Sweet-smelling basil is native to India but grows almost anywhere, prized for its leaves.  A member of the mint family, along with rosemary, marjoram, sage, savory and thyme, basil is grown both as an herb and as an ornamental. Basil suits many tastes—cinnamon, licorice, and lemon in flavor, as well as basic basil.  Indians felt that the Hindu god Vishnu appreciated basil—they offered it to him regularly. The Egyptians, too, favored their gods with basil and also used it, along with other herbs and spices, in the mummification process. Both the Greeks and the Romans used basil in sauces.

Basil is easy to grow—it sprouts within two weeks. As with other herbs to be used fresh, basil is harvested by hand, by workers using scissors. Machines are used to cut herbs to be sold dry.
 
 

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