A fragrant herb with soft green leaves, often used fresh in cooking, especially in dishes like pesto, salads, and pasta. It has a sweet, slightly spicy flavor.
It comes from Old French “basile,” from Latin “basilicum,” from Greek “basilikon,” meaning royal or kingly. The plant was once considered a “royal” herb.
Basil’s name suggests it was a “kingly” plant, fit for royalty, which matches how central it is in some cuisines. The same Greek root appears in words like “basilica,” hinting at grandeur and importance.
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