The basil I just planted a few weeks ago is flowering quite a bit, usually I get to the flowrs before this and pinch then off to make the plant bush out more. Before I pinch them this time I was wondering can you use the fowers like you do the leaves in seasoning?

I know some flowers, those organically grown, can be used is salads and some cooking but I've never heard of any of the herb flowers being used that way.

Thougths, ideas or practical experience anyone?

SharonB...this is from Wikipedia. I'm sorry that it doesn't mention whether the flowers can be eaten, but it does give you some information that you can use. D.
<"Basil thrives in hot weather, but behaves as an annual if there is any chance of a frost. In Northern Europe, the northern states of the U.S., and the South Island of New Zealand it will grow best if sown under glass in a peat pot, then planted out in late spring/early summer (when there is little chance of a frost). It fares best in a well-drained sunny spot.

Although basil will grow best outdoors, it can be grown indoors in a pot and, like most herbs, will do best on a south-facing windowsill (in the Northern Hemisphere). It should be kept away from extremely cold drafts, and grows best in strong sunlight, therefore a greenhouse or cloche is ideal if available. They can, however, be grown even in a basement, under fluorescent lights.

If its leaves have wilted from lack of water, it will recover if watered thoroughly and placed in a sunny location. Yellow leaves towards the bottom of the plant are an indication that the plant needs more sunlight or less fertilizer.

In sunnier climates such as Southern Europe, the southern states of the U.S., the North Island of New Zealand, and Australia, basil will thrive when planted outside. It also thrives over the summertime in the central and northern United States, but dies out when temperatures reach freezing point, to grow again the next year if it was allowed to go to seed. It will need regular watering, but not as much attention as is needed in other climates.

Basil can also be propagated very reliably from cuttings in exactly the same manner as "Busy Lizzie" (Impatiens), with the stems of short cuttings suspended for two weeks or so in water until roots develop.

If a stem successfully produces mature flowers, leaf production slows or stops on any stem which flowers, the stem becomes woody, and essential oil production declines.To prevent this, a basil-grower may pinch off any flower stems before they are fully mature. Because only the blooming stem is so affected, some can be pinched for leaf production, while others are left to bloom for decoration or seeds.

Once the plant is allowed to flower, it may produce seed pods containing small black seeds which can be saved and planted the following year. Picking the leaves off the plant helps "promote growth", largely because the plant responds by converting pairs of leaflets next to the topmost leaves into new stems.">

Thanks Deb, but I've been growing basil for years, even keeping some over the winter in an indoor pot. It's just the last week or so looking at the plants and pinching them back has been hard to do, that's why they are full of blooms. And with that much flowered I was wondering if they could be used culinarily. I had checked a few cooking sites and the only thing that pops up for flowers in recipes are the edible organic kind you can get at a store like Wild Oats. Sigh! Guess I may just have to toss them, the flowers that is not the whole plants! :-)

Sharon, this is from a company here in Ontario that specializes in herbs. This may answer your question of basil flowers. I've provided the website URL as well. I don't know why I didn't think of them at the beginning. They've been around a long time. Deb
"<The flowers of all culinary herbs are also edible and taste like the herb they come from. Some are quite strong such as onion or garlic chive flowers, so you may not want to use the whole head but separate into florets. Edible flowers make pretty garnishes for appetizers, salads, soups and can be used to make herb butters.>"
Herb Experts

Thanks, Deb. So that means I can just toss them in like I would the leaves, after mincing them. Althought from what they say I may need to make it a little less for the flowers so they don't overpower the dish with the herbal taste.

That would be my understanding too, Sharon.
I'm wondering if you dried them totally, could you keep them for adding into other dishes? It's worth sending off an email to one of the experts at Richters to see what they would say. I'd be interested to know as well.