This herb belongs to the nightshade family, whose species are characterized by a high content of essential oils and are used both in medicine and in the kitchen. Basil has rather light green glossy smooth leaves growing sparsely on a square stem. Depending on the variety, the leaves can be flat or spoon-shaped downwards, often wavy. The reverse side of the leaves is matter and looks slightly frosted. The size of the leaves also varies greatly depending on the variety. In addition to green-leaved varieties, purple varieties such as (‘Purple Opaal’) or (‘Purple Ruffles’) are often used, which add color variety to the food. Basil flowers are very inconspicuous, mostly white or slightly pinkish.

The typical taste and aroma of basil is spicy sweet. However, some varieties can also be characterized by anise and cinnamon (‘Cinamonette’) or lemon (‘Lime’) aroma and taste, while other varieties are noticeably sweeter and are therefore more suitable for fruit salads (‘Blue Spice’).

Basil came to us from the Mediterranean, it is traditionally used mainly in Italian and French cuisine. In Italy, it is even considered a symbol of love. Africans claim that basil protects against scorpions, but in our country it can be used just as well to repel insects. In addition, basil helps against stress and anxiety. It also has a positive effect on digestion, treats colds and sore throats, and stimulates the production of breast milk.