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Ocimum basilicum

Common Name(s):

Phonetic Spelling
OH-sih-mum bass-IL-ih-kum
Description

Leaves in soups, stews, pasta sauce, poultry, and meat dishes; flavors vinegar; teas; pinch top leaves to promote bushiness; this plant is grown from seed.

Cultivars / Varieties:
  • 'Purple Ruffles'
Tags:
 
Ocimum basilicum
Ocimum basilicum F. D. Richards CC-BY-SA 2.0
Ocimum basilicum
Ocimum basilicum Forest and Kim Starr CC BY 2.0
Ocimum basilicum
Ocimum basilicum Frans-de-Wit CC BY-NC-ND 2.0
Ocimum basilicum
Ocimum basilicum Eli Christman CC BY 2.0
'Purple Ruffles' Form
'Purple Ruffles' Form Jim Robbins CC BY-NC-ND 4.0
Cultivars / Varieties:
  • 'Purple Ruffles'
Tags:
  • Attributes:
    Genus:
    Ocimum
    Species:
    basilicum
    Family:
    Lamiaceae
    Life Cycle:
    Annual
    Recommended Propagation Strategy:
    Seed
    Edibility:
    Leaves and flowers in tea, as flavoring
  • Whole Plant Traits:
    Plant Type:
    Edible
    Herb
    Habit/Form:
    Ascending
  • Cultural Conditions:
    Light:
    Full sun (6 or more hours of direct sunlight a day)
    Available Space To Plant:
    12 inches-3 feet
  • Flowers:
    Flower Value To Gardener:
    Edible
    Fragrant
  • Leaves:
    Leaf Value To Gardener:
    Edible
    Fragrant
    Hairs Present:
    No
  • Stem:
    Stem Is Aromatic:
    No