4885 Basil (Ocimum spp.)

"The King of Herbs"

Basil is a popular and aromatic herb, well-known for its fragrance and flavor, commonly used in various cuisines to add flavor and a fragrant aroma to dishes.

Also known as: Sweet Basil, Genovese, Thai Basil

Botanical name: Ocimum spp.

Basil (Ocimum spp.) illustration

Quick Facts

PLU Code

4885 (4-digit conventional)

Category & Size

Herbs › Basil › All Sizes

Origin

Native to tropical regions of central Africa and Southeast Asia

Storage Temperature

32-50°F (0-10°C)

Shelf Life

7-10 days

Status

Approved

About Basil (Ocimum spp.)

Basil requires a cool, dry place for storage, with an ideal storage temperature of 32°F (0°C) and humidity of 80-90% to maintain freshness.

Nutrition Information

For 100 grams of fresh basil, the nutrition facts are approximately as follows

Energy 94 kJ

Total fat 0.4 g

Saturated fat 0.1 g

Carbohydrates 1.7 g

Fiber 1.8 g

Sugar 0.3 g

Protein 3.2 g

Sodium 4 mg

Potassium 885 mg

Vitamin A 264 mcg

Vitamin C 18 mg

Calcium 177 mg

Iron 3.2 mg

Magnesium 64 mg

Storage & Handling

Store in a cool, dry place to prevent spoilage and maintain freshness

Optimal Storage Conditions:
Temperature: 32-50°F (0-10°C)
Humidity: 80-90%
Packaging: Bunched, wrapped in breathable materials such as mesh wraps, and/or waxed boxes to maintain humidity and prevent moisture loss
Shelf Life: 7-10 days
Storage Notes: Avoid temperatures below freezing to prevent chilling injury. Monitor humidity levels to prevent over-wetting or under-wetting. Handle gently to prevent bruising and damage

Search PLU Codes

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Tags
4885Basil (Ocimum spp.)Ocimum spp.All SizesHerbsBasilApproved
Commodity Details
Commodity Key:
basil
Variety:
Created:
December 1999
Last Updated:
December 2023
PLU Code Reference

4-digit codes: Conventionally grown produce

5-digit codes starting with 9: Organic produce

5-digit codes starting with 8: Originally intended for GMO (rarely used)

PLU codes streamline checkout processes, improve inventory management, and provide consistency across different stores. The system was developed by the International Federation for Produce Standards (IFPS).