Basil (Ocimum basilicum) is one of the most widely used culinary herbs in the world. Native to tropical regions from central Africa to Southeast Asia, it has been cultivated for thousands of years and is now grown in warm climates globally. The most common culinary variety is sweet basil, with its bright green, slightly cupped leaves and distinctive aroma.
Dozens of basil varieties exist, each with a different flavour profile. Sweet basil dominates Italian cuisine (pesto, caprese salad, pasta sauces), while Thai basil, holy basil, and lemon basil are staples in Southeast Asian cooking. The herb is best used fresh, as its volatile oils dissipate quickly with heat and drying.
In Australia, basil is available year-round, grown commercially in greenhouses and in the field across warmer regions. It is also one of the most popular home-garden herbs.
How it's produced
Basil is grown from seed or cuttings in warm, frost-free conditions. It thrives in full sun with regular watering and well-drained soil. Commercial operations range from open-field farms in warm climates to hydroponic greenhouse systems that produce basil year-round regardless of season.
The plant grows quickly, reaching harvestable size within a few weeks. Leaves are picked by hand or machine, typically before the plant flowers (flowering can make the leaves bitter). For fresh-market basil, careful handling is critical — the leaves bruise easily and deteriorate fast after cutting. Most commercially sold fresh basil in Australia is grown domestically, though dried basil may be imported.
What it costs the planet (per kilo)
≈ Estimated from its category — typical for vegetables, not measured for this item yet. Sources & methods →
Keeping it
Keep it: in a glass of water on the counter.
Advice from Cubud’s own keeping notes — how to keep it, not a measured number.
What comes from this
Your household's take
One thumb per person, shared with your household — it steers what the wider-web shelf and the swap chips offer you. Tap again to take it back.
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