Fresh Basil (Ocimum basilicum – family Lamiaceae)
Description
Basil is an annual aromatic herb widely cultivated in temperate and Mediterranean regions for its culinary and functional uses. The plant is characterized by an upright growth habit, branched herbaceous stems, and opposite, oval-shaped leaves with a smooth or slightly blistered surface. The leaves are bright green and emit a distinctive aroma due to their essential oil content. Small white to pale pink flowers develop in terminal inflorescences during the reproductive stage.
Basil thrives in warm conditions with full sun exposure and well-drained soils, and it is sensitive to low temperatures and waterlogging. Harvesting is typically performed before flowering in order to preserve the optimal aromatic and biochemical profile of the leaves. The raw material consists mainly of fresh or dried leaves, which are used both as a culinary ingredient and as a source of bioactive compounds. Beyond its sensory properties, basil is valued for its contribution of micronutrients and naturally occurring phytochemicals that support its nutritional relevance.
Botanical classification (APG IV)
| Rank | Classification |
|---|
| Kingdom | Plantae |
| Clade | Angiosperms |
| Clade | Eudicots |
| Clade | Asterids |
| Order | Lamiales |
| Family | Lamiaceae |
| Genus | Ocimum |
| Species | Ocimum basilicum L. |
Plant and raw material characteristics
| Aspect | Description |
|---|
| Plant type | Annual herbaceous plant |
| Average height | 30–60 cm |
| Stem | Erect, branched, herbaceous |
| Leaves | Opposite, oval, smooth to slightly bullate |
| Used part | Leaves |
| Harvest stage | Pre-flowering |
| Raw material | Selected, intact leaves free from discoloration |
| Main aromatic components | Essential oils (linalool, eugenol, estragole) |
Indicative average nutritional values per 100 g
| Component | Average value |
|---|
| Energy | 23 kcal |
| Water | 92.0 g |
| Protein | 3.2 g |
| Carbohydrates | 2.7 g |
| of which sugars | 0.3 g |
| Dietary fiber | 1.6 g |
| Fat | 0.6 g |
| Vitamin A (RAE) | 264 µg |
| Vitamin C | 18.0 mg |
| Vitamin K | 414 µg |
| Calcium | 177 mg |
| Iron | 3.2 mg |
| Magnesium | 64 mg |
| Potassium | 295 mg |
Average values referring to fresh basil. Natural variability may occur depending on cultivar, harvest time, and growing conditions.
Note on nutritional use of the bioactive compounds present
Basil contains several bioactive compounds, including polyphenols, flavonoids, and essential oils. Key constituents such as linalool, eugenol, and rosmarinic acid are associated with antioxidant activity and contribute to protection against oxidative stress. When consumed fresh, basil provides moderate amounts of these compounds, complementing a balanced diet. Its nutritional role is primarily qualitative, linked to phytochemical intake and sensory enhancement rather than macronutrient contribution.
Medical and pharmaceutical applications
| Field | Application | Form used | Technical notes |
|---|
| Herbal medicine | Traditional digestive support preparations | Dried leaves / extract | Use in standardized herbal formulations |
| Nutraceuticals | Botanical extracts | Dry or liquid extract | Used in dietary supplements according to regulations |
| Galenic preparations | Infusions and tinctures | Aerial parts | Traditional adjunct use |
| Pharmaceutical research | Bioactive compound studies | Purified extracts | Preclinical evaluation of biological activity |
| Topical products | Soothing formulations | Extract | Use in localized applications |
Food applications
| Category | Application | Part used | Technological notes |
|---|
| Seasonings | Sauces (e.g. pesto) | Fresh leaves | Cold addition to preserve volatile compounds |
| Culinary herbs | Flavoring for savory dishes | Fresh or dried leaves | Controlled dosing to avoid bitterness |
| Beverages | Infusions and flavoring | Leaves | Also used in non-alcoholic beverages |
| Preserves | Flavored oils and vinegars | Leaves | Controlled maceration |
| Food industry | Natural extracts | Leaves | Aroma profile standardization |
| Portion note | Culinary use | — | Typical amounts: few grams fresh or fractions of a gram dried |
| Safety | Food use | — | Generally regarded as safe; caution in subjects sensitive to Lamiaceae; essential oil not intended for direct food use |
| Storage and shelf-life | Raw material | — | Fresh: refrigerated, short shelf-life; dried: cool, dry, light-protected |
| Labelling | Food products | — | Declare as basil or Ocimum basilicum; specify form |
| Troubleshooting | Product development | — | Aroma loss: excess heat/time; bitterness: overdosing or oxidation |
Cosmetic applications
| Category | Application | Form | Main function |
|---|
| Cleansing | Soaps and cleansers | Extract / essential oil | Fragrance, freshness support |
| Skin care | Creams and lotions | Extract | Toning support |
| Hair care | Shampoos and conditioners | Extract / essential oil | Fragrance, refreshing effect |
| Perfumery | Fragrances | Essential oil | Herbaceous aromatic note |
Main INCI functions
Perfuming
Skin conditioning
Tonic
Deodorant
Industrial applications
Flavor and fragrance industry: production of natural aromas.
Technical perfumery: functional and environmental fragrances.
Cosmetic manufacturing: botanical ingredients for natural lines.
Feed industry: natural flavoring agents in selected formulations.
Research and development: volatile compound analysis and extract standardization.
Climate
Annual plant adapted to temperate to warm climates.
Optimal growth temperature: 20–30 °C.
Growth slows below 10–12 °C; highly sensitive to cold and frost.
Prolonged temperature fluctuations should be avoided.
Exposure
Requires full sun, at least 6–8 hours of direct light per day.
In very hot areas, light partial shade during midday helps reduce stress.
Insufficient light decreases aroma intensity and leaf production.
Soil
Prefers light, well-drained soils with good organic matter content.
Ideal texture: sandy-loam.
Optimal pH: 6.0–7.5 (slightly acidic to neutral).
Avoid compacted soils and waterlogging.
Irrigation
Needs regular and consistent watering.
Soil should remain moist but not waterlogged.
During summer, irrigate frequently, preferably in the morning.
Avoid wetting the leaves to limit fungal diseases.
Fertilization
Benefits from organic fertilization before transplanting (well-matured compost or manure).
During growth, apply light applications of balanced fertilizers (e.g. low-strength N-P-K).
Excess nitrogen promotes vegetative growth but reduces aromatic compound concentration.
Crop care
Regular pinching of shoot tips to encourage branching.
Remove flower buds as soon as they appear to extend the vegetative phase.
Weed control is important to reduce competition for water and nutrients.
Monitor for aphids and whiteflies; good air circulation helps prevention.
Harvest
Begins when plants reach 15–20 cm in height.
Cut shoots just above a pair of leaves.
Harvest preferably in the morning, before the hottest hours.
Frequent harvesting improves yield and leaf quality.
Propagation
Mainly by seed, with sowing in spring once soil temperatures are adequate.
Germination occurs in 5–10 days under suitable conditions.
Cuttings can also be used, rooting easily in water or moist substrate.
Vegetative propagation ensures genetic uniformity.
How to grow it
Suitable for open ground or containers, provided effective drainage is ensured.
In pots, use containers at least 20–25 cm in diameter per plant.
Renew cultivation each season to maintain vigor and consistent aroma.
Studies
Due to its polyphenolic and flavonoid content, basil can be considered an important ingredient in diets aimed at a healthy result (1).
References________________________________________________________________________
(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.
Fresh basil 
Alkenylbenzenes
