Sweet Basil

Identity

Common Name

Sweet Basil

Scientific Name

Ocimum basilicum

Botanical Family

Lamiaceae

Native Region

India and tropical Asia

Cultivation Regions

Mediterranean, India, Southeast Asia, worldwide

Plant Parts Used

Leaves, Flowering tops

Synonyms

Genovese Basil, Common Basil, St. Joseph's Wort

Caffeine Level

Caffeine Free

An upright bushy annual with opposite bright green oval pointed leaves and tall spikes of small white tubular two-lipped flowers; the leaves and flowering tops are used.

Historical Background

Sweet basil has been a sacred culinary herb of India, the Mediterranean, and Southeast Asia for millennia, prized for its fragrant leaves. Distinct from holy basil (tulsi), its sweet leaves brew a gentle, peppery tea traditionally sipped for digestion and calm.

Earliest recorded uses: Used in Indian, Mediterranean, and Southeast Asian traditions for millennia; a sacred culinary herb (tulsi's cousin).

Traditional Uses

These uses document historical traditions and do not imply proven effectiveness.

Flavor & Aroma

Aroma: Sweet, peppery, herbaceous, slightly anise-like

Tea Information

Research Summary

Sweet basil has a tradition for digestion, calm, and respiratory comfort; preclinical work shows antioxidant and anti-inflammatory activity. Clinical evidence is insufficient; it is not a treatment for anxiety, digestive disorders, or any disease, and the pure essential oil is unsafe internally.

Evidence levels reflect the currently available scientific literature and may change as new research emerges. Where evidence is limited or conflicting, this is stated plainly.

References & Sources