Description & Distribution 
Basil, a native to India and Iran, is now cultivated in Egypt, France, Hungary, Italy, Morocco, USA and India.

Basil is a member of the mint family and forms part of the sweet herbs. An erect, glabrous herb, growing upto a height of about 50cm., Basil has leaves about 5 cm long and 2cm wide.

The harvested leaves are dried artificially by hot air, then fragmented and graded. Among culinary herb spices, it offers one of the highest yield per acre. 

Basil has a sweet, rich and attractive aromatic flavour. It has a slightly pungent, characteristic taste.

Basil thrives in warm and temperate climates.

Harvest Season : Through out the year
Marketing Season : Through out the year

Uses
In India, basil leaves are used for flavoring sherbets and as a garnish. French, Italian and Greek cuisine make good use of basil. It goes very well with tomato, fish and poultry dishes and is a flavourant in stews, sauces, bouquets and garnish.

Basil Oil forms a part of several special blends and finds major application in French liquors and sophisticated perfumes. It is also used in cosmetics, insecticides and insect - repellents.

Export
Basil leaves are offered for export only in very small quantities.