Ocimum americanum is a small, aromatic annual or short-lived perennial basil. The genus Ocimum comes from Greek ōkimon (basil), meaning “basil/pleasant-smelling herb.” The species epithet americanum likely comes from early botanists first documenting the plant in the Americas despite it not being native there. The plant is actually native to Africa, the Indian subcontinent, China, and Southeast Asia, it is now naturalized in parts of tropical America and Australia. Historically it has been used as a culinary herb and in traditional medicine (leaf infusions/teas, poultices) to treat digestive complaints, fever, and respiratory problems; it has also been planted as a companion/mosquito-repellent plant in some cultures. In modern times the plant is cultivated both for fresh culinary leaves and for its essential oil (used in perfumery, flavoring, and aromatherapy), and is recognised to occur in multiple aromatic “chemotypes” (spicy, camphoraceous, floral-lemony) that determine local uses and industry interest.