I grow lots of basil because I use lots of basil. When the season hits and tomatoes are in, jars and jars and jars of red sauce get canned. I also use it fresh with fresh tomatoes, onions, and feta cheese for a tomato salad. And then I'll dry a bunch for winter/early spring use. I also put a bunch back as pesto. I can't have too much basil.
Or cilantro, for that matter.
/johnny
I plant basil around my tomato plants, so I always have more than I need. Even though I dry it and freeze it, I still like to have the fresh available, so I keep the one little pot going.