Of all the herbs that are part of the mint family, basil is the one I most associate with "freshness." I love that tomatoes and basil come into season at the same time because they're the perfect combination. A sprinkle of sea salt, ground pepper, lemon, olive oil, and a touch of honey on some tomato slices are not complete without some torn basil leaves on top! 

Basil varieties to know:

Sweet basil: What's known as sweet basil has been converted into many different flavors that include lemon basil and cinnamon basil. Lemon basil has an acidic, sharp flavor, and pairs brilliantly with fish and chicken preparations. I find cinnamon basil interesting when mixed with dry, toasted spices like cardamom or curry. The hint of cinnamon and the freshness of the basil meld well with dry spices to make for a complex (yet very fresh) flavor.

Genovese basil: The US's most popular basil has a bright green color and an almost clove-like flavor. I use this, last minute, to impart freshness to sauce for meat and fish.

Bush basil: Originally from India, bush basil has smaller leaves and in comparison to Genovese basil, a slightly more savory flavor -- somewhat grass-like with hints of tarragon and mint.

Opal basil: With its deep purple (almost brown) leaves is stunning. However, I would rather behold its beauty than eat it. I find the leaves somewhat gritty in texture and the flavor less intense than others. When combined with bush and Thai basil, it does make an excellent trio because they are all so different.

Thai basil: This is a spicier variety, with more of an anise flavor than sweet basil. For that reason, it's delicious in a salad with fresh, shaved fennel.

Tips for making the most of your Basil:

• If a recipe calls for chopped basil, be sure you don't cut the basil in advance. The leaves oxidize and turn brown once cut. Using a very sharp knife made of a non-reactive metal (like stainless steel) will lessen the browning of the leaves.
  
• If you are using basil in a recipe that requires heating, do not add the basil until the very end of the cooking. Heat dulls the color and flavor of basil too.
  
• The best way to store fresh basil is to treat it like a bouquet of flowers. Trim the bottoms of the stems and place the bunch in cool water until ready to use.
  
• Smaller basil is better. Young basil leaves (as opposed to leaves that are grown longer and harvested bigger) have many more aroma compounds and, therefore, more flavor potential. Smaller leaves have a more floral flavor and aroma. As the leaves get larger, I get hints of oregano and tarragon in the taste.
  
• Put away your blender and knives and try a mortar and pestle. The crushing action of the mortar and pestle will offer the most flavor -- the more plant cells are broken up and exposed to the air, the more you will enjoy their flavor in your cooking!