βασιλικόν

Basil comes from Latin basilicum, from Greek basilikón (phytón) — 'royal (plant),' from basileús (king). The herb was considered so valuable that its name literally meant 'the king's herb.' Why it was called royal is debated — some sources say it was used in royal bath preparations, others that it was believed to grow only in royal gardens. The name predates any specific story about its royal connection.

The herb originated in tropical Asia — India, Southeast Asia, or Central Africa. In Hinduism, basil (tulsi, a different variety) is sacred to Vishnu and is grown in courtyards and temples. The Western basil that defines Italian cooking (Ocimum basilicum) and the sacred Indian tulsi (Ocimum tenuiflorum) are different species in the same genus. The royal herb and the sacred herb are botanical cousins that took different cultural paths.

Basil's association with Italian cuisine is deep but relatively recent. Pesto alla genovese — basil, pine nuts, garlic, olive oil, and Parmesan — is recorded from the nineteenth century, though simpler basil-and-garlic sauces are older. The Margherita pizza, with its basil-tomato-mozzarella topping said to represent the Italian flag, was reportedly created in 1889 for Queen Margherita of Savoy. A royal herb on a pizza for a queen. The naming was coincidence, but the symmetry is hard to ignore.

Fresh basil is now one of the most purchased herbs in the world. It appears in Thai cooking (holy basil, Thai basil), Vietnamese cuisine (bún and phở), and across the Mediterranean. The herb wilts quickly after cutting and bruises if handled roughly — qualities that make it poorly suited to industrial food processing but perfect for the garden-to-table movement. The royal herb demands to be used fresh, which is appropriately imperious.