Green basil (Basilic)

Its English name is green basil.

The French name is Basilic.

It is a familiar plant of Lamiacées (Lamiaceae, Labiatae), a tribe of Ocimeras, cultivated as an aromatic plant and a condiment. The most known is the common green basil also called roman basil. Royal herb of pistou. Common basil is largely used in the Italian Kitchens. Also wildly use in our Cameroon Kitchens.

The term basil comes from a Greek ancient word "basilikón" ("royal plant"), also derived from "basileús"

("King") low Latin basilica ("royal").

A plan measures 20 to 60 cm long and the leaves are 2 to 3 cm. The leaves are green pale, deep green. 

Different types:

- Ocimum basilicum, "gaint green" or Ocimum basilicum var. Genovese.

Name basilic gaint green. Attains 30cm long. Leaves are green, oval. Appreciated in southern kitchens.

- Ocimum basilica 'Fin vert'.

Name Basilic thing green. Tiny leaves, smooth. Slightly spicy aroma.

- Ocimum basilicum 'citriodorum'.

Name Basilic citron ( basil lemon). Green clear leaves. Taste like Limon. Fragile, sensible to sun and wind.

- Ocimum basilicum "marseillais".

Name basil Marseillais. Giant leaves.

- Ocimum tennuiflorum, L. Or Ocimum sanctum.

Name Secret Basil. Species cultivated near a Buddhist temple.

Etc.. Just to list a few.