Basil is often referred to as the Mediterranean herb, which is mostly accurate with its prevalence in pesto, tomato sauce and other sun-drenched dishes. It is though, used frequently in Near and Far Eastern Cuisines--particularly in Indian and Thai dishes. The word basil is derived from the Greek basileus, meaning king or royal. As popular as basil is though it didn't always have such a welcome embrace as an edible herb. The Romans, for example, thought basil to be poisonous because their lamb would not eat it. The Greeks considered basil to bode misfortune, and in ancient Persia basil was not eaten but scattered across graves for religious purposes, to help with an easy passage to the life beyond.

Basil is easily adaptable to many dishes and unlike some herbs it doesn't overpower foods if applied with a heavy hand. In fact, the fragrant, refreshing flavor of basil is best experienced in its raw state. Fresh basil leaves, for example, make a great component to salad greens or tomato-mozzarella sandwiches. But when you do cook the fresh leaves add them towards the end of the cooking process--an over-extended exposure to heat diminishes basil's flavor. Dried basil, on the other hand, will withstand longer cooking times but it bears little resemblance in flavor and aroma to its fresh form.