Basil is most commonly recommended to be used fresh; in cooked recipes it is generally added at the last moment, as cooking quickly destroys the flavour. The fresh herb can be kept for a short time in plastic bags in the refrigerator, or for a longer period in the freezer, after being blanched quickly in boiling water. The dried herb also loses most of its flavour, and what little flavour remains tastes very different, with a weak coumarin flavour, like hay.
Basil works exceedingly well with tomatoes. Tear a handful of basil leaves over some tomatoes with a glug of olive oil, a shake of balsamic vinegar and a pinch of sea salt and you have a fabulous tomato salad that is hard to beat.
===Growing your own basil in the UK=* Aubergines