Zesty aromas and tastes can come from just a pinch of Basil. This green leafed-herb flavors many Italian and Mediterranean dishes and sauces. Basil originated in the India and came to Europe via old trade routes from the East. We can also find this herb in other Asian countries—especially Thailand, where cooks add Thai basil to curries and several stir-fry dishes. "Basil" means "royal" in ancient Greek. There are several different varieties of basil. Genoa and Sweet basil are the most widely available and may be found in tomato sauces and pesto dishes. Basil tends to have a flavor that’s a cross between cloves and licorice. The plant is in season during the summer months; however, it’s available year-around in supermarkets. The flavor of dried basil doesn’t come close to fresh basil. Look for even-colored leaves without black spots or signs of wilting. Basil is a good source of vitamin K and iron. The body's blood cells need iron to process energy. Meanwhile, vitamin K can help with blood clotting.
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