In Mediterranean cuisine, basil is often used for salads, herb sauces, lamb, pork or soups such as Minestrone.
Especially it harmonizes well with tomatoes and tomato sauces in all varieties, including pesto. In Pesto Genovese, it is even the most delicious ingredient.
Basil can not tolerate prolonged cooking - it loses its aroma. This should be considered when preparing a bolognese, which is known to get better, the longer it is allowed to simmer. Therefore best to admit late or sprinkle over the finished food.

Origin: Germany, Thuringian garden goods

Ocimum basilicum