Perennial basil (Ocimum Gratissimum)
Harm score: 1 (Natural substances)
Perennial basil, sometimes referred to as scented basil, is a plant considered one of the jewels of the botanical world. It has acquired the Latin name Ocimum Gratissimum due to its pleasant aroma and unique flavor, which make it a popular ingredient in kitchens around the world. This species of basil is native to tropical regions of Africa, Asia and Central and South America, but especially India, where it has a long history of use in Ayurveda.
Virtually all parts of the perennial basil are usable - leaves, flowers and seeds. They are most often used in culinary applications, where their leaves add their characteristic aroma to various dishes - sauces, soups, salads or pasta. Perennial basil is also added to drinks such as cocktails or tea. It is a component of many spice blends, such as Italian pesto. It also produces an essential oil which, thanks to its medicinal properties, is used in aromatherapy or in the production of cosmetic and hygiene products such as soaps, shampoos and creams. Perennial basil is also used in medicine as it has antibacterial, anti-inflammatory and antioxidant properties.
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