Why don't you try it in your next dish?

Basil is a herb most commonly used; fresh in recipes. It is added at the last moment to protect the flavor when cooking. Basil is one of the main ingredients in Pesto; the green Italian oil and herb sauce. Chinese use fresh or dried basils in soups and other foods. In Thaiwan fresh basil leaves are used to thicken soups and with fried chicken. Also used to create a flavor in ice creame and chocolates. Most of the Asian basils have the clove- like flavour in general.

Lemon basil is widely used in Indonesia , served raw together with raw cabbage, green beans and cucumber as an complement to fried fish or duck. And its flowers used in salads to add flavour.

Some of the commonly used basil types are; sweet basil, Thai Basil, lemon basil, holy basil. Lemon basil has a strong lemony smell which is different from other varieties because is its citral content. 

It’s rich in vitamin A, K, C and minarals like manganese. Basil is a cancer fighter, pain & fever  reducer, Immune booster. Also it protects liver and prevents diabate.

Fresh & dried basil leaves both use to flavour. But the dried herb loses most of the flavour of the fresh herb leaves

The leaves are not the only part of basil used in culinary applications, the flower buds also have a more subtle flavor and they are edible.

Holy basil/ thulsi  is a home-grown plant in India and Nepal. 

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