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(Plants) See basil1
bas•il(ˈbæz əl, ˈbæs-, ˈbeɪ zəl, -səl)
any of several aromatic herbs belonging to the genus Ocimum, of the mint family, as O. basilicum (sweet basil), having bright green to purplish green ovate leaves used in cooking.
[1400–50; late Middle English basile < Middle French < Late Latin basilicum < Greek basilikón, neuter of basilikós royal =basil(eús) king + -ikos -ic]
Bas•il(ˈbæz əl, ˈbæs-, ˈbeɪ zəl, -səl)
Saint ( “the Great” ), A.D. 329?–379, bishop of Caesarea in Asia Minor (brother of Saint Gregory of Nyssa). Also called Basilius.
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|Noun||1.||sweet basil - annual or perennial of tropical Asia having spikes of small white flowers and aromatic leaves; one of the most important culinary herbs; used in salads, casseroles, sauces and some liqueurs|
basil - any of several Old World tropical aromatic annual or perennial herbs of the genus Ocimum
|2.||sweet basil - leaves of the common basil; used fresh or dried|
herb - aromatic potherb used in cookery for its savory qualities