Once you have an abundance of it, you can really just put it in everything. Anything with tomato is better with basil, plus any sandwiches, salads, pizzas, pasta dishes. I have rabbits, so they get through a lot of fresh herbs (especially the stems) and give me fertilizer back in the form of... little round spheres.

Besides that, I preserve it by making it into pesto, chutneys and other basil-based sauces, oils, jars of dried flakes and freezing it.

Anything I have left over, I give away to friends and family.