Basil, the royal kitchen herb, is an extremely versatile plant with its numerous subspecies and varieties in the context of different culinary traditions, such as Thai or Vietnamese. While it was already known as a medicinal herb by the Chinese, Indians, and Arabs in ancient times, the ancient Greeks and Romans believed that sowing it should be accompanied by insults, curses, and hexes to promote vigorous growth. This book also aims to pay tribute to a kitchen herb that found its European home in Italy. The recipes range from fried basil to pumpkin and basil risotto, from Genoese minestrone to squid alla carrettiera, and even desserts like pear tart with basil and white chocolate.