Sold by weight. Basil (Ocimum basilicum [Lamiaceae]), ground, Egypt, a/k/a Sweet Basil. Basil is a key ingredient in pesto­the zesty, immensely popular sauce for pasta. But basil is no newcomer. It’s been a favorite for thousands of years, not only in the kitchen but in the medicine chest. Basil has been used successfully to treat intestinal parasites and skin infections, particularly acne. It may also stimulate the immune system. In India, basil has long been revered as a sacred herb. The native species is even called Ocimum sanctum, “holy basil”. Shopkeepers in Haiti sprinkle basil water around their stores to ward off evil spirits and bring prosperity. In the Philippines, basil poultices are applied to ringworm infections and pregnant women drink basil tea to induce labor. In Malaya, basil is used to expel intestinal worms and promote menstruation. Indian researchers have reported that basil kills bacteria when applied to the skin and they have used basil successfully to treat acne. Basil is said to promote hair growth. It’s a favorite tonic for melancholy and low spirits and it has potent antispasmodic properties, making it useful for relieving headaches. It is commonly used to treat stress-induced insomnia and tension, as well as nervous indigestion, and it is also a well-known aphrodisiac. For an infusion, use 2-3 teaspoons of dried leaves per cup of boiling water. Steep 10-20 minutes. Drink up to 3 cups a day and enjoy basil’s rich, warm aroma and minty, mildly peppery taste. For acne, wash the skin and apply some of the infusion to the skin with a clean cotton ball. Basil should not be given in medicinal quantities to children under age 2. For persons over 65 start with low-strength preparations and increase strength if necessary. Information on Pesto: The basic ingredients of pesto sauce are common to all these recipes: fresh basil leaves, cheese (either Parmigiano Reggiano or Pecorino), pine nuts or walnuts, garlic, olive oil and salt and pepper. Here’s one recipe for Pesto Sauce. 4 cups basil leaves, well packed 4 cloves garlic, lightly crushed and peeled 1 cup pine nuts or walnuts (or a combination of the two) 1/2 cups freshly grated Parmigiano Reggiano or Pecorino cheese (or a combination of the two) 1/2 cups extra-virgin olive oil salt and pepper to taste Place basil leaves and garlic in food processor or blender and process until leaves are finely chopped (the original way is to use a mortar and pestle!). Add nuts and process until nuts are finely chopped. Add cheese and process until combined. With the machine running, add olive oil in a slow, steady stream. After the oil is incorporated, turn off the machine and add salt and pepper to taste. If not using immediately, store in an air-tight container with a thin coating of olive oil on top to keep the sauce from turning dark. Pesto will keep well in the refrigerator for a week or more. This recipe yields approximately 3-1/2 to 4 cups, and can be halved.Sold by weight.