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ABSTRACT The present review focuses on the various Ocimum species, often referred to as the “king of the herbs.” The botany of more than 50 species of herbs and shrubs belonging to this genus is thoroughly reported, along with traditional uses and cultivation techniques. Since basil is a rich source of natural compounds, details on the several chemical constituents of essential oil, plant parts and derived food and medical products, such as monoterpenes, sesquiterpenes, phenylpropanoids, anthocyanins, and phenolic acids, as well as their effect on sensory qualities are included. Furthermore, particular emphasis is given to the application of biotechnology for the clonal micropropagation of basil lines with improved traits and the use of basil tissue culture for the derivation of valuable compounds, such as antioxidant phenolics and essential oil components.
Makri et al. (2008) studied this question.