The name Basil is derived from the Greek word basilikos, roughly translating mean “herb worthy of a king,” and belonging to the mint family. Basil is an excellent source of vitamin K, a nutrient that assists in faster wound healing, and is a good source of iron to build the protein hemoglobin to transport oxygen through the blood.

The leaves are most commonly used raw and are lightly torn, tossed into green salads, chopped and mixed into grain, rice, and noodle dishes, or used as a fresh topping over pizza and pasta. Basil can also be layered on toast with creamy spreads, placed inside sandwiches, infused into oils and vinegar, or blended into sauces such as pesto. Beyond fresh applications, Basil can be sauteed into eggs, stir-fried with vegetables, stirred into soups and curries, or deep-fried and served with roasted meats.