I adore fresh basil -- from its shiny deep green leaves to its fragrant spicy scent to its distinctive taste, fresh basil rocks. These days, it’s also easy to find -- even out of season. Supermarkets often carry fresh basil in plastic containers, or better yet, fresh basil with the roots attached. If you can find the latter, get it. If you put basil that has roots in a mug filled with cool water, and place it on a counter out of direct sunlight, it will last well over a week. Of all the fresh herbs available, basil is probably the best to have on hand -- it livens up many straightforward dishes, and gives them that homemade touch. Try any of the following with your fresh basil…

1. 1. Make basil pesto. A basic recipe calls for 2 cups packed fresh basil leaves, ½ cup grated parmesan cheese, ½ cup olive oil, 1/3 cup pine nuts, 3 garlic cloves and salt and pepper. The ingredients should be processed together in a food processor. It can also be made without the cheese for those who are lactose intolerant. Besides using it on pasta, basil pesto is great instead of mustard or mayo on a sandwich, or as a topping for grilled chicken.

2. Add chopped fresh basil leaves to jarred marina or tomato sauce. This gives a quick spaghetti meal a homemade touch, plus it kicks up the flavor of your jarred sauce. Another good way to use the chopped leaves is on top of pizza. You’ll never use dried basil again.

3. Use large fresh basil leaves in sandwiches instead of a leaf of lettuce. I find this works great with any poultry sandwich (turkey or chicken), especially if tomatoes are also an ingredient.

4. Add fresh chopped basil leaves to an omelet. Omelets don’t need to be just for breakfast either -- try a lunch omelet made with fresh basil, chopped fresh tomato, and a shredded mild cheese.

5. Fresh basil, tomatoes and fresh mozzarella cheese are a natural together. For a pretty presentation, slice tomatoes and cheese overlap them on a serving platter alternating with fresh basil leaves. Drizzle with olive oil and red wine vinegar and you’ve got a beautiful appetizer.

Storage note: NEVER refrigerate basil -- it will cause it to turn black. Instead, place it in a cup of water and store on a countertop. Replace water each day.