Ocimum gratissimum, commonly known as clove basil or African basil, is a perennial herb native to tropical regions of Africa, Madagascar, and southern Asia, particularly thriving in open, sunny environments. It typically grows to a height of 1-2 meters with a bushy appearance. Clove basil has slender leaves and small white or lavender flowers that bloom in late summer to fall, attracting pollinators. The plant’s foliage is aromatic, and when crushed, it releases a clove-like fragrance due to its high eugenol content.

Clove basil is valued for its culinary uses, particularly in West African and Caribbean cuisine, where it adds a spicy, clove-like flavor to dishes. It is also appreciated for its medicinal properties, as it contains phytochemicals like gallic acid and eugenol, which have demonstrated antibacterial properties. In addition to its use in cooking, the plant is cultivated for its essential oil, which is used in perfumery and as an insect repellent. Clove basil prefers full sun and well-drained soil, and while it is drought-tolerant, it benefits from regular watering during prolonged dry periods. It is relatively easy to maintain and can be propagated from seeds or cuttings. However, it can be susceptible to leaf spot diseases and should be monitored for pests such as aphids and spider mites.CC BY-SA 4.0