Basil

 It is characterized by a mild, balsamic aroma and an intense, slightly spicy flavor. Well with sage, rosemary, tarragon and thyme. Its smell considerably in combination with garlic. Mixed with rosemaryn replaces pepper. Fresh is tastiest and best for decoration. Season with basil primarily vegetable dishes, especially with tomatoes. Remember that basil should be added to dishes just before the end of cooking, its flavor is more intense then. However, freezing increases the intensity of flavor, prepared foods and hence expected to replace the long-term storage should be slightly less.
Provencal Casserole
4 tomatoes, 2 onions, 4 potatoes, 4 eggs, 4 tablespoons milk, 5 tablespoons grated cheese, 3 tablespoons chopped basil, salt, 2 tablespoons oil, capers.
Peel the potatoes, then cut into slices. Cook for 3 minutes in salted boiling water, drain. Peel onion, cut into rings. Wash tomatoes, cut into pieces.
In a large skillet heat the oil and put the in order : potatoes, onions, and finally the tomatoes. Season with salt to taste, season with basil, and simmer over low heat for 5 minutes, stirring constantly. Fluff egg with milk. Pour egg mass of the vegetables and cook over low heat until the mixture is cut off.
Administered casserole sprinkled with cheese, chopped basil and the rest of the capers.