basil

¹ American  

[baz-uhl, bas-, bey-zuhl, -suhl] / ˈbæz əl, ˈbæs-, ˈbeɪ zəl, -səl /

noun

1. any of several aromatic herbs belonging to the genus Ocimum, of the mint family: prized for its savory green leaves, sweet basil (O. basilicum) has more than 150 culinary cultivars, including the tiny-leafed bush basil, the large-leafed mammoth basil, and the purple-leafed dark opal basil.

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Basil ² American  

[baz-uhl, bas-, bey-zuhl, -suhl] / ˈbæz əl, ˈbæs-, ˈbeɪ zəl, -səl /

noun

1. Saint. Also the Great, a.d. 329?–379, bishop of Caesarea in Asia Minor (brother of Saint Gregory of Nyssa).

2. a first name: from a Greek word meaning “royal.”

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basil ¹ British  

/ ˈbæzəl /

noun

1. Also called: sweet basil.  a Eurasian plant, Ocimum basilicum , having spikes of small white flowers and aromatic leaves used as herbs for seasoning: family Lamiaceae (labiates)

2. Also called: wild basil.  a European plant, Satureja vulgaris (or Clinopodium vulgare ), with dense clusters of small pink or whitish flowers: family Lamiaceae

3. a European plant, Acinos arvensis , having clusters of small violet-and-white flowers: family Lamiaceae

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Basil ² British  

/ ˈbæzəl /

noun

1. Saint , called the Great , ?329–379 _ad , Greek patriarch: an opponent of Arianism and one of the founders of monasticism. Feast day: Jan 2, June 14, or Jan 1

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Etymology

Origin of basil

First recorded in 1400–50; late Middle English basile, from Middle French, from Late Latin basilicum, from Greek basilikón, neuter of basilikós “royal”; basilic

Example Sentences

Finish with torn basil, a decisive grind of black pepper, perhaps a small squeeze of lemon if it needs brightness.

From Salon

Roasted fruit welcomes herbs: rosemary with grapes, thyme with honeyed peaches, basil with strawberries.

From Salon

For a pasta-heavy table, set out bowls of grated parmesan, toasted breadcrumbs and torn basil.

From Salon

Depending on the season, fields are filled with a variety of greens, cucumbers, eggplants, tomatoes and peppers, while herbs like basil, black sage, rosemary and marjoram perfume the gardens.

From Los Angeles Times

To make, blend together garlic, pine nuts, lemon juice, salt and basil in a food processor or blender.

From Salon