: Plantae
Clade: Angiosperms
Clade: Eudicots
Order: Lamiales
Family: Lamiaceae
Genus: Ocimum
Species: Ocimum basilicum L.

Cultivation and growth conditions

Climate

Basil is an annual aromatic plant typical of warm and temperate climates.

• Optimal temperatures: 20–28 °C.

• It does not tolerate cold: damage already below about 10 °C.

• It is killed by frost at any stage.

• Sensitive to cold winds and stagnant humidity.

It performs best in late spring and summer.

Sun exposure

Basil requires full sun to:

• maximize essential oil production,

• obtain highly aromatic leaves,

• promote compact and vigorous growth.

It can grow in partial shade, but becomes less aromatic and more delicate.

Soil

Basil prefers soils that are:

• loose and well drained,

• rich in organic matter,

• medium-textured or sandy,

• with pH between 6.0 and 7.5.

Heavy clay soils favor waterlogging and root rot.

Irrigation

Water requirement is moderate but continuous:

• Keep the soil fresh and slightly moist, never waterlogged.

• Avoid wetting the foliage to reduce fungal diseases.

• Irrigate preferably in the morning.

Water stress leads to small, tough leaves with reduced aroma.

Temperature

• Germination: 18–22 °C

• Optimal growth: 20–28 °C

• Growth stops below about 12–14 °C

• Plants die below about 5–7 °C

Fertilization

Basil benefits from fertile, but not excessively rich, soils.

• Nitrogen: useful for broad, green leaves, but should not be over-applied.

• Phosphorus: supports rooting and flowering.

• Potassium: improves plant robustness and aromatic quality.

Well-matured compost is ideal as an organic amendment.

Crop care

• Regular pinching or topping to prevent premature flowering and stimulate new leaf growth.

• Remove flower spikes as soon as they appear, since flowering reduces leaf aroma.

• Keep the soil free from weeds.

• Avoid waterlogging.

• Ensure good air circulation to prevent powdery mildew and molds.

Common pests: aphids, whiteflies, leaf miners.

Harvest

• Leaves are harvested continuously throughout the growing season.

• The best time is in the morning, when essential oil content is highest.

• Cut shoot tips rather than removing single leaves, without stripping the plant too much.

Fresh basil can be used immediately, frozen, or processed (e.g. pesto).

Propagation

Basil is propagated by:

• Seed: the most common method; sowing in spring.

• Cuttings: stems root easily in water or moist substrate and are ideal for maintaining selected varieties.

Germination is rapid (5–10 days under suitable temperatures).

Points of interest 

Culinary Uses: Basil is a staple in many cuisines, especially Italian, where it's a key ingredient in dishes like pesto. Fresh basil leaves are used to give a sweet, aromatic flavor to dishes, and dried basil is also a popular seasoning.

Medicinal Properties: Basil has traditionally been used in various cultures for its medicinal properties. It contains a variety of essential oils and compounds like eugenol, which has anti-inflammatory effects. It's been used in traditional medicine systems for ailments such as stomach spasms, loss of appetite, and respiratory problems.

Essential Oil: Basil essential oil is used in aromatherapy and has potential therapeutic properties. It might help with feelings of anxiety, depression, or fatigue.

Storage: To keep fresh basil, you can store the stems in a glass of water (like cut flowers) on the counter. If stored in the refrigerator, basil tends to turn black.

Cultural and Religious Significance: In some cultures, basil is considered sacred. For example, in Hindu tradition, the Holy Basil or "Tulsi" (Ocimum tenuiflorum) is a sacred plant and plays a significant role in religious rituals.

Basil - food ingredient, technical data sheet

Description
Basil (Ocimum basilicum, family Lamiaceae) is an annual aromatic herb with bright green, oval, highly fragrant leaves, widely used in Mediterranean and Asian cuisines. It has a fresh, sweet-herbaceous aroma with light spicy and balsamic notes, mainly due to its essential oils. It is consumed fresh, dried, or processed (pesto, flavored oils, extracts).

