Water and fertilize your basil plants frequently. Pinch off the flowers to keep the plant from setting seed. Many varieties of basil seed and transplants are now available from nurseries and seed catalogs. Cinnamon, lemon and clove-scented varieties are good for seasoning vegetable dishes, fruit salads and ice tea. Dwarf basils, including Greek basil, are excellent varieties for planters and window sill gardening and makes a great summer garnish.
Thai basils are especially delicious in Far East cooking, rice dishes and with fish.
Spicy purple basils dress up vinegars or leafy salads. There is a tender, perennial African basil that can last all year if brought into a warmer area in the fall. Pop some basil leaves into vinegar to give it that Epicurean touch. Or grind up fresh basil in your food processor and freeze it in ice cube trays. Bag the frozen basil cubes and store them in your freezer - fresh frozen ground basil is much more flavorful than its dried cousin.