About Basil –

Not without reason called “the royal herb”, these versatile leaves have a gret affinity for tomatoes, fish and egg dishes, but they are good in almost all savory dishes. They darken quickly after cutting, and they should be added to hot foods at the end of cooking. Serve them as they do in Italy, in a bouquet of sprigs set in water in a small vase and used at the table for flavor food.