Basil is also known as Albahaca, St. Joseph's Wort, and Sweet BasilIt is cultivated extensively in France, Egypt, Hungary, Indonesia, Morocco, and the United States (Arizona, California, New Mexico, North Carolina), Greece and Israel The whole herb, both fresh and dried
The green aromatic leaves are used fresh and dried as flavorings or spices in sauces, stews, salad dressings, vegetables, poultry, vinegar, confectionery products, and the liqueur chartreuse.
Basil is most commonly associated with Italian and Thai cuisine.
Infusions of the leaves can flavor oil or vinegar, and leaves can be steeped for teas.
The flowers and leaves are best used fresh and added only during the last few minutes of cooking.
Basil works well in combination with tomatoes. Finely chopped basil stirred into mayonnaise makes a good sauce for fish.
It is used as sedative.
Basil has been used as a medicinal plant in treatment of headaches, coughs, diarrhea, constipation, warts, worms, and kidney malfunctions.
It has the ability to draw out poison from insect bites
It is also thought to be an antispasmodic, stomachache, carminative, stimulant and insect repellent.
The oils of basil, especially the camphor-containing oil, have antibacterial properties.
Basil in the bath is refreshing.
Leaves and flowers can be dried for potpourri.
Burn sprigs of basil on the barbecue to deter mosquitoes.
A bunch of basil hung over the kitchen window or a pot of basil in the windowsill will deter flies