BASIL: THE FRAGRANT KING!!!
Generally the herb is used fresh, and at the end of the cooking process, it's subtle flavours will not withstand the cooking process too well. It's characteristic flavour in my opinion is floral and sweet, with a hint of mint (not surprising since it is a member of the mint family) and an slightly camphor aftertaste, others describe a peppery and clove taste as well. Having just eaten a leaf, I get a baby spinach aftertaste now. If you use dried, you won't get much more than a hint of the true basil flavour, Still, I always have some on hand. I try to rehydrate it in warm water, but don't think it does much. a more useful suggestion is to chop the basil and freeze it with a little water into an ice cube tray. then just pop it in to your dish when needed.
Basil works extremely well with tomatoes and tomato based sauces, but is also wonderful with cheese, most meat dishes, richer pasta and rice dishes. Works well combined with Garlic, Lemon and/or Thyme.Basically if you want something a little floral to add to your dish, Basil's your herb.
Most popular dishes:
Insalata Caprese (tomato,basil and cheese. Oh my.)
Pesto (Genovian Basil preferred)
Pizza Margherita (pretty much Caprese on Pizza dough)
Gai Pad Gapow (Holy Basil Chicken Batman!)
Other things to note; basil grows well in sunlight so if you've got good exposure on your window sill, you'll never have to buy basil again, the more sunlight, the more aromatic the basil, this is all heresay, I face the cold, dark north in my condo. Also interesting is it's wonderful affect in your innards, helps with vomiting, flatulance, constipation, and is also known to act as a mild sedative. hmmph, the things you learn. Maybe I'll have a cup of basil tea at the end of a long day or a questionable meal out.
Well that's it for my first Herb Your Enthusiasm. I'll attach a Basil based recipe I've tried in the near future to round this posting up. Until then. Love, Learn, Eat!!!