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Ocimum basilicum L. belongs to the family Lamiaceae is an herb that is   extensively cultivated in some countries. Areal parts, especially leaves of   sweet basil are widely used to enhance the flavour of foods such as salads,   pasta, tomato products, vegetables, pizza, meat, soups, marine foods,   confectioneries and other products. Essential oil yield and chemical   components of two Iranian landraces of sweet basil including “Purple” and   “Green” grown south-central of Iran (Isfahan province) were investigated. The   hydro-distillated oils were analyzed by GC-MS. The oil yields were obtained   from the aerial of Purple with 0.56 ml/100 g dry matter and the aerial of   Green with 0.48 ml/100 g dry matter. Results indicated significant   differences (p < 0.01) among the aerial for the main constituents in the   essential oil from two Iranian landraces of sweet basil. The major   constituents of the essential oil from the aerial of Purple landrace were   methyl chavicol or estragol (63.32%) and linalool (7.96%). The main   compositions of the essential oil from the aerial of Green landrace were   methyl chavicol (31.82%), geranial (24.60%) and neral (22.65%). Genarlly, a   comparison of our results with the previous reports suggests differences in   the essential oil compositions and oil yield of the plant material could be   attributed to genetic diversity in two Iranian landraces of sweet basil

Diversity in chemical composition and yield of essential oil from two Iranian landraces of sweet basil