Bush Basil

(Coleus graveolens, formerly Plectranthus graveolens)

By Bob · Published 7 Aug 2026 · Last updated 23 Oct 2026

Bush basil (Coleus graveolens) is a soft, strongly aromatic native herb from the rocky ranges of south-east Queensland and northern NSW, with broad, velvety, slightly sticky leaves that smell of basil, mint, sage and clove. Not a true basil but a native member of the mint family, it was named the “Five Spice Plant” by early European settlers for its layered aroma, and it makes a superb Australian pesto. It is also known as native coleus, mountain plectranthus and sticky cockspur.

At a glance

Tastes like: basil up front, then mint, sage and clove, with a camphor lift.
Use it for: pesto, pizza, tomato dishes, salads, soups, stir-fries and herbal tea; anywhere you would use sweet basil.
Edible parts: leaves, best young and fresh.
Grows: easily in SE Qld in part shade and free-draining soil; harvest year-round.
Buy: plants from native nurseries and garden centres (Tucker Bush range at Bunnings); dried leaf from bush food suppliers.

Bush basil (Coleus graveolens) with broad, scalloped, velvety leaves

Bush basil is a genuine bush food whose culinary value is ready to be rediscovered: today it is planted mostly for landscaping and habitat [3], yet its leaves have a flavour no supermarket herb can match.

Plant profile 🌿

Attribute	Detail
Scientific name	Coleus graveolens (R.Br.) A.J.Paton; moved from Plectranthus in 2019 [1][8]
Common names	Bush basil, native coleus, five spice plant, mountain plectranthus, sticky cockspur [2][3][4]
Family	Lamiaceae (mint family), alongside native mints such as native thyme and river mint
Native range	From the Hunter Valley in NSW north to the Rockhampton area in Queensland [1], including SE Qld around Enoggera, Ipswich and the Sunshine Coast [7]
Habitat	Cliff sides, rocky ledges and steep rocky slopes, often on volcanic soils [1]; also wet sclerophyll forest and dry rainforest [7]
Growth habit	Erect to sprawling soft-wooded shrub, to about 1 m in the wild [1] and up to 1.5 m tall and 2 m wide in gardens [2][4]
Leaves	Broad, egg- to heart-shaped, 15–110 mm long, scalloped edges, hairy and densely glandular, releasing a strong scent when brushed [1]
Flowers	Blue to purple-blue spikes, August to May [1]; attract native bees and small butterflies [3]
Edible parts	Leaves
Harvest	Year-round, whenever the plant is in leaf [3][4]
Maintenance	Low. Trim regularly to keep compact; prune hard in spring for fresh growth [2][3]
Availability	Tucker Bush range (Bunnings), Paten Park Native Nursery, specialist native nurseries

How do you grow bush basil? 🪴

Bush basil is one of the easiest native herbs to grow in south-east Queensland: hardy, drought-tolerant and productive year-round in a garden bed, as a low hedge or in a pot [2][3].

Position: Part shade is ideal; it tolerates full sun to heavy shade [3][4]. In hotter spots, give it shelter from the summer afternoon sun [4].
Soil: Free-draining and enriched with organic matter. It copes with sandy, low-nutrient soil, but a loamy, compost-rich bed gives the best leaf harvest [2][3].
Watering: Drought-tolerant once established, but leaves are lusher with regular water in summer [4].
Pruning: Trim any time to keep it compact [2]. Cut back in spring for fresh growth, and cut quite hard in the second or third year when it gets leggy, to extend its life [3].
Propagation: Cuttings root easily, often within days in water [5]. Take 10–15 cm of fresh growth, strip the lower leaves and stand in water, changing it weekly. Once roots are 5–10 cm long, pot up into good potting mix [4]. It also self-seeds [3].
Keep a supply going: plants are productive for around five years [3]; with easy cuttings and self-sown seedlings, you can keep fresh plants coming indefinitely.
Frost: Frost tender; protect young plants in cold areas [2][7].
Pests: Caterpillars, snails and slugs may nibble the leaves in spring and autumn; hand-pick or use traps [2][4].
Pets: The concentrated essential oil is toxic to cats and dogs, so keep any distilled oil out of their reach [3].
Near the kitchen: Plant it by a path or kitchen door, where brushing past releases its aroma of camphor, clove and sweet mint.

Beyond the kitchen: bush basil is a hard-working garden and habitat plant that self-seeds readily and thrives where many plants struggle [3].

Pollinators: its long-flowering spikes of blue-purple flowers, from August to May, feed native bees, including blue-banded bees, and other pollinators [1][3][6].
Wildlife habitat: its dense, soft growth gives cover to insects, frogs, skinks and other small wildlife [6].
Land care: it helps stabilise slopes and creek banks and holds moisture under tree canopy, and is widely planted in landscaping and revegetation [3][6].

On our farm in SE Qld: Five bush basil shrubs grow in our food forest by the river; their first pre-spring prune in August 2026 filled a welcome bucket of fresh leaves for pesto and we have a swag of new offcuts growing in the nursery. We also grow it in the herb garden at Orchard Beach on K’gari.

What does bush basil taste like? 👅

Bush basil tastes of basil first, layered with mint, sage and clove, and lifted by camphor; it is sharper and more complex than sweet basil. Early European settlers called it the “Five Spice Plant” because its aroma seemed to move between basil, mint and sage [2][3][6].

Basil: the familiar sweet-herb note that earns its name.
Mint: a cool, fresh lift, true to its mint-family roots [3][4].
Sage and oregano: earthy, savoury depth [3].
Clove and pepper: warm spice notes [6].
Camphor and eucalyptus: the bright, resinous top note when leaves are crushed [6].
Citrus: a soft lemony edge in fresh young leaves.

