Italian Basil also called great basil, is a culinary herb of the family Lamiaceae (mints). It is a tender plant, and is used in cuisines worldwide.
In Western cuisine, the generic term "basil" refers to the variety also known as sweet basil or Genovese basil.
Basil is native to tropical regions from Central Africa to Southeast Asia.
 
In temperate climates basil is treated as an annual plant, however, basil can be grown as a short-lived perennial or biennial in warmer horticultural zones with tropical or Mediterranean climates
Thai basil is a perennial herb, that grows as a small, multi-branched shrub, reaching up to a foot in height. It has narrow, arrow-shaped leaves that are about half the size of common sweet basil leaves. Thai basil has purple-tinged stems, which offer a nice contrast to the bright green leaves. The leaves are aromatic and have a strong, spicy flavor with hints of licorice.
(Rama Tulsi*, Tulasi, Holy Basil) Perennial bush basil from India–the main type grown there. Green stemmed with green leaves, sometimes tinted in purple, open form to 4 feet, flowers reddish purple. Highly aromatic plant, testing high in both eugenol and rosmarinic acid.
 
Traditional usage (Ayurveda): stress, anxiety, heart disease, arthritis, diabetes, and dementia. Drinking tulsi tea in the morning is a fantastic way to get started. Plant prefers warm, rich soil in sunny garden. Space 2 feet apart.
 
Krishna tulsi is Purple leaf tulsi and is famous for its peppery, sharp, crisp taste. Its leaves and dark stems are dark in purple color. Tulsi flowers are small having purple to reddish color, present in small compact clusters on cylindrical spikes.
 
Nutritional Value

Thai basil has notably high levels of vitamins K and A, as well as significant amounts of vitamin C, beta-carotene, magnesium, calcium, iron, and potassium. Basil is known for its beneficial essential oil, which contains eugenol – a natural compound that has antibacterial, anti-inflammatory and antioxidant properties.