Really. The entire first floor smells like basil. The blue basil will not give up. It keeps branching out and growing. I whacked back another batch and have two cups of it sitting there waiting patiently to become pesto. The containers below are from a few weeks back, and are happily resting in the freezer.
Pesto ready for the freezer
Our locavore cooking challenge has a theme this weekend. Preserving and canning food. I am not a big canner, but with my new chest freezer I have become a freezing fool. Tomatoes, berries, peppers, corn, pesto, and sauces. I have a good supply put away to sustain me during the 14 week hiatus from getting CSA deliveries.
It’s hard to believe the basil started out in May looking pretty bare. And then it went wild. This is the herb garden before you could even see the basil.
Every growing season surprises me. This year the basil and rosemary took off. So did the thyme. The sage died. Don’t know why. but it did. The marjoram and tarragon also succumbed to the heat. It will be interesting to see how the rosemary does this winter. It has come back for three years. And, the thyme has wintered well.
It is almost time to plant the garlic. If you want to try something simple to grow, head to the local farmer’s markets and pick up some garlic. Put the cloves in a big flower pot, with lots of mulch over them. Come next May, you will have fresh garlic you grew. I loved my spring garlic from my flower beds, harvested in June.
hocofood@@@
The title of this post cracked me up!
I can’t believe how strong this basil is. It is one of the best herbs I ever grew. It really does permeate the rooms.
I love it.
I can smell it from here 🙂