Clove Scented Basil
Basil is one of the most popular herbs, used in just about every kind of cooking. The perfect complimentary ingredient for recipes that use tomatoes. Also known as Himalayan Basil and East Indian Tree Basil and makes a spectacular pesto with its wonderfully aromatic, dark green leaves. Small compact plants are perfect for smaller gardens as well as potted plants for year round basil as a windowsill garden. Makes great tomato sauces. A must for any gardener!
An extremely fragrant herb that originated in tropical Africa and Asia. It has a clove/mint scent as well as flavor in it’s 4” leaves. Delicate white flowers accent the green foliage at about 120 days. Excellent in teas and is said to be a digestive aid as well as used in jams, jellies and herbals teas.
The leaves freeze and dry well for future use. Once flowers develop on your basil plant, the leaves become bitter.
Salads, Pesto, fresh, frozen and dried
How to harvest and store your basil
The essential oils of the plant are at their peak early in the morning making this the perfect time for harvest mature leaves. While harvesting pinch back the growing tip of the plants which will stimulate branching and make a fuller more bushy plant. Basil leaves can be used fresh or dried. Another method of storage is to grind them up in a food processor and place in ice cube trays with a little water and freeze. Once frozen they can be removed to freezer bags and used for that “fresh” basil taste anytime of the year. Leaves can be stored in the refrigerator for up to a week.
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