Ocimum × africanum, commonly known as lemon basil, is a hybrid species in the Lamiaceae (mint) family, believed to be a cross between Ocimum basilicum (sweet basil) and Ocimum americanum (American basil, which is native to Africa despite its misleading name). The genus name Ocimum derives from the Greek word “ōkimon”, meaning “basil” while the hybrid epithet africanum references its association with Africa. It is native to tropical Asia and Africa, and widely cultivated across Southeast Asia, India, and parts of East Africa. Historically, it has been used in Ayurvedic medicine as a digestive aid and aromatic herb, while in Africa it is incorporated into traditional medicine for colds, fever, and intestinal issues. In modern cuisine, lemon basil is prized for its citrusy aroma and flavor, making it a staple in Thai, Indonesian, Laotian, and Persian cooking, often used in soups, salads, curries, and grilled dishes. Its fresh leaves are commonly brewed into herbal teas, while its essential oil has applications in flavoring, perfumery, and insect repellents.