For such a love-it-or-hate-it herb, I find it oddly unmoving. I don't dislike it, enjoy it in moderation in say, Mexican food or when they sometimes include it in Pho or the occaisonal tomato soup (CX lounge in HKG had a memorably good one!) but don't care for it enough to use it when I cook.

Meanwhile, it seems like a lot of people who like it REALLY like it, and I don't get that either; my wife uses wayyy too much of the stuff when she cooks for herself.