Basil (Ocimum basilicum) or sweet basil is a strongly aromatic annual which belongs to the mint, Labiatae, family. Native to the Near East, sweet basil is known and grown in practically all countries of the globe today. Some say its flavor is slightly like that of licorice and others describe it as something like cloves, but the subtle effect of basil in seasoning foods is really indescribable. The leaves of all the basils have a peppery clovelike scent and taste. The secret of many a delicious tomato dish or sauce lies in the use of sweet basil. Italians, Portuguese and Spanish all use basil in preparing native dishes and especially their unusually appetizing tomato sauces. However, basil has many other uses and will add a new tang to practically all foods. Many sausages are flavored with basil.

Source: Miloradovich, Milo (1950). Cooking with Herbs and Spices. New York: Dover; pp. 13-14.