Basil is one of our more well know herbs and comes in many varieties, the more common being sweet basil and bush basil. It has a beautiful pungent and slightly spicy flavour. Dark Opal basil has a spicy, gingery flavour. Basil can be used in so many different applications, in most savoury dishes, salads, fish, soups, meat, poultry,marinades, sauces and stuffings, pates and other potted meats. Everyone loves pesto and basil is the main ingredients for this. Bush basil is more compact than the others and only grows to about 25cm, it is not as strong in flavour either. Basil grows better if the leaves are picked frequently, pinch out the flowers and dry them out so you have your own seeds. Basil can also be used as a tonic to aid an upset stomach, also the oil can be rubbed on the temples to relieve headaches. Basil should be added to most dishes toward the end of cooking so that it doesnt lose too much of its colour. Try breaking leaves into a salad ( not too many though remember they are strong flavoured) with mixed lettuce leaves and a light dressing, yum.. You can macerate fresh basil in oil or vinegar when you have too much, it will keep about a month. Give some to your friends as gifts.