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Basil:
(Ocimum basilicum)

Native to India, with over 50 varieties. Used widely in Italian cooking, very aromatic with tones of mint, licorice, cinnamon, clove, thyme and lemon. Used medicinally for centuries (colds, flu, fevers, bacterial infections, headache), it tames bad breath, acts as an insect repellent (simply rub on skin or plant around doors), and helps restore balance to the system.

Use in pesto, ground with pine nuts and extra-virgin olive oil and top baked chicken or linguini, in a fresh tomato salad with mozzarella, garlic, salt and vinaigrette dressing, or slice finely and add to pasta just before serving to preserve delicate flavors. It's great just torn up over tomatoes or sauteed
zucchini, or tossed into warm cooked potatoes or pasta with fresh diced
tomatoes and feta or brie cheese.