|The new kids on the block: Big Genovese basil on left, Pesto basil on right|
I purchased two plants - a large Genovese and a small-ish Pesto basil - and sought growing tips from the garden center owner. He advised that I plant these in containers instead of in the ground, and fertilize them.
I'm already excited about the potential for these two and I plan on transplanting the Thai basil to a container to see if I can salvage it and increase the leaf-age. It would be great for the Thai Summer Shrimp Rolls I want to make but have procrastinated since forever - so much that I should probably double check the rice paper wrappers in our pantry for the expiry date.
Below is a photo of our herb garden. It also has two varieties of Oregano that exploded with growth last month, some Cilantro that bolted weeks ago but I am too sad about to remove (I was too late sowing seed for it), Chives, and a Sage bush that is just kinda there.
I only use sage in one recipe regularly - this Spatchcock Chicken I learned in a Mrs. Wheelbarrow cooking class. I tie the oregano in bundles upside down on a clothes hanger in our laundry room and dry it upside down. Once it's fully dry, I lightly whizz it up in our food processor and store it for use in spice shakers.
Need a use for herbs like this? Last night I came back to this Salsa Verde recipe, which I served on store-bought mushroom ravioli instead of grits. This cheese-free sauce has ALL the herbs - basil, cilantro and parsley - and features a nice lemon kick from zest and juice. It's perfect for warm weather dishes. Drop the cheese and cream (when do I EVER say that?) and try it on starches, your protein of choice, or anywhere that needs a little lively-ing up.
|Oregano showing off right now|