Yes, dried basil does tend to lose much of its flavor. I like to freeze basils, like Dave said with a little olive oil and put the mixture in ice cube trays or little muffin trays; once frozen I can consolidate them into ziplock baggies. Sometimes just a cube or two is all you need to add to cooking. Trying different basils sounds fun.
Although I do like to hang dry (tied in bunches upsidedown) herbs in my utility room with the fan on for circulation. I like holy basil as a tea, or added to other teas.