Indicative nutritional values per 100 g (fresh leaves)

• Energy: ≈ 20–25 kcal

• Water: ≈ 92%

• Carbohydrates: 2–3 g

  • of which sugars: ≈ 0.3–0.6 g

• Protein: 2.5–3.5 g

• Total fat: ≈ 0.6 g

  • SFA (saturated fatty acids; excessive intake may adversely affect cardiovascular health): traces

  • MUFA (monounsaturated fatty acids; generally considered heart-friendly): traces

  • PUFA (polyunsaturated fatty acids; involved in cellular and metabolic functions): traces

• Dietary fiber: 1.5–2 g

• Vitamins: vitamin C, vitamin K, provitamin A (β-carotene)

• Minerals: calcium, potassium, iron, manganese

Values vary according to variety, cultivation conditions, and freshness.

Key constituents

• Essential oils: linalool, eugenol, methyl chavicol (estragole), among others

• Phenolic acids: rosmarinic acid, caffeic acid

• Flavonoids: orientin, vicenin and related compounds

• Carotenoids: β-carotene, lutein

• Vitamins: C, K, provitamin A

• Minerals: potassium, calcium, iron, manganese

• Dietary fiber and small amounts of natural sugars

Production process

• Sowing or transplanting of seedlings in protected nurseries or open field

• Cultivation in soil or hydroponic systems with controlled irrigation and fertilisation

• Manual harvesting and trimming to avoid damaging leaves and to encourage regrowth

• Sorting and washing to remove soil and foreign matter

• Packaging in bunches, punnets, or as potted plants, or further processing into pesto, frozen leaves, dried herbs, extracts, and essential oils

• Cold storage and refrigerated distribution to preserve freshness and aroma

Physical properties

• Leaves: soft, smooth or slightly crinkled, oval to lanceolate

• Colour: bright to deep green (depending on cultivar)

• Very low density, high water content

• Heat-sensitive: prolonged cooking rapidly degrades aroma and color

• Sensitive to oxidation and mechanical damage: leaves darken quickly after cutting or bruising

Sensory and technological properties

• Aroma: fresh, green, sweet-herbaceous with clove-like and balsamic nuances

• Taste: delicate yet persistent, slightly sweet and spicy

• Technological behaviour:

  • best used raw or added at the end of cooking

  • essential oils are volatile and degrade with high temperatures and long cooking times

  • ideal for pestos, marinades, infused oils and vinegars, herbal blends and infusions

  • drying changes the aromatic profile (some notes intensify, others are reduced)

Food applications

• Traditional sauces (e.g. pesto alla genovese)

• Salads, tomato-based dishes, pizzas, pasta and Mediterranean recipes

• Flavouring for oils, vinegars, dressings and preserves

• Pairing with tomatoes, fresh cheeses, fish and white meat

• Herbal infusions, syrups, flavoured waters and innovative beverages

Nutrition & health

• Naturally contains antioxidant compounds (rosmarinic acid, flavonoids, carotenoids) that support cellular protection.

• Source of vitamin K, important for blood clotting and bone health.

• Essential oils exhibit mild antimicrobial and refreshing activity in suitable amounts.

• Low energy content with a relatively interesting micronutrient profile.

• Aromatic components may support digestion and overall palatability of dishes, helping reduce added salt in recipes.

Portion note
Typical culinary portion: 5–10 g of fresh leaves (about 1–2 heaped tablespoons, chopped).

Allergens and intolerances

• Does not contain the major allergens listed in EU legislation.

• Individual sensitivity to essential oils (e.g. eugenol, estragole) is possible.

• High vitamin K content should be considered by individuals on vitamin K–sensitive anticoagulant therapy (always follow medical advice).

Storage and shelf-life

• Fresh basil: 2–5 days in the refrigerator, preferably in a ventilated container or loosely wrapped.

