Basil 

Ocimum basilicum 

Family labiatae 

Height: up to 2 ½ ft

Medicinal value:

• · Indigestion 
• · Cough 
• · Fever 
• · Dysentery 
• · Lung problems 
• · Fat accumulation 
• · Anxiety and depression 

Basil, Sweet Basil, or large leaf Italian basil, is a of the mint family, sometimes known as Saint Joseph's Wort in some English-speaking countries, not to be confused with Saint John’s Wort.

Basil hails originally from India and is a annual plant. Basil best known as a culinary herb prominently used in Italian food, and also plays a major role in the Taiwan, and southeast Asian cooking. Depending on the species, the leaves may taste somewhat like anise, with a strong, pungent, often sweet smell.

There are many species of basil, as well as several related species or species hybrids also called basil. The type used in Italian food is typically called sweet basil, as opposed to Thai basil, Lemon basil, and Holy basil, which are used mainly in Asia. While most common varieties of basil are treated as annuals, some are not. basil's that are perennials include Holy basil and African blue basil.

This is a list of the different species sold in the United States.

• African blue basil 
• Camphor basil, African basil 
• cinnamon Basil 
• Dark opal basil 
• Globe basil
• Hoary basil 
• Holy Basil 
• Spice Basil 
• Lemon basil
• Lettuce leaf basil 
• Purple basil  
• Queen of Siam basil 
• Rubin basil 

Harvesting:

The ideal time to harvest basil and other herbs that are to be dried, is on a sunny morning immediately after the dew has disapated. When harvesting basil, cut it back to about 1/4 inch above the joint where the leaf is attached. Leave enough foliage on the plant so it can continue growing healthy.