The herb commonly used in cooking with the scientific name Ocimum basilicum is basil.
Basil is an aromatic annual herb in the mint family, Lamiaceae. It is strongly associated with Mediterranean cooking, where sweet basil is a key ingredient in pesto, tomato sauces, salads, and the Italian salad known as caprese. Its leaves are usually used fresh because heat can quickly diminish their delicate aroma; they are often added near the end of cooking.
Ocimum basilicum is one species within the genus Ocimum, which includes several culinary forms and varieties. Thai basil, lemon basil, and holy basil are related but have different flavors, appearances, and culinary traditions. Holy basil, or tulsi, is especially important in South Asian religious and medicinal practices, but it is not the same plant as the sweet basil commonly sold for Italian recipes.
Basil is sometimes confused with parsley, thyme, or oregano because all are familiar kitchen herbs. Their botanical identities and flavor profiles differ: basil is typically sweet and peppery, oregano more pungent, thyme earthy, and parsley comparatively fresh and grassy.