It's been a couple of years since I've bought basil, even though it's once of my favorite herbs. I grow a few plants in a neglected corner of the yard and eat it all summer long, in green salads, insalata caprese, and sauces. Last summer I dried a ton of it, and have been using it all winter. Unlike that bitter, one-note dried basil powder from the spice isle, home dried basil, stored in am airtight container, hand crushed right before use, is mild, complex, and fragrant. We only have a bit left though. This year I'll try to dry twice as much.
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