• Avoid excess moisture (risk of mould and decay) and low temperatures close to freezing (chilling injury).

• Freezing: possible, preferably after brief blanching or in the form of pesto.

• Dried basil: stable for several months if stored in a cool, dry, dark place in well-sealed containers.

• Pesto and flavoured oils: refrigerate and keep covered with oil; shelf-life depends on recipe and packaging.

Safety and regulatory aspects

• Fresh basil must comply with EU rules on hygiene, contaminants and pesticide MRL limits.

• Production and processing must follow GMP and HACCP principles.

• For ready-to-eat washed basil (fresh-cut/“fourth range”), microbiological criteria and cold-chain management are particularly important.

• Extracts and essential oils used in foods and cosmetics must comply with specific purity, safety and labelling requirements.

Labelling

• Product name: “basil” or “fresh basil”.

• Country of origin.

• Lot identification and packing date (for fresh and processed products).

• Storage conditions (e.g. “keep refrigerated”).

• For processed products: full list of ingredients, possible additives, nutritional declaration, net weight.

Troubleshooting

• Blackened leaves → oxidation and mechanical damage, temperature shocks or high humidity.

• Wilted leaves → lack of humidity or improper storage (too dry or too warm).

• Loss of aroma → storage for too long, exposure to heat or light, or repeated temperature fluctuations.

• Off or bitter taste → very old product, inappropriate drying or storage conditions, flowering stage with changed flavour.

Sustainability and supply chain

• Can be grown with low-impact techniques (drip irrigation, integrated pest management, hydroponics).

• Short production cycles and possibility of local/urban cultivation reduce transport distances and improve freshness.

• Increasing use of recyclable packaging (cardboard, PET, compostable materials).

• Plant residues are easily compostable and suitable for organic waste streams.

• Transparent and short supply chains (local producers, controlled greenhouses) support both quality and sustainability.

Main INCI functions (cosmetics)
Basil-derived ingredients (leaf extracts, essential oil) used in cosmetics typically have:

• Antioxidant function

• Soothing and refreshing effects

• Purifying and mild deodorant action

• Skin-conditioning properties in lotions, creams and hair products

• Use in aromatherapy products for a fresh, uplifting scent (within safe use levels)

Conclusion
Basil is a highly valued culinary herb combining strong sensory appeal with a rich phytochemical profile. It plays a central role in Mediterranean gastronomy and offers interesting nutritional and functional properties, especially in terms of antioxidants and vitamin K. With appropriate cultivation, handling and storage, its aroma and quality can be effectively preserved. Basil extracts and essential oils also find applications in cosmetics and aromatherapy, where their antioxidant, refreshing and purifying properties are increasingly appreciated.

Mini-glossary

• SFA – Saturated fatty acids; excessive intake is linked to increased cardiovascular risk.

• MUFA – Monounsaturated fatty acids; generally beneficial for lipid profile and heart health.

• PUFA – Polyunsaturated fatty acids; important for cell membranes and anti-inflammatory processes.

• MRL – Maximum Residue Level; legal limit for pesticide residues in food.

• GMP – Good Manufacturing Practices; rules that ensure hygienic and correct production processes.

• HACCP – Hazard Analysis and Critical Control Points; preventive system for managing food-safety risks.

Studies

Basil studies

(1) Sestili P, Ismail T, Calcabrini C, Guescini M, Catanzaro E, Turrini E, Layla A, Akhtar S, Fimognari C. The potential effects of Ocimum basilicum on health: a review of pharmacological and toxicological studies. Expert Opin Drug Metab Toxicol. 2018 Jul;14(7):679-692. doi: 10.1080/17425255.2018.1484450. 

