Basil

It is estimated that basil came to Germany in the 12th century. It is thought to have originated in north-west India, but unfortunately its exact origin can no longer be determined. Its natural distribution area includes tropical and subtropical Asia.
Its flavour is unmistakable, fresh, spicy, with a hint of pungency and a slight bitter note.

Basil contains vitamins A, C, D and K. It also contains the minerals calcium, magnesium, iron and potassium.

Washed and wrapped in a damp kitchen towel, it can be kept in the fridge for between 3 and 4 days. Basil will keep even longer if it is preserved in oil.