Sweet basil is the common name for Ocimum basilicum, the aromatic herb whose bright, clove-like, slightly peppery leaves are essential to Mediterranean cooking. It flavours pesto, tomato sauces, and salads, and its essential oils, rich in linalool and estragole, define its distinctive scent. It is best added fresh at the end of cooking, since heat quickly dulls its volatile aroma, and it bruises easily, so tearing rather than chopping preserves its appearance. Like all fresh herbs it must be washed carefully and kept refrigerated to limit microbial risks.