Description

Known as the “King of Herbs,” fresh basil is a lush, fragrant plant with delicate, bright green leaves. It is famous for its intoxicating aroma that blends notes of pepper, anise, and mint. Whether torn by hand over a classic Margherita pizza, blended into a vibrant pesto, or steeped in a refreshing summer lemonade, its sweet-savory profile is the soul of Mediterranean cooking.

While deeply rooted in Italian cuisine, basil is actually native to Central Africa and Southeast Asia. It has been cultivated for over 5,000 years and was brought to the Mediterranean via ancient spice routes. In Ancient Greece, its name (basileus) meant “kingly,” while in India, a variety known as Holy Basil (Tulsi) is still revered as a sacred plant representing protection and hospitality.

Basil is a true sun-lover and is the ultimate Summer herb. It thrives in high heat and humidity, with its peak harvest running from June through September. Because it is highly sensitive to cold—its leaves will blacken at the first hint of frost—it is strictly a warm-weather crop in most climates.