Perennial basil species from Africa (Ocimum kilimandscharicum) and Asia (Ocimum canum) have recently been introduced to the European herb and gardening market. These species has a strong, but less pleasant flavour; hybrids between them and Mediterranean basil are a recent innovation, with novel appearance and flavour, and enjoy growing popularity.
The African species, O. kilimandscharicum (often known as “camphor basil”), is characterized by much camphor besides 1,8 cineol; camphor is also found, albeit in lesser quantities, in kilimandscharicum hybrids with O. basilicum (e. g., African Blue).
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