Researchers at MIT have discovered that varying light intensity and periods can effect flavor in basil.
More light, more flavor. The longer the plants were exposed to light, the more the flavor increased, even to the point that 24-hour exposure resulted in hyper-tasty basil. Now they're wondering what more their discoveries hold in store. Mass-produced fruits and vegetables could be tastier? Perhaps certain growing conditions could result in designer plants to benefit folks with specific diseases?