Leafier herbs tend to lose more of their characteristics when dried and, according to Bromberg, that means taking away "what's so special about basil, the freshness and brightness of it." He explains, "When basil is dried, it loses a lot of its flavor (not to say that it’s obsolete) and just doesn’t stand up the same way as fresh basil does."
While certain dried herbs work well in recipes, Bromberg says, "In no way can dried basil stand up to the fresh version. Can you imagine a fresh Caprese Salad sprinkled with dried basil or a pasta with ripe Roma tomatoes and dried basil? I think not."