Basil has many uses and is a popular herb in Italian cuisine, but also plays a big part in South Asian and French cooking. Basil is the seasoning ingredient for pesto and is also used in tomato and egg dishes, soups, sauces and with fish, meat, fowl, rabbit, liver, vegetables and cheese. Basil ice cream (homemade) is very tasty too! One of the best-known dishes containing basil is Caprese salad (mozzarella, tomato, basil). Fresh basil is best added at the end of the food preparation process. When heating fresh basil it loses much of its flavour. However, that does not apply to dried basil, which can easily be included earlier in the cooking process.
Basil has a strong, recognizable scent. The flavour of basil leaf is unique and strong with a hint of aniseed.
Less known are the delicious basil flowers, which have the same aroma as the leaf, but are a little bit sweeter.
Tip: the basil that is sold in stores has been freeze-dried. Drying your own basil leaves in a hot, airy space is not recommended, as this causes basil to lose nearly all of its flavour. Freezing is the best way to preserve it.