Susan replied:

>> Why thank you! It certainly does force me to be creative sometimes: What
>> do you do with three bunches of basil that are all going wilt within a
>> day or two?
>
> (snip)
> You can make basil vinegar. Use white wine vinegar.
> Basil jelly. Use a recipe for mint jelly and substitute basil.
> Hang the bunches so air circulates and dry it.
> Pack it in layers in Kosher salt. Not as good as fresh but closer
> than dried.

Thanks for the suggestions, and I'm sure I'll use them in the future, but
this time around I made a basil vinaigrette as part of the Pan Bagnat recipe
in the Greens cookbook and I made the Thai salad in the Moosewood cookbook.
Both make wonderful use of basil.

Bob