Shrub, up to 120 cm tall, more or less pubescent. Leaves opposite, simple, ovate to elliptic-lanceolate, margin serrate, 5–6 × 3.5–6 cm; petioles 2–6 cm long. Inflorescence verticillate, slender, pubescent; flower small, white, pedicels very short. Calyx tubular, 5-lobed, lower middle teeth short, much shorter than upper labellum. Corolla 5-lobed, bilabiate, greenish white, pubescent. Fruit a nutlet, brown, subglobose, ca. 1 mm in diameter, corrugate, glandular foveolate.

Occasionally grown in backyard gardens; rarely sold in local markets because it is less popular than its congeners Ocimum tenuiflorum L. (kaprao), Ocimum basilicum L. (ho-ra-paa), and Ocimum americanum L. (maeng-lak). Propagated by direct seeding; seedlings are transplanted at a spacing of 50 × 75 cm. Thrives under full sun in well-drained soil with sufficient moisture.Leaves may be harvested c. 2 months after transplanting and are available year-round.
Leaves are fried and added to hot chili, minced garlic, or beef or other meats to add flavour.