Red Basil is especially revered spice in Western Europe, Central Asian states.
The famous medieval physician Avicenna recommended basil for food and for medicinal purposes. To Russia basil was delivered in the early XVII century. Its fresh leaves were eaten with salt and used as a seasoning for roast. In the Old Russian manual for gardeners one can read: "The younger the grass is, the more fragrant and softer it is. Before it is in bloom, it is torn off, bound in bunches like mint, hung in a shade well-ventilated place; then it is put in boxes and pounded into a powder which is added a little to sauces with other fragrant herbs. And in the soup it is supposed to be added in a pounded form ..."