The Indian subcontinent is considered as the homeland, where basil was and is not only to be found in kitchens, but also of religious importance. From there, basil made its way to the Mediterranean, where both fresh and dried leaves have become an integral part of the traditional kitchen. This applies particularly to Italy, where basil is often combined with tomatoes or herbs such as rosemary, oregano or thyme. The plant has been cultivated north of the Alps since Charlemagne.
The product is available in conventional and certified organic quality.