I’m having kind of an off year with herbs. Most of those I planted went in pretty late, and have since struggled. But the basil I planted, while late, has been doing very well. In fact, I came back from a vacation to find a bunch of beautiful healthy plants, although it did badly need to be thinned.
As you can tell, I planted purple and green basil together this year, which I think turned out to be really pretty. Below is a closeup of the purple. This is ‘Purple Petra’ from Botanical Interests.
And here’s a closeup of the green basil. This is Genovese Basil from Franchi seeds.
Now I’m trying to figure out what to do with all of it. I like basil, and usually make a few batches of pesto, but how much pesto do you really need, even if you freeze it?
So this may not have been my brightest idea, but since I’m pickling everything at the moment, I decided to try letting it ferment. Here’s the blog post that convinced me this was a more or less good idea: www.picklemetoo.com/2012/10/11/preserved-herbs. Will report back on how it turns out.