Basil (Ocimum spp.), belonging to the Lamiaceae family, is a pleasent by smelling perennial shrub which grows in several regions all over the world (AKGÜL 1993; BARIAUX et al. 1992). Basil is one of the species used for the commercial seasoning. It is commonly known that the presence of essential oils and their composition determine the specific aroma of plants and the flavour of the condiments. Many species of aromatic plants belonging to the Lamiaceae family grow wild in the Mediterranean basin (AKGÜL 1989; MAROTTI et al. 1996; SANDA et al. 1998; MARTINS et al. 1999). In a study of essential oils of different geographical origins, LAWRENCE (1988) found that the main constituents of the essential oil of basil are produced by two different biochemical pathways, the phenylpropanoids (methyl chavicol, eugenol, methyleugenol and methyl cinnamate) by the shikimic acid pathway, and the terpenes (linalool and geraniol) by the mevalonic acid pathway. Basil is a condimental plant cultivated in some parts of Turkey, and used frequently in soups, desserts, pickles, pizza, spagetti sauce, egg, cheese dishes, tomate juice, dressings, confectionery, salads, meat products etc. as a flavouring agent. Also, basil is well known as a plant of a folk medicinal value and as such is accepted officially in a number of countries (HEATH 1981; LAWRENCE 1985). The leaves of basil are also used in folk medicine as tonic and vermifuge. Also, basil tea taken hot is good for treating nausea, flatulance and dysentery (BAYTOP 1984). Basil is used in pharmacy for diuretic and stimulating properties, in perfumes and cosmetics for its smell; in fact, it is a part of many fragrance compositions (BARIAUX et al. 1992; KHATRI et al. 1995). Its oil has been found to be beneficial for the alleviation of mental fatigue, colds, spasms, rhinitis, and as a first aid treatment for wasp stings and snake. It was previously reported (KEITA et al. 2000) that the oil of O. basilicum contained linalool (69%), eugenol (10%), (E)--bergamotene (3%) and thymol (2%). Linalool (45.7%), eugenol (13.4%), methyl eugenol (9.57%) and fenchyl alcohol (3.64%) were reported to be the main components of the previously analysed materials (AKGÜL 1989). KHATRI et al. (1995) found methyl chavicol (87.3%), linalool (5.4%), methyl eugenol (1.5%), -caryophyllene (2.4%), -pinene (1.0%), -pinene (0.8%), limonene (0.5%) and camphene (02%). MAROTTI et al. (1996) reported the presence of linalool, methyl chavicol and eugenol as main components of O. basilicum. In another study, the major compounds reported were linalool and methyl chavicol (LACHOWICZ et al. 1996). Source : Czech J. Food Sci. Vol. 20, No. 6: 223–228 Basil (Ocimum spp.), belonging to the Lamiaceae family, is a pleasent by smelling perennial shrub which grows in several regions all over the world (AKGÜL 1993; BARIAUX et al. 1992). Basil is one of the species used for the commercial seasoning. It is commonly known that the presence of essential oils and their composition determine the specific aroma of plants and the flavour of the condiments. Many species of aromatic plants belonging to the Lamiaceae family grow wild in the Mediterranean basin (AKGÜL 1989; MAROTTI et al. 1996; SANDA et al. 1998; MARTINS et al. 1999). There are usually considerable variations in the contents of the major components within this species. In a study of essential oils of different geographical origins, LAWRENCE (1988) found that the main constituents of the essential oil of basil are produced by two different biochemical pathways, the phenylpropanoids (methyl chavicol, eugenol, methyleugenol and methyl cinnamate) by the shikimic acid pathway, and the terpenes (linalool and geraniol) by the mevalonic acid pathway. Sweet basil is a popular culinary herb and a source of essential oils extracted by steam distillation from the leaves and the flowering tops which are used to flavour foods, in dental and oral products, and in fragrances (GUENTHER 1952; HEATH 1981; AKGÜL 1989; SIMON et al. 1990; LACHOWICZ et al. 1996; MACHALE et al. 1997). There are many types, some large and some small, with a range of leaf colours from green to purple up to variated. Basil is native to India but is grown commercially all over the Mediterranean region and in California (HEATH 1981). Basil is a condimental plant cultivated in some parts of Turkey, and used frequently in soups, desserts, pickles, pizza, spagetti sauce, egg, cheese dishes, tomate juice, dressings, confectionery, salads, meat products etc. as a flavouring agent. Also, basil is well known as a plant of a folk medicinal value and as such is accepted officially in a number of countries (HEATH 1981; LAWRENCE 1985). The leaves of basil are also used in folk medicine as tonic and vermifuge. Also, basil tea taken hot is good for treating nausea, flatulance and dysentery (BAYTOP 1984). Basil is used in pharmacy for diuretic and stimulating properties, in perfumes and cosmetics for its smell; in fact, it is a part of many fragrance compositions (BARIAUX et al. 1992; KHATRI et al. 1995). Its oil has been found to be beneficial for the alleviation of mental fatigue, colds, spasms, rhinitis, and as a first aid treatment for wasp stings and snake Excerpts from : Essential Oil Composition of Ocimum basilicum L. and Ocimum minimum L. in Turkey MUSA ÖZCAN1 and JEAN-CLAUSE CHALCHAT2 Czech J. Food Sci. Vol. 20, No. 6: 223–228