Today, basil is one of the most widely-used culinary herbs and one of the most aromatic and recognizable herbs in the world. Basil (Ocimum basilcum) came from the large mint family, or Lamiaceae family along with other culinary herbs like rosemary, sage and even lavender. It was believed that it was originated in India and considered as sacred as the word basil came from the Greek word “basileus” meaning “king”, as it believed to have grown above the spot where St. Constantine and Helen discovered the Holy Cross. Basil is a tender plant, and typically used in cuisines worldwide most commonly in Italian and French cuisine. The leaves may taste somewhat like anise, with a strong, pungent, often sweet smell. Usually, fresh basil is used in recipes. In general, it is added at the last moment of coking.