Ocimum basilicum L. (Basil) is an annual species under the climatic conditions of our country and a perennial – in its natural habitats such as East India, Sri Lanka, South Asia, Africa and the Mediterranean Basin. Since ancient times, it has been cultivated and used as an aromatic, spicy and medicinal plant and has been associated with many rituals and religious beliefs. The aerial part of the plant (Herba Basilici) has a strong peppery, balsamic scent with different notes – lemon, fresh, pungent. In order to diversify the basil cultivars, which are in high demand on the market as spices, the breeding of this species has continued. The basil cultivars with dark leaves have been very appreciated and popular; therefore, we decided (and succeeded) to breed new ones. To enrich further the original material, several samples of basil of different origins, with purplish shades and cinnamon flavour were used. By manually castrating the flowers before flowering and pollinating them under the insulator, a series of descendants with high-performance characters were obtained. In this material, group and individual selections were made and their recombination capacity was appreciated. As a result of this research, constant forms were obtained, which after several tests, showed high productivity of the raw material, aroma and pleasant taste due to the changes of the components of the essential oil. Thus, we appreciate the most two forms: one form with semi-compact round habit, with a diameter of 22-30 cm and the height of 49.8 cm, with 330 - 450 green leaves with purple shades, and another one – purple-violet, with a height of 46.6 cm, diameter of 28.2 cm, with 320 -370 purple-violet leaves. Their aroma is spicypeppery with hints of cinnamon. The highlighted forms were tested in the years 2019-’20 in the pre-competition stage. The average production of fresh raw material in the form with green leaves was 8.19 and in the form of purple-violet leaves – 6.91 t/h. The content of essential oil in the fresh raw material was 9.39 kg/ha at the first harvest, in the form with green leaves, and 5.12 kg – in the purple-violet form, and at the second harvest – 6.54 kg and 1.65 kg, respectively. These forms are promising as fresh spices, for garnishing dishes and as useful medicinal plants.