d.
flavor profile

basil

Spicy and sweet, with a hint of anise.

culinary companions

Combines well with most vegetables, especially potatoes, tomatoes and fennel.

f.
what else you should know

basil leaf

Basil is commonly grown as a cooking herb in gardens and in patio containers throughout the Mediterranean, especially in Greece and southern Italy. Basil is also widely used in Asian cuisine, most notably in Thai, Chinese and Vietnamese foods. In India, where the herb is regarded as sacred, it is sometimes referred to as holy basil, or by its Sanskrit name of Tulsi. Europeans have enjoyed basil in beers, wines and liquors for centuries. In Germany, where basil is known as Königskraut, the herb is a key seasoning used to make gherkin pickles and a traditional cream cheese and tomato spread called aufstrich.

As with many botanicals, basil is associated with a variety of superstitions that range in character from quaint to bizarre. In medieval Italy, basil was credited with bestowing loyalty and fertility to virtuous lovers, while in Romania, presenting a bouquet of basil leaves was the equivalent was a sure way to win a peasant girl’s heart. In Africa, basil was reputed to offer protection from scorpions. To the ancient Greeks, however, a good whiff of basil leaves was an invitation for scorpions to take up residence in the brain.