Origins:
are several species of basil, all of them native to Africa and Asia
Plant Description:
There are both perennial and annual basils, and their shape and size range from almost prostrate, to mighty bushes two metres high
Variety Notes:
Every Greek and Vietnamese front yard seems to have basil plants. Basil releases its aroma on touch. Some Greek families use them as a border plant along a footpath that is upwind of the front door so they have advance notice of visitors – a kind of olfactory bell.
O. basilicum is the sweet annual basil of European origin; ask your Russian friends for the famous "Malarossy Bazilike". Ask your Spanish friends for "Albaca Menuda" (Fine Basil) and "Albaca de Hojas de Ortiga", or Nettle-leafed Basil which is called "Basilico Arricciato" by the Italians. Try your luck with your Italian friends for "Basilico Maggiore Nero" (Large Purple). The most authentic basil for use in pesto is Picollo which is a dwarf variety that is often seen on the window sill in Italy, where it can be harvested as often as needed without having to walk into the garden. This is good planning!
The largest lettuce-leafed type is Mammoth which has leaves as big as saucers, and is ideal for drying.
Then there is Holy Basil, "Ram Tulsi" in India, O. sanctum, sacred plant of the gods Krishna and Vishnu. It is bushy and has purple calyces. O. gratissimum is cultivated in Thailand and Malaysia as "Selaseh Besar", coming in several exotic scents. It has quite small leaves.
Asian shops often have very unusual basils, such as lemongrass, anise and cinnamon-scented ones, which can all be grown from cuttings. Scented basils are an essential ingredient in Thai cooking.
O. canum is the Hoary Basil or "Kemangi" in Java and Malaysia. It is an annual with a lot of branches no higher than one metre tall. The very aromatic leaves are used in Laksa, a Malay-Chinese rice noodle soup dish. The leaves are eaten as a spinach and the seeds are used to make a jelly.
