Basil grows very well in the garden, although you have to pinch off its flowers to make it bushier and more leafy.  Try using it in an insalate caprese (see “Recipes/New Twist on Insalate Caprese), or combine it with pinenuts, garlic, Parmesan, and a little olive oil to make pesto.  It is also an indispensable ingredient in tomato-based Italian sauces, such as the sauces used with pizza and pasta.  Beware:  it’s a delicate herb and will turn black soon after it is cut.