Abstract. Basil (Ocimum basilicum L., OB) is a plant world widely used as a spice and a typical ingredient of the healthy Mediterranean diet. In traditional medicine, OB is indicated for many maladies and conditions; OB-containing nutritional supplements are increasingly sold. Conversely, safety concerns have been raised about the promutagens and procarcinogens alkenylbenzenes contained in OB. Areas covered: A critical review of the current status of OB as a nutraceutical, the pharmacology of its bioactive components, the rationale for its indications, and its safety. Expert opinion: Due to the polyphenolic and flavonoidic content, OB can be considered as an important ingredient in healthy diets; OB preparations may be effective as chemopreventive agents or adjunctive therapy in the treatment of different clinical conditions. From a toxicological perspective, since the tumorigenic potential of alkenylbenzenes is counteracted by other OB constituents such as nevadensin, it can be concluded that OB consumption in food and preparations is safe. The only concern relates to OB essential oils: in this case, a concentration limit for alkenylbenzenes should be precautionary defined, and the use of plant chemotypes with no or low levels of these alkylbenzenes for the preparation of essential oils should be made compulsory.

Suppakul P, Miltz J, Sonneveld K, Bigger SW. Antimicrobial properties of basil and its possible application in food packaging. J Agric Food Chem. 2003 May 21;51(11):3197-207. doi: 10.1021/jf021038t.

Abstract. Basil (Ocimum basilicum L.) is a popular culinary herb, and its essential oils have been used extensively for many years in food products, perfumery, and dental and oral products. Basil essential oils and their principal constituents were found to exhibit antimicrobial activity against a wide range of Gram-negative and Gram-positive bacteria, yeast, and mold. The present paper reviews primarily the topic of basil essential oils with regards to their chemical composition, their effect on microorganisms, the test methods for antimicrobial activity determination, and their possible future use in food preservation or as the active (antimicrobial), slow release, component of an active package.

Fang JY, Leu YL, Hwang TL, Cheng HC. Essential oils from sweet basil (Ocimum basilicum) as novel enhancers to accelerate transdermal drug delivery. Biol Pharm Bull. 2004 Nov;27(11):1819-25. doi: 10.1248/bpb.27.1819. 

Abstract. The purpose of this study was to evaluate the essential oils from sweet basil (Ocimum basilicum, OB) as skin permeation enhancers to promote the percutaneous absorption of drugs. The in vitro and in vivo irritancy of the essential oils was also examined. Terpenes with various carbon numbers (mono-, sesqui-, di-, and tri-) were identified in both the lower-polarity fraction (OB-1) and higher-polarity fraction (OB-2). In vitro skin permeation and deposition of indomethacin were significantly enhanced after treatment with OB essential oils. The enhancing effect of OB-1 was greater than that of OB-2 in the in vitro permeation and in vivo cutaneous microdialysis analyses as well as in the plasma concentration of indomethacin. On the other hand, the in vivo study showed that OB-2 had a greater ability to retain the drug within the skin than did OB-1. Enhancement of the skin permeation of drugs by OB essential oils might be mainly due to improvement in the partitioning of the drugs to the stratum corneum. Both in vitro cell cultures (keratinocytes and skin fibroblasts) and in vivo transepidermal water loss showed no or only negligible irritation to skin by OB essential oils.

Sakkas H, Papadopoulou C. Antimicrobial Activity of Basil, Oregano, and Thyme Essential Oils. J Microbiol Biotechnol. 2017 Mar 28;27(3):429-438. doi: 10.4014/jmb.1608.08024.

Abstract. For centuries, plants have been used for a wide variety of purposes, from treating infectious diseases to food preservation and perfume production. Presently, the increasing resistance of microorganisms to currently used antimicrobials in combination with the appearance of emerging diseases requires the urgent development of new, more effective drugs. Plants, due to the large biological and structural diversity of their components, constitute a unique and renewable source for the discovery of new antibacterial, antifungal, and antiparasitic compounds. In the present paper, the history, composition, and antimicrobial activities of the basil, oregano, and thyme essential oils are reviewed.