Ocimum tenuiflorum (Holy Basil)

Native to tropical and subtropical Asia and the western Pacific, this plant is a short-lived perennial herb with branching stems that become woody at the base. Its aromatic leaves release a scent combining clove, mint and culinary basil when crushed. They have a spicy, bitter flavor and are used in Thai cooking and brewed into tea. Each fruit contains four small brown nutlets, which produce much less mucilage when wet than those of culinary basil.

The species is sacred in Hinduism and is traditionally planted in courtyards and temple gardens. Lighted lamps are placed near it during Deepavali, the Festival of Lights. Its woody stems are also made into beads for rosaries. Photographed in Bogotá, Colombia.