I've spent all summer fussing and fretting and becoming mildly obsessed with growing the perfect basil plant.
But I have to admit that basil isn't actually the most useful of herbs. If you cook it into the food it sort of vanishes or turns black and doesn't leave a lot of flavour. And if you leave it green and mostly raw, it's a bit chewy.
But as an aromatic garnish, it's excellent. Makes even a simple pasta dish look pretty.