basil

¹

[baz-uhl, bas-, bey-zuhl, -suhl]

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.

Basil

²

[baz-uhl, bas-, bey-zuhl, -suhl]

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.”

basil

¹

/ 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

Basil

²

/ 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

Word History and Origins

Origin of basil¹

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

Word History and Origins

Origin of basil¹

C15: from Old French basile , from Late Latin basilicum , from Greek basilikon , from basilikos royal, from basileus king

Example Sentences

Surrounded by pots of basil, stuffed animals, lanterns and religious icons, this improvised tribute is maintained by a citizens' collective claiming to be apolitical.

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Fresh basil and orange zest set this black bean salad apart from its cumin-chili-lime Mexican heritage.

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If you want to go the skewer route: pick one cheese and one meat, attach them to a long toothpick separated by some sort of produce like a tomato, strawberry, grape or basil leaf.

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Pesto is the classic, of course — especially when basil’s going wild in the garden — but don’t stop there.

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It’s a culinary technique — a savory maceration, where the tomatoes release their juices, mingling with basil and salt, becoming something electric.

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