Quote:
Originally Posted by Stitchawl
I couldn't cook without my herb garden. While I'm forced by nature to use some dried herbs, it's the fresh thyme, oregano, and rosemary that make so many dishes work! I wish I could keep my basil going all year but Mother Nature won't permit it.
Stitchawl
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Quote:
Originally Posted by kindlekitten
why don't you keep it going inside?
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It either bolts to seed (seemingly overnight
.) or else gets too spindly. Not enough light, I guess. I probably could do it if I used that AeroGarden thing.
I usually plant 3-4 plants each spring, and they grow very well, which gives me far more basil than I can use as fresh. I freeze a lot of it, freezing some of it already chopped in ice cube trays, then wrapping individual cubes. The rest I freeze as flat leaves. Not as good as fresh basil, but better than dried. If I really need to have fresh (for feeding company,) these days I can buy it at the larger supermarkets.
Stitchawl