Basil

History: Basil is still considered the "king of herbs" by many cookery authors. An alternative etymology has "basil" coming from the Latin word basilicus, meaning dragon and being the root for basilisk , but this likely was a linguistic reworking of the word as brought from Greece.

Cultivation: Basil thrives in hot weather, but behaves as an annual if there is any chance of a frost. In Northern Europe, the northern states of the U.S., and the South Island of New Zealand it will grow best if sown under glass in a peat pot, then planted out in late spring/early summer. It fares best in a well-drained sunny spot.

Nutrition Fact: It is low in Saturated Fat, and very low in Cholesterol and Sodium. It is also a good source of Protein, Vitamin E (Alpha Tocopherol), Riboflavin and Niacin, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Vitamin B6, Folate, Calcium, Iron, Magnesium, Phosphorus, Potassium, Zinc, Copper and Manganese.