Basil.
Basil, basil and more basil.
The Complete Book of Herbs, by Lesley Bremness, notes you should “pound with oil or tear with fingers rather than chop” this native of Africa and Asia when used in the kitchen. I note growing tomatoes mandates growing basil – your summer will never lack a side dish or garden-fresh hors d’oeuvre.
Last summer I grew Genovese, Thai and African Blue basil.
This year I can’t stop myself. From various plant sales and farmers markets, I have potted so far:
I sowed seeds in two tomato pots and have tiny starts:
In my seed packet pox, woefully waiting for me to sow again (original batch lost to cut worms and damping off):
Genovese (more)
According to Wikipedia’s list of basil cultivars, I am well on my way to having way more basil than someone with a modest city yard should have.
I am so excited. Neal collects records, I collect basil.
Oooo…you will have to report back on how they all taste!
You know it! I can already report the Red Rubin is delightful on pizza and Valentino’s big letuce-y leaves are sweet and crisp.