It came to Europe in the 16th century from India and Persia, as an ornamental plant. It is really beautiful and aromatic, especially when in summer (July and August) it will bloom white and pale pink, spreading a scent similar to cloves.
It is a small perennial (it comes to 40 cm in height) and easy to grow. The seeds are sown into the ground or in containers (if you live on high floors, it can be grown on the balcony not only for decoration, but also for seasoning) in March. However, it is much more convenient to plant seedlings – in mid-April.
As a spice, basil belongs to the iron set of herbs used in southern cooking, especially the Mediterranean. She made a career with us in the interwar period (she was called basil), then there was quite a long period, when we forgot about her and now she's back again: for soups, meatballs, salads, cheeses, cottage cheese, pizza and savory cakes and stuffing, sauces, salads, fish and vegetable dishes so raw (e.g.. instead of dill for cucumber salad, it is worth giving a little basil, preferably straight from the bush), like cooked. It is also excellent, for example. basil butter (can be margarine) with the addition of hot spices and garlic, or without them.
Both fresh leaves are used, like dried. The latter should be kept in very tight containers, because basil oils are extremely volatile.