Store dry, crumbled basil in tight containers for a year in dark, cool place. To keep fresh basil ready to use for about a week, place in jar of water, cover and refrigerate. To freeze, chop and add a little oil. Many of purple varieties, some with striking ruffled leaves, make nice ornamental plants among perennials and roses. Some flower spikes make nice cut blooms that will stay fresh for weeks if water changed every day.
Herbal tea helps nausea, gas pains and fevers.
In a large skillet, heat the oil over medium heat. Add onion, stir and saute for about 6 minutes. Reduce heat to medium low and cook for 5 minutes. Add the basil, stir, cover and cook for 1 minute. Remove from heat.