Basil is a member of the large mint family. Its botanically name is Ocimum basilicum. Basil is often known as 'kings of herbs' and can be grown indoor as well as outdoors. Today basil is one of the most popular and widely grown herbs in the world. Basil has wonderful aroma and flavor. Like most herbs, basil is widely available in both fresh and dried forms. There are more than twelve varieties of basil that are cultivated for culinary use. Sweet Basil, Ocimum bacilicum, and its close relative Genoa Basil, Genova Profumatissima, are the most familiar varieties. Other varieties of basil range in color from richly ruffled purple to pale mossy green. Each one has a distinctive taste, with its name revealing the underlying tones: Lemon Basil, Cinnamon Basil, Persian Anise Basil. Even their tiny flowers, which appear in swirls on slender spikes that extend high above the plants, are edible. French, Italian and Greek cuisines make good use of basil. With tomato, fish, poultry dishes, stews, sauces, sausages, bouquets and garnishes basil and basil oil finds an important place and form unique blends with other ingredients.