Morphological and chemical variability of Ocimum basilicum L. (Lamiaceae)

Morphological features of 17 sweet basil cultivars as well as essential oil content and composition were determined. The study clearly indicated great variability of Ocimum basilicum L. The content of essential oil in the dried herb was high and varied from 0.75% (O. basilicum var. piperita) to 1.89% (O. basilicum var. cinnamon). Based of the primary components, three chemotypes were distinguished: citral (‘Lime’, ‘Lemon’ and var. citriodorum), E-methyl cinnamate/linalool (‘Licorice’, var. cinnamon) and methyl chavicol (‘Tai’)