The aroma comes from oil glands that densely dot the leaves and stems [1]. It is at its brightest in fresh young leaves and softens as leaves dry [2][5].

What goes well with bush basil?

Native pairings:

Macadamia: the classic bush basil pairing, in pesto in place of pine nuts.
Lemon myrtle, river mint and pepperberry: for rubs, teas and green sauces [6].

Everyday pairings:

Tomato and garlic: its earthy aroma suits Mediterranean flavours, on pizza, in caprese salad or tomato sauces [2][3].
Thai and Vietnamese dishes: stir-fries, soups, curries and fresh salads, alongside chilli [6].
Fish, chicken and game: crushed leaves in rubs and steamed fish parcels [6].

How do you cook with bush basil? 🍳

Bush basil can replace sweet basil in most dishes, adding mint, sage and spice notes. Use it fresh where you can, and add it at the end of cooking to keep its aroma.

Swapping for sweet basil: can substitute fresh bush basil 1:1 for fresh sweet basil in cooked dishes. However bush basil is stronger flavoured and more complex, so for salads etc it is best applied to your taste.
Pesto: its best use (IMHO). Blend with macadamias or pine nuts, garlic and olive oil, alone or half-and-half with sweet basil [2].
Fresh leaves: scatter young leaves over pizza, wraps and salads [2][5].
In cooked dishes: add to soups, stews and stir-fries at the end of cooking to keep the aroma.
Dried: dry like mint and store airtight; flavour fades over time, so dry small batches [2][3]. We only use fresh, or slightly dried.
Tea: steep fresh leaves in hot water for a soothing herbal tea, alone or with lemon myrtle or native mint [3][6].
Infused oil and vinegar: steep leaves in oil or vinegar for dressings [6].

Recipes using bush basil

Bush Basil, Basil & Macadamia Pesto: our favourite, a pesto alla genovese with half the basil swapped for bush basil and macadamias in place of pine nuts.

Indigenous knowledge and Country 🪃

Bush basil grows naturally on the Countries of many First Nations peoples, along the ranges from the Hunter Valley to Rockhampton [1]. It is described as a medicinal and ceremonial herb used by Aboriginal peoples for thousands of years [2][5]. Published sources do not yet link specific uses of Coleus graveolens to a named language group, so we credit each source as it describes the knowledge.

Medicine: leaves were infused or inhaled for chest colds, coughs and congestion [6], and used as a bathing poultice for sores and skin complaints [3].
Food: crushed leaves flavoured steamed fish, game wrapped in paperbark and foraged greens [6].
Camp and home: leaves were used to freshen living areas, repel insects and scent children’s bedding for their calming aroma [6].
European record: Robert Brown described the species as Plectranthus graveolens; it was moved to Coleus in 2019 [8]. Early settlers named it the “Five Spice Plant” [2][3].

Where you have relationships with local Elders or First Nations knowledge holders, their knowledge takes precedence over published secondary sources. If you can share knowledge of bush basil from your Country, we would welcome hearing from you.

Questions people ask

What does bush basil taste like?

Bush basil tastes of basil first, then mint, sage and clove, with a camphor lift. It is sharper and more complex than sweet basil, which is why early settlers called it the “Five Spice Plant” [2][3].

Is bush basil a real basil?

Bush basil is a native Australian member of the mint family, related to coleus rather than to sweet basil (Ocimum basilicum). Its botanical name is Coleus graveolens, formerly Plectranthus graveolens [1][8].

Can I use bush basil instead of sweet basil?

Yes. Bush basil can replace sweet basil in pesto, pizza, salads and tomato dishes, adding mint and spice notes. In cooked dishes, swap fresh bush basil 1:1 for fresh sweet basil; in salads and other raw dishes, add it to taste, as its flavour is stronger.

Does bush basil grow in South East Queensland?

Yes. Bush basil is native to SE Qld, including around Brisbane, Ipswich and the Sunshine Coast [7], and grows easily in local gardens in part shade and free-draining soil. On our SE Qld farm it grows in the food forest by the river.

Should I use bush basil fresh or dried?

Fresh is best: young leaves have the brightest aroma, and the flavour softens as leaves dry [2][5]. Dried leaves still work in rubs and teas if stored airtight.

References

Coleus graveolens. PlantNET, NSW Flora Online, Royal Botanic Garden Sydney.
Bush Basil (Plectranthus graveolens). Tucker Bush.
Bush Basil (Plectranthus graveolens). Aussie Green Thumb.
How to grow bush basil. Bunnings.
Jane (2021). Plant profile: Coleus graveolens. Jane Grows Garden Rooms.
Native Coleus (Plectranthus graveolens). High Valley Dawn Plant Identification Hub.
Plectranthus graveolens. Paten Park Native Nursery.
Paton, A.J. et al. (2019). Nomenclatural changes in Coleus and Plectranthus (Lamiaceae): a tale of more than two genera. PhytoKeys 129: 1–158.

More about Australian native foods

Warndu: First Nations Food Guide — flavour and cultural context for native ingredients.
ARC Training Centre for Uniquely Australian Foods — research on native foods with First Nations partners, including a sensory lexicon for native plant foods.
Vic Cherikoff: Product Glossary — flavour, colour and use-rate descriptors for native ingredients.
Paten Park Native Nursery: Bush Food Plants for Queensland Backyards
Tucker Bush — native edible plant range with growing guides.

Licence and how to cite this page

Text on this page is licensed under CC BY-SA 4.0. Please cite as: Bush Basil, “Bush Basil (Coleus graveolens)”, bushbasil.org, last updated 23 October 2026, https://bushbasil.org/bush-basil-coleus-graveolens/