Abstract

Ali Saremirad*

Basil (Ocimum basilicum L.) is a yearly spice having a place with the mint family (Lamiaceae). It has been used for centuries and is a fundamental fixing in many cooking customs and practices. The class Ocimum contains a scope of approximately 50 to 150 species and assortments that are local to the tropical areas of Asia and Central and South Africa. The vulnerability in the specific number of species inside the class is generally ascribed to the huge variety that is found among the constituent species.