Most of the time, Basil should be used fresh. In recipes it is generally added at the last moment. Cooking it quickly destroys the meal. The fresh herb can be kept for a short time in plastic bags in the refrigerator. Using a freezer will allow for it to be kept a longer time. In both cases, it needs being blanched quickly in boiling water. The dried herb also loses most of its flavour, and what little flavour remains tastes very different, with a weak coumarin flavour, like hay.