Essential Oil of Basil (Ocimum basilicum):

Basil is one of those oils that has many different varieties, 150 actually according to Dr. Valnet. Those of us who use culinary basil know this to be true for at least 20 to 30 varieties. Each year I plant different varieties, such as cinnamon basil or lemon basil, but always end up going back to the largest leaf basil I can find because we mostly use it to make pesto and I’m basically lazy. The oil of basil is, of course, different. The parts used and distilled for basil oil are the flowering tops – those that we culinary artists discard – and the leaves. Because of all the different varieties, we have attempted to proclaim those attributes and benefits specific to the majority of the varieties available.
Not to be confused with a herb called Holy Basil (Ocimum sanctum), known as Tulsi. If you go to India, you will see holy basil growing in profusion around Hindu temples. It comes in red and green varieties, both with a strong, pleasant aroma. Not the same scent as culinary basil, holy basil has been used for centuries to treat a variety of medical conditions including heart problems, asthma, bronchitis, and arthritis.