Basil
| Botanical Name | Ocimum basilicum |
| Appearance | Green, aromatic leaves or dried herb |
| Color | Green (fresh), dark brown/green (dried) |
| Odor | Strong, aromatic, sweet, with a hint of clove |
| Taste | Sweet, slightly peppery with a hint of clove |
| Size | 3-12 cm long leaves (fresh) |
| Moisture Content | 5% to 10% (dried basil) |
| Essential Oil Content | 0.5% to 1.5% (depending on variety) |
| Active Compounds | Eugenol, linalool, methyl chavicol, flavonoids |
| Storage Condition | Store in a cool, dry place, away from light (dried basil) |
| Shelf Life | 6 months to 1 year (dried basil) |
| Uses | Culinary, medicinal, aromatherapy |