MaryL
AGA Farmer
Posts: 3,532 
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Post by MaryL on Sept 11, 2017 13:43:26 GMT -5
My beloved Genovese basil. Last night (after this pic was taken) I cut a bunch off to have along with our dinner. We didn't cook with it or incorporate it into any dish, we just nibbled on the leaves along with what we were eating, almost like a condiment that isn't liquid/paste, if that makes sense. It's such a delightful and refreshing taste.
 IMG_0990 by Mary Kribs, on Flickr
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Post by drbanks on Sept 11, 2017 14:11:40 GMT -5
Whenever I grow basil, I mostly treat it as a snack. Especially Thai basil. From the plant, straight into my mouth. If I'm feeling really fancy, I'll throw it into a salad.
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Shawn
Administrator
Posts: 16,265
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Post by Shawn on Sept 11, 2017 14:20:34 GMT -5
I love the way the house smells after you cut leaves off. I bet they were yumy
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MaryL
AGA Farmer
Posts: 3,532
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Post by MaryL on Sept 11, 2017 14:28:31 GMT -5
Whenever I grow basil, I mostly treat it as a snack. Especially Thai basil. From the plant, straight into my mouth. If I'm feeling really fancy, I'll throw it into a salad. Right?!! I so get that. Or I'll layer them in my sandwiches. Turkey or tuna, it doesn't matter. Who said it was only for pasta and pesto?  Love it on it's own, its so good. |
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Love it on it's own, its so good.